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Materials and Product testing for soil, asphalt, petroleum, concrete, cement, food and cosmetic industries.

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ARAMIS – From 3D Measuring Data to Vibration Types

February 22, 2019
Category: News

The article below is from GOM website.csm_news_aramis-vibration-types

Calculation models show the type of vibration of parts. Measurements are carried out to help to understand which types of vibration are formed during operation of the part. GOM offers the sensor system for carrying out these measurements.

The ARAMIS 3D sensor is a stereo camera system and provides accurate 3D coordinates using the triangulation principle. The sensor measures 3D coordinates dynamically and provides measuring results such as strains, 3D displacements and 3D deformations. The 3D displacements captured with a high temporal resolution are used for the vibration analysis. The optical metrology offers many advantages for the vibration analysis such as:

  • Non-contact measuring principle
  • No wiring of accelerometers required
  • Fast setup and calibration of the sensor
  • Compact dimensions of the sensors
  • Ultra-light and lasting measurement targets
  • Synchronous measurement of many points in 3D – thus points can be measured also unsteadily
  • 3D displacement results for each measuring point

Depending on the application, measurements on the part are carried out in a point-based or full-field manner. To specify the type of vibration with the ARAMIS sensor, the excitation of the parts can be different. A simple harmonic excitation, an impact test or a rotating part during operation can be measured. The frame rate depends on the excitation. The ARAMIS SRX system of the ARAMIS sensor family has a maximum image recording rate of 335 Hz with a 12-megapixel resolution. In addition, by reducing the image height, the image recording rate can be increased up to 2000 Hz.

From the captured image data, surface components or point components are created. These components are inspected for 3D displacements over time.

Read more -> Here

Precision to Aircraft De-icing

February 8, 2019
Category: News

The article below is from Vaisala

LIFT-deicing-airplane-airport-800x450

Snow,Freezing rain – it doesn’t take much of an imagination to picture how these and other wintry weather phenomena can make a pilot’s job harder by reducing visibility. But the same phenomena can also cause problems just by coming into contact with the aircraft.

The problem is that ice build-up on an aircraft changes its aerodynamics. This is why planes often need to be de-iced and then anti-iced during the winter to ensure safe take-offs. However, anti-icing fluids only provide protection against these weather phenomena for a limited period of time, known as holdover time, after which aircraft have to be treated again.

In practice, this means that to ensure the safety of the aircraft and its passengers as well as to avoid delays, the aircraft needs to be able to take-off before the anti-icing effect wears off. Therefore, being able to optimize the type and concentration of anti-icing fluids is crucial to ensure timely take-offs at busy airports without using excessive anti-icing fluids that are both more costly for airlines and detrimental to the environment.

Conventionally deciding whether a plane needs de-icing involves assessing the situation based on prevailing weather conditions and visual inspection of the plane. Vaisala has developed a more scientific approach in the form of a system that calculates checktimes for different types of anti-icing fluids based upon more accurate weather observations and algorithms.

The system gathers data from a weather station consisting of multiple weather sensors installed at the airport to determine the parameters needed to calculate the checktime, such as liquid water equivalent, present weather, air temperature and wind. The data is then fed to a data center, which processes the information, calculates the checktimes, and relays the information to pilots, de-icing coordinators and airline dispatchers. Rather than providing a range like traditional holdover time tables, the Vaisala system is able to generate a precise checktime, after which it is no longer safe to take off without reapplying the de-icing and anti-icing fluids.

After working with airlines in North America, Europe, and the Middle East, the results have shown that CheckTime helps to optimize the use of anti-incing fluids, leading to lower costs and more efficient airline operations without compromising the most important thing – safety. The system also reduced the environmental impact of anti-icing by eliminating the use of unnecessary fluids.

Flow meters and controllers in the food industry

January 25, 2019
Category: News

The article below is from Bronkhorst USA Inc.

In the food industry there are many applications in which gases or liquids need to be measured or controlled. For example, these applications include the aeration process or the dosage of additives, like flavors and colourants. Indirectly, surface treatment applications like the sterilization of packaging is of high importance as well. Bronkhorst has published many stories regarding the omnifarious and demanding food industry and I would like to share some of these stories with you.

There is a huge variation in candy available on the market, each brand with its own taste, texture and appearance. Erwin Broekman had the opportunity to visit Haas-Mondomix, a machine builder that is specialized in equipment for the food industry. With ultrasonic volume flow meters, Haas-Mondomix measures the amount of additives – flavourings, colourings and acids – that are added to the main stream of the production process.

In the chocolate confectionery industry, there’s an ever increasing number of variations in flavours as well. Due to this enormous growth, mass flow meters and controllers find their way into the confectionery industry. Coriolis flow meters in combination with a pump are an ideal solution for dosing flavors and functional ingredients. Read more about dosing flavor into chocolate.

Aeration within the production process of delicacies like ice cream and cake

Ice cream is made by freezing and simultaneously blending air into a brewage of fat, sugar and milk solids. Air makes up anywhere from 30% to 50% of the total volume of ice cream, so aeration is crucial during production. A side effect of adding air to ice cream is that it tends to melt more quickly. Thus, for attaining an optimal structure of the ice cream, it’s important to have a stable inlet air flow in the production process with a constant cream/air ratio. This can be achieved by using a mass flow controller.

Aeration is also a crucial process in the production of whipped cream. This is done at Hansa Industrie-Mixer, a worldwide company that operates in the field of mixing machines and foam generators for the food and non-food industry. Hans-Georg Frenzel, technical director at this company, explains how mass flow controllers are important in the production of cake in his blog.

Steralisation of food packaging to reduce food waste

However, all that food production does have a downside; food waste. Globally food is lost or wasted at different points in the supply chain. One of the ways to reduce food waste is to improve the sterilization of the packaging that food is placed in, to reduce spoilage and increase shelf life. This is the point where Controlled Evaporation Mixing (CEM) systems come in the picture. James Walton explains Bronkhorst’s share in the extension of the shelf life.

Free Online Calculator for 1800 Fluids

December 28, 2018
Category: News

The article below is from Bronkhorst USA Inc.

FLUIDAT-database-780x340

Bronkhorst High-Tech BV, the Netherlands, has expanded its database of gas and liquid properties with 1000 fluids to over 1800 fluids. This comprehensive database, called FLUIDAT®, is used by the company for configuration and extremely accurate calibration of its extensive portfolio of flow meters and controllers, and for calculating pressure differences, valve seats, etc.. The most complete, most accurate database in its kind is also available as a free, online calculation tool for Bronkhorst customers who, for example, want to determine conversion factors when they want to use their flow meter for a gas (or gas mixture) other than that for which the instrument is calibrated. This online calculation tool, Fluidat on the Net (www.fluidat.com), is also very valuable for physicists who need to calculate fluid properties or need to consult the vapour pressure curve.

EL-FLOW® Prestige, Bronkhorst’s high-performance gas mass flow meters and controllers, are standard equipped with the data of 100 unique gases from the FLUIDAT database, offering the user unsurpassed flexibility in varying gas type with optimum accuracy. With the embedded gas data, the EL-FLOW Prestige calculates real-time the gas conversion based on the actual gas properties. The free and easy-to-use software tool FlowTune® enables the user to change the instrument’s configuration swiftly via his computer.

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