Multi-objective optimization of process parameters for ultra-narrow gap welding based on Universal Kriging and NSGA Ⅱ

The successful confinement of the arc by the flux band depends on the welding process parameters for achieving single-pass,multi-layer, and ultra-narrow gap welding. The sidewall fusion depth, the width of the heat-affected zone, and the line energy are utilized as comprehensive indications of the quality of the welded joint. In order to achieve well fusion and reduce the heat input to the base metal.Three welding process characteristics were chosen as the primary determinants, including welding voltage, welding speed, and wire feeding speed. The metamodel of the welding quality index was built by the orthogonal experiments. The metamodel and NSGA-Ⅱ(Non-dominated sorting genetic algorithm Ⅱ) were combined to develop a multi-objective optimization model of ultra-narrow gap welding process parameters. The results showed that the optimized welding process parameters can increase the sidewall fusion depth, reduce the width of the heataffected zone and the line energy, and to some extent improve the overall quality of the ultra-narrow gap welding process.

Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing

In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.

Optimization of investment casting process parameters to reduce warpage of turbine blade platform in DD6 alloy

The large warping deformation at platform of turbine blade directly affects the forming precision. In the present research, equivalent warping deformation was firstly presented to describe the extent of deformation at platform. To optimize the process parameters during investment casting to minimize the warping deformation of the platform, based on simulation with Pro CAST, the single factor method, orthogonal test, neural network and genetic algorithm were subsequently used to analyze the influence of pouring temperature, shell mold preheating temperature, furnace temperature and withdrawal velocity on dimensional accuracy of the platform of superalloyDD6 turbine blade. The accuracy of investment casting simulation was verified by measurement of platform at blade casting. The simulation results with the optimal process parameters illustrate that the equivalent warping deformation was dramatically reduced by 21.8% from 0.232295 mm to 0.181698 mm.

Optimization on Fermentation Conditions of Orange Vinegar by Box-behnken Design

The optimal process for orange vinegar was investigated in order to explore the effect of process parameters and obtain the superior process parameters.The process for orange vinegar was optimized using single-factor methodology and Box-behnken methodology, and the effect of process parameters was analyzed in the light of response surface plots. Results were as follows. The optimal process of alcohol fermentation was as follows： original sugar degree of 16%, yeast inoculum size of 5% and p H value of 3.5 through single-factor experiment. The optimal fermentation process of acetic acid optimized by response surface methodology was as follows： inoculum size of 8.52%, original alcohol content of 6.0% and p H value of 3.3, in the optimal condition the yield of acetic acid was 53.11 g/L. Single factor action and the interaction of two factors were presented on the yield of acetic acid.The effects of inoculum size and p H were extremely significant, and that of original alcohol content significant. The interaction of inoculum size and original alcohol content was non-significant, that of inoculum size and p H also non-significant. On contrast, original alcohol content and p H had significant interaction.