The early evolution of SW Europe Variscides started by opening of the Rheic ocean at ∼500 Ma, splitting Avalonia from Armorica/Iberia. Subduction on the SE side of Rheic generated the Paleotethys back‐arc basin (430–390 Ma, splitting Armorica from Iberia), with development of Porto‐Tomar‐Ferreira do Alentejo (PTFA) dextral transform defining the boundary between continental Armorica and Finisterra microplate to the W. Obduction of Paleotethys was followed by Armorica/Iberia collision and emplacement of NW Iberian Allochthonous Units at 390–370 Ma, whereas toward the west of PTFA, there was antithetic ophiolite obduction (Beja‐Acebuches and Rheic ophiolites plus Finisterra continental slices) on top of Ossa‐Morena Zone, with simultaneous development of eclogites and orogenic magmatism under a flake–double wedge tectonic regime. Continued convergence (<370 Ma) proceeded by intracontinental deformation, with progressive tightening of the Ibero‐Armorican Arc through dextral transpression on the Cantabrian Indentor, from Iberia to Armorica. The proposed model is discussed at the light of the driving mechanism of “soft plate tectonics.”

From the conceptual point of view, benchmarking seems a simple process. However, in practice a number of different models and approaches are used for assessing the companies' performance. In the first part of this paper some benchmarking methodologies used for the performance assessment are briefly analysed. In the following section, the planning stage of a specific benchmarking methodology for the foundry industry is presented. This methodology was developed within the scope of the ANALYSIS AND SELECTION OF BENCHMARKING METHODOLOGIES FOR METALCASTING INDUSTRY project. This project, which deserved the support of the Portuguese Foundry Association, was structured in two stages: (1) developing the model for the performance assessment (including performance indicators specially designed for the foundry companies), and (2) conducting a pilot benchmarking study in order to validate the model. Both stage (1) and stage (2) received the contribution of 8 relevant national foundries.

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High-chromium white cast-iron specimens locally reinforced with TiC–metal matrix composites were successfully produced via an in situ technique based on combustion synthesis. Powder mixtures of Ti, Al, and graphite were prepared and compressed to fabricate green powder compacts that were inserted into the mold cavity before the casting. The heat of the molten iron causes the ignition of the combustion reaction of the reactant powders, resulting in the formation of the TiC by self-propagating high-temperature synthesis. The microstructure of the resultant composites and the bonding interfaces was characterized by scanning electron microscopy and energy dispersive spectroscopy (SEM/EDS), X-ray diffraction (XRD), and transmission electron microscopy (TEM). The microstructural results showed a good adhesion of the composite, suggesting an effective infiltration of the metal into the inserted compact, yet a non-homogeneous distribution of the TiC in the martensite matrix was observed. Based on the results, the in situ synthesis appears to be a great potential technique for industrial applications.

The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with an immense potential to develop new food products. In addition to satisfy consumer requests, it is interesting to add alternative protein sources to these products, such as insects that have nutritional benefits and ecological advantages. The aim of this work is to evaluate the effect of extrusion temperature and enrichment with house cricket (Acheta domesticus) on properties of extruded snacks. Extrudates were produced with a single-screw extruder at two barrel temperatures (165 and 175 °C), formulated with corn flour and house cricket powder in mass ratios, 100:0, 95:5, 90:10, and 85:15. Water content, water activity, expansion, porosity, water absorption, water solubility indices; swelling index and hygroscopicity; colour, texture, protein content, in vitro digestibility, and protein bioaccessibility were measured. The results suggest that incorporating edible insects in extruded snacks can be a good alternative to the snacks on the market, since they maintain the appropriate physicochemical characteristics, especially when formulated at low temperatures. Further, they improve the protein content, with the recommended percentage use of 5 and 10% of house cricket, for the formulation of snacks with extrusion at 165 °C.

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