Aluminium Alloy AA 2219 is the principal metal for the production of propellant reservoir used in launch vehicles. The propellant tanks are often proof tested with acoustic emission technique (AET) to ensure its health. Acoustic Emission Testing during the structural health monitoring and proof testing is complex and unrealistic occasionally as it is performed in the noisy environment. Identification of signature corresponds to crack and its extraction from noise signatures is a major challenge in AET. Wavelet Packet Transform is an efficient mathematical tool for the analysis of AE signals. This paper recommends a novel combination of normalized cross correlation, Wavelet Packet Transform and Continuous wavelet transform to detect and extract the event related to failure. Experiments were carried out on AA 2219 tensile coupons at different threshold conditions. The recorded AE hits contain signals related to different events such as atmospheric noise, rubbing noise and other noise signals along with the signals from cracks. By applying the fine tuned wavelet packet transform technique in combination with CWT, the extraction of denoised single event related to crack was executed. Based on the frequency and the wavelet coefficient the crack related hits and the noisy hits are categorized.
The experiment was conducted at the Post Harvest Technology Lab, Department of Horticulture, SHUATS, Prayagraj (U.P) during the year 2021 - 2022. The experiment comprised of 10 different treatments including control and to produce new value addition in guava fruit bar, beetroot puree and other dry fruit powders, such as cashew, almond, and pistachio, are added to the bar. Different blends of guava pulp and beetroot puree as well as various dry fruit powders used in the treatment were assessed for their Physico-chemical and sensory properties as well as their shelf life under ambient settings and storage. The evaluation for other parameters, like moisture content, titratable acidity, ascorbic acid and pH measurements were taken every month for up to 90 days. The parameters like pH, ascorbic acid, and reducing sugar slightly decreased from 60 days to 90 days of storage, however the moisture content, titratable acidity, and TSS increased. The physical and chemical changes that occurred following the preparation of the guava fruit bar were studied, and a panel of five experts using the 9-point hedonic scale to assess the sensory evaluation of the product. This fruit bar was kept at room temperature for almost 90 days. According to storage studies, T4 (84% guava pulp, 15% beetroot puree, and 1% cashew powder) is the most suited formulation for fruit bars in terms of its physicochemical properties and organoleptic test. Also, the effect of storage on Physico-chemical and organoleptic properties was observed.
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