A computational model for the cooling phase of injection moulding

This paper discusses the approaches and techniques used to build a realistic numerical model to analyse the cooling phase of the injection moulding process. The procedures employed to select an appropriate mesh and the boundary and initial conditions for the problem are discussed and justified. The final model is validated using direct comparisons with experimental results generated in an earlier study. The model is shown to be a useful tool for further studies aimed at optimising the cooling phase of the injection moulding process. Using the numerical model provides additional information relating to changes in conditions throughout the process, which otherwise could not be deduced or assessed experimentally. These results, and other benefits related to the use of the model, are also discussed in the paper. © 2007 Elsevier B.V. All rights reserved.

An efficient method of radiation attenuation through aircraft cooling vents

Some critical avionic systems require cooling air via vents on the side of the aircraft, thus creating leakage points for high-intensity electromagnetic radiation. This paper presents a novel application of high-intensity radiated field (HIRF) shielding using a rectangular waveguide array, while maintaining cooling airflow requirements. Signal attenuation versus frequency and depth of the array has been calculated using closed-form equations. The simulation and measurement results are in good agreement with the calculated values. (C) 2004 Wiley Periodicals, Inc.

Cheesemaking with vegetable coagulants - the use of Cynara L. for the production of ovine milk cheeses

This paper reviews the use of plant extracts as vegetable coagulants for cheesemaking. It covers the plants used as sources of coagulants, with a historical overview and particular emphasis on Cynara species. The genus Cynara L., its composition, milk clotting and proteolytic enzymes (cardosins) and their specificity towards peptide linkages are also described. Cheeses produced in the Iberian Peninsula using Cynara L. as coagulant are documented. Cynara L. is still the most used vegetable coagulant in cheesemaking, and also the most investigated. However, much work remains to be done to understand its action during cheese maturation and further characterization.