Manufacturing of Large Size and Highly Transparent Nd:YAG Ceramics by Pressure Slip-Casting and Post-Sintering by HIP: An Experimental and Simulation Study.

This study reports the fabrication of Nd:YAG (i.e., Neodymium-doped Yttrium Aluminum Garnet: Y3-xNdxAl5O12) transparent ceramics of a large size by the pressure slip-casting forming technique. Colloidal suspensions of primary oxides (i.e., Y2O3, Al2O3, Nd2O3, and SiO2 used as sintering aid) were cast under pressure through a porous membrane. Cakes with a good microstructural homogeneity and mean pore diameter of 90 nm were obtained. Modeling of the pressure slip-casting process at the millimetric to centimetric scale based on a computational fluid dynamics simulation showed good agreement with experimental results in terms of the casting kinetics (i.e., cake thickness and fluid flow as a function of time) and cake permeability. As a result, it was possible to better manage pressure casting parameters in order to obtain large size and homogeneous green parts. Finally, transparent Nd:YAG ceramics sintered by vacuum sintering, followed by post-sintering treatment by Hot Isostatic Pressing (HIP), demonstrated laser slope efficiency (51.7%) and optical-to-optical efficiency (44%) with 130 mJ of output laser energy at 1064 nm equivalent to commercial single crystals.

Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating.

Understanding and controlling structural and physical changes in meat during cooking is of prime importance. Nuclear magnetic resonance imaging (MRI) is a noninvasive, nondestructive tool that can be used to characterize certain properties and structures both locally and dynamically. Here we show the possibilities offered by MRI for the in situ dynamic imaging of the connective network during the cooking of meat to monitor deformations between 20 and 75 °C. A novel device was used to heat the sample in an MR imager. An MRI sequence was developed to contrast the connective tissue and the muscle fibers during heating. The temperature distribution in the sample was numerically simulated to link structural modifications and water transfer to temperature values. The contraction of myofibrillar and collagen networks was observed at 42 °C, and water began to migrate toward the interfascicular space at 40 °C. These observations are consistent with literature results obtained using destructive and/or nonlocalized methods. This new approach allows the simultaneous monitoring of local deformation and water transfer, changes in muscle structure and thermal history.