Effects of thermomechanical treatment and aging on bulk formability of 7475 aluminum plate.

1982
Naqvi, Syed Anis Asghar

Suggestions

Effects of high volume natural pozzolan addition on the properties of pozzolanic cements.
Uzal, Burak; Turanlı, Lutfullah; Department of Mechanical Engineering (2002)
Effects of bar cutoff on flexural behavior of reinforced concrete beams
Acar, Fikri; Tankut, Tuğrul; Department of Civil Engineering (1997)
Effects of Microwave-Assisted Baking on Quality of Gluten-free Cakes and Breads
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (2019-07-01)
Gluten-free doughs lack the glutenins and gliadins responsible for dough expansion and strength, inhibiting network formation and reducing the viscoelastic structure of doughs. Microwave baking methods have some advantages over conventional baking methods, including faster heating, time and energy conservation, and greater product volume. They also have some disadvantages, however, including nonuniform heating, insufficient starch gelatinization, gummy texture, lack of color formation, and high moisture los...
Effects of microwave and ultrasonic extraction methods on total phenolic content of nettle (Urtica diocia)
Ince, Alev Emine; Şahin, Serpil; Sumnu, Gulum (null; 2011-12-01)
Abstract. Effects of different extraction methods at different conditions on total phenolic content (TPC) of nettle (Urtica diocia) were investigated. Water was used as solvent. TPC analysis was performed according to Folin-Ciocalteu method. In microwave extraction, heating was achieved using microwaves at 407W power level. Effects was obtained as 1:30 solid-to-solvent ratio for 10min. Extraction was also performed conventionally at 1:30 solid-to-solvent ratio for 30min for comparison. There was no signific...
Effects of high hydrostatic pressure on shelf life of lager beer
BUZRUL, S; Alpas, Hami; BOZOGLU, F (Springer Science and Business Media LLC, 2005-05-01)
Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-tr...
Citation Formats
S. A. A. Naqvi, “Effects of thermomechanical treatment and aging on bulk formability of 7475 aluminum plate.,” Middle East Technical University, 1982.