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Article
Publication date: 24 October 2021

Sandeep Kumar, Rakesh Bhatia and Hazoor Singh

In Indian thermal power plants, the main cause of boiler tube failure is the presence of molten sulphates and vanadates, which deteriorate the tube material at high temperatures…

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Abstract

Purpose

In Indian thermal power plants, the main cause of boiler tube failure is the presence of molten sulphates and vanadates, which deteriorate the tube material at high temperatures. To combat the hot corrosion failure of metals, thermal spray technology is adopted. This study aims to investigate and study the effect of hot corrosion behaviour of carbon nanotube (CNT)-reinforced ZrO2-Y2O3 composite coatings on T-91 boiler tube steel in a molten salt environment at 900 °C for 50 cycles.

Design/methodology/approach

A plasma spray technique was used for development of the coatings. The samples were exposed to hot corrosion in a silicon tube furnace at 900 °C for 50 cycles. After testing, the test coupons were analysed by X-ray diffraction, scanning electron microscopy/energy dispersive spectroscopy and cross-sectional analysis techniques to aid understanding the kinetics of the corrosion reaction.

Findings

CNT-based reinforced coatings showed lower weight gain along with the formation of protective oxide scales during the experimentation. Improvement in protection against hot corrosion was observed with increase in CNT content in the coating matrix.

Originality/value

It is pertinent to mention here that the high temperature behaviour of CNT-reinforced ZrO2-Y2O3 composite on T-91 steel at 900°C temperature in molten salt environment has never been studied. Thus, the present research was conducted to provide useful results for the application of CNT-reinforced composite coatings at elevated temperature.

Details

Anti-Corrosion Methods and Materials, vol. 68 no. 6
Type: Research Article
ISSN: 0003-5599

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Article
Publication date: 11 November 2024

Sukhjiinder Singh, Khushdeep Goyal and Rakesh Bhatia

The main cause of boiler tube failure in high-temperature thermal power plants is molten sulphate-vanadate-induced hot corrosion. Applying thermal spray coatings on alloy steels…

11

Abstract

Purpose

The main cause of boiler tube failure in high-temperature thermal power plants is molten sulphate-vanadate-induced hot corrosion. Applying thermal spray coatings on alloy steels can reduce hot corrosion. This study aims to examine the impact of nano yttria stabilized zirconia (YSZ) reinforcement on Ni-20Cr composite coatings on hot corrosion behaviour of T22 steel in a corrosive environment of Na2SO4-60%V2O5 at 650 °C over 50 cycles.

Design/methodology/approach

The coatings were deposited using a high velocity oxyfuel technique. The samples were subjected to hot corrosion in a Silicon tube furnace at 650 °C for 50 cycles. Weight gain data after each cycle were used to analyse the kinetics of corrosion behaviour. Corrosion products were examined using X-ray diffraction, scanning electron microscopy, energy dispersive and cross-sectional analytical methods.

Findings

During investigation, nano YSZ-reinforced Ni-20Cr composite coatings on T22 steel were discovered to give superior corrosion resistance in a molten salt environment at 650 °C. Throughout the experiment, the coatings gained less weight and formed protective oxide scales. Increased YSZ concentration in the coating matrix resulted in better protection against hot corrosion.

Research limitations/implications

The inclusion of nano YSZ reduced porosity in Ni-20Cr coatings by filling voids and interlocking particles, as well as blocking the penetration of corroding species, hence improving the corrosion resistance of composite coatings. The corrosion rate decreased with increasing YSZ content in the coating matrix.

Originality/value

It should be noted that the high temperature corrosion behaviour of thermally sprayed nano YSZ-Ni-20Cr composite coatings has never been investigated and is not documented in the literature. As a result, the current study can provide useful information for the application of nano YSZ-reinforced coatings in high-temperature fuel combustion conditions.

Details

Anti-Corrosion Methods and Materials, vol. 72 no. 1
Type: Research Article
ISSN: 0003-5599

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Article
Publication date: 25 October 2011

Preeti Singh and G.K. Goyal

This paper aims to review the types of pizza and the functionality of basic ingredients of pizza with special focus on the effects of pizza toppings on health.

3006

Abstract

Purpose

This paper aims to review the types of pizza and the functionality of basic ingredients of pizza with special focus on the effects of pizza toppings on health.

Design/methodology/approach

Phenomenological research has raised awareness and increased insight into the role of various pizza ingredients and health benefits of different pizza toppings and consequently pizza is called a “functional food”. The approach is based on observation of the online research, a close watch on the pizza industry, analysis of research papers in journals, and brainstorming research on the effect of packaging on the quality of different pizza ingredients with a co‐researcher for four years.

Findings

The changing life patterns and food habits of people and their preferences have catapulted the market to grow for convenience and fast foods. Pizza is one of the most popular family foods worldwide and has gained widespread consumer acceptance as a healthy and convenience food. It is a multi‐component product with composite number of toppings. It provides an array of nutrients in significant amounts, in relation to its energy and fat content, making it a nutrient‐dense food. It is cheap and can be delivered in a very short time. In particular, pizza supplies 30 per cent of the USA recommended daily allowance of vitamins A, C, B2, calcium and protein. It contains 50 per cent of vitamin B1 and 35 per cent of iron. Furthermore, pizza has anticancerous effects beyond the basic nutrition it provides, because of the potent antioxidant lycopene present in tomatoes.

Originality/value

This paper offers a holistic view that would guide a reader to identify the beneficial effects of pizza.

Details

British Food Journal, vol. 113 no. 11
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 21 June 2019

Zhengbing Hu, Yevgeniy V. Bodyanskiy and Oleksii K. Tyshchenko

Abstract

Details

Self-Learning and Adaptive Algorithms for Business Applications
Type: Book
ISBN: 978-1-83867-174-7

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Article
Publication date: 25 June 2019

Karanjit Singh, Khushdeep Goyal and Rakesh Goyal

This paper aims to investigate hot corrosion behaviour of different Cr3C2–NiCr coatings on boiler tube steel.

97

Abstract

Purpose

This paper aims to investigate hot corrosion behaviour of different Cr3C2–NiCr coatings on boiler tube steel.

Design/methodology/approach

High velocity oxy fuel technique has been used to deposit different coatings on commercially available ASTM-SA213-T22 boiler tube steel. The hot corrosion studies have been performed in molten salt environment at 900°C temperature in silicon tube furnace in laboratory.

Findings

The results showed that uncoated superalloy suffered intense spalling and the weight change was massive during each cycle on studies of hot corrosion 900°C. The 100 per cent NiCr and 10 per cent (Cr3C2) – 90 per cent (NiCr) coatings provided better protection to T22 steel against the hot corrosion because of the formation of Ni and Cr3C2 layers.

Originality/value

In this research a variety of coatings have been used. This research work has been aimed to investigate the hot corrosion behavior of Boiler Steel b with different Cr3C2–NiCr coatings, under molten salt environment in Silicon tube furnace at 900°C, under cyclic conditions.

Details

World Journal of Engineering, vol. 16 no. 4
Type: Research Article
ISSN: 1708-5284

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Article
Publication date: 2 October 2019

Yue Li, Xiaoquan Chu, Zetian Fu, Jianying Feng and Weisong Mu

The purpose of this paper is to develop a common remaining shelf life prediction model that is generally applicable for postharvest table grape using an optimized radial basis…

379

Abstract

Purpose

The purpose of this paper is to develop a common remaining shelf life prediction model that is generally applicable for postharvest table grape using an optimized radial basis function (RBF) neural network to achieve more accurate prediction than the current shelf life (SL) prediction methods.

Design/methodology/approach

First, the final indicators (storage temperature, relative humidity, sensory average score, peel hardness, soluble solids content, weight loss rate, rotting rate, fragmentation rate and color difference) affecting SL were determined by the correlation and significance analysis. Then using the analytic hierarchy process (AHP) to calculate the weight of each indicator and determine the end of SL under different storage conditions. Subsequently, the structure of the RBF network redesigned was 9-11-1. Ultimately, the membership degree of Fuzzy clustering (fuzzy c-means) was adopted to optimize the center and width of the RBF network by using the training data.

Findings

The results show that this method has the highest prediction accuracy compared to the current the kinetic–Arrhenius model, back propagation (BP) network and RBF network. The maximum absolute error is 1.877, the maximum relative error (RE) is 0.184, and the adjusted R2 is 0.911. The prediction accuracy of the kinetic–Arrhenius model is the worst. The RBF network has a better prediction accuracy than the BP network. For robustness, the adjusted R2 are 0.853 and 0.886 of Italian grape and Red Globe grape, respectively, and the fitting degree are the highest among all methods, which proves that the optimized method is applicable for accurate SL prediction of different table grape varieties.

Originality/value

This study not only provides a new way for the prediction of SL of different grape varieties, but also provides a reference for the quality and safety management of table grape during storage. Maybe it has a further research significance for the application of RBF neural network in the SL prediction of other fresh foods.

Details

British Food Journal, vol. 121 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 25 May 2010

Preeti Singh and Gyanendra Kumar Goyal

Consumer's demand for fresh, naturally preserved, food products has grown dramatically in recent years. Modified atmosphere packaging (MAP) has proved to be most innovative growth…

752

Abstract

Purpose

Consumer's demand for fresh, naturally preserved, food products has grown dramatically in recent years. Modified atmosphere packaging (MAP) has proved to be most innovative growth area in food packaging. Studies have been conducted to increase the shelf life of ready‐to‐bake pizza by using MAP technique. The purpose of this paper is to study the influence of different modified atmospheres and refrigerated storage on the sensory characteristics of the ready‐to‐bake (unbaked) pizza.

Design/methodology/approach

The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.

Findings

To determine the shelf life of MAP ready‐to‐bake pizza, the samples were subjected to four types of atmospheres (air, 100 per cent CO2, 100 per cent N2 and 50 per cent CO2/50 per cent N2) and stored for various time intervals at 7 ± 1 C. The shelf life of ready‐to‐bake pizza significantly increased up to 15 days (a 300 per cent increase) for the samples packaged under 100 per cent CO2 (atm 2), 50 per cent CO2/50 per cent N2 (atm 4) and 100 per cent N2 (atm 3), compared to conventional air pack (five days).

Originality/value

This paper gives a concise, up‐to‐date overview on how different gases affect the various sensory parameters of ready‐to‐bake‐pizza.

Details

Nutrition & Food Science, vol. 40 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 2021

Rekha Chawla, S. Sivakumar, Santosh Kumar Mishra, Harsimran Kaur and Rahul Kumar Anurag

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions…

340

Abstract

Purpose

Milk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).

Design/methodology/approach

Different gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.

Findings

The physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.

Originality/value

To extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

Details

British Food Journal, vol. 123 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 9 February 2015

Eleni Makri and Filotheos Ntalianis

The current financial crisis in Greece has redefined the way organizations operate resulting in a dramatic increase in mergers and acquisitions (M&As). The purpose of this paper…

1185

Abstract

Purpose

The current financial crisis in Greece has redefined the way organizations operate resulting in a dramatic increase in mergers and acquisitions (M&As). The purpose of this paper is twofold: first to explore, within the M&A context, the main effects of job-related stressors and perceived organizational support (POS) on merger survivors’ ill-health and second to examine the indirect links between these and commitment.

Design/methodology/approach

Data were obtained from 140 employees of two merged financial institutions in Greece post-combination.

Findings

The results indicated significant direct relationships between work-related stressors and POS and ill-health. As regards the indirect relationships, only the mediation link between organizational support, ill-health and commitment was supported.

Practical implications

Implications, limitations and further research issues are discussed in light of the M&A context.

Originality/value

The intention is to extend current stress and M&A literature findings (e.g. Cartwright and Cooper, 1993; Cartwright et al., 2007), and further investigate the relationship between stressors and ill-health within a turbulent context, since little is known about the behavioral reactions arising as an outcome of M&As in a Greek setting. Thus, the unique contribution of this study is to examine this relationship in a double crisis context: the organizational crisis following the M&A and the financial crisis currently facing Greece, since the area of M&As in Greece has so far received little scholarly attention (Bellou, 2007, 2008).

Details

Employee Relations, vol. 37 no. 2
Type: Research Article
ISSN: 0142-5455

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Article
Publication date: 4 February 2014

Meera Penumetcha, Payal Arora, Xu Zhang and Vijay Ganji

Foods rich in polyunsaturated fatty acids are vulnerable to oxidation during processing and storage. The intake of oxidized lipids (OLs) and their subsequent relation with chronic…

715

Abstract

Purpose

Foods rich in polyunsaturated fatty acids are vulnerable to oxidation during processing and storage. The intake of oxidized lipids (OLs) and their subsequent relation with chronic disease risk are unknown in the US population. The paper aims to discuss these issues.

Design/methodology/approach

The association between OL intake and markers of adiposity and glucose homeostasis was determined based on data collected from two cycles of National Health and Nutrition Examination Surveys with a survey sample of 9,982 subjects between the ages of two to 85 years. Means or geometric means of markers of adiposity, glucose and lipid parameters were compared between the “low” and “high” consumers of OL using the t-test. Associations between OL intake and markers of adiposity, glucose and lipid parameters were determined by multivariate regression analysis.

Findings

Mean markers of adiposity were all significantly lower in subjects in the “high” OL group as compared to the “low” OL group. Fasting glucose concentrations were positively associated with OL intake unlike markers of adiposity which were negatively associated with OL intake.

Practical implications

Higher intake of OLs is associated with lower BMI and adiposity. However, the direct association between OL intake and fasting glucose levels suggests that lower markers of adiposity do not suggest a decreased risk of glucose intolerance.

Originality/value

This is the first study to estimate the consumption of OLs in the US population and its link to adiposity and glucose tolerance.

Details

Nutrition & Food Science, vol. 44 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

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