Analysis of basic processes inside the keyhole during deep penetration ND-YAG CW laser welding

During laser welding, the keyhole is generated by the recoil pressure induced by the evaporation processes occurring mainly on the front keyhole wall (KW). In order to characterize the evaporation process, we have measured this recoil pressure by using a plume deflection technique, where the plume generated for static conditions (i. e. with no sample displacement) is deflected by a transverse side gas jet. From the measurement of the plume deflection angle, the recoil pressure can be determined as a function of incident intensity and sample material. From these data one can estimate the pressure generated on the front KW, during laser welding. Therefore, the corresponding dynamic pressure exerted by the vapor plume expansion on the rear KW, in contact with the melt pool, can be also estimated. These pressures appear to be in close agreement with those generated by an additional side jet that has been used in previous experiments, for stabilizing the observed melt pool oscillations or fluctuations.

Penetration of sodium chloride during prolonged salting of fish

This work deals with adsorption of salt and expulsion of moisture in Synagris japonicus, Sciaenids sp. and Lactarius lactarius during prolonged salting. The fish used in this study were procured fresh and handled immediately. They were gutted, gilled, cleaned well and salted. Results indicated that larger salt proportions and higher temperature of salting both accelerate the rates of absorption of salt and shedding of moisture by fish muscle during salt curing.

Preservation of Indian oil sardine (Sardinella longiceps) in iced and chilled seawater. Part 2 - Changes during storage with particular reference to salt penetration and lipid deterioration during CSW holding

Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI), one lot ice (sample I) and a fourth lot was left un-iced on deck (sample AI). Sample AI was iced after landing and sample CI was taken out of the chilled seawater and. iced. All the four samples were kept in a chilled room for storage studies. Sample C, chilled and stored in CSW, recorded a gradual gain in weight and an increase in salt content of the muscle. Presence of salt did not seem to cause any excessive protein denaturation. Salt extractability decreased at a gradual rate in all cases. Presence of salt seemed to wield no noticeable influence on lipid hydrolysis and subsequent peroxidation. Results of chemical and sensory evaluations highlight this. Holding sardines in CSW gave a product of excellent quality for the first four to five days of storage. Beyond the fifth day of storage quality deteriorated rapidly and there was no noticeable superiority for this sample (sample C) over the on board iced fish. This was evident in the sensory evaluation as well. However, a storage life of five days in a readily acceptable state is sufficient for the fish to be disposed in the market at a premium sale price over other landings of the same species.