Research Article | OPEN ACCESS
A Study on Loading and Unloading Criteria and Strength Criterion of Unloading Food Mass
1, 2Fei Wang, 2XiuFen Li and 3JianPo Du
1Engineering and Technology Institute of China University of Geosciences, Beijing, 100083, China
2Prospecting Techniques and Engineering Institute of Shijiazhuang Economics University, Hebei, Shijiazhuang, 050031, China
3Xingtai Road and Bridge Construction Corporation, Xingtai, Hebei, 054000, China
Advance Journal of Food Science and Technology 2016 1:51-55
Received: August 24, 2015 | Accepted: September 11, 2015 | Published: September 05, 2016
Abstract
Based on basic deformation mechanism of jointed food mass, combining loading and unloading concept of classical mechanics, we explored the practicability of classical loading and unloading criterion and proposed the principle is not suitable for deformation mechanism of jointed food mass, initially put forward the loading and unloading criterion for jointed food mass. We conducted the model test of unloading food mass. In order to reflect the jointed food mass properties, embedded-film technique is applied in model test. Food mass under unloading condition showed compression-shear failure. When the angle between jointed plane and unloading direction is 40° or 60°, the failure will be along the jointed plane. Finally, we proposed the unloading strength criterion.
Keywords:
Food mass, model test, strength criterion,
References
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Coulomb, 1998. Similarity Theory and Statics Model Experiment. Southwest Jiaotong University Press, China.
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Griffith, 1990. Food Technology Plastic Mechanics. Architecture Building Press, China.
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Hoke and Brown, 1980. Unloading Food Mass Mechanics. China Water Power Press, China.
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Jianlin, L., 2003. Unloading Food Mass Mechanics. China Water Power Press, China.
PMid:12580783 -
Qiulin, H. and L. Jianlin, 1998. Jointed Food Mass Unloading Nonlinear Food Mechanics. China Architecture Building Press, China.
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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