When we examine the back of our amp and we see that we do not yet have these features, we could begin a new sketch and cut extrude a rectangle, then add fillets in the corners, then add the two holes for the mounting screws. The back of our amp which does not yet have the required features for the power port. The power port shown in Figure 2 will require a rectangular cutout, some fillets on the corners, and two holes for the mounting screws.įigure 3. A typical power port found on the back of an amp. A typical power supply for these amps comes in the form of a 3-prong power port on the back of the amp, as shown in Figure 2.įigure 2. Let’s say we work for a company that designs guitar amps.Įach guitar amp is a little different, but they all have one thing in common: they all need power. Let’s say we work for a company that designs guitar amplifiers.įigure 1. This cut extrude can be saved as a “design library feature” and stored in a library so that it can be easily accessed and applied again in future designs.
Let’s say there’s a cut extrude you need to use over and over again on different models. The simulation results indicate that PBE model may be used to improve storage of frozen vegetables with respect to microstructure and quality.One of the greatest ways to save time in SOLIDWORKS is to create and manage a design library of features. The PBE model was then applied to simulate ice recrystallization in carrots under industrial relevant conditions. The model was validated based on measurements of the ice crystal size distribution and mean ice crystal size of carrot tissue to describe ice recrystallization during a two-month storage period under dynamically changing temperature condition.
Sensitivity analysis showed that the activation energy is the most important model parameter, followed by the growth and dissolution coefficients. This was observed mainly at the beginning of storage and gradually decreased as storage time proceeded. Ice recrystallization was governed first by the dissolution of small crystals and then by redeposition at the surface of large crystals. The model was based on a population balance equation that incorporated the ice crystal size distribution and a lumped heat transfer model, which assumed ice recrystallization via Ostwald ripening. A mathematical model to describe the evolution of the crystal number density in frozen carrot tissue during dynamically changing temperatures was introduced to get a more comprehensive insight into microstructural changes.
Ice recrystallization occurring in vegetables during frozen storage causes changes in crystal morphology, and, thus, may affect product microstructure and quality.
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