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Renjie Ji,Yonghong Liu,Yanzhen Zhang,Xin Dong,Zhili Chen,Baoping Cai 대한기계학회 2011 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.25 No.6
Silicon carbide (SiC) ceramic has been widely used in modern industry. However, the beneficial properties of SiC ceramic make machining difficult and costly by conventional machining methods. This paper proposes a new process of machining SiC ceramic using end electric discharge (ED) milling. The process is able to effectively machine a large surface area on SiC ceramic at low cost and no environmental pollution. The effects of emulsion concentration, emulsion flux, milling depth, copper electrode number, and copper electrode diameter on the process performance such as the material removal rate, electrode wear ratio, and surface roughness have been investigated. In addition, the microstructure of the machined surface is examined with a scanning electron microscope, and the material removal mechanism of SiC ceramic during end ED milling is obtained.
Renjie Ji,Yonghong Liu,Yanzhen Zhang,Baoping Cai,Xiaopeng Li,Chao Zheng 대한기계학회 2013 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.27 No.1
A novel hybrid process that integrates end electric discharge (ED) milling and mechanical grinding is proposed. The process is able to effectively machine a large surface area on SiC ceramic with good surface quality and fine working environmental practice. The polarity, pulse on-time, and peak current are varied to explore their effects on the surface integrity, such as surface morphology, surface roughness, micro-cracks, and composition on the machined surface. The results show that positive tool polarity, short pulse on-time, and low peak current cause a fine surface finish. During the hybrid machining of SiC ceramic, the material is mainly removed by end ED milling at rough machining mode, whereas it is mainly removed by mechanical grinding at finish machining mode. Moreover, the material from the tool can transfer to the workpiece, and a combination reaction takes place during machining.
Rahman, Ebeydulla,Momin, Ali,Zhao, Liang,Guo, Xiaoxuan,Xu, Duoyuan,Zhou, Feng,Ji, Baoping 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
This study aims to conduct a detailed investigation on four cultivars grown in northwest China, concentrating on the analysis of the bioactive contents, nutrients, heavy metal concentrations, and pesticide residue contents. Those Chinese jujubes consist of 51.99-71.75% edible part, 82.35-89.63% carbohydrates, 4.43-6.01% protein, 0.48-0.63% lipid, 2.80-4.80% polysaccharide, 45.64-88.97 mg/100 g ascorbic acid, 132.16-196.58 mg/100 g phenolics and 101.17-132.04 mg/100 g flavonoids in dry matter. In those four Chinese jujube cultivars, sulfur amino acids are the first limiting amino acids for adults, and aromatic amino acids are for children. The amount of heavy metal and pesticide residue concentrations in those jujubes was way below the limit. All four cultivars were found to have different nutritional values except for the carbohydrates; they had higher rates of carbohydrates and polysaccharide than those previously reported ones from Eastern China; and they are a better source for carbohydrates, vitamin C and functional amino acids.
Ebeydulla Rahman,Ali Momin,Liang Zhao,Xiaoxuan Guo,Duoyuan Xu,Feng Zhou,Baoping Ji 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
This study aims to conduct a detailed investigation on four cultivars grown in northwest China, concentrating on the analysis of the bioactive contents, nutrients, heavy metal concentrations, and pesticide residue contents. Those Chinese jujubes consist of 51.99–71.75% edible part, 82.35–89.63% carbohydrates, 4.43–6.01% protein, 0.48–0.63% lipid, 2.80–4.80% polysaccharide, 45.64–88.97 mg/100 g ascorbic acid, 132.16–196.58 mg/ 100 g phenolics and 101.17–132.04 mg/100 g flavonoids in dry matter. In those four Chinese jujube cultivars, sulfur amino acids are the first limiting amino acids for adults, and aromatic amino acids are for children. The amount of heavy metal and pesticide residue concentrations in those jujubes was way below the limit. All four cultivars were found to have different nutritional values except for the carbohydrates; they had higher rates of carbohydrates and polysaccharide than those previously reported ones from Eastern China; and they are a better source for carbohydrates, vitamin C and functional amino acids.