Investigation of stress state for estimating the greatest stress in structures subject to creep
Annotation
The solutions to be represented give analysis of stress state of the structures considered. According to this analysis the greatest stresses in the structures for n=1 (linear-elastic structures) and n=∞(the perfectly plastic solution) are determined. All the solutions are given for different parameters of the structures, different boundary conditions and several values of m (m=1/n). The results are shown graphically. According to the graphs relative stress concentration factor Fm can be determined. As Fm is known, the greatest stress in a structure subject to creep may be estimated without too much difficulty (by linear-elastic analysis) in terms of the applied load and the geometrical parameters of the structure. It is shown, that if the stress distribution is known in the linear case (n=1), the rate of change of the stresses (and in particular of the greatest stress) with n may be determined from, essentially, a linear-elastic thermal stress problem as the “thermal” strains consist of changes in shape rather than changes in volume.
Keywords
Постоянный URL
Articles in current issue
- Possibilities peelings technological water food production from zhirosoderz-haschih faction
- Automatic quality control of the continious dough mixing in the mechanized bread bakingprocess using computer image processing
- Effect of hurdle factors on triacylglycerol changes in summer sausages during storage
- Synbiotic fermented milk product with vegetable fillers for powering children of school age
- Getting food fibers from secondary raw materials
- Using CO2-extracts of plants in the technology of producing dried-and-charqued fish products
- Тhe Chemistry of N-aminoaziridines. Part 1. Synthesis methods.
- Ultrasound Absorption by pasta dough during pressing
- Estimation viability of shoots apple-tree, pear-tree and processing cryoprotectors bird-cherry buds after storage in liquid nitrogen
- Vepolny intensification of burning of fuel in the furnace thermal apparatus.
- Determination of permissible modes seal fruits and vegetables in containers at their commodity processing
- Development of compact dryers based on the identified regularities of the process drying pasta by infrared radiation
- Experimental study of heating milk in a vibrating heater
- Liquid Crystalline Polymers: Theories, Experiments and Nematodynamic Simulations of Shearing Flows
- Development of technology for functional product made from wheat flour, enriched with fish protein and mineral filler
- Natural casings: characteristics, preparation, defects, heat treatment
- Effect of Grinding Depth on Minced Beef Properties
- Physical model of a flow-on of the device to the surface heat transfer, methodology and processing of results of researches on studying the processes of energy consumed on the mixing of the product
- Studying of the influence the amylolitic enzymes to viscosity of the water grain suspensions in water-heating and enzyme treatment of barley
- Applikation cryoprotectans as a nuclaator ice storage fruit crops liguid nitrogen vapor
- Problems of development of the theory and practice of industrial shredding-cutting equipment
- Analysis of the functional drinks market in Russia and its extension courses
- Features of calculation of thermodynamic characteristics of the supercritical fluids used in scf-technologies
- System analysis applied to the research of mass transfer apparatuses with а vibrating nozzle
- The development of monitoring and control of energy efficiency system in the production of dry milk products
- Some aspects of an intensification of cooling culinary products
- Assessment of duration of freezing of a product at a variable temperature of the heat-removing environment
- Influence of heat exchange on thickness choice thermal insulations of refrigerating chests
- Composition and functional properties of cottage cheese serum in technology of forcemeat products
- The biological modification of meat properties with high content of connective tissue using probiotic cultures
- The radurization of pork muscle tissue
- Place of computer drawing in the preparation of specialists for food industry