Characteristics Of Chips Research Articles

Solar photovoltaic (PV)‐driven active crop drying system for plantain (MUSA SPP): Design, development, and performance evaluation

AbstractA solar photovoltaic (PV)‐driven active crop drying system comprising a solar air heater, a three‐tray drying chamber and a data logger was designed and fabricated. Drying system is equipped with three DC fans of 18 W each, powered by 150 W mono‐crystalline, solar PV module, and 180 Ah deep cycle battery storage. Purpose‐built data logger constructed with a 60‐pin Arduino‐mega microcontroller and equipped with a digital dual‐display screen was used to acquire real‐time data on relative humidity and temperature at vital points in the drying system. Performance evaluation of the dryer was carried out while studying the drying characteristics of plantain chips at three thicknesses of 0.7, 1.0, and 1.5 cm. Drying characteristics were presented in graphs of moisture content (MCdb) versus time, moisture ratio (MR) versus time, and drying rate (DR) versus time for the different trays. Final moisture contents of the plantain chips were 10, 14, and 21% for the 0.7, 1.0, and 1.5 cm, respectively, in the three trays. The higher figures for the 1.0 and 1.5 cm levels of thickness are attributable to case hardening. Results showed that drying proceeded mainly in the falling rate period. Graphs of MR and DR showed that the drying process was more effective as the chips became thinner. Evaluation of 10 thin‐layer drying models carried out using the acquired data showed that the Wang and Singh model was the best suited for describing the drying characteristics of plantain.Practical applicationsThe results of the present work will be very useful to food processing companies producing Plantain chips for local consumption and export. A good knowledge of the best suited thin‐layer drying model will help to predict the MR (and hence MC) as a function of drying time. In this way, energy might be saved and product quality guaranteed. In addition to quality assurance applications, the effect of layer thickness on drying characteristic would be very useful in prescribing the optimal thickness of the chips being processed.

314 mm2 Hexagonal Double-Sided Spiral Silicon Drift Detector for Soft X-Ray Detection Based on Ultra-Pure High Resistance Silicon

An X-ray pulsar is a remnant of massive star evolution, collapse, and supernova explosions. It has an extremely stable spin cycle and is known as the most accurate astronomical clock in the natural world. It presents high-precision navigational information, such as the location, speed, time, and attitude, which are used in deep space exploration and interstellar flight, such as the X-ray pulsar navigation (XPNAV). However, the energy of the X-ray from the pulsar is very low and its signal is very weak; this X-ray is known as the soft X-ray. In the low and medium energy radiation spectroscopy, the semiconductor detectors, especially the silicon drift detectors (SDD), achieve the best energy resolution. In this study, a 314 mm2 and a 600 mm2 double-sided spiral hexagonal silicon drift detector (DSSH-SDD) single cell for the pulsar soft X-ray detection is analyzed based on ultra-pure high-resistance silicon. The DSSH-SDD device is fabricated using ultra-pure high-resistivity silicon substrates patterned with ion-implanted electrodes. This study proposes a model capable of reaching a large area of 314 mm2 or 600 mm2 single cell and maintaining an optimal drift electric field. The design, modeling, 3D simulation, and the fabrication of the model are performed to analyze the physical performance of the DSSH-SDD. The electrical characteristics of the as-processed SDD chips, including leakage current, anode capacitance, and the spiral resistor current under the positive and negative biases are measured, and the energy resolution test is performed at the Tsinghua University. The energy resolution is an important indicator of the detector and is often expressed by full width at half maximum (FWHM). The results obtained in this study can be applied in the future for novel, flexible, large-area, high-resolution ionizing radiation detection systems capable of providing quantitative and real-time information of the relative position of spacecraft and pulsars through the pulsar X-ray radiation.

DRYING BEHAVIOR AND SOME QUALITY PARAMETERS OF POTATO FINGER CHIPS USING INFRARED RADIATION

The effect of different infrared (IR) powers on drying of potato finger chips was investigated in infrared dryer. The potato finger chips dried at 48, 50, 62, 74 and 88 W infrared powers and constant slice thickness of 7 mm. Results showed that drying characteristics of potato chips were greatly influenced by infrared power. The experimental drying data were fitted to seven thin-layer drying models. The models were compared on coefficient of determination (R2), reduced chi-square (c2) and root mean square error (RMSE) values between experimental and predicted moisture ratios. The Midilli & Kucuk model was found to the best in predicting the drying kinetics of potato chips during infrared drying. The effective moisture diffusivity using the Fick’s diffusion model varied from 1.82×10-9 to 3.06×10-9m2/s. It was found that the effective moisture diffusivitiy increased with increasing IR power. Activation energy was estimated by a modified Arrhenius type equation as 1.35 kW/kg. The results also showed that with increasing infrared power, rehydration capacity was decreased.

On understanding the chip formation mechanism of TiBw/TA15 composites with network architecture in micro cutting

The TiBw/TA15 composites with network architecture have potential applications in the aerospace and automobile industry. In this paper, the in-situ high-speed imaging of the cutting zone at the micro-scale and digital image correlation analysis of the image sequences were conducted. And the qualitative analysis of chip characteristics was performed. The influences of material microstructures and undeformed chip thickness on workpiece deformation behaviors were discussed. The experimental and analytical results indicated that when the undeformed chip thicknesses (10 μm and 20 μm) were much smaller than the network size (about 100 μm), the influences of matrix microstructures on the chip formation were predominant through the ductile fracture mode. With the increase of undeformed chip thicknesses (40 μm and 60 μm), the influences of network-structured TiBw reinforcements on the fracture modes and shear band formation were intensified, the brittle fractures occurred along the TiBw-rich region in the transcrystalline mode when cutting across the network boundary.

Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips

In this study, the drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips were investigated. For this purpose, beef slices were treated with spice mixture (4 g/100 g beef) and then dried with 2 different air temperature (60 and 70 °C) and 3 different microwave power (0, 90 and 180 W at fixed product weight). Drying process was terminated when moisture content of samples went below 15% and then drying kinetics and quality characteristics of the beef chips were analyzed. Drying time of beef chips reduced due to the increase in the microwave power and temperature whereas Page model was the most suitable model for identifying drying kinetics. It was also noted that average moisture content of microwave-assisted hot air dried beef chips was 12.8% (dry basis), water activity (aw) value was 0.70, pH value was 5.8 and thiobarbituric acid reactive substances (TBARS) value was 30.48 µmol MDA/kg. It was further found that those beef chips that were dried at high temperature (70 °C) and microwave power (180 W) had darker color (higher a* value) and shorter, thicker and harder (high cutting force). Moreover, it was finally noted that such fast drying samples had better microbial and sensory quality.

Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips

The main purpose of this work was to investigate the effect of pulsed electric field (PEF) treatment on the oil absorption capacity of potato chips, evaluated via changes to microstructure and pore characteristics. Our results showed that as electric field strength increased from 0 kV/cm (no pretreatment) to 5 kV/cm, the oil content of potato chips decreased by up to 20.6%. Furthermore, at higher the electric field strengths (5 ~ 20 kV/cm), most of the potato cell walls collapsed, and dense pores could be observed in the horizontal profile of the chips. Moreover, some smaller pores (10–50 nm) in the potato chips were disrupted and merged into larger pores (50–100 nm), thus increasing the total volume and average diameter of the pores, accelerating moisture evaporation and reducing oil absorption during frying. Our findings provide a novel perspective on the application of PEF towards the development of lower-fat and healthier fried foods.

A Device Performance Data Acquisition System Based on Data Fusion Method

The data acquisition system is a system which collects the analog signal from the sensor, converts it into digital signal, then sends it to the computer for processing, and outputs the processing results in the form of demand. Based on the research of USB technology, this paper describes a data acquisition system based on data fusion technology, including hardware design, firmware design, device driver design and host application design. In the part of hardware design, this paper first describes the performance and characteristics of data acquisition chip, FPGA and USB2.0 interface chip, and then gives the specific hardware design scheme. In the part of firmware design, this paper first introduces the firmware architecture of FX2, and then introduces the firmware design of GPIF interface mode in detail. In the driver development part, this paper first introduces the WDM driver development model, and then completes the USB device driver design of the data acquisition system. Finally, the device performance data acquisition system based on data fusion method is completed with driver.

Analysis of Wood Chip Characteristics for Energy Production in Lithuania

Wood chips and logging residues currently comprise the largest share of biomass fuels used for heat generation in district heating plants and are provided by a variety of suppliers. Ash and moisture contents, as well as the calorific value, may vary considerably depending on the composition of the fuel, seasonality, location, and other factors. This paper provides the summarized results of the main characteristics of wood chip moisture and ash content and calorific value, experimentally tested for a significant range of samples. Chip samples were collected from two district heating companies and tested for a significant range of samples. Chip samples were collected from two district heating companies and tested for a 3-year period. The data on fuel chip prices were taken from the electronic wood chip trading platform. The tests were performed using standard express methods, where two sub-samples were taken and analyzed from every chip sample. It was determined that the moisture content of the wood chips varied from 35% to 45%, the calorific value from 18.4 to 19.6 MJ/kg, and the ash content from 0.5% to 4.5%. The calculated relative expanded uncertainty of the moisture content measurement was ±2.1%, of calorific value—±1.5%, and of ash—±1.0%. The repeatability of the results was estimated as the pooled standard deviation.

Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

In the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product during storage at 4 °C and 25 °C was examined for four months. Based on the results, Lactococcus lactis KUMS-T18 isolated from traditional Tarkhineh as a safe strain had high tolerance to low pH and high bile salt, anti-pathogenic activity, hydrophobicity, adhesion to human epithelial cells, auto- and co-aggregation, cholesterol assimilation and antibiotic susceptibility. Meanwhile, by micro-coating the probiotic cells in Tarkhineh formulations, elliptical to spherical shape (460–740 µm) probiotic drops were produced. The results revealed that potato chips produced with turmeric and plain Tarkhineh during storage at 4 °C, had excellent protection abilities for probiotic cells with about 4.52 and 3.46 log decreases in CFU/g respectively. On the other hand, probiotic potato chips, compared to non-probiotic and commercial potato chips, showed the criteria of probiotic products such as excellent quality and superior sensory characteristics. In summary, this study proved that probiotic Lactococcus lactis KUMS-T18 strain covered by Tarkhineh formulations as protective matrix has high potential to be used in the production of probiotic potato chips.

Design of BOOST converter based on CN3306 chip

CN3306 is a current mode fixed frequency PWM boost type multiple battery charging management integrated circuit. This article introduces the basic principles and characteristics of CN3306, and designs a boost circuit based on the characteristics of CN3306 chip with stable voltage, small ripple range and low power consumption. Explained in detail how to select peripheral circuit parameters and the practical application of CN3306 in BOOST circuit, and use the PSIM simulation software to build a photovoltaic power generation system model for simulation verification, the result reached the expected value.

Electrical Capacitance Characteristics of Wood Chips at Low Frequency Ranges: A Cheap Tool for Quality Assessment.

Moisture content is one of the most important parameters related to the quality of wood chips that affects both the calorific and economic value of fuel chips. For industrial applications, moisture content needs to be detected quickly. For this purpose, various indirect moisture content measurement methods (e.g., capacitance, NIR, microwave, ECT, X-ray CT, and nuclear MR) have been investigated with different results in the past. Nevertheless, determining wood chip moisture content in real time is still a challenge. The main aim of this article was therefore to analyze the dielectric properties of wood chips at low frequencies (10 kHz–5 MHz) and to examine the possibility of using these properties to predict wood chip moisture content and porosity. A container-type probe was developed for this purpose. The electrical capacitance and dissipation factor of wood chips with different moisture content was measured by an LCR meter at 10 kHz, 50 kHz, 100 kHz, 500 kHz, 1 MHz, and 5 MHz frequencies. Wood chip porosity was also measured using a gas displacement method. Linear models for moisture content and porosity prediction were determined by backward stepwise linear regression. Mathematical model was developed to better understand the physical relationships between moisture content, porosity, and electrical capacitance. These models were able to predict the moisture content of observed quantities of wood chips with the required accuracy (R2 = 0.9–0.99). This finding opens another path to measuring the moisture content and porosity of wood chips in a relatively cheap and fast way and with adequate precision. In addition, principal component analysis showed that it is also possible to distinguish between individual wood chip fraction sizes from the information obtained.

Mixing characteristics of a bubble mixing microfluidic chip for genomic DNA extraction based on magnetophoresis: CFD simulation and experiment.

Mixing a small amount of magnetic beads and regents with large volume samples evenly in microcavities of a microfluidic chip is always the key step for the application of microfluidic technology in the field of magnetophoresis analysis. This article proposes a microfluidic chip for DNA extraction by magnetophoresis, which relies on bubble rising to generate turbulence and microvortices of various sizes to mix magnetic beads with samples uniformly. The construction and working principle of the microfluidic chip are introduced. CFD simulations are conducted when magnetic beads and samples are irritated by the generation of gas bubbles with the variation of supply pressures. The whole mixing process in the microfluidic chip is observed through a high-speed camera and a microfluidic system when the gas bubbles are generated continuously. The influence of supply pressure on the mixing characteristics of the microfluidic chip is investigated and discussed with both simulation and experiments. Compared with magnetic mixing, bubble mixing can avoid the magnetic beads gather phenomenon caused by magnetic forces and provide a rapid and high efficient solution to realize mixing small amount of regents in large volume samples in a certain order without complex moving structures and operations in a chip. Two applications of mixing with the proposed microfluidic chip are also carried out and discussed.

Investigation of Cryogenically Treated Physical Vapor Deposition TiAlN/NbN-Coated Carbide Inserts in End Milling of Hard Titanium Alloy

Abstract Cryogenic-treated inserts (CTIs) are playing a vital role in the significant improvement of tool life and the enhancement of mechanical properties of the cutting tools during conventional machining process. This work addressed the upshot of cryogenic treatment of physical vapor deposition TiAlN/NbN-coated carbide insert on the machinability of a Ti-6Al-4V alloy workpiece. It is weighed in terms of surface roughness, chip morphology, and tool wear in the cutting tool insert. Surface roughness was measured by a noncontact type 3-D laser scan microscope system. The observed average surface roughness in CTI reduction is between 13 and 32 % over that of the untreated insert (UTI) machining condition. The multisurface chip characteristics of free surface and back surface were identified and broken down by scanning electron microscopy. The experimental results demonstrated that the favorable chips and the reduction in tool wear were better achieved under the CTI machining condition than under the UTI machining condition.

Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.

Compressibility characteristics of TDA from OTR (off-the-road) tires: A numerical approach

This paper aims to use the discrete element method (DEM) to study the performance of discarded off-the-road (OTR) tire chips under compression. The results of small-scale laboratory tests were used to calibrate a model built in PFC3D. This model was validated using the results of a large-scale laboratory experiment. The results show that the discrepancy between the calculated strain and the strain measured in the laboratory was 1.94%. Furthermore, the calculated elastic modulus was 0.11 MPa lower than the elastic modulus determined in laboratory measurements. A sensitivity analysis done on the parameters included in the simulation indicated that Poisson’s ratio and the local damping ratio had a significant impact on the simulation results, whereas the loading rate, particle size and scale effect of the loading cylinder had a limited effect on the simulation results. The compressibility characteristics of OTR tire chips in the field embankment were simulated using a cuboid filled with the same size clumps as the TDA chips used in laboratory tests, and the simulation results were compared with available information. The results indicated that the parameters calibrated based on the small-scale laboratory tests can be used to predict the deformation of OTR tire chips in the field. The discrepancy between the calculation and field measurements for strain was 1%. Due to the extremely low winter temperatures in Edmonton (as low as −40 °C), the impact of temperature on the mechanical properties of OTR tire chips was also considered by varying the values of elastic modulus used in the simulation. The results show that the tire chip embankment had a larger strain in summer than in winter as a result of the high elastic modulus in warmer temperatures; however, the difference between the summer and winter strain values is only 0.4%. This paper presents valuable results on the deformation characteristics of OTR tire chips, using a combination of field measurements and laboratory measurements, and exploring the impact of temperature on the deformation of OTR chips using a numerical approach.

Fulfilment of Lighting Blinds Control System

This paper uses the characteristics of the 89C51 single chip to simulate the automatic control of the opening and closing of the blinds model by the automatic control of the ambient light intensity. Finally, the operating principle of the adopted electric circuits and the performance of the proposed device are validated by experimental results. It reveals that the operations of the proposed device coincide with the requirements. The goal of this paper is that the blinds can automatically sense the outdoor brightness and adjust their opening and closing to achieve the effect of automatically adjusting the indoor brightness. Normally, the blinds must be manually rotated by the plastic tube on the blinds to adjust the angle of the blades on the blinds. Thus, it can change the brightness of the room. This article hopes that the blinds can detect the brightness given by the outside world to adjust and change the angle of its blades. It can sense the indoor light source and adjust the angle of the blinds during the day, and introduce daylight to achieve the effect of adjusting the indoor light. Keywords: Lighting, Blind, 89C51 single chip, Light sensor, Stepper motors.

Many-to-many comprehensive relative importance analysis and its applications to analysis of semiconductor electrical testing parameters

Most engineering systems have multiple inputs and multiple outputs. For example, a semiconductor manufacturing system consists of thousands of fabrication steps with numerous inline production parameters affecting multiple electrical characteristics of final chips. Many-to-many analysis is thus needed to more effectively discover critical factors causing poor product qualities or a low production yield. Though methodologies of many-to-many correlation analysis have been proposed in the literature, difficulties arise, especially when there exist multicollinearity effects among features, to measure the relative importance of a feature’s contribution. Relative weight analysis offers a general framework for determining the relative importance of features in multiple linear regression models. In this article, we propose a many-to-many comprehensive relative importance analysis based on canonical correlation analysis to effectively summarize the relationship between two sets of features. Simulation and actual semiconductor yield-analysis cases are used to show the proposed method, as compared to other conventional methods, in analysis of two sets of features.

Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips.

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%-35% and 19%-30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg-1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.

The study of addition variety of vegetable flour on physical characteristics of tortilla chips

Tortilla chips are a snack product made from corn which have a bright yellow color with a crispy texture. Variations in the manufacturing process are needed so that the resulting tortillas have more attractive colors and better textures. The purpose of this study was to determine effect substitution of cornflour with various variations vegetable flour on the appearance in the color and texture tortillas. This study uses a completely randomized design (CRD) with two factors. The factor is type of vegetable flour red spinach, beets, spinach, and celery flour and the concentration of vegetable flour substitution 10%, 25%, and 50%. The analysis used was color and texture analysis. The results showed the highest L value of the color test was in the control tortilla of 46.74. The A value of red spinach tortilla and beets have higher value than control, green spinach, and celery.. The B value of control has the highest value followed by green spinach and celery tortillas. The tortilla chips texture test can be seen from the amount of the Fbreak. The lowest Fbreak value found in red beet tortillas is 1.83, which shows that beetroot tortilla has the most crispy texture compared to other variation tortillas.

A novel contact area based analysis to study the thermo-mechanical effect of cutting edge radius using numerical and multi-sensor experimental investigation in turning

Abstract The micro-geometry of the cutting tool significantly affects the process forces, thermal load, tool wear, and quality of the finished surface and chip characteristics. The effect of edge radius on the thermo-mechanical load for varying uncut chip thickness is studied during turning AISI 4340. A multi-sensor approach is used to measure the temperature at the flank face, the average temperature of the chip in the cutting zone and also at the free surface of the chip simultaneously by using a thermocouple, a thermal camera and a pyrometer respectively. A novel tool-chip contact area based analysis is used to delineate the effect of hone radius and nose radius separately. The major and minor cutting edge contact areas along the hone region are found to play a key role in influencing the process forces and temperature at different feeds. FEM simulations are conducted to study the effect caused by edge radius on the material flow in the stagnation and ploughing zones. Also, a linear regression analysis is carried out to predict the ideal cutting edge radius for different feeds used in this study − 0.1 mm/rev − 18 μm; 0.24 mm/rev − 33 μm; and 0.41 mm/rev − 43 μm. The results from this experimentation could be used by researchers to validate their temperature models and develop more accurate temperature maps of the tool.