Abstract: A model to predict the plastic zone size for material
under plane stress condition has been developed and verified
experimentally. The developed model is a function of crack size,
crack angle and material property (dislocation density). Simulation
and validation results show that the model developed show good
agreement with experimental results. Samples of low carbon steel
(0.035%C) with included surface crack angles of 45o, 50o, 60o, 70o
and 90o and crack depths of 2mm and 4mm were subjected to low
strain rate between 0.48 x 10-3 s-1 – 2.38 x 10-3 s-1. The mechanical
properties studied were ductility, tensile strength, modulus of
elasticity, yield strength, yield strain, stress at fracture and fracture
toughness. The experimental study shows that strain rate has no
appreciable effect on the size of plastic zone while crack depth and
crack angle plays an imperative role in determining the size of the
plastic zone of mild steel materials.
Abstract: The possibility of application the dietary fibers in
production of crackers was observed in this work, as well as their
influence on rheological and textural properties on the dough for
crackers and influence on sensory properties of obtained crackers.
Three different dietary fibers, oat, potato and pea fibers, replaced
10% of wheat flour. Long fermentation process and baking test
method were used for crackers production. The changes of dough for
crackers were observed by rheological methods of determination the
viscoelastic dough properties and by textural measurements. Sensory
quality of obtained crackers was described using quantity descriptive
method (QDA) by trained members of descriptive panel. Additional
analysis of crackers surface was performed by videometer. Based on
rheological determination, viscoelastic properties of dough for
crackers were reduced by application of dietary fibers. Manipulation
of dough with 10% of potato fiber was disabled, thus the recipe
modification included increase in water content at 35%. Dough
compliance to constant stress for samples with dietary fibers
decreased, due to more rigid and stiffer dough consistency compared
to control sample. Also, hardness of dough for these samples
increased and dough extensibility decreased. Sensory properties of
final products, crackers, were reduced compared to control sample.
Application of dietary fibers affected mostly hardness, structure and
crispness of the crackers. Observed crackers were low marked for
flavor and taste, due to influence of fibers specific aroma. The sample
with 10% of potato fibers and increased water content was the most
adaptable to applied stresses and to production process. Also this
sample was close to control sample without dietary fibers by
evaluation of sensory properties and by results of videometer method.
Abstract: On the basis of the theory of nonlinear elasticity, the
effect of homogeneous stress on the propagation of Lamb waves in
an initially isotropic hyperelastic plate is analysed. The equations
governing the propagation of small amplitude waves in the prestressed
plate are derived using the theory of small deformations
superimposed on large deformations. By enforcing traction free
boundary conditions at the upper and lower surfaces of the plate,
acoustoelastic dispersion equations for Lamb wave propagation are
obtained, which are solved numerically. Results are given for an
aluminum plate subjected to a range of applied stresses.
Abstract: The current study has investigated the ageing
phenomena of silica optical fibres in relation to water activity which might be accelerated when exposed to a supplementary energy, such as microwaves. A controlled stress by winding fibres onto accurate
diameter mandrel was applied. Taking into account that normally a
decrease in fibre strength is induced in time by chemical action of water, the effects of cumulative reagents such as: water, applied stress and supplementary energy (microwave) in some cases acted in
the opposite manner. The microwave effect as a structural relaxation
catalyst appears unexpected, even if the overall gain in fibre strength is not high, but the stress corrosion factor revealed significant
increase in certain simulation conditions.