Master of Science, University of Toledo, 2015, Mechanical Engineering

The use of Metal working fluids for any cutting mechanism has been found to affect the tool wear in a positive manner, but more importantly it is the way of applying this fluid that has significantly impacted the tool wear. In this study, experiments were conducted on AISI 4140 alloy steel to determine the performance of three different applications of cutting fluid using an end milling process. TiAlN coated metal carbide inserts were used for cutting under three different levels of surface speed, chip load and depth of cut. The response variables collected were Acoustic Emission (AE), Forces, Temperature and Tool wear based on which, cutting fluid applications were categorized for their performances. In addition, more emphasis was given on the AE results to observe its potential to provide necessary real time knowledge and tool wear monitoring capability during cutting process. AE Hit values were recorded as a parameter to study the tool wear results based on different ways of fluid applications. The results in this research point to the fact that different ways of applying a cutting fluid impacts the tool wear, forces, temperature and the acoustic signals in a positive manner. Furthermore, three statistical models to predict the tool wear in near future were proposed based on the response variables from this research.

Committee: Ioan Marinescu Dr (Advisor); Efstratios Nikolaidis Dr (Committee Member); Matthew Franchetti Dr (Committee Member) Subjects: Mechanical Engineering; Technology

Master of Science, The Ohio State University, 2014, Food Science and Technology

The safety and quality of fresh produce sold at grocery stores is a point of competition between many grocery store chains. Companies that can offer the most fresh, safest and least-expensive fresh produce are well-equipped to increase their customer base. Grocery stores may use antimicrobial agents to improve the quality of fresh produce and one of these agents is electrolyzed water. Solutions of antimicrobial agents may be used during washing or misting of fresh produce while it is on the produce rack shelves. Washing the produce with electrolyzed water is also referred to as conditioning and is typically done daily while the produce is held on the produce rack. Misting is performed periodically with diluted electrolyzed water sprayed onto the produce on the produce rack. This research first analyzed the effectiveness of using conditioning and misting during simulated produce rack storage. The effectiveness of using electrolyzed water as the conditioning agent versus tap water, along with the impact of trimming the stem of the produce during conditioning was then analyzed. Results were collected for both sensory scores for crispness and important microbiological counts. Produce from a nationwide grocery store's regional distribution center was shipped to Ohio State University and subjected to simulated grocery store procedures. Asparagus, red leaf lettuce and romaine lettuce were the produce chosen for testing. The produce was stored for 72 hours simulating grocery store conditioning and misting procedures on an industrial produce rack. For the analysis of the effectiveness of electrolyzed water vs. tap water, simulation of consumer storage after purchasing the produce was added. The produce was stored for an additional seven days in a refrigerator following the 72 hour produce rack storage. Results from the analysis of the effectiveness of conditioning and misting showed that conditioning had a positive impact on both the microbial counts and sensory scor (open full item for complete abstract)

Committee: Ahmed Yousef Ph.D. (Advisor); Hua Wang Ph.D. (Committee Member); Farnaz Maleky Ph.D. (Committee Member) Subjects: Food Science; Microbiology