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Describing mechanical damage evolution through in situ electrical resistance measurements
(2023-02-27)
The fatigue properties of metallizations used as electrical conductors in flexible electronic devices have been thoroughly studied over the years. Most studies use time-intensive characterization methods to evaluate mechanical damage. For their ease of access, in situ electrical resistance measurements are often performed along with other characterization methods. However, the data are mostly used as an indicator of failure and a thorough analysis is usually missing. This work presents some deeper analysis methods ...
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Influence of Cu Addition and Microstructural Configuration on the Creep Resistance and Mechanical Properties of an Fe-Based α/α′/α″ Superalloy
(2023-01-14)
Introducing Cu nanoparticles is an effective mechanism for strengthening and toughening Fe-based materials such as ultra-high-strength steels. Herein, the effect of Cu on the mechanical properties of a novel Fe-based α/α′/α″ superalloy is studied. Compared to a Cu-free reference alloy, nanoindentation reveals an increase in hardness, which was associated with the formation of Cu nanoparticles. Both alloys show room temperature (RT) compressive plastic strain at maximum stress greater than 8%, irrespective of the ...
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Elevated Temperature Mechanical Characteristics and Fracture Behavior of a Novel Beta Titanium Alloy
(2023-02-03)
In the present work, the elevated-temperature deformation characteristics and microstructural evolution of a Ti-5V-5Mo-5Cr-4Al alloy in solution-treatment conditions were studied under a tensile load at temperatures in the range of 25 to 550 °C and strain rates between 0.001 and 0.1 s-¹. The results obtained indicated that, essentially, dynamic recovery (DRV) was the dominant softening mechanism in the case of the regimes considered. An analysis based on transmission electron microscopy (TEM) and the assessment of ...
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The effect of the addition of pineapple residue (Ananas comosus L.) on texture, physicochemical properties, and sensory acceptability of the plant-based minced meatball
(2023-05-14)
This study aims to develop plant-based meat alternatives with unique textures by adding pineapple residue at four different ratios (0, 5, 10, 15, and 20% w/w). The developed products' textures, sensory characteristics, nutritional values, and consumer acceptance were all assessed. The results showed that an increase in the pineapple residue content caused lightness (L*), redness (a*), as well as yellowness (b*) to increase. The textural properties of the plant-based minced meatballs in this study were relatively lower ...
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Studiensituation und Studienabbruchsneigung in Corona-Zeiten. Ergebnisse einer lehramtsstudentischen Online-Reflexion
(2023-06)
In diesem Beitrag wird in den Blick genommen, wie Lehramtsstudierende der Universität Kassel ihre Studiensituation in den Jahren 2021-2023 einschätzen. Der Fokus liegt dabei einerseits auf ihrer Wahrnehmung der Studienbedingungen an der Hochschule sowie anderseits ihren Beziehungen zu anderen Hochschulangehörigen. Beide Bereiche sind wesentlich für Studienzufriedenheit, zeigten sich durch die Covid-19-Pandemie stark verändert und erhöhen bei einer negativen Wahrnehmung das Risiko eines Studienabbruchs. Die empirischen ...
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Effect of Different Treatments on Storage Quality of Celery Petioles
(2023-07-31)
This study was conducted for two seasons 2021 and 2022 to evaluate the influence of the hot water at 45º C or 50º C, chitosan at 0.5% and modified atmosphere packaging (MAP) at 5% O₂ + 5% CO₂, 5% O₂ + 10% CO₂ and passive MAP presented as control on quality attributes and browning of fresh-cut celery petioles during cold storage at 0º C for 16 days. The results indicated that all treatments were effective in reduced weight loss, color changes, discoloration, chlorophyll loss, total microbial count, polyphenol oxidase ...
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Food typology of traditional foods based on millet, sorghum and cowpea from the rural communes of north central region of Burkina Faso
(2023-07-31)
Food vulnerability is a growing plague in developing countries, neglecting local foods. Better knowledge of local foods is necessary to improve their consumption. The objective of this study is to identify the types of local millet, sorghum and cowpea foods in the North Central Region from a socio-cultural perspective. The methodology consisted of organizing 12 focus groups to respond to an individual questionnaire on the socio-cultural characteristics of participants and their knowledge of their millet, sorghum and ...
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Female farmers in the Galapagos: An invisible force
(2023-11-07)
Despite the crucial contributions of women to agriculture and food security, female farmers in the Galapagos Islands face persistent challenges that hinder the recognition and valuation of their work. Furthermore, the lack of gender-disaggregated data tailored to their local and contextual realities presents an ongoing challenge for evidence-based policy formulation, hampering the response to their specific needs and challenges. Taking a departure from the dominant quantitative approach in agricultural research, this ...
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Influence of Surface Mechanical Attrition Treatment (SMAT) on Microstructure, Tensile and Low-Cycle Fatigue Behavior of Additively Manufactured Stainless Steel 316L
(2023-08-29)
Direct Energy Deposition (DED), as one common type of additive manufacturing, is capable of fabricating metallic components close to net-shape with complex geometry. Surface mechanical attrition treatment (SMAT) is an advanced surface treatment technology which is able to yield a nanostructured surface layer characterized by compressive residual stresses and work hardening, thereby improving the fatigue performances of metallic specimens. In the present study, stainless steel 316L specimens were fabricated by DED and ...
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Cooperatives as instruments of smallholder development: Evidence from banana, cocoa, coffee, and palm oil producers in Peru
(2023-11)
Collective action in the agricultural sector of Peru started in the form of agrarian production cooperatives around 1969. Following the collapse of the collectivisation program in the 1980s, external stakeholders helped to form marketing cooperatives in select sectors to discourage coca leaf production. Nowadays, cooperatives are only active in four sectors: banana, cocoa, coffee, and palm oil. Case study evidence of the performance of cooperatives in Peru is mixed, which raises the need for applied research to inform ...