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Brazing practice. Brazing is a metal-joining process in which two or more metal items are joined by melting and flowing a filler metal into the joint, with the filler metal having a lower melting point than the adjoining metal. Brazing differs from welding in that it does not involve melting the work
Aluminium alloys are often used due to their high strength-to-weight ratio, corrosion resistance, low cost, high thermal and electrical conductivity.There are a variety of techniques to join aluminium including mechanical fasteners, welding, adhesive bonding, brazing, soldering and friction stir welding (FSW), etc. Various techniques are used based on the cost and strength required for the joint.
Slow-flowing, very fluid. Less expensive than BCuP-5. Can fill gaps and form fillets. Strong tendency to liquate. For copper tube brazing, used in plumbing. Used for fluxless brazing in refrigeration, air conditioning, medical gas pipework, and heat exchangers. Gap 0.051–0.127 mm. Flow point 720 °C. Light copper color.
Automotive arc welding (aluminum) AWS D9.1: Sheet metal welding AWS D10.10: Heating practices for pipe and tube AWS D10.11: Root pass welding for pipe AWS D10.12: Pipe welding (mild steel) AWS D10.13: Tube brazing (copper) AWS D10.18: Pipe welding (stainless steel) AWS D11.2: Welding (cast iron) AWS D14.1: Industrial mill crane welding AWS D14.3
In tube hydroforming pressure is applied to the inside of a tube that is held by dies with the desired cross sections and forms. When the dies are closed, the tube ends are sealed by axial punches and the tube is filled with hydraulic fluid. The internal pressure can go up to a few thousand bars and it causes the tube to calibrate against the dies.
To keep batter or skin crispy when you're cooking up fish in batches, try this technique: Heat your oven to 200 degrees Fahrenheit. When fish is thoroughly cooked and ready to keep warm, transfer ...
Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...