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The main aim of this study was to produce hybrid metal matrix composites (HMMCs) using the stir casting method, by integrating different ceramic particles in a 3:2 ratio. The results of the scanning electron microscope (SEM) study revealed a uniform distribution of the reinforcing particles throughout the matrix of the hybrid metal matrix composites (HMMCs). The existence of these reinforcing particles inside the matrix was further confirmed using X-ray diffraction (XRD). The Al2618 alloy exhibited a significant reduction in its ultimate tensile strength (UTS), reaching a minimum value of 43% within the temperature range spanning from 50 to 300 °C. In contrast, the inclusion of boron carbide (B4C) and graphite (Gr) particles consistently improved the ultimate tensile strength (UTS) of Al2618-HMMCs. It was seen that Sample S4(12 wt% B4C and 8 wt% Gr). exhibited a notably enhanced ultimate tensile strength (UTS) performance, displaying a 15.8% increase. The present composition has promise for use in applications requiring high temperatures. [ABSTRACT FROM AUTHOR]

Star fruit (Averrhoa carambola L.) is an underutilized fruit grown in India, China, the US, and some regions of Africa. It is referred to as star fruit, due to its distinctive star shape and rich golden color. It has a wealth of essential nutrients and offers tremendous health advantages. In the present study, star fruit jaggery jelly of favorable physico-chemical and textural qualities was developed using the response surface method as the optimization technique for the ingredients. Jaggery, citric acid, and pectin were chosen as the three independent variables in a central composite design. At a constant fruit weight of 100 g, sample processing was carried out at five levels of citric acid (0.3–0.5%), pectin (0.5–1%), and jaggery (40–60%). The findings revealed that jaggery has a significant effect while citric acid and pectin did not affect the physico-chemical properties of star fruit jaggery jelly. At 54.00% jaggery, 0.82% pectin, and 0.47% citric acid the optimal production point for mass production was obtained. Jaggery concentrations of 50% and 60% had the requisite textural characteristics. For the production of extremely palatable star fruit jaggery jelly, the findings of the organoleptic evaluation showed that the jelly should contain 40–50% jaggery, 0.5–1% pectin, and 0.3–0.5% citric acid. [ABSTRACT FROM AUTHOR]

The Z-bending process has rarely been investigated because Z-shaped parts can be fabricated by applying two bending steps through V-bending processes. In recent years, the Z-bending process has been increasingly applied to reduce the number of processing steps and fabrication time. However, the number of studies on this process is still lacking, which means there is still difficulty with die and process designs when attempting to control the spring-back/spring-forward characteristics. In this study, to solve these problems, the offset Z-bending process was examined using the finite element method (FEM) and laboratory experiments. Based on the stress distribution analysis, the bending mechanism was investigated and clearly identified by analyzing changes in the stress distribution; the analysis showed that the theories of V-bending processes could not be used for the offset Z-bending process. This study also suggests that for the offset Z-bending process, in which the punch is moveable and the die is fixed, the amount of spring-back should not be equal to each other. In addition, the effects of the bend angle on the spring-back/spring-forward characteristics were investigated and clearly identified by analyzing the changes in the stress distribution. Based on the laboratory experiments, the FEM simulation results showed good agreement in terms of both the bend angles and bending forces. [ABSTRACT FROM AUTHOR]