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  • 1
    Electronic Resource
    Electronic Resource
    Real-Time Geometric Error Compensation in Micro Grooving the Workpiece with Large Surface Area (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 339 (May 2007), p. 314-320 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: A workpiece with a large surface area is likely to be uneven due to form error and waviness.These geometric disturbances can cause inaccurate micro shapes to be formed when micro featuresare micro-grooved into the surface and cause the resulting workpiece to fail to function as desired.Thus, the real-time monitoring and compensation is required to guarantee the form accuracy of microfeatures while machining the workpiece with a large surface area. In this study, a method is suggestedfor real-time measurement and compensation of geometric errors for the micro grooving of a largeflat surface using a laser displacement sensor placed ahead of the cutting tool. Experimental resultsshow that the compensated surface profiles fit the measured ones within an allowable tolerance evenat cutting speeds as high as 200 mm/s
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/53/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.339.314.pdf
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Rhubarb Juice as a Natural Antibrowning Agent (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To search for natural antibrowning agents, rhubarb juice was tested on fresh-cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorimeter. Apple slices treated in the 5%– 10% solution showed browning activity with dL values of 2.3 – 2.5 at two hours. However, the concentrations of rhubarb juice above 20% inhibited apple browning effectively with no change in the L value for several hours. Analysis of oxalic acid in rhubarb juice showed that the 20% solution contained about 67 mg/100g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10598.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The Effects of the Heating Conditions on the Hydro-Formability of the Aluminum Alloys at High Temperatures (2005)
    s.l. ; Stafa-Zurich, Switzerland
    Materials science forum Vol. 475-479 (Jan. 2005), p. 3307-3310 
    Details
    ISSN: 1662-9752
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Modern automobiles are built with a steadily increasing variety of materials andsemifinished products. The traditional composition of steel sheet and cast iron is being replaced with other materials such as aluminum and magnesium. But low formability of these materials has prevented the application of the automotive components. The formability can be enhanced by conducting the warm hydroforming using induction heating device which can raise the temperatureof the specimen very quickly. The specimen applied to the test is AA6061 extruded tubes which belong to the age-hardenable aluminum alloys. But in the case of AA6061 age hardening occurs at room temperature or at elevated temperatures before and after the forming process. In this study the effects of the heating condition such as heating time, preset temperature, holding time during dieclosing and forming time on the hydroformability are analyzed to evaluate the phenomena such as dynamic strain hardening and ageing hardening at high temperatures after the hydroforming process
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/02/09/transtech_doi~10.4028%252Fwww.scientific.net%252FMSF.475-479.3307.pdf
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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