the aim of this work is to evaluate the influence of fabrication methods on the com-pressive properties of sandwich composites using both experimental work and numerical simulations. two types of sandwich composites with e-glass/kevlar/polyester resin facings and end-grain balsa wood as core have been produced by vacuum infusion processing (vip) and hand-lay up (hl) method. compression tests on...

A certified aerospace resin (RTM 6) normally utilised for transfer moulding is considered vacuum infusion. The was subjected to simulated infusion conditions by using a specialised thermogravimetric analysis that enables control of pressure as well temperature. By varying conditions, it possible investigate the expected occurrence volatile loses during could cause mechanical or cosmetic defects...

The composite industry looks toward a new material system (resins) based on thermoplastic polymers for the vacuum infusion process, similar to the infusion process using thermosetting polymers. A large number of thermoplastics are available in the market with a variety of properties suitable for different engineering applications, and few of those are available in a not yet polymerised form sui...

Maintenance and repair of wind turbines contribute to the higher costs energy. In this paper, various technologies structural damaged broken turbine blades are compared. The composite plates, mimicking blade parts, were repaired, using available curing bonding technologies. Technologies with hand layup lamination, vacuum infusion, ultraviolet high temperature thermal repaired samples tested und...

vacuum assisted resin transfer molding, as a sub-branch of rtm is a method of manufacturing composite specimens. considering the industrial development of this method, different modified techniques are designed to improve its performance. among these techniques, using a half flexible mold is regarded as an important method. in this work, dominant equations of resin flow through the mold in pola...

ABSTRACT: Vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper the effect of frying process parameters, namely frying time, frying temperature and pressure on the quality factors of fried kiwi slices was studied. A laboratory scale vacuum frying apparatus...