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International Journal of Minerals,Metallurgy and Materials 2019年第7期26卷 878-888页

作者： Mustafa Ustundag Remzi Varol Department of Mechanical Engineering Suleyman Demirel University

The present paper is related to the conversion of Ti–6Al–4V chips into powder and investigates the usability of the produced powder in powder metallurgy applications. In this regard, a disc-milling process was applied to Ti–6Al–4V chips and the obtained powder was subsequently compacted. The compacted samples were sintered by the sinter hot isostatic pressing (sinter-HIP) method at 1200°C under high vacuum, their mechanical properties and microstructure were investigated and compared with those of commercial powder compacts subjected to the same preparation processes. The results showed that the produced powder exhibits greater flowability and higher apparent density than the commercial powder. However, the sintered products prepared from the commercial powder exhibited a higher relative density, lower porosity, and, as a result, greater flexural strength compared with the sintered compacts prepared from the produced powder. In addition, transgranular fracture was greater in the sintered products of the commercial powder. The microstructural studies revealed that the sintered products made from both the commercial and the produced powders consisted of α- and β-phase but contained more α-phase. All of the examined properties were found to be substantially affected by the particle size of the powders.

关键词： Ti-6Al-4V chips sinter hot isostatic pressing flexural strength porosity

Microstructural evolution during reheating of A356 machining chips at semisolid state

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矿物冶金与材料学报：英文版 2017年第8期24卷 891-900页

作者： Fang Wang Wen-qiang Zhang Wen-long Xiao Hiroshi Yamagata Chao-li Ma Key Laboratory of Aerospace Advanced Materials and Performance of the Ministry of Education School of Materials Science and Engineering Beihang University Center for Advanced Die Engineering and Technology Gifu University

The microstructural evolution of A356 machining chips in the semisolid state was studied at different temperatures and holding times. The results showed that the elongated α-Al grains first recrystallized in the semisolid state and then became globular with a high shape factor(SF). Both the temperature and the holding time clearly affected the grain size and SF. When the heating temperature or holding time was increased, the grain size and SF gradually increased and finally became stable. Moreover, the Vickers hardness of primary α-Al grains gradually decreased with increasing heating temperature. The optimal slurry for semisolid processing, with a good combination of grain size and SF, was obtained when the chips were held at 600℃ for 15 min. The semisolid slurry of A356 chips exhibited a lower coarsening rate of α-Al grains than those produced by most of the conventional semisolid processes. The coarsening coefficient was determined to be 436 μm^3·s^(-1) on the basis of the linear Lifshitz–Slyozov–Wagner(LSW) relationship.

关键词： semisolid slurry aluminum chips microstructural evolution grain coarsening microhardness

Mechanical properties and microstructure of composites produced by recycling metal chips

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International Journal of Minerals,Metallurgy and Materials 2018年第9期25卷 1070-1079页

作者： Abdullah Aslan Aydin Günes Emin Salur Omer Sinan Shin Hakan Burak Karadag Ahmet Akdemir Department of Mechanical Engineering Selcuk UniversityKonya 42079Turkey Department of Metallurgy and Materials Engineering Necmettin Erbakan UniversityKonya 42079Turkey Department of Aircraft Engineering Necmettin Erbakan UniversityKonya 42079Turkey

In this study, the processing and mechanical properties of porous metal matrix composites(MMCs) composed of spheroidal cast iron chips(GGG40) and bronze chips(CuSn10) and formed by hot isostatic pressing were investigated. Bronze chips(CuSn10) were used as a matrix component, and spheroidal cast iron(GGG40) chips were used as a reinforcement component. The MMCs were produced with different CuSn10 contents(90 wt%, 80 wt%, 70 wt%, and 60 wt%). The hot isostatic pressing process was performed under three different pressures and temperatures. The produced MMCs were characterized using density tests, Brinell hardness tests, and compression tests. In addition, the consolidation mechanism was investigated by X-ray diffraction(XRD) analysis and scanning electron microscopy. The test results were compared with those for bulk CuSn10 and bulk GGG40. Mechanical tests results revealed that the metallic chips can be recycled by using hot pressing and that the mechanical properties of the produced MMCs were similar to those of bulk CuSn10. XRD and microscopy studies showed that no intermetallic compounds formed between the metallic chips. The results showed that the CuSn10 and GGG40 chips were consolidated by mechanical interlocking.

关键词： metal matrix composite microstructure metal chips recycle mechanical behavior

Study on Ignition Proof AZ91D Magnesium Alloy chips with Cerium Addition

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Journal of Rare Earths 2005年第4期23卷 466-469页

作者：周宏李伟王明星赵宇 Key Laboratory ofAutomobile Materials of Ministry of Education Department of Materials Science and Engineer-ing Jilin University Changchun 130025 China

The effect of Ce on ignition point of AZ91D magnesium alloy chips was studied. For the AZ91D and the AZ91D-xCe magnesium alloys, changing the sizes of the chips in the range of 58 - 270 μm has a limited influence on ignition point, however, the shift of the content of Ce has much effect on ignition point. Increasing the Ce content, x from 0.15 to 0.25, the ignition point increases with increasing of Ce; however, x from 0.25 to 0.45, the ignition point decreases with increasing of Ce. By the addition of Ce of 0.25 %. the ignition point is raised by 43℃.

关键词： metal materials ignition proof cerium chips magnesium alloy rare earths

Creating Distinctive Connections between Multifunctional Microwave Circuits and Mobile-Terminal Radio-Frequency Integrated chips Using Integrated Passive Device Technology

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China Communications 2021年第8期18卷 121-132页

作者： Yongle Wu Mengdan Kong Zheng Zhuang Weimin Wang School of Electronic Engineering Beijing University of Posts and TelecommunicationsBeijing 100876China

In this review,the advanced microwave devices based on the integrated passive device(IPD)technology are expounded and discussed in detail,involving the performance breakthroughs and circuit innovations.Then,the development trend of IPD-based multifunctional microwave circuits is predicted further by analyzing the current research hot spots.This paper discusses a distinctive research area for microwave circuits and mobile-terminal radio-frequency integrated chips.

关键词： chips integrated passive device(IPD) multifunctional microwave circuit

Lathe process of AZ91D magnesium alloy chips used in semi-solid thixomolding

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中国有色金属学会会刊：英文版 2005年第S3期15卷 236-240页

作者：吉泽升洪艳赵密 College of Materials Science and Engineering Harbin University of Science and Technology Harbin 150040 China

Based on the mechanism of chip breaking and the principle of semi-solid thixomolding, the lathe process of AZ91D magnesium alloys chips used in semi-solid thixotropic injection molding process was studied. With three kinds of turning tools, such as 31303C5, 31003C and 31303C, different chips were gotten. And by one tool with different lathe parameters, different chips were gotten. The results show that, under the needed condition of the thixotropic injection molding machine, the ideal chips are gotten and the size of magnesium alloy chips must be about 35mm, and the turning tool is chosen, whose chip breaker groove is narrower and the depth of cutting is more than 3mm as well as the amount of feed is larger than 0.3mm. The deformation occurs on the microstructure of the chips, and the residual stress is important to the later microstructure of semi-solid state in injection molding.

关键词： magnesium alloy chips semi-solid thixotropic injection lathe process

Hazardous effects of fried potato chips on the development of retina in albino rats

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Asian Pacific Journal of Tropical Biomedicine 2011年第4期1卷 253-260页

作者： Hassan I El-Sayyad Saber A Sakr Gamal M Badawy Hanaa S Afify Department of Zoology Faculty of ScienceMansoura UniversityMansouraEgypt Department of Zoology Faculty of ScienceMenoufiya UniversityShebin El-komEgypt

Objective:To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition.Methods:Pregnant rats were arranged into two groups:control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th day of gestation maintained on diet formed of fried potato chips supplied from the market mixed with standard diet at a concentration of 50%per each till 7 and 14 postpartum.Three fold integrated approaches were adopted,namely,histological,ultrastructural and proteomic analysis.Results:Histological examination of the retina of the experimental offsprings revealed many histopathological changes,including massive degeneration,vacuolization and cell loss in the ganglion cell layer,as well as general reduction in retinal size.At the ultrastructural level,the retina of experimental offsprings exhibited number of deformities,including ill differentiated and degenerated nuclear layer,malformed and vacuolated pigment epithelium with vesiculated and fragmented rough endoplasmic reticulum,degenerated outer segment of photoreceptors,as well as swollen choriocapillaris and loss of neuronal cells.Proteomic analysis of retina of the two experimental developmental stages showed variations in the expressed proteins as a result of intoxication which illustrated the adverse toxic effects of fried potato chips upon the retina.Conclusions:It can be concluded that the effect of fried potato chips on the development of retina in rats may be due to the presence of acrylamide or its metabolite.

关键词： Fried potato chips Retina Development Histology Ultrastructure Albino rats Hazardous effect Proteomic analysis Acrylamide Metabolite

chips Production from Jerusalem Artichoke(Helianthus tuberosus L.)

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Food and Nutrition Sciences 2012年第9期3卷 1321-1328页

作者： Cem Baltacioglu Ali Esin Department of Food Engineering of Faculty of Engineering Middle East Technical UniversityAnkaraTurkey Department of Food Engineering Faculty of AgricultureSelcuk UniversityKonyaTurkey

Jerusalem artichoke has been cultivated in various regions without any special breeding technique. As a food, Jerusalem artichoke has a characteristic flavour and functional ingredients including inulin, other dietary fibers, minerals and traces of polyphenol. The production of chips from Jerusalem artichoke was examined in this study because it contains high amount of inulin. Inulin gives health promoting effects especially for the people suffering from diabetes. Firstly,chips production from Jerusalem artichoke was studied in the scope of properties like moisture, oil, color, texture, sensory. After cleaning, tubers prepared in specified size and slices were cooked in the deep fat fryer or microwave oven. The best results obtained for frying and microwave oven application of Jerusalem artichoke were obtained at 180℃ for 240s treatment time and at 600 W for105s, respectively.

关键词： Jerusalem Artichoke chips Frying Microwave Cooking

Supply Surplus of Bottle-Grade Polyester chips

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China Chemical Reporter 2010年第2期21卷 32-32页

Sustained capacity growthDespite slow growth of bottle-grade polyesterchip capacity in China in recent years(The newly added capacity was 400 000 t/a in 2007 and there was no new capacity in2008),the total capacity has already reached4.12 million t/a.China has become a majorproducer of bottle-grade polyester chips,with 14 medium and large producers,mainlydistributed in eastern China and

关键词： bottle polyester eastern downstream Jiangsu chips

Production of Oil-Free Crunchy Potato chips Using Microwave

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Food and Nutrition Sciences 2020年第1期11卷 40-51页

作者： Naglaa A. Shedeed El-Sayed A. Abd El-Hady Rehab A. ALoweis Food Science and Human Nutrition Department College of Agriculture and Veterinary Medicine Qassim University Buraidah Kingdom of Saudi Arabia Food Science Department National Research Center Dokki Giza Egypt Department of Hotel Studies Faculty of Tourism and Hotels Suez Canal University Ismailia Egypt

The study was conducted to evaluate the effect of baking conditions of partially-dried potato slices (PDPS) prior baking on the quality attributes of the resultant baked potato chips. Baking experiment was conducted at power levels of 80 and 100 Watts for different baking times according to microwave power used. Texture, color measurements and sensory evaluation were carried out on resultant baked potato chips. The results showed that partially drying step (even to 40% moisture content) prior microwave baking resulted in marked crispiness as well as brilliant yellow in resultant potato chips. The optimum conditions for the best quality of partially-dried potato chips were microwave cooking at power level of 100 Watts for 100 seconds.

关键词： Potato chips Pre-Drying Microwave Baking Baking Time Sensory Properties