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Volume 20, Issue 143 (January 2023)
Abstract
Currently, meat products are considered one of the most consumed foods in the world. The food industry is not only responsible for providing good food for the general public, but paying attention to nutritional and health-giving components such as reducing the consumption of nitrites and preservatives such as ascorbic acid is also a challenge. It is great for experts and activists in this field. This research was done to investigate the replacement of nitrite and ascorbic acid in the formulation of fish sausage. The samples are in the form of 5 treatments including C (control sample without lettuce powder and blueberry powder), T1(1%lettuce powder and 5% blueberry powder), T2 (2%lettuce powder and 5%blueberry powder), T3 (4%lettuce powder and 5%blueberry powder) and T4 (6%lettuce powder and 5% blueberry powder) blueberries) were produced. Recently, researchers are looking for the use of natural substitutes instead of nitrite in the meat industry to maintain the quality of the products to an acceptable level and to prevent their early spoilage; in this regard, many researchers use turned to plant materials as good sources of antioxidants and antimicrobials. Because blueberries are a rich source of phenolic compounds, anthocyanin, and vitamin C, they can be considered a good source of natural antioxidants. Nitrate accumulation in vegetables such as lettuce is higher than in other vegetables. It is different in different organs of vegetables, so lettuce is a good source of nitrate supply. According to the results obtained from the chemical characteristics, the T4 treatment (fish sausage sample containing 6%lettuce powder and 5% blueberry powder) was in the standard range in all the chemical characteristics of the treatment.
Amirhosein Abasi, Rasoul Safdarian,
Volume 23, Issue 6 (June 2023)
Abstract
Single point incremental forming (SPIF) is a cost-effective process with high flexibility and as a result, it is a suitable choice for low-batch production compared to traditional metal forming methods. In the present experimental research, the warm SPIF with ball nose tool was used in the forming of aluminum tailor welded blanks (TWB) that were joined together by the argon welding process. Aluminum sheets of 6061 and 5083 with an equal thickness of 1.5 mm were used as base metals and joined together using the butt welding method. In this research, the effect of four parameters of temperature, lubricant, step down, and feedrate were investigated on the formability and appearance of aluminum. The temperature range is between room temperature and 290 degrees Celsius, and three types of lubricants are used in the experimental tests. The Taguchi method was used for the design of the experiment. The results of the tests indicated that an increase in the temperature as the most effective parameter led to an increase in the formability of TWB by 79%. The lubrication, step down, and the feedrate was in the next ranks of effectiveness in the formability of aluminum TWB.
