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A study of the possibility of using 3D modelling and 3D printing for Electrical Capacitance Tomography sensor

100%

Kowalska A. , Banasiak R. , Romanowski A. , Sankowski D.

2019

tom no. 31

23--32

Nowadays, the optimization of energy consumption and resources is one of the most urgent topics in worldwide industry. The energy consumption monitoring and control in various multiphase flow industrial applications, where a proper flow characteristic and an optimal phase mixture control is crucial, is hard to perform due to the physical and chemical complexity of the processes. The Electrical Capacitance Tomography (ECT) is one of the relatively cheap non-invasive measurement methods that can help in the monitoring and control of optimal energy and resources dozing in industrial processes. ECT diagnostics systems use unique sensors that can non-intrusively detect spatial capacitance changes caused by spatial changes in the electrical permittivity of industrial process components. One of the latest ECT extensions is a three-dimensional measurement strategy that uses a multilayer structure of the capacitance sensor. In this paper, the authors propose a novel approach to the 3D ECT sensors fabrication process that uses 3D computer modelling and 3D printing to easily get any sensor shape, electrode layout, scale and shielding strategy. This study compares the measurement abilities of a 3D ECT sensor fabricated using a traditional hand-made technique with the 3D printed device. The results have proven the potential of the new 3D print-based sensor regarding its significant fabrication time reduction as well as the improvement of the overall 3D ECT sensor measurement accuracy and stability.

Consumption and home preparation of fermented vegetable products in Poland

88%

Wiśniewska M. Z. , Kowalska A. , Manning L. , Malinowska E. , Kowalski P.

tom z. 155

557--578

Purpose: To present the results of consumer research in terms of the self-reported levels of recognition, sourcing, self-preparation and consumption of certain types of fermented food products in Polish households and to investigate the traditions of making these products at home in two macro-regions. Design/methodology/approach: Recognition of products, household consumption habits, sourcing of products (RHS) in Northern and Eastern Poland were explored. On-line questionnaire survey was conducted in households located in these macro-regions (n = 600). Data were analysed with Statistica 13.1 PL software, which included descriptive statistics and Chi-squared χ2 test. Findings: Pickled cucumbers and sauerkraut were the most recognized fermented vegetable products. These products are rooted in the culinary tradition of the households surveyed. Regional differences in terms of consumption, commitment to culinary heritage, engagement with traditional production at home and openness to new market propositions were observed. The region and place of residence influence the consumption of pickles, as well as related behaviours, customs and culinary traditions. Research limitations/implications: The use of a convenience sampling method limits the conclusions and the generalisability of the results. The findings have theoretical implications as they bring new knowledge about consumer behaviour that is mediated by home heritage and tradition, and region of origin. Practical implications: The results can be a starting point for food promotion agencies and for importers of ethnic food. The regional differences should be taken into account by food business operators. Originality/value: There has been little empirical study on the subject. The designed RHS model can be replicated in further research.