Thermal stability of a laser-clad NiCrBSi coating hardened by frictional finishing

Frictional treatment decreases surface roughness of a NiCrBSi laser coating and increases its microhardness and abrasive wear resistance. Even after softening annealing at 900 °C, the coating subjected to frictional treatment preserves its advantage in hardness and wear resistance over the original clad coating. Annealing at 1000 °C after frictional treatment ensures less effective growth of the hardness and wear resistance of the coating as compared to annealing of the undeformed coating due to the limited precipitation of large Cr23C6 carbides on the deformed surface, which form a wear-resistant framework. © 2017 Author(s).Russian Foundation for Basic Research, RFBR: 16-38-00452-mol-a01201375904108692015Federal Agency for Scientific Organizations: 01201463331Federal Agency for Scientific OrganizationsUral Branch, Russian Academy of Sciences, UB RAS: 15-9-12-45The study was financially supported by the Russian Foundation for Basic Research (RFBR), grant No. 16-38-00452-mol-a, by the Foundation for Assistance to Small Innovative Enterprises (FASIE), project UMNIK No. 108692015; the work was done within the Complex Program of UB RAS, project No. 15-9-12-45, within the state order for IES UB RAS, No. 01201375904 and within the state order of The Federal Agency for Scientific Organizations (FASO Russia) on the subject “Structure”, No. 01201463331. The experimental research was done on the equipment installed at the Plastometriya Collective Use Center of IES UB RAS

METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE

The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown

Increasing the resistance of a NiCrBSi coating to heat wear by means of combined laser heat treatment

Testing of NiCrBSi coatings formed by gas-powder laser cladding and combined laser heat treatment, including laser cladding and high-temperature annealing, were conducted under conditions of sliding friction on the Kh12M steel according to the pin-on-disk scheme. The combined processing resulting in the formation of large carbides and chromium borides in the coatings is shown to increase their wear resistance by a factor of 1.8 at sliding velocities of 6.1 and 9.3 m/s, when there is significant frictional heating of the friction surfaces. © 2018 Author(s)