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This study aims to investigate the optimal process parameters of the wire-cut electrical discharge machining (WCEDM) for the machining of the GZR-AA7475 hybrid metal matrix composite (HMMC). HMMCs are prepared with 2 Wt.% graphite and 4 Wt.% zirconium dioxide reinforced with aluminium alloy 7475 (GZR-AA7475) composite by using the stir casting method. The objective is to enhance the mechanical properties of the material while preserving its unique features. WCEDM with a 0.18 mm molybdenum wire electrode is used for machining the composite.

To conduct experimental studies, a Taguchi L27 orthogonal array was adopted. Input variables such as peak current (I_p), pulse-on-time (T_ON) and flushing pressure (P_F) were used. The effect of process parameters on the output responses, such as material removal rate (MRR), surface roughness rate (SRR) and wire wear ratio (WWR), were investigated. The grey relational analysis (GRA) is used to obtain the optimal combination of the process parameters. Analysis of variance (ANOVA) was also used to identify the significant process parameters affecting the output responses.

Results from the current study concluded that the optimal condition for grey relational grade is obtained at T_ON = 105 µs, I_p = 100 A and P_F = 90 kg/cm². Peak current is the most prominent parameter influencing the MRR, whereas SRR and WRR are highly influenced by flushing pressure.

Identifying the optimal process parameters in WCEDM for machining of GZR-AA7475 HMMC. ANOVA and GRA are used to obtain the optimal combination of the process parameters.

This study aims to read ritual performances, built forms and cultural undertones of traumatic migration in the settlements of people at the periphery of mainstream history at Mattancherry in Kochi, India. Interactions between their culture, faith, location, ethnicity and community enterprise are explored. This study is essential in the context of negative social perceptions of internal migration and migrants.

The methodology is ethnography and includes interdisciplinary fieldwork of transect walks, participant observations, unstructured interviews and architectural documentation. Secondary references were community publications and scholarly journals.

Constant resilient rebuilding was possible through shared identity and community enterprise. Community temples, monastic institutions, volunteer groups and emerging high-net-worth individuals contributed to nurturing this identity. The temple rituals encouraged an egalitarian outlook. Throughout the settlement’s existence, the centrality of the temple and its religious activities remained constant. Community cohesion and endogamous practices create a cultural island distinct from the general population. Community enterprise also meant contribution to prosperity as productive citizens in the region and beyond.

Religion and shared history-based ethnic community enterprise for survival and prosperity postmigration are observed in this settlement. The conducive entrepreneurial atmosphere is set in its historical, cultural and religious context. This study can, therefore, provide insights for policymakers and academia about the interactions between culture, faith and history during the entrepreneurial process. The cultural context is explored as a backdrop of community enterprise posttraumatic migration, informing societal perceptions about migration and migrants.

This paper aims to compare the performance, emission and combustion characteristics of E20 biodiesel with diesel-water emulsion and eucalyptus water emulsion.

This research expounds the trans-esterification process apparently. Various biodiesel blends were made to go through the trans-esterification process to make it suitable for feeding them into the low heat rejection (LHR) engine. E20 biodiesel – 20% of eucalyptus oil by volume with diesel was chosen to carry out the research as it was found to be the best blend with diesel. The volume of water content in diesel water emulsions was varied by 5, 10 and 15% in DWM1 (Diesel Water Mixture1), DWM2 (Diesel Water Mixture2) and DWM3 (Diesel Water Mixture3), respectively. Similarly, the volume of water content in eucalyptus water emulsions was varied with emulsification ratio of E20 biodiesel. Partially stabilized zirconia was coated over top surface of the piston and valve facing of the LHR engine.

From the researches carried out, DWM3 (Diesel Water Mixture3) was found to be superior when compared with other diesel-water emulsions in LHR engine. The overall efficiency was found to be higher for EWM3 than other biofuels tested the in LHR engine.

This investigational experiment can be further extended to multi-cylinder engine and to improve the cetane number, Di ethyl ester (DEE) fuel additives can be added.

Power quality issues highly affect the secure and economic operations of the power system. Although numerous methodologies are reported in the literature, flexible alternating current transmission system (FACTS) devices play a primary role. However, the FACTS devices require optimal location and sizing to perform the power quality enhancement effectively and in a cost efficient manner. This paper aims to attain the maximum power quality improvements in IEEE 30 and IEEE 57 test bus systems.

This paper contributes the adaptive whale optimization algorithm (AWOA) algorithm to solve the power quality issues under deregulated sector, which enhances available transfer capability, maintains voltage stability, minimizes loss and mitigates congestions.

Through the performance analysis, the convergence of the final fitness of AWOA algorithm is 5 per cent better than artificial bee colony (ABC), 3.79 per cent better than genetic algorithm (GA), 2,081 per cent better than particle swarm optimization (PSO) and fire fly (FF) and 2.56 per cent better than whale optimization algorithm (WOA) algorithms at 400 per cent load condition for IEEE 30 test bus system, and the fitness convergence of AWOA algorithm for IEEE 57 test bus system is 4.44, 4.86, 5.49, 7.52 and 9.66 per cent better than FF, ABC, WOA, PSO and GA, respectively.

This paper presents a technique for minimizing the power quality problems using AWOA algorithm. This is the first work to use WOA-based optimization for the power quality improvements.

This study aims to assess the effects of calcium chloride marination on buffalo meat tenderness, instrumental color and palatability traits and to compare the effects with that of aging, so as to suggest a cost-effective tenderizing method to meat retailers.

Buffalo longissimus thoracis (LT) steaks were marinated post-rigor with 200-mM (5 per cent w/w) calcium chloride solution and were subjected to aging at 2-4°C for eight days. The pH, water holding capacity (WHC), cooking loss, color, myofibrillar fragmentation index, Warner–Bratzler shear force and sensory quality attributes were assessed at 1, 2, 4, 6 and 8 days post-mortem. The values were then compared with those of control steaks kept at the same storage conditions.

Marination was not found to affect pH, WHC, cooking loss or color as compared to the control steaks. Tenderness was found to be improved in marinated steaks by 53.44 per cent as against 35.59 per cent in those that aged without marination. The sensory panel evaluation showed that marinated steaks significantly improved (p < 0.01) in the scores for the different attributes, and no flavor problems or alterations in cooked color were noticed.

The animals used in this study fall in the age group of four-eight years with one of them being four years old and the rest above the age of six years. Given the fact that, age-related increase in pyridinoline content of intramuscular collagen and cross-link formation influenced by sex can contribute to the toughness of meat in spent animals (Bosselmann et al., 1995), the variation in age of the animals under study could be regarded as a limitation of the study. But apart from one animal, all of them were more than six years old, forming more or less uniform samples.

This research is of value to the meat industry or retailers. The post-rigor marination of buffalo LT steaks with 200-mM CaCl₂ (5 per cent w/w) appears to be a promising measure from the view of practicability. The relative ease of operation makes it superior to other successful techniques in reducing toughness, such as electrical stimulation.

This paper aims to examine the static compression characteristics of cell topologies in body-centered cubic with vertical struts (BCCZ) and face-centered cubic with vertical struts (FCCZ) along with novel BCCZZ and FCCZZ lattice structures.

The newly developed structures were obtained by adding extra interior vertical struts into the BCCZ and FCCZ configurations. The samples, composed of the AlSi10Mg alloy, were fabricated using the selective laser melting (SLM) additive manufacturing technique. The specific compressive strength and failure behavior of the manufactured lattice structures were investigated, and comparative analysis among them was done.

The results revealed that the specific strength of BCCZZ and FCCZZ samples with 0.5 mm strut diameter exhibited approximately a 23% and 18% increase, respectively, compared with the BCCZ and FCCZ samples with identical strut diameters. Moreover, finite element analysis was carried out to simulate the compressive response of the lattice structures, which could be used to predict their strength and collapse mode. The findings showed that while the local buckling of lattice cells is the major failure mode, the samples subsequently collapsed along a diagonal shear band.

An original and systematic investigation was conducted to explore the compression properties of newly fabricated lattice structures using SLM. The results revealed that the novel FCCZZ and BCCZZ structures were found to possess significant potential for load-bearing applications.

This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters.

Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p < 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p < 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p < 0.05), whereas all the sensory parameters decreased significantly (p < 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality.

The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

The purpose of this paper was to explore the possibility of utilization of Ocimum sanctum Linn (Tulsi) leaf extract as a natural preservative in muscle foods. The products incorporated with Ocimum sanctum leaf extract were assessed for various oxidative stability and storage quality parameters.

The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were aerobically packaged in low-density polyethylene pouches and assessed for lipid oxidation, physicochemical, microbiological and sensory characteristics under refrigerated (4 ± 1°C) conditions.

Ocimum sanctum leaf extract showed a significant (p < 0.05) effect on the lipid stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (mg malonaldehyde/kg) and free fatty acid (% oleic acid) values in comparison to control. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as the treated products showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count. Significantly, (p < 0.05) higher scores were also observed for various sensory parameters of the treated products.

The paper has demonstrated the use of Ocimum sanctum leaf extract as a potential natural preservative, as it successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited as a natural preservative in muscle foods.

The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets.

The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions.

pH, crude protein, ether extract and ash content of the nuggets showed significant (p < 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p < 0.05) increase in the moisture content, emulsion stability and cooking yield. Aloe vera-enriched nuggets showed significantly (p < 0.05) lower values than control nuggets for almost all the lipid oxidation and microbiological parameters, i.e. free fatty acid, thiobarbituric acid-reactive substances value, total plate count, psychrophillic count and yeast and mould count. No significant (p > 0.05) difference was observed in the sensory parameters of the Aloe vera-enriched nuggets and the control samples throughout the period of storage.

The paper has demonstrated the use of Aloe vera as a potential natural antioxidant without any marginal decline in the sensorial characteristics and nutritive value of the muscle foods.