Investigation on the behavior of austenite and ferrite phases at stagnation region in the turning of duplex stainless steel alloys

This paper investigates the deformation mechanisms and plastic behavior of austenite and ferrite phases in duplex stainless steel alloys 2205 and 2507 under chip formation from a machine turning operation. SEM images and EBSD phase mapping of frozen chip root samples detected a build-up of ferrite bands in the stagnation region, and between 65 and 85 pct, more ferrite was identified in the stagnation region compared to austenite. SEM images detected micro-cracks developing in the ferrite phase, indicating ferritic build-up in the stagnation region as a potential triggering mechanism to the formation of built-up edge, as transgranular micro-cracks found in the stagnation region are similar to micro-cracks initiating built-up edge formation. Higher plasticity of austenite due to softening under high strain is seen responsible for the ferrite build-up. Flow lines indicate that austenite is plastically deforming at a greater rate into the chip, while ferrite shows to partition most of the strain during deformation. The loss of annealing twins and activation of multiple slip planes triggered at high strain may explain the highly plastic behavior shown by austenite.

A disclination model for twinning and de-twinning of nanotwinned copper

The twinning and de-twinning processes within grains of nanotwinned copper (nt-Cu) are schematically demonstrated using the concept of wedge disclination quadrupoles. The stable twin nucleus size and the equilibrium equation of the applied shear stress and twin width during twin growth are obtained. The dependence of the critical resolved shear stress for twinning on the grain size, which conforms to the classic Hall–Petch relationship, is theoretically modelled. Additionally, the disclination quadrupole model for de-twinning is used to interpret the strength softening in nt-Cu. Relative to the classic kinetic and energetic models, this novel approach is more compatible with the experiments.

Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes

Effects of various xylanase treatments applied at different stages of bread making process on dough rheological characteristics and bread quality attributes were investigated. Different doses (200, 400, 600, 800, and 1000 IU) of purified enzyme were applied at two stages (tempering and mixing). In milling and dough making processes, both types of flour (subjected to enzyme treatment during tempering and flour mixing) exhibited decreasing trend in water absorption, dough development time, dough stability, softening of dough, dough mixing time, viscosity peak, set back, and increasing tendency in peak height and pasting temperature. Treatments during tempering resulted in more significant effects as compared to applications during flour mixing. The dough rising during proofing resulted in enhancement from 137±3.21% (control) to maximum value (192.33±2.90%), when 600 IU of xylanases were applied to 1 kg of wheat grains during tempering. The bread sensory attributes also exhibited significant improvement in response to various doses of purified enzymes.