Improving the Wear and Corrosion Resistance of Aeronautical Component Material by Laser Shock Processing: A Review.

Since the extreme service conditions, the serious failure problems caused by wear and corrosion are often encountered in the service process for aeronautical components. Laser shock processing (LSP) is a novel surface-strengthening technology to modify microstructures and induce beneficial compressive residual stress on the near-surface layer of metallic materials, thereby enhancing mechanical performances. In this work, the fundamental mechanism of LSP was summarized in detail. Several typical cases of applying LSP treatment to improve aeronautical components' wear and corrosion resistance were introduced. Since the stress effect generated by laser-induced plasma shock waves will lead to the gradient distribution of compressive residual stress, microhardness, and microstruture evolution. Due to the enhancement of microhardness and the introduction of beneficial compressive residual stress by LSP treatment, the wear resistance of aeronautical component materials is evidently improved. In addition, LSP can lead to grain refinement and crystal defect formation, which can increase the hot corrosion resistance of aeronautical component materials. This work will provide significant reference value and guiding significance for researchers to further explore the fundamental mechanism of LSP and the aspects of the aeronautical components' wear and corrosion resistance extension.

Hot-Air Drying Significantly Improves the Quality and Functional Activity of Orange Black Tea Compared with Traditional Sunlight Drying.

The quality of traditional sunlight-dried orange black tea can be affected by weather variations, leading to its quality instability. This study investigated the feasibility of replacing sunlight drying with a new hot-air drying method in orange black tea production. The hot-air-dried orange black tea showed better sensory quality than the traditional outdoor-sunlight-dried tea, with a harmonious fruity aroma and sweet-mellow taste. The content of polyphenols and other quality components in the peel and tea leaves was significantly higher after hot-air drying than after sunlight drying. GC-MS analysis showed that the total number of volatile components of hot-air-dried tea (3103.46 µg/g) was higher than that of sunlight-dried tea (3019.19 µg/g). Compared with sunlight-dried orange black tea, the hot-air-dried orange black tea showed higher total antioxidant capacity, with an increase of 21.5% (FRAP), 7.5% (DPPH), and 17.4% (ABTS), as well as an increase of 38.1% and 36.3% in the inhibitory capacity on α-glucosidase and α-amylase activities. Further analysis of the effects of different drying temperatures (40, 45, 50, and 60 °C) on the quality of orange black tea showed that the tea quality gradually decreased with the increase in drying temperature, with the most obvious decrease in the quality of orange black tea at the drying temperature of 60 °C. Low-temperature (40 °C) dried tea had better aroma coordination, higher fruit flavor, greater sweet-mellow taste, and higher retention of functional active substances in orange peel and black tea. In summary, compared with traditional sunlight drying, the hot-air drying method could reduce the drying time from 90 h to 20 h and improve the sensory quality and functional activity of orange black tea, suggesting it can replace the traditional sunlight drying process. This work is significant for improving the quality of orange black tea in practical production.