Autor: Letaief, M. R. - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Porous material effect on gearbox vibration and acoustic behavior
Autorzy:: Letaief, M. R.
Walha, L.
Taktak, M.
Chaari, F.
Haddar, M.
Powiązania:: https://bibliotekanauki.pl/articles/281269.pdf
Data publikacji:: 2017
Wydawca:: Polskie Towarzystwo Mechaniki Teoretycznej i Stosowanej
Tematy:: porous material
gearbox
vibro-acoustic behavior
Opis:: In this paper, we define a resolution method to study the effect of a porous material on vibro-acoustic behavior of a geared transmission. A porous plate is coupled with the gearbox housing cover. The developed model depends on the gearbox characteristic and poroelastic parameters of the porous material. To study the acoustic effect of the housing cover, the acoustic transmission loss is computed by simulating numerically the elastic-porous coupled plate model, and the numerical implementation is performed by directly programming the mixed displacement-pressure formulation. To study the vibration effect, the bearing displacement is computed using a two-stage gear system dynamical model and used as the gearbox cover excitation. Numerical implementation is performed by direct programming of the Leclaire formulation.
Źródło:: Journal of Theoretical and Applied Mechanics; 2017, 55, 4; 1381-1395
1429-2955
Pojawia się w:: Journal of Theoretical and Applied Mechanics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Extraction of Ziziphus lotus fruit syrups: effect of enzymatic extraction and temperature on their rheological and chemical properties
Autorzy:: Letaief, T.
Mejri, J.
Ressureicao, S.
Abderrabba, M.
Costa, R.
Powiązania:: https://bibliotekanauki.pl/articles/2083051.pdf
Data publikacji:: 2020
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: Ziziphus lotus L.
syrup
shear-thinning
rheology
enzymatic extraction
Opis:: Fruit syrups are attracting increasing interest in the food industry. Ziziphus lotus fruit syrups were elaborated through the traditional and enzymatic methods with 30, 50 and 70° Brix. A chemical analysis revealed that Ziziphus lotus fruit powder and syrups present a potential source of energy through their relatively higher content of carbohydrates. Rheological oscillatory tests showed that syrups of 30°Brix demonstrate a viscous type of behaviour, the 70°Brix syrups possess an elastic behaviour, while the 50°Brix syrups present a mixed behaviour over the temperature range of 20 to 80°C. These syrups did not demonstrate any thixotropy or time dependence of viscosity. The complex viscosity was described successfully with a mathematical model that incorporates both independent variables, with an Arrhenius-type dependence on temperature, with an activation energy of 21.94 kJ mol-1 for the whole Brix range. The flow behaviour evaluation of the 30 and 50°Brix showed that these are shear-thinning fluids, tending to Newtonian fluids at higher temperatures. The dynamic viscosity was well described by the power law and the dependence of its parameters on temperature was adequately described by a Turian approach. The syrups of Ziziphus lotus fruit demonstrated a potential for further beneficial research with a view to obtaining a commercial food product.
Źródło:: International Agrophysics; 2021, 35, 1; 31-40
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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