Validation of a finite element model of the cold roll forming process on the basis of 3D geometric accuracy

Cold roll forming is an incremental sheet metal forming process used to supply products to numerous industries such as automotive, architecture and construction, etc. In recent years there has been an increase in the demand by customers for high value products, through the forming of high strength materials, or complex profiles. Such demands increase the challenges faced by the tooling designer to bring a successful product through from design to manufacture, on time and within specification. Finite element (FE) simulations are increasingly applied in industry due to the desired advantage of reducing design iterations by allowing the designer to investigate the effects of parameter changes, without the risk of expensive tooling costs. Some successful validation of the numerical modelling of the cold roll forming process can be found in literature, in particular when analysing the strain distribution across the material or comparing the final rolled profile geometry. However, cold roll forming is a continuous process and no one has published work on the measurement of the profile on a pass to pass basis, in particular, the three dimensional geometry of the profile. Experimental trials were carried out to obtain a 3D point cloud model of the top surface of a roll formed section. This investigation aimed to quantify how accurate FE simulation may be in relation to physical data

Intraspecific life-history and morphological variations in Lymnaea peregra (Müller) (Gastropoda : Pulmonata) : environmental or genetic variance?

Three neighbouring populations of Lymnaea peregra were studied between January 1985 and December 1986. The populations differed in egg sizes, juvenile growth rates, survival regimes, breeding patterns, and total reproductive efforts. Differences in water temperatures were largely responsible for the annual variation in the timing of the breeding seasons while interpopulation divergence in growth rates, and consequently number of breeding bouts per year, was attributed mainly to varying food availability. Snails at the Don site had lower winter mortalities than the Sheaf and the Rivelin individuals, partly due to the higher winter temperatures at the former site. Moreover, faster current speeds might also be responsible for the higher mortalities at the Sheaf and the Rivelin than the Don site. The lower reproductive efforts exhibited by the Don snails as compared with the other two populations were ascribed to the low food availability, high population density and shortage of oviposition sites at the Don. The Don snails consistently started breeding earlier than the Sheaf and the Rivelin individuals. Mass-culture and controlled breeding experiments revealed that the early-breeding trait of the Don snails was heritable, and probably genetically fixed. It is postulated that the early breeding of the Don snails is an adaptation to exploit a longer breeding season. Quantitative genetical analyses indicated a genetic trade-off between the age at first reproduction and the hatchling size of the Don snails. Similar analyses also showed significant genetic variances for the juvenile growth rates and the hatchling size in the Sheaf and the Rivelin populations respectively. There is some suggestion that the snail populations showed varying reproductive investment per individual offspring as predicted by the Sibly & Calow model. This study shows that L. peregra, though primarily phenotypically plastic, can evolve local adaptations according to specific ecological circumstances

Extraction of flavonoids from bitter melon

Bitter melon, Momordica charantia L, is a popular traditional medicinal fruit in tropical and subtropical countries. It has been linked with therapeutic effects, some of which are likely due to its flavonoids. To determine its total flavonoid content (TFC) and to prepare extracts for use as nutritional supplements or ingredients for nutraceutical functional foods, various solvents have been used, including water, which is the preferred solvent because it is inexpensive, safe and environmentally friendly. The study aimed to extract bitter melon, using five solvents (ethanol, methanol, n-butanol, acetone and water) before and after the optimal conditions for water were determined in terms of extraction temperature, time, ratio of water to bitter melon (mL/g) and number of times the same material was extracted. The TFC of six varieties of bitter melon was also determined. Acetone was the best of the five solvents for extracting flavonoids from the Moonlight variety (23.2 mg Rutin Equivalents (RE)/g). Even after increasing the extraction by 88% (1.24 vs 0.66 mg RE/g) using optimised conditions for the aqueous extraction (two extractions at 40℃ for 15 min at a ratio of 100:1 mL/g of bitter melon powder), the flavonoids extracted from the Moonlight variety using water was very little (5.4%) compared to acetone. Furthermore, using acetone, it was shown that the Moonlight variety (23.2 mg RE/g) bought at a local market had higher levels of flavonoids than the greenhouse-grown Jade (15.3 mg RE/g), Niddhi (16.9 mg RE/g), Indra (15.0 mg RE/ g), Hanuman (3.9 mg RE/g) and White (6.9 mg RE/g) varieties. Therefore, acetone was the best solvent for extracting flavonoids from bitter melon and the aqueous extraction could only be improved to extract 5.4% of the flavonoids extracted with acetone from the Moonlight variety, which had the highest TFC of the six varieties of bitter melon

Electro-kinetic technology as a low-cost method for dewatering food by-product

Increasing volumes of food waste, intense environmental awareness, and stringent legislation have imposed increased demands upon conventional food waste management. Food byproducts that were once considered to be without value are now being utilized as reusable materials, fuels, and energy in order to reduce waste. One major barrier to the valorization of food by-products is their high moisture content. This has brought about the necessity of dewatering food waste for any potential re-use for certain disposal options. A laboratory system for experimentally characterizing electro-kinetic dewatering of food by-products was evaluated. The bench scale system, which is an augmented filter press, was used to investigate the dewatering at constant voltage. Five food by-products (brewer’s spent grain, cauliflower trimmings, mango peel, orange peel, and melon peel) were studied. The results indicated that electro-kinetic dewatering combined with mechanical dewatering can reduce the percentage of moisture from 78% to 71% for brewer’s spent grain, from 77% to 68% for orange peel, from 80% to 73% for mango peel, from 91% to 74% for melon peel, and from 92% to 80% for cauliflower trimmings. The total moisture reduction showed a correlation with electrical conductivity (R2¼0.89). The energy consumption of every sample was evaluated and was found to be up to 60 times more economical compared to thermal processing