Structural and magnetic properties of Mn3-xCdxTeO6 (x = 0, 1, 1.5 and 2)

Mn3TeO6 exhibits a corundum-related A3TeO6 structure and a complex magnetic structure involving two magnetic orbits for the Mn atoms [*]. Mn3-xCdxTeO6 (x=0, 1, 1.5 and 2) ceramics were synthesized by solid state reaction and investigated using X-ray powder diffraction, electron microscopy, calorimetric and magnetic measurements. Cd2+ replaces Mn2+ cations without greatly affecting the structure of the compound. The Mn and Cd cations were found to be randomly distributed over the A-site. Magnetization measurements indicated that the samples order antiferromagnetically at low temperature with a transition temperature that decreases with increasing Cd doping. The nuclear and magnetic structure of one specially prepared 114Cd containing sample: Mn1.5(114Cd)1.5TeO6, was studied using neutron powder diffraction over the temperature range 2 to 295 K. Mn1.5(114Cd)1.5TeO6 was found to order in an incommensurate helical magnetic structure, very similar to that of Mn3TeO6 [*]. However, with a lower transition temperature and the extension of the ordered structure confined to order 240(10) {\AA}. [*] S. A. Ivanov et al. Mater. Res. Bull. 46 (2011) 1870.Comment: 20 pages, 8 figure

Experimental Study on Condition Monitoring of Low Speed Bearings : Time Domain Analysis

In condition monitoring of low speed rolling element bearings (REBs), traditional techniques involving vibration acceleration may not be able to detect a growing fault due to the low impact energy generated by the relative motion of the components. This study presents an experimental evaluation for incipient fault detection of low speed REBs by using an acoustic emission (AE) sensor and an accelerometer. A low speed fault simulation test rig was developed to simulate common machine faults with shaft speeds as low as 10rpm under loading conditions. Tests were conducted on the rig with various seeded defect bearings. This study reveals the best frequency bandwidth and suitable parameters for condition monitoring using AE signal for early detection of low speed bearing defects by means of statistical parameters in time domain

Study of Mechanical Deformations on Tough Skinned Vegetables during Mechanical Peeling Process (A Review)

Peeling is an essential phase of post harvestingand processing industry; however undesirable processing lossesare unavoidable and always have been the main concern of foodprocessing sector. There are three methods of peeling fruits andvegetables including mechanical, chemical and thermal,depending on the class and type of fruit. By comparison, themechanical methods are the most preferred; mechanical peelingmethods do not create any harmful effects on the tissue and theykeep edible portions of produce fresh. The main disadvantage ofmechanical peeling is the rate of material loss and deformations.Obviously reducing material losses and increasing the quality ofthe process has a direct effect on the whole efficiency of foodprocessing industry, this needs more study on technologicalaspects of these operations. In order to enhance the effectivenessof food industrial practices it is essential to have a clearunderstanding of material properties and behaviour of tissuesunder industrial processes. This paper presents the scheme ofresearch that seeks to examine tissue damage of tough skinnedvegetables under mechanical peeling process by developing anovel FE model of the process using explicit dynamic finiteelement analysis approach. A computer model of mechanicalpeeling process will be developed in this study to stimulate theenergy consumption and stress strain interactions of cutter andtissue. The available Finite Element softwares and methods willbe applied to establish the model. Improving the knowledge ofinteractions and involves variables in food operation particularlyin peeling process is the main objectives of the proposed study.Understanding of these interrelationships will help researchersand designer of food processing equipments to develop new andmore efficient technologies. Presented work intends to reviewavailable literature and previous works has been done in thisarea of research and identify current gap in modelling andsimulation of food processe

Mechanical behaviours of pumpkin peel under compression test

Mechanical damages such as bruising, collision and impact during food processing stages diminish quality and quantity of productions as well as efficiency of operations. Studying mechanical characteristics of food materials will help to enhance current industrial practices. Mechanical properties of fruits and vegetables describe how these materials behave under loading in real industrial operations. Optimizing and designing more efficient equipments require accurate and precise information of tissue behaviours. FE modelling of food industrial processes is an effective method of studying interrelation of variables during mechanical operation. In this study, empirical investigation has been done on mechanical properties of pumpkin peel. The test was a part of FE modelling and simulation of mechanical peeling stage of tough skinned vegetables. The compression test has been conducted on Jap variety of pumpkin. Additionally, stress strain curve, bio-yield and toughness of pumpkin skin have been calculated. The required energy for reaching bio-yield point was 493.75, 507.71 and 451.71 N.mm for 1.25, 10 and 20 mm/min loading speed respectively. Average value of force in bio-yield point for pumpkin peel was 310 N