Page 27 - BUKU PROGRAM_ iMAACs

International MAAC Symposium 2019
Politeknik Sultan Mizan Zainal Abidin, Terengganu, Malaysia. 25-26 September 2019

[ID PA1004]
Optimization of Magneto-Rheological Fluids On the Volume Fraction and Viscosity for MR
Damper Application
Siti Aishah Wahid , Izwan Ismail 2,b
1,a
1 Department of Mechanical Engineering, Politeknik Sultan Mizan Zainal Abidin, KM08 Jalan Paka,
23000 Dungun, Terengganu, Malaysia
2 Department of Mechanical & Manufacturing Engineering, Universiti Malaysia Pahang
26600 Pekan, Pahang, Malaysia
b
a siti.aishah@psmza.edu.my, izwanism@ump.edu.my

Abstract. Magneto-rheological fluid (MR fluid) in squeeze mode able to produce stress resistance up to
80kPa which is exceeded most basic requirement of normal mechanical application. However, to attain
the good performance of stress resistance, the composition of MR fluids has to be optimized. The aim
of this study is to investigate the optimum volume fraction of carbonyl iron particle (CIP), mineral oil (MO)
and fumed silica (FS) for MR damper application. Simultaneously, the appropriate viscosity of MO is
also studied. Hence, MR fluid samples with various composition are synthesized and analysed
according to combined D-Optimal mixture design (CDMD) design of experiment (DOE). The
compression test was conducted to study the compression strength and compression modulus of each
samples. The findings indicate that the volume fraction of CIP is the most significant factor to affect the
compression stress and compression modulus of MR fluid. Increment of CIP volume fraction from
20vol% to 40vol% increased the compression stress from 0.12MPa to 10.95MPa. Moreover, the
compression modulus increased from 0.24MPa to 27.24MPa. This study shows that MR fluid can be
produced for MR damper by selecting higher magnetic particles composition. Optimization model
produced in this study is crucial for composing aimed squeeze mode MR fluid for MR damper.

Keywords : MR fluid, stress resistance, MR damper

[ID PA3002]
Development of Roselle (Hibiscus sabdariffa L.) Calyces Vinegar
Siti Nur Fathiha, A. 1,a
1 Department of Agrotechnology and Bio Industry, Politeknik Jeli Kelantan, Malaysia
a
E-mail : sitinurfathiha@gmail.com

Abstract. Rosel (Hibiscus sabdariffa L.) is one of the plants that have many nutrients and uses where
the calyces have high anthocyanin and vitamin C content. It also rich in sources of vitamins, minerals,
organic acids, polyphenols and antioxidants. However, calyx of roselle has a short-shelf life, and it is not
economical to long-distance export. In this study, the calyces of roselle were went through the process
of making vinegar to produce roselle calyx vinegar. The sensory acceptability of the roselle calyces were
determined in terms of color, aroma, taste, taste after taste, texture and overall acceptance. The
parameters analysed were energy, carbohydrate, protein, fat and pH. The roselle calyces vinegar were
found to have high scores among all the sensory attributes compared to apple vinegar (control).
Meanwhile, in terms of pH, roselle calyces vinegar is more acidic than apple vinegar. However, the
nutritional content of roselle calyces vinegar for 100g sample is showed the higher value than apple
vinegar. This study revealed that roselle calyx vinegar has the potential to be commercialized because
it has a highest acceptability and nutritious.

Keywords: Roselle (Hibiscus sabdariffa L.), calyces, vinegar

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