Journal articles: 'Filott'

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Galli, Pier Francesco. "Tracce." PSICOTERAPIA E SCIENZE UMANE, no. 4 (December 2011): 523–50. http://dx.doi.org/10.3280/pu2011-004010.

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In questa rubrica compare la pubblicazione di materiali, editi o inediti, che tentano di ricostruire una specie di storia della psicologia, della psichiatria e della psicoterapia, a volte con la forza emozionale dell'aneddotica sottratta alle storiografie accademiche. La rubrica si sviluppa lungo tre filoni: uno č quello dell'analisi delle varie stereotipie psicoanalitiche nelle loro declinazioni e del modo con cui č stata trasmessa la teoria della tecnica; il secondo č la ricostruzione di pezzi della storia italiana del settore, nell'ottica che č sempre stata del gruppo di Psicoterapia e Scienze Umane; il terzo filone č costituito dalla ristampa di articoli "d'epoca" rilevanti per il dibattito attuale. Al sito Internet www.psicoterapiaescienzeumane.it/tracce.htm vi č l'elenco di tutti i documenti pubblicati nella rubrica.

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Cavenaghi-Altemio, Angela Dulce, Aline Silva Lima, Jully Medeiros de Azevedo, Thomas Manzato Francisco, and Gustavo Graciano Fonseca. "Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins." Research, Society and Development 10, no. 11 (August 22, 2021): e15101117579. http://dx.doi.org/10.33448/rsd-v10i11.17579.

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Sorubim fillets are products with great commercial potential that meet the current preferences for fish consumption. Hybrids of these species have gaining popularity for industrial fish farming. The aim of this work was to characterize fillets obtained from the crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum (dot and comma hybrid sorubim) and the crosses between Pseudoplatystoma spp. x Leiarius marmoratus (real hybrid sorubim) in terms of physical, chemical, microbiological, and sensory analyzes. The fillets of real hybrid sorubim presented high moisture (77.90%) and protein (17.20%) and low lipid (3.20%) contents compared to the dot and comma hybrid sorubim (75.66, 21.36, and 1.90%, respectively). The variation in the constitution of the real hybrid sorubim had affected other parameters, e.g. it increased the texture evaluated in terms of shear strength (0.58 kgf, against 0.46 kgf for the dot and comma hybrid sorubim fillet), and the reduced sensory acceptation / purchase intention, which are related to the reduced fat content. Purchase intention analysis indicated that the filets of dot and comma hybrid sorubim would be purchased by 95% of the population, while the fillets of the real hybrid sorubim would be purchased for less than 80% of the population.

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Deriu, Marco. "Immaginare l'impensato. Sguardi incrociati sulla democrazia." SOCIETÀ DEGLI INDIVIDUI (LA), no. 36 (January 2010): 11–28. http://dx.doi.org/10.3280/las2009-036002.

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- L'autore propone una mappa delle rappresentazioni della democrazia che non ricalca le suddivisioni delle scuole politiche tradizionali ma che cerca piuttosto di cogliere al di lÀ dei fondamenti ideologici la specifica posizione epistemologica e psicologica assunta dall'osservatore nei confronti della democrazia e dei regimi esistenti. Emergono dunque dieci possibili rappresentazioni della democrazia che possiamo suddividere in tre macroapprocci: un approccio statico che comprende un filone apologetico e un filone di disincanto; un approccio conflittuale che comprende un filone spirituale, un filone critico e un filone agonistico; un approccio dinamico che comprende un filone evolutivo, un filone involutivo, un filone di radicalizzazione, un filone di trasformazione, un filone di oltrepassamento. La proposta č dunque quella di incrociare gli sguardi e integrare, soppesandoli uno per uno, questi diversi punti di vista, piuttosto che assumere unilateralmente uno di essi.

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Umam, Mohamad Nasikhul, Masruki Kabib, and Hera Setiawan. "MANUFAKTUR MESIN FILLET IKAN KAPASITAS 30 PCS/MENIT." JURNAL CRANKSHAFT 3, no. 1 (August 13, 2020): 45–54. http://dx.doi.org/10.24176/crankshaft.v3i1.4675.

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ABSTRAKFillet dalam dunia imdustri pengolahan ikan ada yang dijual masih beserta kulitnya atau sudah dibersihkan. Fillet ikan adalah suatu irisan daging tanpa duri. Salah satu bentuk usaha dalam mengoptimalkan pemanfaatan ikan adalah dengan mengembangkan fillet dan produk lanjutannya. Mesin Fillet ikan adalah mesin yang digunakan untuk memisahkan daging dengan duri ikan. Tujuan dari tugas akhir ini adalah membuat mesin fillet ikan yang mudah dalam pengoperasiannya. Metode yang digunakan dalam proses pembuatan mesin fillet ikan ini meliputi: (1) Mempelajari gambar kerja (2) Memilih bahan dan alat yang akan digunakan, (3) Melakukan proses manufaktur mesin, dan (4) Melakukan uji kinerja mesin. Bahan yang digunakan untuk membuat mesin fillet ikan ini adalah baja profil L, baja profil U, poros St 37, stainless steel, besi, belt conveyor tipe roughtop. Hasil dari tugas akhir ini ini adalah Mesin Fillet ikan untuk mempermudah dan mempercepat pembuatan produk fillet ikan khususnya fillet ikan nila. Tebal ikan yang dapat difillet dengan ukuran minimal 30 mm dan maksimal 50 mm. Hasil fillet yang dihasilkan dari mesin fillet ini adalah 20 sampai 30 Pcs /Menit. Konstruksi mesin ini cukup sederhana terdiri dari frame, roll conveyor, pisau pemotong, motor elektrik, serta murah dan mudah dalam pengoperasiannya.Kata kunci : Pembuatan , Mesin fillet ikan,Conveyor

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Widya Pangestika, Satriya Abrian, Deden Yusman Maulid, Kusuma Arumsari, Sugili Putra, Farakh Fadila Windiarti, and Vipi Herawati. "Pengaruh Iradiasi Gamma dan Penyimpanan Dingin terhadap Kandungan Proksimat, pH, dan ALT Filet Ikan Jenaha." Jurnal Pengolahan Hasil Perikanan Indonesia 25, no. 1 (April 12, 2022): 80–87. http://dx.doi.org/10.17844/jphpi.v25i1.38521.

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Ikan dan produk perikanan merupakan bahan pangan yang mudah rusak. Salah satu teknologi untuk memperlama daya simpan ikan adalah iradiasi gamma. Iradiasi mampu memutus ikatan rantai DNA bakteri, sehingga menghambat pertumbuhan bakteri. Aplikasi teknologi iradiasi tentunya akan jauh lebih efektif apabila dikombinasikan dengan teknologi pengawetan lainnya, seperti penyimpanan pada suhu dingin. Pada penelitian ini, fillet ikan jenaha (Lutjanus sp.) skinless diiradiasi pada dosis 0 kGy, 3 kGy, 5 kGy, dan 8 kGy. Setelah diiradiasi pada dosis tertentu, fillet ikan disimpan selama 6 hari pada suhu dingin 5oC. Berdasarkan hasil analisis proksimat, diketahui bahwa teknologi iradiasi tidak menyebabkan perubahan yang signifikan terhadap kadar air, kadar abu, dan lemak namun sedikit menurunkan kadar protein pada fillet ikan. Selanjutnya diketahui bahwa dari segi pH, fillet ikan yang tidak diiradiasi dan fillet ikan yang diiradiasi masih dikategorikan sebagai fillet yang segar hingga penyimpanan pada hari ke-6. Walaupun jumlah cemaran bakteri pada fillet ikan tidak diiradiasi jauh lebih besar daripada fillet ikan yang diiradiasi, namun jumlah bakteri kontaminan pada semua perlakuan fillet ikan masih berada di bawah ambang batas yang ditetapkan oleh SNI 7388: 2009. Nilai pH dan jumlah cemaran bakteri pada semua perlakuan fillet ikan cenderung meningkat seiring dengan lamanya proses penyimpanan.

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Afonso, João, Cristina Guedes, Alfredo Teixeira, Paulo Rema, and Severiano Silva. "In Vivo Ultrasound Prediction of the Fillet Volume in Senegalese Sole (Solea senegalensis)." Animals 12, no. 18 (September 9, 2022): 2357. http://dx.doi.org/10.3390/ani12182357.

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Senegalese sole (Solea senegalensis) has been considered a promising new flatfish species for Mediterranean marine fish farming. Accurate prediction of fillet traits in live animals may allow for more efficient control of muscle deposition in fish. In this sense, this study was undertaken to develop a non-invasive method to predict in vivo fish fillet volume and yield using real-time ultrasonography (RTU). The trial was conducted with 44 market weight Senegalese sole (298.54 ± 87.30 g). Fish were scanned with an Aloka SSD 500V with a 7.5 MHz probe. Ten RTU cross-sectional images were taken from the operculum to the caudal fin at regular intervals. These images were analyzed using Fiji software. These data were then used to estimate the partial volumes of the fillet. Actual fillet volume was determined using Archimedes’ principle. Simple and stepwise multiple regression analyses were then used to develop prediction models of fillet volume and yield. The most cranial RTU sections of the fish fillet were the best single predictors of both fillet volume and fillet yield and were the ones included in the best stepwise models. The best RTU slice area explained 82% of the variation observed in fillet volume, but the other RTU slice areas used as predictors of fillet volume showed poor to moderate accuracy (0.035 ≤ R2 ≤ 0.615). Single RTU partial volumes showed poor to very high accuracy (0.395 ≤ R2 ≤ 0.970) as predictors of fillet volume. The best stepwise model based on the RTU slice areas included three independent variables and explained 88.3% of the observed variation. The best stepwise models based on RTU partial volumes (single volumes and/or combinations of single volumes) explained about 97% of the variation observed in fillet volume. Two RTU volume traits, V1–5 + V6–9, and V1+()+9, showed to be practically direct predictors of the actual fillet volume, explaining, respectively, 97% and 96% of the variation observed in the actual fillet volume. The fillet yields show lower correlations with slice areas (r between 0.044 and 0.601) than with volumes (r between 0.288 and 0.637). While further studies are clearly necessary to better understand the potential of RTU for the estimation of fillet yield in fish in general and Senegalese sole in particular, the present results showed that RTU traits can be very good predictors of Senegalese sole’s fillet volume, either used in regression models or as direct predictors.

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Rahmadewi, Yunda Maymanah, Emi Fajar Rizkia, and Palupi Melati Pangastuti. "Pengaruh Perbandingan Ikan Patin (Pangasius sp.) dan Ayam Terhadap Tingkat Kesukaan Galantin." Jurnal Ilmiah Teknologi Pertanian Agrotechno 7, no. 2 (October 24, 2022): 123. http://dx.doi.org/10.24843/jitpa.2022.v07.i02.p05.

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Tujuan dari penelitian ini adalah mengetahui tingkat kesukaan pada galantin dari campuran ikan patin (Pangasius sp.) dan ayam yang dinilai dari tingkat kesukaan pada atribut sensoris warna, aroma, tekstur, rasa, dan kesukaan keseluruhan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Penggantian sebagian bahan baku sumber protein hewani dalam penelitian ini adalah fillet ikan patin sebanyak 3 taraf yaitu 604 (ikan patin fillet 100% : daging ayam fillet 0%), 581 (ikan patin fillet 50% : daging ayam fillet 50%), dan 738 (ikan patin fillet 0% : daging ayam fillet 100%) yang selanjutnya dilakukan pengujian kesukaan untuk menilai kesukaan warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Penggunaan ikan patin sebagai substitusi daging ayam pada produk galantin mempengaruhi perbedaan yang signifikan pada rata-rata tingkat kesukaan warna, aroma, rasa, dan keseluruhan tetapi tidak berbeda nyata pada rata-rata tingkat kesukaan tekstur.

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Amongsari, Lilis, Bambang Kuswandi, and Nia Kristiningrum. "Pengembangan Sensor Kesegaran Edible untuk Fillet Ikan Tuna (Thunnus albacares) Berbasis Antosianin Kulit Buah Juwet (Syzygium cumini) dengan Membran Selulosa Bakterial." Pustaka Kesehatan 8, no. 2 (May 15, 2020): 66. http://dx.doi.org/10.19184/pk.v8i2.11460.

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Produk perikanan merupakan bahan pangan yang banyak digemari oleh masyarakat. Salah satu hasil pengolahan produk perikanan yang disukai masyarakat adalah fillet ikan tuna. Hal tersebut diikuti dengan tuntutan kualitas mutu produk fillet ikan tuna, sehingga dibutuhkan suatu alat analisa yang dapat menganalisis kesegaran fillet ikan tuna secara mudah dan praktis. Penelitian ini bertujuan untuk mengembangkan sensor kesegaran edible berbasis indikator antosianin dari ekstrak kulit buah juwet (Syzygium cumini) dengan membran selulosa bakterial dari nata de coco. Sensor kesegaran edible tersebut dapat diaplikasikan sebagai sensor kesegaran dan mengetahui tingkat kesegaran fillet ikan tuna dengan berbagai parameter. Dilakukan uji parameter kesegaran fillet ikan tuna meliputi uji total mikroba, uji total volatile bases nitrogen (TVB-N), nilai pH, nilai tekstur, dan uji organoleptis. Perubahan warna sensor kesegaran edible diamati secara visual dan diuji menggunakan program ImageJ untuk menentukan nilai mean green. Hasil menunjukkan perubahan warna sensor kesegaran yaitu ungu tua saat fillet ikan tuna dalam keadaan segar, ungu muda saat fillet ikan tuna masih segar dan abu-abu ketika fillet ikan tuna sudah tidak lagi segar. Nilai mean green sensor kesegaran edible meningkat seiring dengan penurunan tingkat kesegaran fillet ikan tuna.

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Sang, Nguyen Van, Magny Thomassen, Gunnar Klemetsdal, and Hans Magnus Gjøen. "Prediction of fillet weight, fillet yield, and fillet fat for live river catfish (Pangasianodon hypophthalmus)." Aquaculture 288, no. 3-4 (March 2009): 166–71. http://dx.doi.org/10.1016/j.aquaculture.2008.11.030.

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Baek, Seung-Yeb. "Accelerated Life Prediction for STS301L Gas Welded Joint (I) - Fillet Type -." Transactions of the Korean Society of Mechanical Engineers A 34, no. 4 (April 1, 2010): 467–74. http://dx.doi.org/10.3795/ksme-a.2010.34.4.467.

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Le, Jian, Hua Zhang, and Jin-wen Li. "Space curved fillet weld joints tracking by robots based on rotational arc sensors in gas metal arc welding." Industrial Robot: An International Journal 43, no. 6 (October 17, 2016): 636–46. http://dx.doi.org/10.1108/ir-04-2016-0120.

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Purpose This study aims to improve the welding quality and efficiency, and an algorithm should be designed to realize tracking space-curved fillet weld joints. Design/methodology/approach Fillet weld joints tracking based on the two wheels and the horizontal slider coordinated movement has been studied. The method of pattern recognition is used to identify the height deviation, and the analysis of the accuracy corresponding to recognizing height deviations has been researched. The proportional control algorithm is used to control the vertical and horizontal sliders movement, so fillet weld joints tracking in the height direction has been achieved. Based on wheels and vertical and horizontal sliders coordinated movement, the algorithm of space-curved fillet weld joints tracking has been researched. Findings Some experiments have been done, and experimental results show that the welding robot can track space-curved fillet weld joints with high accuracy and good reliability. Research limitations/implications The welding robot can improve the welding quality and efficiency. Practical implications The welding robot can track fillet weld joints in ship panels, and it was shown that the welding robot could track space-curved fillet weld joints with high accuracy and good reliability. Social implications The welding robot has many industrial and social applications. Originality/value There are various forms of fillet weld joints in the industry, and the fillet weld is curved in the space. Experimental results show that the welding robot can track space-curved fillet weld joints with good stability and high precision.

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Prabhu Sekar, R., and G. Muthuveerappan. "Load Sharing Based Fillet Stress Analysis of Involute Helical Gears." Applied Mechanics and Materials 465-466 (December 2013): 1234–38. http://dx.doi.org/10.4028/www.scientific.net/amm.465-466.1234.

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The tooth fracture occurs due to high fillet stress developed at the root fillet region along the face width, when the tooth is normally loaded. Hence, an accurate estimation of critical loading position on the tooth along the line of contact for maximum fillet stress and its location along the face width become important to reduce the tooth fracture. In the present work, the maximum fillet stress is evaluated based on load sharing ratio using the finite element method through the multi pair loaded model and using the results, the influence of cutter tip radius and addendum height on the load sharing ratio and respective maximum fillet stress is evaluated. The maximum fillet stress is lesser in the gear drives which is generated by the full round cutter and it increases due to increase the addendum height. The location at which the maximum fillet stress occurs along the face width is determined, when the load is applied at the critical loading position in the helical gear drive.

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Duan, Zhen Hua, Ju Lan Wang, Yan Yan Wu, Jian Peng, Yi Yang, and Yong Gui Pan. "Study on Characteristic of Osmotic Dehydration and Mass Transfer of Tilapia Fillet in Sucrose Solution." Advanced Materials Research 554-556 (July 2012): 1332–36. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1332.

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To investigate behavior of osmotic dehydration and mass transfer of tilapia fillet in sucrose solution, the changes of moisture content (MC), solid gain (SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sucrose solution concentration (20-40%), temperature (20-30°C), fillet thickness (1-5mm) and osmotic time (1-8h) as the independent treatment factors. Results were as follows: First, MC of fish fillet decreased, and SG of fish fillet increased with increasing of the concentration of sucrose solution. Second, the osmotic dehydration of fish fillet was fast during the first hour and slowed during the 2nd or 4th hour. Third, the dehydration and SG of fish fillet increased with increasing of treatment temperature, but influence of temperature on osmotic dehydration and SG was decreasing with increasing of the concentration of sucrose solution. Finally, a thinner fillet was found to own higher of dehydration and SG than a thicker one.

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Miao, Huilin, Takuya Miura, Wei Jiang, Masato Okada, and Masaaki Otsu. "Effect of Shoulder Fillet Radius on Welds in Bobbin Tool Friction Stir Welding of A1050." Metals 12, no. 11 (November 21, 2022): 1993. http://dx.doi.org/10.3390/met12111993.

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In this study, five bobbin tools with different shoulder fillet radii were employed for the bobbin tool friction stir welding (BT-FSW) of A1050-O sheets to systematically evaluate the effects of shoulder fillet radius on the welding defect formation, flash formation, weld thickness, grain size of the stir zone, and tensile properties. The quality classifications of the joints' appearance were summarized as process windows, and the appropriate welding condition range for each shoulder fillet radius was clarified. It was observed that an increase in the shoulder fillet radius decreased the welding defects and flash formation; however, it increased the minimum thickness of the weld except when the shoulder fillet radius was 0.5 mm. The grain size of the stir zone increased with increasing shoulder fillet radius from 0.5 mm to 6 mm. The ultimate tensile strength (UTS) of the stir zone decreased with increasing shoulder fillet radius from 0.5 mm to 1 mm, increased from 1 mm to 3 mm, and remained constant from 3 mm to 6 mm. The results indicate that a shoulder fillet radius larger than 3 mm is effective in decreasing flash formation and maintaining a constant weld thickness.

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Sarnes, R., T. T. A. Ngoc, and L. N. Binh. "Effect of lemongrass and mint essential oils combined with food additives soaking solution on the quality of Pangasius fillets during cold storage." Supplementary 6 4, S6 (December 27, 2020): 138–45. http://dx.doi.org/10.26656/fr.2017.4(s6).001.

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Pangasius fillet has high demand in the international market due to its tender flesh, delicate taste and as an affordable substitute for cod and other more expensive white fishes. The preliminary study, it was found that the optimized condition for soaking was NaCl 1.32%, STPP 1.88%, and sorbitol 4.68% for 30 mins which give a significant effect (p<0.05) to the yield, water activity, pH, and improvement in the sensory of the treated fillet. However, the soaking itself was not contributed to the extension of shelf life. This study aimed to examine the effects of Pangasius fillet soaked in essential oil on the quality and shelf life with simulated storage similar to retail conditions. Lemongrass essential oil was showing the best result in improving the quality and shelf life of Pangasius fillet stored in refrigerated storage (0-4˚C). The addition of 0.2% lemongrass showed 7 days extension of shelf-life or longer compared to fillet without soaking and fillet soaking without essential oil. In addition, it also reduces the Total Volatile BasedNitrogen (TVB-N) content, improves the sensory quality (raw and cooked) of Pangasius fillet. Mint essential oil was showing the shelf-life extension (7 days longer) and sensory improvement at 0.3% concentration. However, the mint essential oil was not showing better TVB-N reduction in treated fillet compared to fillet soaking without essential oil. Therefore, it is recommended to incorporate 0.2% lemongrass essential oil for the Pangasius industry to extend the shelf life of Pangasius fillet followed with quality improvement

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Li, Wei, Shu Yan Zhang, Saurabh Kabra, Anton Tremsin, Brian Abbey, Henry Kirkwood, Daniel Terret, Serigne Ndoye, and Erin T. McDevitt. "Characterisation of Residual Stress due to Fillet Rolling on Bolts Made of a Nickel Base Superalloy." Advanced Materials Research 996 (August 2014): 670–75. http://dx.doi.org/10.4028/www.scientific.net/amr.996.670.

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This paper investigates residual stress due to fillet rolling on bolts made of ATI 718Plus® superalloy. Incremental hole drilling, neutron diffraction and neutron transmission have been used to assess residual stress near the bolt head fillet. A compressive residual stress field was identified in the first 0.5 mm from the surface. Post fillet rolling solution anneal can relieve the residual stress at the fillet.

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Ramane, Kristine, Envija Strautniece, and Ruta Galoburda. "Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products." Proceedings of the Latvia University of Agriculture 27, no. 1 (January 1, 2012): 54–58. http://dx.doi.org/10.2478/v10236-012-0007-0.

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Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products The heat treatment of vacuum-packaged products - Sous vide processing method - that offers convenience and storage stability, combined with poultry meat marinating was used in the current study. The aim of this research was to evaluate the effect of a fruit-vegetable additive on chemical and sensory parameters of heat-treated vacuum-packaged poultry meat products made from broiler or hen fillets. The skinless fillets and other ingredients were packaged in polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, heat treated, and chilled rapidly. The following parameters were evaluated: moisture content (LVS ISO 1442:197), protein content (LVS ISO 937:1978), fat content (LVS ISO 1443:1973), ash content (ISO 936:996), degree of liking, and intensity of sensory properties (ISO 4121: 2003). The smallest changes in moisture content among the studied samples were observed in those prepared with the fruit-vegetable additive if compared to a raw fillet. In the process of heat treatment, the protein content in dry matter of broiler and hen fillet decreased (p<0.05), whereas fat content decreased in broiler fillet but increased in hen fillet (p<0.05). Sensory evaluation results showed that panellists preferred broiler fillet (6.6) and hen fillet (5.8) products which were prepared without the fruit-vegetable additive. Evaluation of the intensity of sensory properties showed that there do not exist significant differences in aroma, colour, flavour, and aftertaste of heat-treated vacuum-packaged hen and broiler fillet (p>0.05), but texture of broiler fillet products is more tender than texture of samples made from hen fillet.

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Stahl, Leanne L., Blaine D. Snyder, Harry B. McCarty, Tara R. Cohen, Kenneth M. Miller, Mark B. Fernandez, and John C. Healey. "An Evaluation of Fish Tissue Monitoring Alternatives for Mercury and Selenium: Fish Muscle Biopsy Samples Versus Homogenized Whole Fillets." Archives of Environmental Contamination and Toxicology 81, no. 2 (July 30, 2021): 236–54. http://dx.doi.org/10.1007/s00244-021-00872-w.

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AbstractFish contaminant studies with human health protection objectives typically focus on muscle tissue, recognizing that fillets are the commonly consumed tissue fraction. Muscle biopsy punch sampling for mercury analysis has recently been used as an alternative to harvesting fish for fillets; however, there is limited information comparing fillet plug results to whole fillet results. This study was conducted to address that data gap and to test the applicability of plugs for monitoring associated with United States Environmental Protection Agency’s fish tissue-based mercury and selenium water quality criteria. The mercury phase included 300 fillet homogenates and 300 field-extracted plug samples from 60 fish, and the selenium phase included 120 fillet homogenates and 120 plugs from 30 fish. Both phases showed that there were no statistically significant differences between fillet plug and homogenized fillet results at the community level; however, a selenium plug monitoring alternative must employ a sufficiently sensitive analytical method and consider total solids. Plug and fillet sampling alternatives have inherent advantages and disadvantages. Fillet sampling provides sufficient mass to consider multiple contaminants but requires fish to be harvested. Plug sampling only provides adequate mass for a single analyte but may allow fish survival, although additional research is needed on survival following plug removal.

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Sumandiarsa, I. Ketut, Arpan N. Siregar, and R. Okta Priadi. "Mutu dan Perhitungan Biaya Pembekuan Fillet Ikan Nila (Oreochromis niloticus) menggunakan Contact Plate Freezer Skala Laboratorium." Akuatika Indonesia 2, no. 1 (March 3, 2017): 79. http://dx.doi.org/10.24198/jaki.v2i1.23415.

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Penelitian bertujuan untuk mengetahui pengaruh pengemasan fillet ikan terhadap mutu dan biaya pembekuan. Penelitian dilaksanakan di Laboratorium Pendinginan dan Pembekuan Sekolah Tinggi Perikanan pada bulan Maret sampai Mei 2016. Metode penelitian yang digunakan adalah metode eksperimenal dengan dua perlakuan yaitu pengemasan dengan plastik dan tanpa dikemas yang kemudian dibekukan. Ikan Nila yang digunakan memiliki ukuran 200 – 250 g yang diperoleh dari pasar Minggu Jakarta. Parameter yang diamati adalah mutu organoleptik produk fillet beku, Angka Lempeng Total (ALT), karakteristik kimiawi proksimat (Protein, Lemak, Air dan Abu) dan biaya pembekuan. Hasil penelitian dapat disimpulkan bahwa kemasan tidak berpengaruh (P>0.05) terhadap karakterisktik fillet ikan Nila baik dari segi organoleptik, ALT, proksimat. Nilai organoleptik diperoleh rata-rata 8, ALT dikemas plastik 1,9 x 10⁴ kol/gr dan tanpa plastik 2,0 x 10⁴ kol/gr, sedangkan proksimat fillet dikemas platik dan tanpa plastik adalah air 83,7% dan 83%; abu 0,5% dan 0,5%; protein 18,64% dan 18,46%; lemak 3,08% dan 3,08%. Laju penurunan suhu fillet yang tidak menggunakan plastik lebih cepat dibandingkan dengan fillet yang menggunakan plastik dan biaya pembekuan perkilogram fillet sebesar Rp 246,57,-.

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Shunmugam, M. S., and N. Siva Prasad. "Prediction of stress in fillet portion of spur gears using artificial neural networks." Artificial Intelligence for Engineering Design, Analysis and Manufacturing 22, no. 1 (December 12, 2007): 41–51. http://dx.doi.org/10.1017/s0890060408000036.

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AbstractA fillet curve is provided at the root of the spur gear tooth, as stresses are high in this portion. The fillet curve may be a trochoid or an arc of suitable size as specified by designer. The fillet stress is influenced by the fillet geometry as well as the number of teeth, modules, and the pressure angle of the gear. Because the relationship is nonlinear and complex, an artificial neural network and a backpropagation algorithm are used in the present work to predict the fillet stresses. Training data are obtained from finite element simulations that are greatly reduced using Taguchi's design of experiments. Each simulation takes around 30 min. The 4-5-1 network and a sigmoid activation function are chosen. TRAINLM function is used for training the network with a learning rate parameter of 0.01 and a momentum constant of 0.8. The neural network is able to predict the fillet stresses in 0.03 s with reasonable accuracy for spur gears having 25–125 teeth, a 1–5 mm module, a 0.05–0.45 mm fillet radius, and a 15°–25° pressure angle.

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Dementieva, Natalia, Tatyana Boitsova, Elena Fedoseeva, and Polina Krugovaya. "Influence of the Technological Cycle «Fixing» on the Quality Characteristics of Pollock Fillets (Theragra Chalcogramma)." Food Industry 5, no. 3 (September 21, 2020): 97–104. http://dx.doi.org/10.29141/2500-1922-2020-5-3-11.

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Pollock (Theragra chalcogramma) remains one of the main fishing objects in the far Eastern region. The most popular product on both the domestic and international markets is fillet, when it is frozen it can be used to produce a wide range of finished products. The main technology for obtaining iced fillet consists of its production in a fixed or loose form. A man conducts the operation «fixed fillet» immediately after filleting fresh fish by irrigation or immersion in a cold 10 % solution of table salt. The research purpose was to determine changes in the quality characteristics of fixed and unfixed Pollock fillets during cold storage. The research object was refrigerated fixed and unfixed fillet of Pollock stored at a temperature below minus 18 degrees for up to 26 weeks. During storage the authors run organoleptic assessment on refrigerated, defrosted fillets after the cooking test. The results are the following: after 6 weeks of storage the organoleptic quality indicators are quite stable for all types of fillets; after 14 weeks there is a 40 % decrease in the overall score for the fixed fillet; moreover, there are the main changes in the samples after cooking for the most significant organoleptic indicators: color, taste, smell, consistency. After 14 weeks of storage the quality indicators of loose fillets remained almost unchanged. By the 14th week of storage the freshness value coefficient of the fixed fillet increases almost 3 times (from 14.8 to 40.0), i.e. a man can consume the fish only after mandatory cooking. The study identified that the operation of fixing fillet preserved the fillet block integrity, giving greater mechanical strength to the fillets, reducing the tissue juice loss, but it is inferior in organoleptic parameters to the loose fillet during storage reducing its shelf life. According to the experiment results, the researchers recommend a storage period for fixed frozen fillet of Pollock – up to 5 months, for loose fillet – up to 7 months without considering packaging materials.

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Lastri, Duanti Rahmi, and Yudha Perdana Putra. "KARAKTERISASI MUTU FISIK DAN MAKRONUTRISI FILLET IKAN JEBUNG (Abalistes stellaris)." MANFISH JOURNAL 1, no. 01 (March 12, 2020): 15–20. http://dx.doi.org/10.31573/manfish.v1i01.30.

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Ikan Jebung (Abalistes stellaris) merupakan salah satu komoditas ikan karang yang memiliki nilai ekonomis rendah dan belum termanfaatkan potensinya secara maksimal. Salah satu upaya untuk meningkatkan nilai ekonomisnya adalah dengan mengembangkan produk fillet Ikan Jebung yang mudah dan praktis untuk dikonsumsi. Tujuan dari penelitian ini adalah untuk menkarakterisasi mutu fisik dan kandungan nutrisi dari fillet Ikan Jebung. Karakter mutu fisik yang diukur meliputi tekstur, pH, daya ikat air dan susut masak fillet, sedangkan mutu kimia yang diukur meliputi kadar protein, lemak, abu, dan air. Hasil pengujian menunjukkan bahwa fillet Ikan Jebung memiliki tekstur padat dan keras dengan nilai hardness sebesar 174,83 gf. Nilai derajat keasaman fillet Ikan Jebung sebesar 4,29 dengan nilai daya ikat air sebesar 62,08% dan susut masak sebesar 31,05%. Kandungan nutrisi dari fillet Ikan Jebung adalah kadar protein sebesar 16,44%, lemak sebesar 2,08%, dan abu sebesar 1,52% dengan kandungan air sebesar 78,98%.

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Meng, Fusheng, Qun Zheng, and Jian Zhang. "Effects of Blade Fillet Structures on Flow Field and Surface Heat Transfer in a Large Meridional Expansion Turbine." Energies 12, no. 15 (August 6, 2019): 3035. http://dx.doi.org/10.3390/en12153035.

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This paper is a continuation of the previous work, aiming to explore the influence of fillet configurations on flow and heat transfer in a large meridional expansion turbine. The endwall of large meridional expansion turbine stator has a large expansion angle, which leads to early separation of the endwall boundary layer, resulting in excessive aerodynamic loss and local thermal load. In order to improve the flow state and reduce the local high thermal load, five typical fillet distribution rules are designed. The three-dimensional Reynolds-Averaged Navier-Stokes (RANS) solver for viscous turbulent flows was used to investigate the different fillet configurations of the second stage stator blades of a 1.5-stage turbine, and which fillet distribution is suitable for large meridional expansion turbines. The influence of fillet structures on the vortex system and loss characteristics was analyzed, and its impact on wall thermal load was studied in detail. The fillet structure mainly affects the formation of horseshoe vortexes at the leading edge of the blade so as to reduce the loss caused by horseshoe vortexes and passage vortexes. The fillet structure suitable for the large meridional expansion turbine was obtained through the research. Reasonable fillet structure distribution can not only improve the flow state but also reduce the high thermal load on the wall surface of the meridional expansion turbine. It has a positive engineering guiding value.

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Kim, Junhyung, Kyubeom Kim, Jaehoon Choi, Woonhyeok Jeong, Taehee Jo, and Sangho Oh. "Risk of necrosis in the adjacent toe after one-toe fillet flap in diabetic foot: Retrospective study of 107 cases over 5 years." Journal of Orthopaedic Surgery 28, no. 3 (May 1, 2020): 230949902095194. http://dx.doi.org/10.1177/2309499020951944.

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Purpose: Fillet flap is a “spare part” concept. This technique allows the defect to be covered without donor site morbidity. Over the past 5 years, there were 107 diabetic foot cases of one-toe fillet flap in our hospital. After the operation, in some patients, there was necrosis of the adjacent toe that required additional amputation. The aim of our study was to determine the cause of necrosis of the adjacent toe after fillet flap. Methods: The patients were divided into two groups. One group had no necrosis of the adjacent toe (group A) after the operation, and the other group had necrosis of the adjacent toe that required additional amputation after the operation (group B). Then, to confirm the cause of the additional necrosis of the adjacent toe, χ 2 tests, Fisher’s tests, and logistic regression tests were performed. Results: A total of 107 patients were included, and 48 patients needed additional amputation. The logistic regression test revealed that a fillet flap at the metatarsophalangeal joint (MTPJ), horizontal sutures, and a fillet flap at the second toe were significant risk factors for developing necrosis. Conclusions: If a fillet flap with a second toe, fillet flap on MTPJ level and horizontal closure after fillet flap is needed, the chance of developing necrosis of the adjacent toe and additional revisional surgery must be communicated preoperatively.

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Aminnudin, Pratiko, Anindito Purnowidodo, Yudy Surya Irawan, Shigeyuki Haruyama, and Ken Kaminishi. "Evaluation Grain Homogeneity of Aluminium after ECAP Process by ECAP Geometry Analysis Using Taguchi Method." Key Engineering Materials 594-595 (December 2013): 896–901. http://dx.doi.org/10.4028/www.scientific.net/kem.594-595.896.

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Grain size and homogeneity are influence to aluminium properties, Equal channel angular pressing (ECAP) can produce aluminium with ultra fine grain Size (UFG). The grain size is depends on ECAP Dies geometry (Channel angle Φ, Fillet radius ψ) and friction, taguchi method used to find the optimum dies geometry its can produce smaller grain size and homogeny. Modeling done with channel angels 90, 105 and 120°, fillet radius (inside) 1.5, 5,0 and 10 mm ; fillet radius (outside) 1.5, 5,0 and 10 mm and friction 0, 0,025 and 0,05. Modeling used L9 taguchi matrix, the most homogeny dies is ECAP dies with channel angel 105°, fillet radius (inside) 10 mm ; fillet radius (outside) 0 mm and friction 0,025

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Schade, Valerie L. "Digital Fillet Flaps." Foot & Ankle Specialist 8, no. 4 (November 26, 2014): 273–78. http://dx.doi.org/10.1177/1938640014560163.

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McCalmont, Timothy H. "Fillet of FISH." Journal of Cutaneous Pathology 38, no. 4 (February 15, 2011): 327–28. http://dx.doi.org/10.1111/j.1600-0560.2011.01675.x.

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., M. S. Hebbal. "REDUCTION OF ROOT FILLET STRESS BY ALTERNATIVE ROOT FILLET PROFILE." International Journal of Research in Engineering and Technology 03, no. 15 (May 25, 2014): 823–26. http://dx.doi.org/10.15623/ijret.2014.0315155.

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Nisa, Nurfajrin, Mala Nurilmala, Tati Nurhayati, and Nurlisa Butet. "The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration." Jurnal Pengolahan Hasil Perikanan Indonesia 19, no. 1 (April 22, 2016): 44. http://dx.doi.org/10.17844/jphpi.v19i1.12543.

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Fillet of dory is very easy to be find in Indonesian market with various brand and produsen. Imported dory fillet is preferred by consumer so far because it has a white color compare than local fillets. Color is the important parameter that used by consumers to determine the quality of filet. This study was aimed to determine the quality of local and imported fillets, including protein profile using SDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profiles showed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was higher compared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI) showed the lowest concentration of myoglobin compared other samples.

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Sorrentino, Andrea, Davide Castagnetti, Andrea Spaggiari, and Eugenio Dragoni. "Shape optimization of the fillet under a bolt’s head." Journal of Strain Analysis for Engineering Design 54, no. 4 (May 2019): 247–53. http://dx.doi.org/10.1177/0309324719859111.

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The stress concentration in the fillet under a bolt’s head is a critical issue for the fatigue life of this component. Remembering the variable notch radius solution observed in many biological structures to lower stress concentrations due to normal loads, this work proposes, examines and optimizes a double circular arc fillet, not re-entering the head. The work implements an ad hoc shape optimization procedure that combines a genetic algorithm (the particle swarm optimization) and a parametric, axisymmetric finite-element model of the bolt: by focusing on an M12 bolt, the analysis focuses on two issues: first, the optimization of the radius of each arc in the fillet; second, the optimization of the bolt’s head height and head’s diameter in combination with the fillet radiuses. By comparing the proposed solution with the fillet geometries for the bolt’s heads from the literature, it appears a noticeable stress reduction, about 14% lower than the standard circular fillet, combined with an easy manufacturing.

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Zhang, Hai, Sendong Gu, Jianjun Zhang, Ruijie Ouyang, Bin Yu, Wenbo Yang, and Xiao Zhang. "Development of titanium diaphragms for space propellant tank." Journal of Physics: Conference Series 2336, no. 1 (August 1, 2022): 012002. http://dx.doi.org/10.1088/1742-6596/2336/1/012002.

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Abstract The fundamental structure of the space propellant tank is introduced. The design flow and the numerical simulation method of a typical metal diaphragm are proposed. Then, a range of 237mm diameter titanium diaphragms with different bottom fillet radiuses are designed. Based on the arc-length method, a series of finite element models of the reversal process of these titanium diaphragms are developed. With the aid of the models, this paper analyzes the effect of bottom fillet radius on pressures differential to roll the titanium diaphragms. The results show that the critical pressure increases with the decrease of the bottom fillet radius. A near linear increase is found, which indicated that the bottom fillet radius has a certain effect on the critical pressure. The maximum equivalent von mises stress increases with the decrease of the bottom fillet radius. The increase leads to the increase of the critical pressure. In addition, the deformation of the diaphragms becomes more and more instable with the decrease the bottom fillet radius.

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A., Joshuva. "Wastage Cost Analysis of Fillet Welding on Boiler." Journal of Advanced Research in Dynamical and Control Systems 12, no. 01-Special Issue (February 13, 2020): 505–11. http://dx.doi.org/10.5373/jardcs/v12sp1/20201097.

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Heu, Min-Soo, Dong-Ho Lee, Kyung-Tae Kang, Hyung-Jun Kim, Min-Seok Yoon, Kwon-Hyun Park, and Jin-Soo Kim. "Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products." Journal of the Korean Society of Food Science and Nutrition 38, no. 1 (January 31, 2009): 70–75. http://dx.doi.org/10.3746/jkfn.2009.38.1.070.

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Luo, Min, Ling Yun Chen, and Zhi Chu Chen. "The Method of Fillet Contour Error Compensation Applied in End Cylindrical Crankshaft Grinder." Applied Mechanics and Materials 556-562 (May 2014): 1165–69. http://dx.doi.org/10.4028/www.scientific.net/amm.556-562.1165.

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The Contour accuracy of a crankshaft transition fillet is important for the crankshaft working reliability. The front end surface, cylindrical surface and the transition fillet of a crankshaft are grinded by an end cylindrical grinder. During this machining, due to the roller’s shape error and other factors, the contour error of the fillet cannot be guaranteed while 90 degree circular arc interpolation was taken. In this paper, a fillet contour error compensation model was established, the appropriate compensation macro program was designed, and the radical contour error compensation was implemented through 9 circular arcs approaching. The practical application is shown that the satisfactory result is achieved and this method can also be applied in the fillet compensation for wheel dressing when applying diamond disk or stylus.

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MELIS, M. "Mash filter 2001 as seen from practical experience." Kvasny Prumysl 40, no. 6 (June 1, 1994): 165–69. http://dx.doi.org/10.18832/kp1994012.

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Chandramohan, Dinesh Lakshmanan, Krishanu Roy, Hafez Taheri, Michail Karpenko, Zhiyuan Fang, and James B. P. Lim. "A State of the Art Review of Fillet Welded Joints." Materials 15, no. 24 (December 7, 2022): 8743. http://dx.doi.org/10.3390/ma15248743.

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Fillet welded joints are commonly used in steel structures for various engineering applications such as buildings, bridges, railways, ships, and marine structures. Fillet welded joints are generally subjected to static and fatigue loading, resulting in failures of such welded joints. A number of experimental and numerical investigations on the strength and failure behaviour of fillet welded joints have been published. This paper presents a comprehensive review of research results on the static strength, fatigue life, and thermal performance of fillet welded joints. The review covers the various influential factors, such as loading direction, weld geometry, grades of steel, filler materials, welding process, weld penetration, strength mismatch of weld metal, and post-welded treatment. In total, 100 papers were critically reviewed, which were published from 1970 till date. The key findings and research developments on fillet welded joints are summarised. It was found that the transverse fillet welded joints have a higher static strength than the longitudinal fillet welded joints. Filler materials, post-welded treatment, and penetration of weld metal can offer significant strength enhancements in terms of their static and fatigue strength. Lastly, research gaps have been found in the existing body of knowledge, which will help guide future research.

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Ytrestøyl, T., M. Bou, C. Dimitriou, G. M. Berge, T. K. Østbye, and B. Ruyter. "Dietary Level of the Omega-3 Fatty Acids EPA and DHA Influence the Flesh Pigmentation in Atlantic Salmon." Aquaculture Nutrition 2023 (March 2, 2023): 1–14. http://dx.doi.org/10.1155/2023/5528942.

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Atlantic salmon with a start weight of 53 g were fed diets with different levels of EPA and DHA or a diet with 1 : 1 EPA+DHA (0%, 1.0%, and 2.0% of the diet). At 400 g, all fish groups were mixed and equally distributed in new tanks and fed three diets with 0.2%, 1.0%, or 1.7% of EPA+DHA. At 1200 g, the fish were transferred to seawater pens where they were fed the same three diets until they reached a slaughter size of 3.5 kg. The fillet concentration of astaxanthin and its metabolite idoxanthin was analysed before transfer to seawater pens at 1200 g and at slaughter. The fatty acid composition in the fillet was also analysed at the same time points. Salmon fed low levels of EPA and DHA had lower fillet astaxanthin concentration and higher metabolic conversion of astaxanthin to idoxanthin compared to salmon fed higher dietary levels of EPA and/or DHA. DHA had a more positive effect on fillet astaxanthin concentrations than EPA. There were positive correlations between fillet DHA, EPA, sum N-3 fatty acids, and fillet astaxanthin concentration. A negative correlation was found between the concentration of N-6 fatty acids in the fillet and the astaxanthin concentration.

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Han, Da Fei. "The Relation of the Geometric Parameters to the Maximal Principal Stress of Crankshaft." Key Engineering Materials 353-358 (September 2007): 2533–36. http://dx.doi.org/10.4028/www.scientific.net/kem.353-358.2533.

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he transition fillet regions linking the bell crank and the crank-arm and linking the crankarm and the bearing journal are the regions where the strength is the weakest in crankshaft. Based on a crank-shaft model, the effect of the geometric parameters on maximal principal stress at the two transition fillet regions was analyzed using FEM and software ANSYS8.0. It was concluded that the maximal principal stress at the two transition fillet regions is related not only to the transition fillet radius but also to the bell crank length and the crank-arm width.

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Dewinta, Astrid Fauzia, and Widodo Farid Ma’ruf. "Sustainability of Fish Fillet Processing Industries in Batang District." Jurnal Ilmiah Perikanan dan Kelautan 12, no. 1 (March 21, 2020): 81. http://dx.doi.org/10.20473/jipk.v12i1.14536.

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HighlightsSustainability index from fish fillet industry is important to know because a fishing industry just not looking for feasibility study in economic dimension but all dimension (resources, technology, social, legal and institutional)Multidimension sustainability index from fish fillet processing industry in Batang is included in the category of “Self Sustainable” with a value of 50.39 The dimensions causes of the low sustainability in fish fillet industry are social, legal and institutional, and technology with the value of each dimension that is 48.6; 40.27; 48.9 in means “less sustainable”AbstractThe existence of fish fillet processing industries in Batang are able to have a positive impact on the surrounding community because it can create employment opportunities and increase community income. Therefore, it is necessary to know the importance of the sustainability of fish fillet processing industries to see the prospect of fishery business after a feasibility study. The aims of this study were to analyze the sustainability index value, determine the sensitive attributes of each dimension, and provide alternative management strategies of fish fillet processing industries in Batang. The method of analysis used was Rapfish method which is based on the technique of ordination by putting something measured using MDS on the program of Rapfish G77 Alscal program (VBA and Excel). Status management of fish fillet processing industries sustainability in Batang, which are multidimensionally sustainable, are 50.39. Whereas in other dimensions such as resources 58.20 (quite sustainable), economic 55.33 (fairly continuous), social 48.60 (less sustainable), legal and institutional 40.27 (less sustainable) and technological 48.90 (less sustainable). Based on this results, several management strategies should be prepared including increasing the capacity of government institutions, enhancing the role of fish fillet processing industry on society, increasing the application of technology and infrastructure, increasing the revenue of the entrepreneurs of fish fillet processing industry, preventing decline of quality and quantity of fish resources.

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BAYSAL, AYSE HANDAN. "Comparison of Conventional Culture Method and Fluorescent In Situ Hybridization Technique for Detection of Listeria spp. in Ground Beef, Turkey, and Chicken Breast Fillets in İzmir, Turkey." Journal of Food Protection 77, no. 12 (December 1, 2014): 2021–30. http://dx.doi.org/10.4315/0362-028x.jfp-14-034.

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The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.

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Basha, U. Mahaboob, D. Mohana Krishnudu, P. Hussain, K. Manohar Reddy, N. Karthikeyan, and M. Ashok Kumar. "Synthesis and Characterization of Natural Fibers Reinforced Fiber Epoxy Composites." International Letters of Chemistry, Physics and Astronomy 51 (May 2015): 47–53. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.51.47.

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In the current work epoxy resin is chosen as matrix, treated Sacharum offinarum ( SugarCane) fiber, Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler are chosen as reinforcement. Room temperature cured Epoxy System filled with Sacharum offinarum fiber and Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler are synthesised by mechanical shear mixer, then kept in a Ultra sonic Sonicator for better dispersion of Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler in the matrix. Different weights of modified Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler (1,2,3,4,5 gm wt) has been incorporated into the Epoxy matrix in order to study the variation of Mechanical and Thermal properties.

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Basha, U. Mahaboob, D. Mohana Krishnudu, P. Hussain, K. Manohar Reddy, N. Karthikeyan, and M. Ashok Kumar. "Synthesis and Characterization of Natural Fibers Reinforced Fiber Epoxy Composites." International Letters of Chemistry, Physics and Astronomy 51 (May 15, 2015): 47–53. http://dx.doi.org/10.56431/p-068o68.

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In the current work epoxy resin is chosen as matrix, treated Sacharum offinarum ( SugarCane) fiber, Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler are chosen as reinforcement. Room temperature cured Epoxy System filled with Sacharum offinarum fiber and Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler are synthesised by mechanical shear mixer, then kept in a Ultra sonic Sonicator for better dispersion of Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler in the matrix. Different weights of modified Pennisetum typhoides (Jowar)/ Fillet miller (Ragi) filler (1,2,3,4,5 gm wt) has been incorporated into the Epoxy matrix in order to study the variation of Mechanical and Thermal properties.

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Cui, Yan Mei, Zong De Fang, Jin Zhan Su, and Yuan Peng Liu. "Precise Modeling of Arc Cylinder-Gears with Tooth Root Fillet." Applied Mechanics and Materials 86 (August 2011): 871–74. http://dx.doi.org/10.4028/www.scientific.net/amm.86.871.

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Study on theory of generation processing arc cylinder-gears, machining cutter was designed by the blade fillet and the top tooth edge generating the tooth root fillet of arc cylinder-gears, to build the linear tooth-surface equation of cutter-gear and the position vector of blade fillet curvature center. The linear tooth surface equations and fillet tooth surface equation were derived based on coordinate transformation principle, meshing equation, meshing geometry principle and kinetic theory. The precise 3D model was established. It verifies the feasibility of generation processing the arc cylinder-gears and achieves smooth transition both working and fillet tooth surface of arc cylinder. It provides theoretical basis for tooth contact analysis, tooth bending stress and kinetic analysis, further offers accurate data to numerical control machining and systematically guides the experimental research and practical application.

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Zhu, Jialiang, Guixin Wang, Sensen Jia, and Wenxiang Gao. "Fatigue analysis of marine diesel engine crankshaft." Journal of Physics: Conference Series 2336, no. 1 (August 1, 2022): 012006. http://dx.doi.org/10.1088/1742-6596/2336/1/012006.

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Abstract As one of the critical components of the main engine, the crankshaft must not be damaged during the whole operating life. Hence, fatigue characteristic analysis and life assessment plays an important role in crankshaft development. This paper analyses the fatigue strength of a marine diesel engine crankshaft and the influence of different fillet structures on the safety factor. First of all, in order to get the stress results and the stress load history of crankshaft fillet, this paper uses the finite element method to analyze the whole model and sub-model. Then, the occurrence time and position of the maximum stress in the running process is located by using the programming script. And the load spectrum is obtained by using the rain flow counting method. Finally, through the calculation, the state of maximum stress and fatigue strength are obtained. The minimum safety factor of the crankshaft fillet is 2.209, which is larger than the specified value. Therefore, the diesel engine has high reliability during operation. In order to solve the problem of stress concentration and machining at the fillet, the crankshaft fillets with different structures are also analyzed in this paper. Through the comparative analysis of the proposed scheme, the most suitable crankshaft fillet structure is two-way sinking groove fillet. So the application of this type of fillet should be considered in the design stage of diesel engine crankshaft.

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WIDATI, RIKHAYATI RATIH, SURANTO SURANTO, and ARTINI PANGASTUTI. "The effect of Ocimum basilicum L. essential oils toward quality of Oreochromis niloticus fillet in the cold storage." Biofarmasi Journal of Natural Product Biochemistry 4, no. 1 (February 15, 2006): 22–26. http://dx.doi.org/10.13057/biofar/f040105.

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The aims of this research was to study the effect of Ocimum basilicum L. essentials oils toward quality of Oreochromis niloticus fillet during cold storage by examining in the physical, chemical, and microbiological treatments respectivelly. The research was conducted using the complete random design of factorial consisting of 2 factors: (i) the variation of O. basilicum essential oils treatment, there were without essential oils, 0.025%, 0.05%, and 0.075%; (ii) the duration of fish storage: 0, 3, and 6 days. The observed parameters were: the physical freshness of fish, total volatile base (TVB), pH, water value, total plate count and organoleptic test. The data were analyzed by determine treatment effect toward all variable and duncanâ€™s multiple range test (DMRT) on the level 5%. The results showed that based on the physically testing control become deterioration on the third day, while fillet added with O. basilicum essential oils become deterioration in six days. Based on TVB test, the control fillet and fillet treated with 0.075% of O. basilicum essential oils become deterioration on the day of six. Fillet treated with 0.025% and 0.05% of O. basilicum essential oils still fresh in six days. The highest increasing of water value was on the control of fillet. Based on the microbiological test, the addition of O. basilicum essential oils reduced the bacterial number, fillet still fresh on the third day

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Tosin, Okomoda Victor, Solomon Shola Gabriel, Songbe S. Wukatda, Ikape Simon I, Ikhwanuddin Mhd, and Abol-Munafi Ambok Bolong. "Fillet Yield and Length-Weight Relationship of Five Fish Species From Lower River Benue, Makurdi, Nigeria." Tropical Life Sciences Research 32, no. 1 (March 31, 2021): 161–72. http://dx.doi.org/10.21315/tlsr2021.32.1.10.

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The body characteristics and yield indices of Clarias gariepinus, Bagrus bajad, Synodontis nigrita, Labeo senegalensis and Mormyrus rume from lower Benue River in Nigeria were determined in this study using 60 samples each for the fish species. Length, weight and fillet correlations were also determined during the study. Results obtained showed that M. rume, L. senegalensis and C. gariepinus had the highest percentage of edible parts (≥ 55%) compared to the other species (≤ 39%). Concerning correlations of the fillet with the morphological variables, results obtained suggest that fillet yield is independent of fish size (except for C. gariepinus which was positively correlated). Also, only samples of L. senegalensis showed isometric growth pattern; the other fish species had either positive (C. gariepinus and B. bajad) or negative (S. nigrita and M. rume) allometric growth. While the difference in fillet yield and body characteristics was attributed to the structural anatomy and other biological dynamics of the fishes, this study could not establish a connection between fillet yield and the length-weight relationship. It was concluded that M. rume, L. senegalensis and C. gariepinus would be better export products because of their higher fillet yields.

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Færgemand, Jacob, Bent Rønsholdt, Niels Alsted, and Torger Børresen. "Fillet texture of rainbow trout as affected by feeding strategy, slaughtering procedure and storage post mortem." Water Science and Technology 31, no. 10 (May 1, 1995): 225–31. http://dx.doi.org/10.2166/wst.1995.0381.

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Due to the enactment of environmental legislation in Denmark, feed expenditure by commercial aquaculture operations has been limited. This development has created a demand for high energy diets, which presently dominate the market place. Such diets limit waste load to the surrounding environment, but is the quality of the fish as end product affected? It is well established that fillet quality varies according to several factors, including feed composition and feeding regime. An experiment was thus designed to evaluate the effect of differing: i) amount of protein fed, ii) amount of fat fed, iii) starvation period before harvesting, iv) method of slaughter and v) storage time post mortem on fillet quality of 600g trout. The fillet fat content was examined and related to each of the five factors investigated in order to determine which had the most pronounced effect on fillet texture post mortem. Texture measurements were undertaken using an Instron Universal Testing Machine and sensory analysis. Results indicated that fillet fat content could be increased 20% without affecting texture. Storage time post mortem was found to be the single most important factor affecting fillet texture. Sensory analyses verified the results obtained by instrumental texture testing.

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Sun, Yu, Chen Hai Guo, and Xiao Hui Cao. "The Research on Regularity of Residual Stress Distribution of Engine Crankshaft Fillet Rolling." Advanced Materials Research 512-515 (May 2012): 2047–50. http://dx.doi.org/10.4028/www.scientific.net/amr.512-515.2047.

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The paper sets up the Finite Element Model on the basis of crankshaft fillet rolling experiment and its mechanism. And then the paper shows the distribution of the residual stress in different depths of rolled crankshaft fillet through numerical simulation. It is found that the fatigue strength can greatly be produced by the method of the engine crankshaft fillet rolling in most of fillet areas; Simultaneously, two strips of tensile stress which is related to reduce the crankshaft fatigue strength will be generated in the peripheries. The tensile stress strips only emerge in the surface layer of the fillet, and then mainly disappear in the depths of 0.4mm below the surface layer. The paper concludes that the main reason of strips of tensile stress lies on the transition between the deformed region and the non-deformed reformed region after trolley wheel pressure is imposed on through a further research.

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Alnaif, Nayif, James Lee, Alain Joe Azzi, Salah Aldekhayel, and Teanoosh Zadeh. "Preservation of lower extremity spare parts using the University of Wisconsin solution." SAGE Open Medical Case Reports 7 (January 2019): 2050313X1882343. http://dx.doi.org/10.1177/2050313x18823438.

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The management of a mangled limb is a challenging endeavor. With the advancement in microsurgery, spare parts surgery (fillet flaps) has gained recent interest. In the context of lower extremity amputation secondary to trauma, viable spare parts can provide stump soft tissue coverage, potentially preserving critical length and obviating above-knee amputations. Commonly, spare parts surgery is performed in the acute setting but tissue preservation is sometimes necessary. The authors report their experience preserving a fillet flap of a mangled lower extremity for 48 h using the University of Wisconsin solution. A sole fillet flap and a split-thickness skin graft were harvested and preserved from the amputated lower extremity (based on the posterior tibial artery and vein). Stump coverage was achieved by anastomosing the fillet flap to the proximal posterior tibial artery and vein. This solution has not been previously described for preservation of fillet flaps.

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Chaosap, Chanporn, and Panneepa Sivapirunthep. "Meat characteristics from four different cutting parts of Cherry Valley duck." MATEC Web of Conferences 192 (2018): 03056. http://dx.doi.org/10.1051/matecconf/201819203056.

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The objective of this study was to investigate the duck meat characteristics in 4 main parts : breast, fillet, leg, and thigh. A total of 30 Cherry Valley ducks were used in this study. They were slaughtered at the age of 42 days. Carcasses were cut and collected the boneless and skinless of breast, fillet, leg, and thigh for measuring meat characteristics. The results showed that fillet and leg had the longest sarcomere length at 6, 12, and 24 hour post mortem (P<0.05). The highest pH was from leg and the lowest pH was from breast and fillet (P<0.01). The cooking loss percentage of breast was the highest while the lowest was from leg (P<0.01). Thigh and leg were tougher than breast and fillet. Shear force value negatively correlated with sarcomere length at 24 hour post mortem and with pH but positively correlated with L* value.

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Journal articles on the topic 'Filott'

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