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Software for the Image Analysis of Cheese Microstructure from SEM Imagery
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... Figures 2 and 3 show the microstructures of porous and nonporous MRNCs samples. The Porosity characteristics were measured by displacement method [12] and porosity image analysis was applied using Image J [13] and Origin Pro [14]. The FESEM micrographs shows that the CIPs are homogeneously distributed in the silicone rubber. ...
This paper presents a comparative study on mechanical and magnetic properties of two sets, each including five samples of film-shaped magnetorheological nanocomposites (MRNCs) based on RTV silicone rubber and nano-sized carbonyl iron particles (CIPs). One set of sample was prepared by polymerization of silicone rubber with CIPs and silicone oil, while the other set obtained by filling the ammonium bicarbonate (NH4HCO3), CIPs and silicone oils. Both set of samples were manufactured under isotropic condition and their microstructures was characterized by XRD and EFSEM. Porosity characteristics was measured by displacement method and porosity image analysis was applied using ImageJ and Origin Pro Software. The mechanical tensile tests was conducted using Gotech tensile strength tester and the density of samples was observed experimentally and estimated theoretically. The magnetic properties of MRNCs were practically determined using VSM test. Plateau stress induced by the applied magnetics fields and MR effects was determined. Through fabrication of film-shaped MRNCs, the samples deflections was measured against applied magnetic fields .The comparative investigation results show that porosity improve the mechanical and magnetic properties of MRNCs and porous MRNCs will be the good candidate for miniature and flexible gripper's jaws.
A binder system containing polyurethane precursors was used to in situ foam (direct foam) a (La0.6Sr0.4)0.98 (Co0.2 Fe0.8) O3−δ (LSCF) composition for solid oxide fuel cell (SOFC) cathode applications. The relation between in situ foaming parameters on the final microstructure and electrochemical properties was characterized by microscopy and electrochemical impedance spectroscopy (EIS), respectively. The optimal porous cathode architecture was formed with a 70 vol% solids loading within a polymer precursor composition with a volume ratio of 8:4:1 (isocyanate: PEG: surfactant) in a terpineol-based ink vehicle. The resultant microstructure displayed a broad pore size distribution with highly elongated pore structure.
A binder system containing polyurethane precursors was used to in situ foam (direct foam) a (La0.6Sr0.4)0.98 (Co0.2 Fe0.8)O3−δ (LSCF) cathode composition upon a yttrium-stabilized zirconia (YSZ) electrolyte coated with a porous ∼10 μm thick cathode active layer. The YSZ electrolyte was ∼110 μm in thickness, and a full cell was created by application of a Ni/(Ce0.9Gd0.1)O2cermetas the baseline anode. Cells possessing the foamed LSCF cathode were compared to cells constructed via standard methods in terms of resultant microstructure, electrochemical performance, and introceptive character. The foamed cathode tended to possess a high level of tortuous porosity which was ellipsoidal and interconnected in character. Both the standard and foamed cathode structures were subjected to an infiltration process, and the resultant microstructure was examined. The impregnation efficiency of the foamed cathode was at least ∼10% greater per deposition than that of an unfoamed porous LSCF cathode. The SOFC with the Pt nano-catalyst impregnated foamed cathode demonstrated a maximum power density of 593 mW/cm2 utilizing wet H2 fuel, which is 52% higher than a SOFC with the baseline Pt-impregnated LSCF cathode (∼390 mW/cm2) at 800 °C. The cathode compositional and microstructural alterations obtainable by foaming led to the elevated power performance, which was shown to be quite high relative to standard SOFCs with a thick YSZ electrolyte.
Structural properties of cheese highly influence its chemical, mechanical and nutritive properties. The analysis and quantification of relevant fea- tures in cheese imagery is the basis of modern food microscopy. Processing Scanning Electron Microscopy (SEM) images is a powerful tool to estimate microstructural cheese features. In this paper, we present an ad-hoc method to analyse SEM cheese im- agery to characterise quantitatively a number of features, using simple and ecient image processing techniques. The proposed method is currently un- der experimentation on a number of traditional Sicilian cheese varieties.
ImageJ -Image processing and analysis in Java Web site
- Research Services Branch
- Nimh Ninds
Research Services Branch NIMH & NINDS. ImageJ -Image processing
and analysis in Java. Web site: http://rsb.info.nih.gov/ij/.
Quantitative analysis of cheese microstructure using sem imagery
- G Impoco
- S Carrato
- M Caccamo
- L Tuminello
- G Licitra
G. Impoco, S. Carrato, M. Caccamo, L. Tuminello, and G. Licitra.
Quantitative analysis of cheese microstructure using sem imagery. In
SIMAI 2006. Minisymposium on Image Analysis Methods for Industrial
Application, 2006.