Technological Properties Research Articles

Research of Modified Polyamide Waste Agglomerate: Regulatory Issues and Technological Features

In this article, a regulatory processes study and technological properties of polyamide waste agglomerate modification is carried out. The legal support issues for polymer waste management in Ukraine are considered, ways to improve the most problematic aspects in this area are proposed. The technological properties of polyamide-6 waste agglomerate modification processes were studied in order to improve its technological and strength characteristics. MW-PA CB10 masterbatch modifier impact on the polyamide-6 waste agglomerate technological and strength characteristics complex was studied. It was established that the best is polyamide-6 waste agglomerate with 2 % wt. of masterbatch MW-PA CB10. For this composition the impact strength is 43.5 MPa, breaking stress during bending is 126.4 MPa, tensile strength is 342 N and elongation at break is 117 %. It can be recommended for reuse in traditional fields of primary polyamide-6 to obtain engineering and technical products.

Study of Polymer Ceramic-Inorganic Composites for Electromagnetic Radiation Absorption

The aim of the presented work is to study polymer ceramic-inorganic composites for electromagnetic radiation absorbing. Epoxy-based polymer composites modified with ceramic-inorganic graphite-ferromagnetic (CIGF) fillers were first obtained: silicon carbide, chromium oxide Cr2O3, graphite, humic substances and potassium titanate. As polymer matrix epoxy resin based on Epikote Resin MGS LR 285 and Epikure Curing Agent MGS LH 285 was studied. Primary research was directed to study humic substance, silicon carbide SiC, chromium oxide Cr2O3, graphite and potassium titanate nanoparticles introduction impact on polymer ceramic-inorganic composites strength and technological properties. Complex of technological and strength characteristics were researched and compositions with humic substances 0.5 wt%, a higher silicon carbide SiC – 10 wt% content were studied, while chromium oxide Cr2O3, graphite content in 5–25 % wt. range was optimized. Results shows, that addition of humic substances, silicon carbide SiC, chromium oxide Cr2O3, graphite and potassium titanate nanoparticles into the epoxy resin up to 20 wt% filler content increases the composite impact strength and breaking stress during bending. The CIGF fillers complex system using advantage is proven by studying the nature of modification effect on ceramic-ferromagnetic-graphite polymer composites for electromagnetic radiation absorption.

The Study of the Process of Supplying Seeds of Row Crops Using a Vacuum Seed-Placing Unit

Introduction. The performance of precision seeders depends on many factors, including the functionality of their dosing systems, the modernization of which is possible only on the basis of patterns, which allows forecasting the indicators of single seed placing into a furrow.Aim of the Study. The study is aimed at analyzing the influence of the diameter of the suction holes of seed-placing units and the rarefaction created in them on the characteristics of placing seeds of the main row crops.Materials and Methods. The results of the study were obtained based on a series of experiments on sowing corn and sunflower seeds using an MS-8 seeder, the operation principle of which can be considered typical for vacuum seed-placing units.Results. There have been obtained empirical dependences of the particular features of zero and group placing seeds of such row crops as corn and sunflower on the area of the suction holes and the rarefaction in the vacuum chamber.Discussion and Conclusion. The quantitative estimates obtained may differ for seeds of the same crop, but having different technological properties. The general factor is that the frequency of missing seeds is proportional to the suction force magnitude in the working plane of the metering element, regardless of its area. At the same time, the probability of double seed placing depends on the area of the metering ports with a constant suction force, a decrease in their diameter leads to a decrease in the frequency of double seed placing. The data obtained allow considering joint variations in the magnitude of the rarefaction in the vacuum chamber and the diameter of the suction holes as effective tools for improving the seed placing quality.

Incorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007: Impact on technological, nutritional, bioactive, and microbiological properties

This study aimed to assess the impact of adding strawberry and acerola jam, along with Limosilactobacillus mucosae CNPC007, on the technological, nutritional, bioactive, and microbiological properties of Greek-style goat yogurt. Six yogurt formulations were developed: without and with the addition of L. mucosae CNPC007 (CY and PY, respectively), and with 10 % and 15 % jam (CY10, CY15, PY10, and PY15, respectively). The inclusion of jam enriched the yogurt with phenolic compounds and significantly enhanced antioxidant activity, as measured by FRAP and ABTS assays. The highest values were observed after 28 days of storage in the PY15 formulation (0.177 ± 0.01 and 3.43 ± 0.01 µmol TEAC/g, respectively), compared to CY (0.013 ± 0.01 and 0.19 ± 0.01 µmol TEAC/g, respectively) and PY (0.010 ± 0.01 and 0.23 ± 0.01 µmol TEAC/g, respectively). This increase was likely driven by the presence of anthocyanins and flavonoids in the jam, as indicated by heatmap correlation analysis. DPI and EPI were also influenced by the addition of jam and L. mucosae CNPC007, with EPI increasing in the PY10 and PY15 formulations, reaching approximately 40 % after 28 days. The incorporation of jam resulted in a decrease in the L* (<90) and an increase in the b* (>14) color parameters. Additionally, jam-enriched formulations exhibited higher syneresis and lower water retention capacity (WRC) throughout storage compared to control formulations, with average syneresis exceeding 26 % and WRC falling below 75 % after 28 days. In general, all yogurt formulations showed a reduction in lactose, an increase in glucose and galactose, and the production of lactic acid during storage. The lower lactose content observed after 28 days of storage in the PY (0.84 ± 0.01 g/100 g), PY10 (0.82 ± 0.01 g/100 g), and PY15 (0.98 ± 0.01 g/100 g) formulations indicates active sugar metabolism by L. mucosae CNPC007. All formulations met microbiological safety standards, confirming their suitability for consumption. Formulations containing L. mucosae CNPC007 showed viable cell counts exceeding the minimum recommended to produce health benefits (>7 log CFU/g) throughout the 28-day refrigerated storage and after in vitro digestion. These findings underscore the potential of combining tropical fruit jams with probiotics to develop a multifunctional, value-added yogurt product that delivers substantial health benefits to consumers.

Secondary Thermoplastic Modified Wood-Polymer Composite with Increased Technological, Mechanical and Dielectric Properties

Secondary Thermoplastic Modified Wood-Polymer Composite with Increased Technological, Mechanical and Dielectric Properties

Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds

The highly nutritious nature of chia seeds drives its increased utilization by the consumer and industries. This study is done to investigate the impact of atmospheric pressure cold plasma (ACP) based on air gas and dielectric barrier discharge (DBD) design. ACP treatment as an emerging non-thermal processing at different time (3 and 8 min) and voltage (6.5 and 8.5 kV) on technological characteristics of chia seeds including physicochemical, rheological, thermal, textural and morphological characteristics which are generally induced by carbohydrate and protein fraction. Results indicated an increase in water absorption index (10.36 ± 0.10 g/g), swelling power (10.43 ± 0.94 g/g) and decrease in gelatinization enthalpy (313.7 ± 0.9 J/g) at samples treated for 8 min at 8.5 kV. The lowest hardness (1390.5 ± 50.4 g) and highest peak temperature (94.79 ± 0.5 °C) is also observed at samples treated for 3 min at 8.5 kV. Changes in technological properties observed through ACP treatment are generally determined by the interaction of plasma activated species with molecular components, their depolymerization and cross-link formation as verified by FTIR analysis. Regarding, ACP treatment influences the structure of protein and carbohydrate macromolecules on the basis of its intensity.

The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat

Cold plasma is an emerging technology that has increased in demand because of consumers’ desire for fresh, safe and minimally processed food products. Aflatoxin B1 is one of the main mycotoxins that is usually found in cereals, especially oats. This study was conducted to determine the effect of DBD cold plasma on aflatoxin B1 and the physicochemical characteristics of oats. Whole oat grains were subjected to DBD plasma treatment for 1, 3, and 6 min at powers of 32, 37, and 42 W. Untreated samples were also evaluated as controls. The results showed that DBD treatment had the greatest reduction in 6 min and power 37, which reduced AFB1 concentration by 82%. Furthermore, there was no significant difference for some qualitative parameters such as protein and pH compared with the control sample, whereas the peroxide value and β-glucan increased and alpha-tocopherol decreased. The farinograph test showed that the improvement in water absorption capacity, dough stability, dough development time, and the degree of softening decreased. In addition, the viscosity of treated sample was reduced compared with that of the control sample. This study showed that DBD plasma had an effective reduction in aflatoxin AFB1, and it also improved the technological properties.

Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese

A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1→6)-linked α-d-glucose units and 5.6% (1,3→6)-linked α-d-glucose units as branching points. The EPS showed 52% dextranase resistance and a yield of 7.4 ± 0.9 g/L from MRS medium supplemented with 10% sucrose within 48 h. Ln. mesenteroides SJC113 was also characterized and tested for the production of EPS as a fat substitute in fresh cheese. Strain SJC113 showed high tolerance to a wide range of NaCl concentrations (2, 5 and 10%), high β-galactosidase activity (2368 ± 24 Miller units), cholesterol-reducing ability (14.8 ± 4.1%), free radical scavenging activity (11.7 ± 0.7%) and hydroxyl scavenging activity (15.7 ± 0.4%). The strain had no virulence genes and was sensitive to clinically important antibiotics such as ampicillin, tetracycline and chloramphenicol. Ln. mesenteroides SJC113 produced highly viscous EPS during storage at 8 °C in skim milk with 5% sucrose. Therefore, these conditions were used for EPS production in skim milk before incorporation into fresh cheese. Four types of fresh cheese were produced: full-fat cheese (FF) made from pasteurized whole milk, non-fat cheese (NF) made from pasteurized skim milk, non-fat cheese made from skim milk fermented with Ln. mesenteroides without added sugar (NFLn0) and non-fat cheese made from skim milk fermented with Ln. mesenteroides with 5% sucrose (NFLn5). While the NF cheeses had the highest viscosity and hardness, the NFLn5 cheeses showed lower firmness and viscosity, higher water-holding capacity and lower weight loss during storage. Overall, the NFLn5 cheeses had similar rheological properties to full-fat cheeses with a low degree of syneresis. It was thus shown that the glucan-type EPS produced by Ln. mesenteroides SJC113 can successfully replace fat without altering the texture of fresh cheese.

Creation of fortified products from dairy raw materials with low technological characteristics

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

ASSESSMENT OF THE INFLUENCE OF INORGANIC PIGMENTS ON THE TECHNOLOGICAL PROPERTIES OF DECORATIVE CEMENTS

The article presents the results of research on the influence of inorganic pigments on the technological properties of decorative cements. It has been established that regardless of the color of the pigment, with an increase in its quantity in the system, we get a more saturated and bright color of cement stone, but at the same time there is a negative effect of pigments and technological and physical and mechanical properties of artificial stone. The research was conducted on cement systems based on white Portland cement without additives and on cement systems based on white Portland cement modified with polycarboxylate superplasticizer. An increase in the amount of pigment, regardless of its color, leads to an increase in the water consumption of the cement system, however, when a superplasticizer is introduced, the effect of the pigment is not so significant. At the same time, the introduction of a superplasticizer reduces the water consumption of white cement without the introduction of pigments by an average of 37-40%. In addition, it was established that the introduction of pigments affects the hardening time of cement systems. At the same time, pigments, depending on their color and dosage, have different effects on both the start and end of aging. With an increase in the pigment content in a cement system without a plasticizer, the time of the onset of hardening increases, and the introduction of a permanent pigment has the greatest effect on the end of hardening of such a system. The introduction of pigments into plasticized cement systems increases both the start and end time of hardening. As the number of pigments of all colors increases, the strength of the samples decreases. At the same time, the red pigment leads to the greatest decline in strength at all stages of hardening. The decrease in strength can be explained by the increased water consumption, and, as a result, the increased porosity of pigmented samples compared to samples without the introduction of pigments. Further research aimed at finding additives that will reduce the negative impact of inorganic pigments on the processes of hydration and hardening of the cement system, and therefore on the durability of the obtained artificial stone, will be relevant. At the same time, it is important to preserve the intensity of the color and the absence of sediment formation.

Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheeses.

The cheese microbiota is very complex and is made up of technologically-relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid bacteria and yeasts are the main ones. One of the most interesting dairy yeasts is Kluyveromyces marxianus because of its technological properties including the ability to produce aroma compounds. This study investigated the contribution of Kluyveromyces marxianus to the gross composition and aroma profile of cow cheeses. Experimental cheeses were prepared by inoculating a co-culture of K. marxianus FM09 and a commercial strain of Lacticaseibacillus casei and compared with cheeses obtained with only L. casei. The gross composition was determined by a FoodScan™ 2 Dairy Analyser, and free amino acids were evaluated at 507 nm after reaction with Cd-ninhydrin. The volatile organic compounds were extracted by head-space solid phase micro-extraction and analyzed by gas chromatography-mass spectrometry coupled with odor activity values. qRT-PCR was applied to determine the expression of genes involved in esters synthesis and degradation. The inoculation of K. marxianus induced an increase of pH and a reduction of protein content of cheeses, in agreement with the stronger proteolysis detected in these cheeses. K. marxianus influenced the content of aroma compounds both quantitatively and qualitatively. In particular, an increase of higher alcohols, esters and organic acids was observed. Moreover, 12 compounds were detected only in cheeses obtained with the co-culture. These differences were in agreement with the odor activity values (OAV). In fact, only 11 compounds showed OAV > 1 in cheeses obtained with the commercial strain, and 24 in those obtained with the co-culture. The qPCR analysis revealed an over expression of ATF1, EAT1, and IAH1 genes. Kluyveromyces marxianus could act as an important auxiliary starter for cheese production through the development and diversification of compounds related to flavor in short-aged cow cheeses.

The impact of altering the molar ratio on formaldehyde content and the physical and mechanical properties of MDF panels

This study aimed to evaluate the influence of the molar ratio of urea-formaldehyde resin (UF) on formaldehyde content and the physical and mechanical properties of MDF panels. The goal was to determine the optimal composition, i.e. the one that exhibits the lowest formaldehyde content without compromising the properties. To that end, there were five treatments. They were characterized by five F:U molar ratios (0.9:1; 1.0:1; 1.1:1; 1.2:1; and 1.3:1). The panels had a nominal density of 750 kg.m−3, dimensions of 40 × 40 × 1.5 cm, 12% resin, 1% paraffin. They were produced with a pressing cycle with a temperature of 170 °C and pressure of 3.6 MPa per 10 min. The physical-mechanical properties of the panels and the formaldehyde content were determined and evaluated following the NBR 15316-2 (2019) standard. Results showed that the formaldehyde content was lower for panels produced with resin molar ratios of 0.9:1, 1.0:1, and 1.1:1, classified as E1. Panels with a resin molar ratio of 1.2:1 were classified as E2. The molar ratio of 1.3:1 exceeded the limits of the standard. Panels with resin molar ratios of 1.1:1, 1.2:1, and 1.3:1 met the standard requirements for all physical-mechanical properties of non-structural MDF for use in dry conditions. These results indicate that the most suitable UF resin molar ratio for producing MDF panels is 1.1:1. This radio provides low formaldehyde content and technological properties compatible with the reference standard.

TWO-STEP CONTROLLED FERMENTATION USING NISIN Z-PRODUCING LACTOCOCCUS LACTIS SSP. LACTIS AND SELECTED STRAINS OF THE GENUS LACTIPLANTIBACILLUS SPP.

Spontaneous fermentation of Brassica vegetables is an ancient method that improves the foods' sensory properties, safety, and shelf life. However, in recent years, there has been a growing interest in studying controlled fermentation with lactic acid bacteria selected based on their technological properties. This study reported the inhibitory activity of a Lactococcus lactis ssp. lactis of marine origin and the evolution of a two-step controlled fermentation using the cited strain and two selected Lactiplantibacillus strains. Lc. lactis ssp. lactis was studied by phenotypic and genotypic methods. The inhibitory activity was assayed against common contaminants and pathogens. The strain behaviour in Chinese cabbage and white cabbage fermentation was studied by monitoring the cell count and inhibitory activity against Listeria innocua ATCC 33090. The two-step controlled fermentation of Chinese and white cabbage was conducted using, in the first step, the Lactococcus strain and, in the second step, the two Lactiplantibacillus strains. The evolution of the processes was monitored by cell counts and pH measurements. PCR amplification confirmed the presence of nisin Z gen in the Lc. lactis ssp. lactis strain. The bacteriocin exerted inhibitory activity against Gram-positive related species but not against Gram-negative ones. The results obtained in the controlled fermentation suggested that the combination of the selected strains is compatible and may improve the fermented matrices' safety.

Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae.

To date, cider production has primarily relied on Saccharomyces cerevisiae. Introducing novel non-Saccharomyces yeasts can enhance the diversity of cider properties. Among these, the Metschnikowia genus stands out for its ability to produce hydrolytic enzymes that may impact the sensorial and technological properties of cider. This study focused on evaluating the impact of three Metschnikowia species - Metschnikowia koreensis (Mk), M. reukaufii (Mr), and M. pulcherrima (Mp) - which exhibit acid protease and esterase activity, on the quality enhancement of cider. The research findings indicate that the overall quality of cider produced through co-fermentation with these species surpassed that of cider fermented with mono-fermentation of S. cerevisiae (Sc). The cider fermented with the Sc + Mk combination exhibited the lowest levels of harsh-tasting malic acid and higher levels of softer lactic acid. Sensory array analysis also demonstrated that the Sc + Mk fermented cider exhibited high sensor response values for compounds contributing to a complex overall olfactory composition and richness. Furthermore, the Sc + Mk fermented cider exhibited the highest total quantity and variety of volatile organic compounds (VOCs). Specifically, the concentrations of phenethyl alcohol, 3-methyl-1-butanol, ethyl octanoate, and decanoic acid were notably elevated in comparison with other groups. This study illustrates that Metschnikowia species, particularly M. koreensis, show significant potential as starters for cider due to their various technological properties, including acidity modulation, aroma enhancement, and color improvement. The findings of this study provide a foundation for improving cider quality by co-fermenting S. cerevisiae with innovative starter cultures. © 2024 Society of Chemical Industry.

Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter

Fat Profiles of Milk and Butter Obtained from Different Dairy Systems (High and Low Pasture) and Seasons (Spring and Fall): Focus on Healthy Fatty Acids and Technological Properties of Butter

Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential

Yeasts play an essential role in the aroma and sensory profiles of wines. Spontaneous fermentations were carried out at the newly built winery of Granxa D’Outeiro. Yeasts were isolated from must at different stages of fermentation. Colonies belonging to Saccharomyces cerevisiae were characterised at the strain level by mtDNA-RFLPs. General chemical parameters and aroma profiles of the wines were determined using official OIV methodology and GC-MS analysis, respectively. The diversity of S. cerevisiae per fermentation ranged from 5 to 13 different strains depending on the grapevine variety. Out of 24 strains, strain B was the dominant yeast in most fermentations at different proportions, but strains D, E, and H also reached up to 25% of the total population in some fermentations. The yeast diversity was higher in the Lado fermentation than in those containing Treixadura. The chemical compositions of the wines revealed differences among them, with Loureira and Albariño wines showing the highest content of volatile compounds. The evaluation of their technological properties revealed the oenological potential of some strains of S. cerevisiae. The strains showing the best scores were selected to be used in future vintages to enhance the typicality of wines in the Granxa D’Outeiro winery.

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

SummaryThe aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality.

Nutritional composition and technological properties determining the quality of different cuts of organic and conventional Turkey meat

The aim of this study was to evaluate the nutritional composition and technological properties of meat from turkeys produced under organic conditions and compare them with those of turkeys produced under conventional conditions. Twenty carcasses of female B.U.T. Premium turkeys (Aviagen Turkeys) were obtained directly from the abattoir ten h after slaughter time of animals. Ten carcasses originated from female turkeys reared under conventional intensive husbandry conditions for meat-type turkeys (on average, 5611.8 ± 196.2 g of carcass weight) and the other ten carcasses corresponded to female turkeys raised under certified organic free-range conditions (PavosBio, Ávila, Spain) (on average, 5528.5 ± 354.4 g of carcass weight). Breast, thigh and wing meat samples were analyzed from each turkey: Chemical composition, fatty acid profile, free amino acids, mineral and vitamins content, color, and texture. Meat from female turkeys reared under organic conditions presented higher fat content in breast (1.90 vs. 1.01%, P = 0.032), thigh (3.79 vs. 2.68%, P = 0.022) and wing (12.0 vs. 8.91%, P = 0.012) than meat of female turkeys reared under intensive conventional conditions. The proportion of saturated fatty acids was higher in the meat of intensively reared female turkeys than in those reared under organic conditions (42.8 vs. 38.1%, P = 0.017 in breast; 38.8 vs. 33.6%, P = 0.0053 in thigh and 40.2 vs. 33.9%, P < 0.001 in wing). On the contrary, the proportion of monounsaturated fatty acids was higher in meat of organic turkeys (41.4 vs. 35.6%, P = 0.012 in breast; 42.3 vs. 35.6%, P < 0.001 in thigh and 46.9 vs. 39.3%, P = 0.011 in wing). Concentration of riboflavin and pyridoxine was higher by 21.1% (P = 0.010) and by 154% (P = 0.006), respectively, in meat from organically raised female turkeys than in that of female turkeys reared under intensive conditions. The organic turkey meat analyzed contained a higher proportion B2 and B6, lipids and monounsaturated fatty acids, and a lower content of omega-3 polyunsaturated fatty acids.

Very high cycle fatigue of austenitc stainless steels and their welds for reactor internals at ambient trmperature and 300 °C

The fatigue assessment of safety relevant components is of importance for ageing management with regard to safety and reliability of nuclear power plants. Austenitic stainless steels are often used for reactor internals due to their excellent mechanical and technological properties as well as their corrosion resistance. During operation reactor internals are subject to mechanical and thermo-mechanical loading which induce low cycle (LCF), high cycle (HCF) and even very high cycle (VHCF) fatigue. While the LCF behavior of austenitic steels is already well investigated the fatigue behavior in the VHCF regime has not been characterized in detail so far. Accordingly, the fatigue curves in the applicable international design codes have been extended from originally 106 to the range of highest load cycles up to 1011 load cycles by extrapolation. Nevertheless, the existing data base for load cycles above 107 is still highly insufficient. The aim of the cooperative project of the Institute of Materials Science and Engineering (WKK) at RPTU Kaiserslautern-Landau, Materials Testing Institute (MPA) Stuttgart and Framatome GmbH, Germany is to create a comprehensive database up to the highest load cycles N = 2·109 for austenitic stainless steels and their welds at ambient and elevated temperature.

Involving lead users in firm’s standardization strategy within action groups: evidence from smart robotics

PurposeThis research explores how firms manage the complex technologies standardization in action groups. It considers the strategic issues that technology producers face when involving lead users in architecture design. Drawing on the multi-mode standardization literature, this study addresses two dilemmas regarding value creation and appropriation by technology producers within coalitions. The first dilemma is how to create value by developing solutions in compliance with industry standards. The second one is how to appropriate value while ensuring the technology sharing with action groups. The answers to these two dilemmas contribute to filling the research gap on value creation and appropriation in multi-mode standardization.Design/methodology/approachThe research focuses on technology producers participating in action groups where lead users play a crucial role. We conducted a qualitative analysis based on the standardization experience of a Japanese company specializing in smart robotics. Data are collected through semi-structured interviews with key actors. Action groups are defined operationally as a set of stakeholders including competitors of the technology producers, component suppliers, end users, services providers, research centers and academia. The case study is suitable for highlighting specific aspects of the standardization process during its manifestation. It reveals how firms create and appropriate value, providing details about its standardization strategy.FindingsOur findings show that smart robotics standardization is drivn by collaborative models, where the two dilemmas of value creation and appropriation are evident. Firstly, the case revealed that standardization is lead users oriented. Secondly, lead users’ involvement is crucial to customize technologies. Thirdly, the firm’s position is to share a part of the value with the members. The IPR policy is a matter of interest within action groups, since the collaboration is based on open innovation models to share patents and licenses related knowledge.Research limitations/implicationsThis research has some limitations attributable to the limited generalizability of the results due to the qualitative analysis. In addition, this study considers the perspective of technology producers, but should also take into account the perspective of both collective actions itself and the lead users. Findings have some implications in the strategy negotiation. Participating in action groups is not enough to ensure a competitive advantage. Involving lead users is of strategic importance to acquire a competitive advantage. Lead users contribute to the producers’ technology design, helping firms to differentiate solutions from the industry standard and create value from customized technologies.Practical implicationsThis study helps practitioners understand the competitive side of collective actions, clarifying the value capture and appropriability in standardization. The research provides insights to policymakers and standard development organizations committees when they are called to harmonize standards considering the fallouts on the sector’s competitiveness. Findings suggest appropriate property rights policies to manage the issues related to the value appropriability and technology sharing, recognizing action groups members for their contribution in value creation.Originality/valueThis study shows how firms deal within action groups with the two dilemmas of variety versus technology conformity and property rights versus technology sharing. It fills the research gap in collective actions, emphasizing the perspective of the individual firm in the group rather than the coalition strategy itself. This topic highlights the crucial role of lead users within action groups in managing the two dilemmas, offering a new perspective for understanding critical issues of multi-mode standardization. Reflecting on mechanisms and tools to manage the two dilemmas allows firms to protect their competitive advantage in coalitions.