Method for obtaining superhydrophobic corrosion-resistant coatings

    公开(公告)号:US11352701B2

    公开(公告)日:2022-06-07

    申请号:US17176748

    申请日:2021-02-16

    摘要: This disclosure relates to a method for obtaining superhydrophobic corrosion-resistant coatings. State-of-the-art approaches involve etching methods with elevated temperatures and/or longer duration which are complex and use high concentration of combination of acids, alkali, and salt solutions in etching process to obtain a roughness which makes it difficult to handle usage of chemicals and controlling process. The method of the present disclosure has addressed this issue by selection of optimum concentrations of combinations of one or more type of acids, oxidizing agents which are safe, easy to handle and provide better control over the process. The method of the present disclosure is easy, inexpensive, and environmentally friendly. The superhydrophobic corrosion-resistant coatings possess water contact angles greater than 151° and coating efficiency more than 85 percent arrived at by using corrosion currents from polarization studies.

    System and method for monitoring and quality evaluation of perishable food items

    公开(公告)号:US11488017B2

    公开(公告)日:2022-11-01

    申请号:US16783755

    申请日:2020-02-06

    IPC分类号: G06N3/08 G06N3/04

    摘要: This disclosure relates generally to a system and method for monitoring and quality evaluation of perishable food items in quantitative terms. Current technology provides limited capability for controlling environmental conditions surrounding the food items in real-time or any quantitative measurement for the degree of freshness of the perishable food items. The disclosed systems and methods facilitate in quantitative determination of freshness of food items by utilizing sensor data and visual data obtained by monitoring the food item. In an embodiment, the system utilizes a pre-trained CNN model and a RNN model, where the pertained CNN model is further fine-tined while training the RNN model to provide robust quality monitoring of the food items. In another embodiment, a rate kinetic based model is utilized for determining reaction rate order of the food item at a particular post-harvest stage of the food item so as to determine the remaining shelf life thereof.