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Wyszukujesz frazę "strength ratio" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
Stress-strain response of sheared wheat granular material stored in silos using triaxial compression tests
Autorzy:
Zeng, C.
Gu, H.
Wang, Y.
Powiązania:
https://bibliotekanauki.pl/articles/2082870.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
wheat granular
void ratio
confining pressure
shearing velocity
strength
dilatancy
Opis:
Wheat granular material stored in silos usually suffers shearing loads, which induces complex stress-strain response during the silo filling and discharging process. In order to guarantee the safe storage of these granular materials, it is necessary to investigate the shearing behaviour of wheat granular material in silos. In this paper, a series of triaxial tests were conducted on wheat granular material by using a modified double cell triaxial system. The stress-strain responses including the volumetric strain behaviour were examined considering the effect of the initial void ratio, confining pressure and shearing velocity. Different shearing states were discussed to obtain their strength parameters in various conditions. The results show that the shearing characteristics of wheat granular material are influenced by the shearing velocity. The friction angles increase with the decreasing void ratio at different states. The final volumetric strain decreases with increasing confining pressure, and the dilation is diminished. The dilatancy behaviour was quantitatively evaluated based on Row’s theory for wheat granular material. The stress-strain relationship of wheat granular material was then determined.
Źródło:
International Agrophysics; 2020, 34, 1; 103-114
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of storage time and temperature on Poisson ratio of tomato fruit skin
Autorzy:
Kuna-Broniowska, I.
Gladyszewska, B.
Ciupak, A.
Powiązania:
https://bibliotekanauki.pl/articles/25051.pdf
Data publikacji:
2012
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
storage time
storage temperature
Poisson ratio
tomato
fruit skin
material strength
plant cultivar
greenhouse tomato
Opis:
The results of studies investigating the effects of storage time and temperature on variations in Poisson ratio of the skin of two greenhouse tomato varieties – Admiro and Encore were presented. In the initial period of the study, Poisson ratio of the skin of tomato fruit cv. Admiro, stored at 13°C, varied between 0.7 and 0.8. After the successive 10 days of the experiment, it decreased to approximately 0.6 and was stabilized until the end of study. By contrast, the skin of tomatoes cv. Encore was characterized by lower values and lower variability of Poisson ratio in the range of 0.4 to 0.5 during storage. The examinations involving tomato fruit cv. Admiro stored at 21°C were completed after 12 days due to fruit softening and progressive difficulty with preparing analytical specimens. The value of Poisson ratio for both varieties stored at roomtemperature fluctuated throughout the experiment to approximate 0.5.
Źródło:
International Agrophysics; 2012, 26, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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