فهرس المقالات Sphericity

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  1 - Optimization and utilization of semisolid casting process for semisolid welding of Al-6061 alloy
  M Hajihashemi M Shamanian B Niroumand
  Semisolid processing is one of the modern routes in sound and near net shape parts production. Preparation of semisolid slurry using a cooling slope is increasingly becoming popular, primarily because of its simplicity in design and ease of control of the process. In th أکثر

  Semisolid processing is one of the modern routes in sound and near net shape parts production. Preparation of semisolid slurry using a cooling slope is increasingly becoming popular, primarily because of its simplicity in design and ease of control of the process. In this research, the microstructures of Al6061 semisolid alloy cast via a miniature cooling slope were investigated. The properties of final microstructures such as sphericity depend on such casting factors as pouring rate, superheat, slope angle and slope length. In this work, the relationships between the process parameters and microstructural properties of semisolid castings were identified using a two level factorial design. The results showed that simultaneous increase or decrease in pouring rate and cooling slope length can result in the most proper microstructure. The optimum result was then successfully used for semisolid welding of the alloy. تفاصيل المقالة
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  2 - Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Geometrical Properties of Roasted Pistachio Nuts and Kernels
  Toktam Mohammadi Moghaddamm Seyed Mohammad Ali Razavi
  10.22034/jon.2019.665897
  Roasting is the most common way for pistachio nuts processing, and the purpose of that was to increase the products total acceptability. Purpose of this study was to investigate the effect of temperature (90, 120 and 150°C), time (20, 35 and 50 min), and roasting ai أکثر

  Roasting is the most common way for pistachio nuts processing, and the purpose of that was to increase the products total acceptability. Purpose of this study was to investigate the effect of temperature (90, 120 and 150°C), time (20, 35 and 50 min), and roasting air velocity (0.5, 1.5 and 2.5 m/s) on geometrical attributes of pistachio nuts and kernels including principle dimensions, shape factor, sphericity, surface area, shell splitting, and true volume. An experimental method and image processing were used in order to measure the geometrical properties. The Artificial Neural Networks (ANN) method was used for predicting the correlation between experimental and image properties. The results showed that the time, temperature, and roasting air velocity didn’t have significant effect on principle dimensions, shape factor, sphericity, surface area, shell splitting, and true volume. In all cases, the shape factor of pistachio nuts and kernels were more than 1.25. So, pistachio samples had ellipsoid shape. Pistachio kernels had more similarity to ellipsoid shape in comparison with pistachio nuts. The results revealed that ANN could predict the length, width, height, shape factor, sphericity, shell splitting, surface area, and true volume of roasted pistachio nuts and kernels. تفاصيل المقالة