Several internal defect types can have an impact on structural performance and shorten its lifetime. Structural Health Monitoring (SHM) proposes a viable alternative by integrating a set of sensors for continuous structure monitoring. This enables early detection of the initiation and propagation of structural damage. Sensors permanent integration requires first determining their best placement, to ensure that a large area of the structure is monitored. However, using many sensors to cover a large area can have a negative impact on the structure's weight and thus, its performance. Hence, the main objective of this paper is to design an optimal sensor grid for acoustic source localization in plates using a network of four sensors along with triangulation algorithm. This work aims to validate experimentally the technique and to suggest a new procedure for implementing sensor networks for impact localization. The procedure is based on robust design methodology and sensor positions are determined based on the optimization of an objective function using the Taguchi SN ratio. A 400x400x2 mm aluminum plate is used herein, and the impact is generated by dropping a small steel ball at its center. Impact signals are acquired by piezoelectric sensors bonded to the plate's surface and captured by a four-channel oscilloscope. The efficiency of the proposed approach has been proved and the optimized sensor network located the impact with an error of 0.46 %.

Sugarcane bagasse waste is an alternative resource to be a pyrolyzed liquid smoke and has potential antibacterial activity. This study presents liquid smoke produced from sugarcane bagasse, determine the effect of active natural zeolite on the production of liquid smoke, and determine the antibacterial activity of liquid smoke. Liquid smoke was synthesized by pyrolysis of the sugarcane bagasse catalyzed by active natural zeolite (0%, 1%, 2% and 3% w/w). Liquid smoke was identified for its physicochemical properties including density, refractive index, viscosity, and acid number and characterized by FTIR and GC-MS. The results showed that active natural zeolite contained Heulandite and clinoptilolite phases. The addition of active natural zeolite catalyst increased the yield. The optimum catalyst usage was 2% w/w catalyst with 47.05% yield. The main compound component contained in the liquid smoke was ethanoic acid. By antibacterial activity, the zone of inhibition produced in the antibacterial test of gram-positive S. aureus and gram-negative E. coli on liquid smoke pyrolysis without catalyst and catalyzed by active natural zeolite were very strong.

The automation of repetitive and labor-intensive tasks in construction has become increasingly important for enhancing safety, efficiency, and cost-effectiveness. Rebar tying, a fundamental step in reinforced concrete construction, is traditionally carried out manually, resulting in high labor demands, ergonomic risks, and limited precision. Existing automated solutions often fall short in addressing dynamic disturbances such as the impulsive backlash generated during the tying process. This paper presents a novel mobile manipulator designed for fully automatic rebar tying, featuring a reconfigurable locomotion mechanism and an RRR-type robotic arm integrated with a robust adaptive force control scheme. The proposed control algorithm actively compensates the unpredictable backlash forces during the tying operation, ensuring positional stability and consistent performance. Simulations conducted in MATLAB-Simulink demonstrate accurate trajectory tracking, even in the presence of external disturbances. These results highlight the potential of the proposed system to improve operational speed, reduce physical strain on workers, and advance automation in construction environments.

The present study aims to use cold-pressed oils, which have a significant role in terms of nutritional value, in muffin cake production, determine the product properties, and assess consumer preferences. For this purpose, muffin cakes were produced by using cold-pressed oils instead of sunflower oil. The addition of cold-pressed almond, apricot kernel, and safflower and pomegranate seed oils into the muffin cake formulation caused an increase in the volume index and hardness values of the cake samples. Antioxidant activity values of cake samples were found to range between 12.2 and 29.4 µM Trolox/kg. On the other hand, the color values of the cake samples were observed to change after the addition of cold-pressed oils. At the end of the analysis performed using the SAW method, it was determined that the most preferred sample in terms of sensorial properties was the muffin cake added with cold-pressed safflower oil (sample AS).

The investigation explains the mixed convective Casson fluid flow behavior passed an exponentially stretching porous surface in the presence of radiation and chemical reaction under the influence of mixed convection. Perpendicular to the flow a uniform magnetic field Bo is applied. The controlling equations are mathematically turned into ordinary differential equations by implementing appropriate similarity transformations. The MATLAB built-in bvp4c approach is then used to solve the equations numerically. The results are graphically examined for a range of flow parameter values. Special attention is paid to how the mixed convection parameters (Gr/(Re^2) and Gc/(Re^2)) affect entropy production, as well as how the magnetic parameter (M) affects the temperature profile of the system. We have demonstrated that the mixed convection parameters and magnetic parameter have a positive impact on the entropy and temperature of the system, respectively. The increase of 200 % (approximately) in (Gr/(Re^2) and Gc/(Re^2)) there is an increment in the entropy by 113 % (approximately) and 84 % (approximately), respectively. Also, with the increase of 400 % (approximately) in magnetic parameter (M) there is an increase of 34 % (approximately) in the temperature profile.

Mineral oil hydrocarbons (MOH), including MOSH and MOAH, pose a contamination risk in food due to their presence in packaging, processing, and environmental sources. While regulatory limits in the EU are still evolving, this study analyzed MOSH and MOAH levels in marinated anchovy samples, a widely consumed fish in Turkey and Europe. Samples were assessed under different marination and packaging conditions. Results showed MOSH contamination primarily in the C25–35 range, varying with the processing method. Notably, the oil-free, drained sample had no detectable MOSH or MOAH, indicating that sunflower oil and packaging significantly contribute to contamination. These findings highlight the need for stricter monitoring and regulatory measures to minimize hydrocarbon exposure in marinated fish products and ensure consumer safety.

The research presented in the study provides a fundamental understanding to minimize the irreversibility process in a micropolar flow system, which is essential in the field of Bio-engineering and various designing. In the study of micropolar fluids, the vortex viscosity and scaling material parameters play a crucial role and influences the dynamics of micropolar flow. The flow of a micropolar fluid through a permeable semi-infinite oblique plate submerged in a porous medium has been studied theoretically using an unstable combined convection process. The dynamical equations, which are first non-dimensionalized by using a set of dimensionless quantities, are solved by creating an asymptotic multi-parameter perturbation method. The thermodynamic analysis on entropy generation is also performed for variour flow parameters. It is noticed from the analysis that when the magnetic field parameter (M) changes from 1.0 to 2.0, the entropy generation upsurges by nearly 32 to 49 percent. It is also recorded that when Brinkman number (Br) increases from 0.5 to 1.5, the entropy generation number increases drastically by 33 to 50 percent approximately.

The current work examines the mixed action of Soret and Dufour effects, melting and chemical reaction on stagnation point flow of micropolar fluid on a stretching sheet in a porous medium. Suitable non-dimensional transformations are adopted to transform the governing equations of flow, heat and mass transfer to dimensionless form. Bvp4c numerical scheme is applied to acquire the result numerically in graphical form for velocity, microrotation, temperature and concentration distributions. The accuracy of the solution has been verified by making comparison with already published work. Numerical values are computed for coefficient of skin-friction, couple stress, Nusselt number and Sherwood number for important parameters to get a deeper insight of the impact of dimensionless shear stress at the surface, heat and mass transmission process. The study discloses the fact that the combined effect of Soret and Dufour hike the fluid temperature but reduces the concentration.

Edible flowers, demanded by consumers for their distinct sensory properties and health benefits, have a short shelf life. This study aimed to apply the brine method to extend the shelf life of zucchini (Cucurbita pepo L.) flowers, one of the edible flowers. The phytochemical profile of the samples was determined using LC-MS/MS, a method that allows the amount of 56 different phytochemicals to be determined. In this context, zucchini flowers were stored in brines containing 5% and 10% NaCl for the 7th, 14th, 21st and 28th days. The highest antioxidant activities were found in DPPH (19.23±0.74 mgTE/g extract) and CUPRAC (181.43±1.08 mmol Trolox Eq/g) on the 7th day of brining at 10% salt concentration. The highest TPC (32.10±0.33 mg GAE/g) was determined on 7th day of brining and at 10% salt concentration. The dominant phytochemicals were determined as quinic acid, fumaric acid, protocatechuic acid, 4-OH-benzoic acid, routine, hesperidin, isoquercitrin, nicotifluorine, quercetin and kaempferol at 10% salt concentration on the 7th and 14th days. This study demonstrates that the brine method can be used as an appropriate processing technology to extend the shelf life of zucchini flowers and also to broaden their application. Additionally, the findings of this study contributed to optimizing the storage time and salt concentration of brined zucchini flowers. It is thought that brined flowers can gain a place in the market as a commercial food product.

In recent years, parallel to the new industrial trends, the applicability of novel artificial neural network systems and machine learning techniques in the manufacturing and metallurgy sectors has risen due to the increasing competitiveness among steel, pipeline, and construction firms. This work focuses on estimating the hardness of high-carbon martensitic stainless steels depending on the heat treatment media, austenitizing temperature (AT), and secondary annealing temperature using different machine-learning methodologies for the first time in the literature. The attained outcomes indicated that the highest average hardness level was found in the medium-level tempering temperature and low AT in brine. As the tempering temperatures rose to the upper limits, measured hardness results diminished in both quenching media. Besides, according to all fold types and error metrics, the random forest (RF) machine-learning model was the strongest approach to estimate the final hardness values of the heat-treated samples whereas the Bayesian ridge (BR) was the poorest way.