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"Metal transfer behavior during CMT-based Wire Arc Additive Manufacturi" by Siyu Zhou, Han Xie et al.

CMT-Wire Arc Additive Manufacturing (CMT-WAAM) has the advantages of low heat input and high production efficiency. However, the surface geometric accuracy of the CMT- fabricated sample is inferior, especially for the deposition of titanium alloy. The focus of this study was to analyze the metal transfer behavior during CMT-WAAM of titanium alloys by a high-speed camera. The metal transfer and molten pool behaviors during the single-layer and multi-layer deposition in both CMT and CMT + P modes were compared to optimize the characteristic process parameters. The results showed that the hybrid metal transfer mode, including the short-circuit transition and the globular transition, occurred in the CMT + P mode. The effect of Ip1 on the droplet diameter was more significant than that of tp1. Under these two modes, the size and spread ability of the molten pool increased with the increase of Iboost, tp1 and Ip1. While in the CMT + P mode, Ip1 did not yield a significant influence compared ....

Wire Arc Additive Manufacturing , Bead Morphology , Mt Waam , Etal Transfer Mode , Olten Pool , Process Parameters ,

AddUp launches a multi-scale monitoring software

AddUp launches a multi-scale monitoring software
metal-am.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from metal-am.com Daily Mail and Mail on Sunday newspapers.

Clermont Ferrand , Beam Directed Energy Deposition , Addup Dashboards , Courtesy Addup , Powder Bed Fusion , Energy Deposition , Additive Manufacturing , Process Parameters ,

Salt in sourdough cultures


Tom M
Salt in sourdough cultures
Sometimes people here on The Fresh Loaf have wanted to favor yeast growth/activity in their sourdough cultures.   A particular scientific study of the effects of process conditions such as temperature and salt concentrations on lactic acid bacteria and yeast has been discussed numerous times in this context and others.  Gänzle’s 1998 publication reported on studies of two strains of Lactobacillus sanfranciscensis and one strain of Candida milleri yeast, each in isolation.  These were in grain-free liquid culture.  4% NaCl inhibited the growth of the Lactobacilli, while the yeast was more tolerant at that concentration and up to 8% NaCl.  These findings have been of interest to some here.  ....

Trends In Food Science Technology , Fresh Loaf , Sourdough Biotechnology , Process Parameters , Sourdough Fermentation , Environmental Microbiology , Food Science , Whole Wheat , Gluten Free , போக்குகள் இல் உணவு அறிவியல் தொழில்நுட்பம் , புதியது ரொட்டி , புளிப்பு உயிரி தொழில்நுட்பவியல் , புளிப்பு நொதித்தல் , சுற்றுச்சூழல் நுண்ணுயிரியல் , உணவு அறிவியல் , முழு கோதுமை , பசையம் இலவசம் ,