Search results for: Lydia Leleyter

Authors: Dang Hanh Nguyen, Nassim Sebaibi, Mohamed Boutouil, Lydia Leleyter, Fabienne Baraud

Abstract:

Pervious concrete is a green alternative to conventional pavements with minimal fine aggregate and a high void content. Pervious concrete allows water to infiltrate through the pavement, thereby reducing the runoff and the requirement for stormwater management systems.

Seashell By-Products (SBP) are produced in an important quantity in France and are considered as waste. This work investigated to use SBP in pervious concrete and produce an even more environmentally friendly product, Pervious Concrete Pavers.

The research methodology involved substituting the coarse aggregate in the previous concrete mix design with 20%, 40% and 60% SBP. The testing showed that pervious concrete containing less than 40% SBP had strengths, permeability and void content which are comparable to the pervious concrete containing with only natural aggregate. The samples that contained 40% SBP or higher had a significant loss in strength and an increase in permeability and a void content from the control mix pervious concrete. On the basis of the results in this research, it was found that the natural aggregate can be substituted by SBP without affecting the delicate balance of a pervious concrete mix. Additional, it is recommended that the optimum replacement percentage for SBP in pervious concrete is 40 % direct replacement of natural coarse aggregate while maintaining the structural performance and drainage capabilities of the pervious concrete.

Keywords: Seashell by-products, pervious concrete pavers, permeability and mechanical strength.

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Authors: María-Dolores Cubiles-de-la-Vega, Rafael Pino-Mejías, Esther-Lydia Silva-Ramírez

Abstract:

A dissimilarity measure between the empiric characteristic functions of the subsamples associated to the different classes in a multivariate data set is proposed. This measure can be efficiently computed, and it depends on all the cases of each class. It may be used to find groups of similar classes, which could be joined for further analysis, or it could be employed to perform an agglomerative hierarchical cluster analysis of the set of classes. The final tree can serve to build a family of binary classification models, offering an alternative approach to the multi-class SVM problem. We have tested this dendrogram based SVM approach with the oneagainst- one SVM approach over four publicly available data sets, three of them being microarray data. Both performances have been found equivalent, but the first solution requires a smaller number of binary SVM models.

Keywords: Cluster Analysis, Empiric Characteristic Function, Multi-class SVM, R.

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Authors: Mohamed A. Ahmed, Lydia J. Campbell

Abstract:

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf volume decreased significantly with increased cowpea content of blends. The overall acceptability of the 5% cowpea flour content of composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the levels of cowpea flour in the blend more than 5%.

Keywords: Cowpea flour, wheat flour, baking properties, sensory quality.

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Authors: Lydia Chan, Islam Shyha, Dale Dreyer, John Hamilton, Phil Hackney

Abstract:

Nickel-based superalloys are generally known to be difficult to cut due to their strength, low thermal conductivity, and high work hardening tendency. Superalloy such as alloy 625 is often used in the oil and gas industry as a surfacing material to provide wear and corrosion resistance to components. The material is typically applied onto a metallic substrate through weld overlay cladding, an arc welding technique. Cladded surfaces are always rugged and carry a tough skin; this creates further difficulties to the machining process. The present work utilised design of experiment to optimise the internal cylindrical rough turning for weld overlay surfaces. An L27 orthogonal array was used to assess effects of the four selected key process variables: cutting insert, depth of cut, feed rate, and cutting speed. The optimal cutting conditions were determined based on productivity and the level of tool wear.

Keywords: Cylindrical turning, nickel superalloy, turning of overlay, weld overlay.

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Authors: Ibrahim A. Akasha, Lydia Campbell, Stephen R. Euston

Abstract:

Date palm (Phoenix dactylifera L.) seeds are waste streams which are considered a major problem to the food industry. They contain potentially useful protein (10-15% of the whole date-s weight). Global production, industrialisation and utilisation of dates are increasing steadily. The worldwide production of date palm fruit has increased from 1.8 million tons in 1961 to 6.9 million tons in 2005, thus from the global production of dates are almost 800.000 tonnes of date palm seeds are not currently used [1]. The current study was carried out to convert the date palm seeds into useful protein powder. Compositional analysis showed that the seeds were rich in protein and fat 5.64 and 8.14% respectively. We used several laboratory scale methods to extract proteins from seed to produce a high protein powder. These methods included simple acid or alkali extraction, with or without ultrafiltration and phenol trichloroacetic acid with acetone precipitation (Ph/TCA method). The highest protein content powder (68%) was obtained by Ph/TCA method with yield of material (44%) whereas; the use of just alkali extraction gave the lowest protein content of 8%, and a yield of 32%.

Keywords: Date palm seed, Phoenix dactylifera L., extraction of date palm seed protein

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