| 4 | Fracture Loci in Sheet Metal Forming: A Review显示文摘Fracture in sheet metal forming usually occurs as ductile fracture, rarely as brittle fracture, at the operating temperatures and rates of loading that are typical of real processes in two different modes:(1) tensile and(2) in-plane shear(respectively, the same as modes I and II of fracture mechanics). The circumstances under which each mode will occur are identified in terms of plastic flow and ductile damage by means of an analytical approach to characterize fracture loci under plane stress conditions that takes anisotropy into consideration. Fracture loci was characterized by means of the fracture forming limit line and by the shear fracture forming limit line in the fracture forming limit diagram. Experiments were performed with single point incremental forming and double-notched test specimens loaded in tension, torsion and in-plane shear give support to the presentation and allow determining the fracture loci of AA1050-H111 aluminium sheets with1 mm thickness. The relation between fracture toughness and the fracture forming limits was also investigated by comparing experimental values of the strains at fracture obtained from a truncated conical part produced by single point incremental forming and from double-notched test specimens loaded in tension. | M.Beatriz Silva Kerim Isik A.Erman Tekkaya Paulo A.F.Martins | 2015 | Acta Metallurgica Sinica(English Letters)2015，28，12： | 0 |
| 5 | Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits:Chemical and sensory evaluation显示文摘Nowadays,food security is a global concern and a great scientific challenge.Agro-industrial by-products can be used as potential ingredients of innovative food products,contributing to solve this societal demand.By-products of high specialty oils processing,for instance,have remarkable nutritional and organoleptic properties.Accordingly,the partially delipidified almond flour(PDAF)remaining from almond oil extraction,was used as an alternative ingredient in a highly appreciated almond-based cookie(“almendrados”).For comparison purposes,four different“almendrados”formulations(one industrial,two with PDAF,and one with whole almond flour),were compared regarding nutritional composition,vitamin E and fatty acids profiles.To assess the cookie sensory properties,seventy-four consumers evaluated“appearance”,“taste”,“sweetness”,“crunchiness”,“hardness”,“overall quality”using adequate hedonic scales.Fat and protein levels showed significant differences among industrial and the other three samples.Cookies with PDAF presented similar tocopherols and fatty acids to the traditional(more expensive)formulation,besides reaching the highest scores on“appearance”,“sweetness”,“hardness”,“overall quality”and“buying predisposition”parameters.Accordingly,the incorporation of PDAF might represent an effective way of adding value to an industrial by-product,while providing a pleasant novel cookie formulation. | Joao C.M.Barreira M.Antonia Nunes Beatriz Vieira da Silva Filipa B.Pimentel Anabela S.G.Costa M.Alvarez-Ortic J.E.Pardo M.Beatriz P.P.Oliveira | 2019 | Food Science and Human Wellness2019，8，3： | 0 |
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