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3D 프린팅

Introduction

입자 크기 분포 및 입자 형태 분석 데이터 제공 – 금속 제품

금속 제조는 분쇄, 가스, 액체 및 원심 분무, 직접 환원, 추출 등 다양한 물리적, 화학적 공정을 포함합니다. 각 공정에는 최종 제품의 입자 크기, 입자 형태, 품질 및 기타 물리적·화학적 특성을 보장하기 위해 온도, 압력, 등급, 격리 및 보호 등 엄격한 모니터링 지표가 필요합니다.

Bettersize의 장비는 금속 개발 및 제조 과정에서 입자 크기, 입자 형태, 물리적 특성을 정확하게 측정하여 제품 품질을 모니터링하고 제어하며, 생산 기술을 최적화하여 제품 품질을 향상시킬 수 있습니다.

적용 가능한 제품

Bettersize의 장비는 다양한 금속과 합금의 입자 분석에 활용될 수 있습니다. 이에는 알루미늄 분말, 비스무트, 브론즈, 금속 카바이드, 카드뮴, 크로뮴, 코발트, 구리 분말, 갈륨, 하프늄, 인듐, 철 분말, 납, 마그네슘 분말, 몰리브덴 분말, 니켈, 나이오븀, 플래티넘, 레늄, 루비듐, 실리콘, 은, 스트론튬, 탄탈럼, 주석, 이산화티타늄, 텅스텐, 바나듐, 이트륨, 아연 분말, 지르코늄 산화물 및 기타 희귀 금속과 이들 금속의 다양한 합금이 포함됩니다.

분말 금속 부품 제조에서의 입자 크기 및 형태 분석

분말 금속 부품은 여러 제조 기술을 통해 생산됩니다. 여기에는 압축 및 소결, 분말 단조, 열 등압 소결, 전류 보조 소결, 금속 사출 성형 및 선택적 레이저 용융 등이 포함됩니다.

분무된 금속 분말의 크기 규격은 많은 다른 부품 제조 공정의 규격보다 더 엄격한 경우가 많습니다. 복잡한 부품의 얇은 표면에는 D50 값이 더 작고 입자 크기 분포가 더 좁을 수 있습니다. 레이저 용융기에서 밀도와 강도를 최적화하고 완성된 부품의 기공을 최소화하려면 이차 분포(bimodal distribution)가 필요할 수 있습니다.

입자 형상 및 표면 특성은 레이저 용융 bed에서 좋은 흐름성과 포장성을 위해 매우 구형이고 매끄러워야 합니다. 금속 분말 내 오염물질은 어떤 형태로든 부품의 결함을 초래할 수 있으므로, 동적 이미지 분석을 통해 입자가 불규칙하거나 표면이 거칠거나 반투명한지를 확인할 수 있습니다. 불량 입자 비율은 샘플의 부피나 수로 정량화할 수 있습니다.

금속 분말 재활용

금속 분말은 재활용 과정에서 마모되거나 오염될 수 있으며, 재규격화되지 않은 분말은 다시 녹여서 재분무해야 합니다. 이는 비용이 많이 드는 작업으로, 규격에 맞는 분말을 다시 생산하는 데 추가적인 비용을 발생시킵니다.

금속 분말 품질 관리

금속 분말 품질 관리는 분말 제조업체의 출고 검사와 분말 금속 부품 제조업체의 입고 검사를 충족하기 위해 중요합니다. 금속 분말의 입자 형태 및 크기 분포는 흐름성, 포장 밀도, 층 두께, 확산성, 열 전도성 등 여러 특성에 영향을 미칩니다.

Bettersize 시스템을 통한 분석

Bettersize의 시스템을 통해 분말의 입자 크기 분포와 형태를 측정함으로써, 형성된 부품의 그린 강도, 기공도, 소결 강도 및 기계적 특성을 평가할 수 있습니다. 이를 통해 금속 부품 제조 공정의 최적화와 품질 개선에 기여할 수 있습니다.

Bettersize의 고급 입자 분석 장비는 금속 제조 과정에서 필수적인 입자 특성을 정밀하게 측정하여 생산 품질을 높이고 기술적 요구사항을 충족시킬 수 있도록 도와줍니다.

Citations

Bettersizer 2600

Functional redundancy as an indicator for evaluating functional diversity of macrobenthos under the mussel raft farm near Gouqi Island

DOI: 10.1016/j.aquaculture.2023.740024 Read Article

Zhejiang Ocean University | 2024

Biological traits analysis (BTA) helps to evaluate the effects of different environmental variables on the traits-based functional composition of macrobenthos. However, research on functional traits of macrobenthos under mussel farming is limited. We investigated the spatial and temporal response of the benthic system in terms of taxonomic and functional diversity to environmental variables of farming and natural stressors resulting from suspended mussel farming near Gouqi Island of eastern China Sea. The functional traits of macrobenthic assemblages under mussel farming were characterized by “medium adult body size”, “vermiform body form”, “high flexibility”, “infauna”, “semi-motile”, “gonochoristic”, “surface deposit-feeders”, “carnivores”, “semi-motile burrowers”, and “tube-dwellers”. Functional redundancy was stable in response to mussel farming stresses among seasons, whereas species diversity showed efficient to evaluate natural variables. Functional diversity was significantly affected by farming stressors rather than natural variables, Further analysis using multivariate methods together with continuous monitoring were highlighted to evaluate the impacts of mussel farming. Our results reinforce the importance of macrobenthic species and functional traits analysis to evaluate human stresses driven impacts in offshore ecosystems. By analysing the environmental variables with different sources, independently, we concluded the main effects of human pressures on macrobenthic community. Such distinction could be particularly effective to isolate variable environmental descriptors and evaluate their effects on functional diversity, making the current approach promising for the evaluation of ecological effects of anthropogenic stressors in aquaculture areas.

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Bettersizer 2600

Degradation characteristics and utilization strategies of a covalent bonded resin-based solid amine during capturing CO₂ from flue gas

DOI: 10.1016/j.seppur.2023.125621 Read Article

China University of Petroleum | 2024

In this study, various types of degradation as well as attrition which are possibly encountered in a circulating fluidized bed temperature swing adsorption (CFB-TSA) process, were conducted experimentally to evaluate the stability of a resin-based solid amine sorbent. Other characterizations methods, such as elemental analysis (EA), Fourier transform infrared spectroscopy (FTIR) etc. were applied to further reveal the degradation mechanisms. The results showed that thermal degradation occurs from 140–160 °C due to the decomposition of amine group. The CO₂-induced degradation occurs from a higher temperature of 160–180 °C accompanied by the production of urea. Hydrothermal stability is good below 130 °C, but the ionic impurities in steam crystalized on particle surface can accelerate the degradation. Oxidative degradation is the most harmful, which starts at a lower temperature of 70–80 °C with the formation of aldehyde. The existence of H₂O in atmosphere can alleviate the oxidative and CO₂-induced degradations. The employed sorbent has a very low attrition index of 0.05, which is 1–2 orders lower than typical commercial fluidized bed catalysts. Based on the results of stability evaluation, some design suggestions for proper utilization of this sorbent or other similar resin-based sorbents have been provided in an industrial CFB-TSA process.

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Bettersizer 2600

De-branching of starch molecules enhanced the complexation with chitosan and its potential utilization for delivering hydrophobic compounds

DOI: 10.1016/j.foodhyd.2023.109498 Read Article

Shihezi University | 2024

The current study aimed to prepare the complexes between debranched-waxy corn starch and chitosan polymers (DBS-CS), and then investigated their corresponding structural characteristics, rheological property and potent application in Pickering emulsion. The results indicated that the existence of chitosan significantly inhibited starch short-range molecular rearrangement for all DBS-CS samples, which was manipulated by both debranching treatment and chitosan content. Interestingly, this is the first study to reveal that the outstanding peak at 1.8 ppm in 1H NMR spectrum for sample DBS-CS was gradually shifted towards a lower-field region following an increased chitosan content. Moreover, the debranching treatment shifted the crystallinity pattern from A-type to B-type and the relative crystallinity of DBS-CS decreased gradually with the increased content of CS. All samples had a pseudoplastic fluid and shear-thinning behavior with an enhanced shear resistance following the complexation. The DBS-CS was applied in a Pickering emulsion for showing a greater emulsifying stability and a lower gel strength than native NS-CS prepared emulsion. Importantly, the encapsulation ability of curcumin in the DBS-CS emulsion was significantly improved, followed by an increase of 15.45% for its corresponding bioavailability compared to the control. Therefore, this study might highlight a potential carrier for delivering the bioactive substances in a green pattern.

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Bettersizer 2600

Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree

DOI: 10.1016/j.foodhyd.2023.109420 Read Article

Gansu Agricultural University | 2024

Wheat gluten aggregation during heat treatment is beneficial to the final quality of gluten-based products. Exogenous pectin can affect gluten aggregation. However, the effect of pectin with different degrees of esterification on the heat-induced aggregation behavior of gluten and its possible mechanism are still unclear. Thus, the heat-induced aggregation behavior of gluten after adding pectin with different esterification degree was studied in this study. When the temperature was raised from 25 °C to 95 °C, pectin affected gluten aggregation and was related to the degree of esterification. Specifically, the results of rheological properties and particle size indicated that low-ester pectin improved the viscoelasticity of gluten and promoted gluten aggregation. Thermal properties revealed that enthalpy of gluten added with low-ester pectin (37%) increased from 92.96 J/g to 95.40 J/g during heating process. Structurally, the fluorescence intensity and surface hydrophobicity of gluten added with low-ester pectin (37%) were lower than those added with high-ester pectin (73%). In addition, low-ester pectin (37%) significantly increased the disulfide bond content (from 15.31 μmol/g to 18.06 μmol/g) and maintained β-sheet content of gluten compared with gluten alone at 95 °C, indicating that low-ester pectin was more likely to induce gluten aggregation. However, scanning electron microscope showed that the gluten added with low-ester pectin (46%) exhibited a denser network structure at 95 °C than that added with low-ester pectin (37%). These results will provide a theoretical base for the regulation of gluten aggregation and the quality of gluten-based products by pectin with different esterification degree.

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