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Materials (Basel)
December 2024
Department of Manufacturing Processes and Production Engineering, Rzeszow University of Technology, Al. Powst. Warszawy 8, 35-959 Rzeszow, Poland.
Resistance spot-welded joints are crucial parts in contemporary manufacturing technology due to their ubiquitous use in the automobile industry. The necessity of improving manufacturing efficiency and quality at an affordable cost requires deep knowledge of the resistance spot welding (RSW) process and the development of artificial neural network (ANN)- and machine learning (ML)-based modelling techniques, apt for providing essential tools for design, planning, and incorporation in the welding process. Tensile shear force and nugget diameter are the most crucial outputs for evaluating the quality of a resistance spot-welded specimen.
View Article and Find Full Text PDFHuan Jing Ke Xue
September 2024
Zhejiang Public Welfare Forest and State Forest Farm Management Station, Hangzhou 310020, China.
Front Public Health
September 2024
World Health Organization, Geneva, Switzerland.
Materials (Basel)
May 2024
Departamento de Enxeñaría Electrónica, Universidade de Vigo, 36310 Vigo, Spain.
The automobile industry relies primarily on spot welding operations, particularly resistance spot welding (RSW). The performance and durability of the resistance spot-welded joints are significantly impacted by the welding quality outputs, such as the shear force, nugget diameter, failure mode, and the hardness of the welded joints. In light of this, the present study sought to determine how the aforementioned welding quality outputs of 0.
View Article and Find Full Text PDFJ Food Sci
January 2024
Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA.
Different protein sources create distinct textures in plant-based meat due to differences in their hydration properties when exposed to different time, temperature, and shear regimes, which in turn depend upon their solubility, protein structure, and specific amino acids. This research aimed to identify these differences and manipulate them to reach a desired texture utilizing simple and reproducible analytical methods to characterize protein properties as either cold or heat swelling. Protein functionality was determined through least gelation concentration (LGC), water absorption index (WAI), and rapid visco analysis (RVA).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!