scholarly journals New insights into the role of porous microstructure on dynamic shear localization

Author(s):  
A.R. Vishnu ◽  
M. Marvi-Mashhadi ◽  
J.C. Nieto-Fuentes ◽  
J.A. Rodríguez-Martínez
2021 ◽  
Author(s):  
A. R. Vishnu ◽  
Mohammed Marvi-Mashhadi ◽  
Juan Carlos Nieto-Fuentes ◽  
Jose Rodriguez-Martinez

This paper provides new insights into the role of porous microstructure on adiabatic shear localization. For that purpose, we have performed 3D finite element calculations of electro-magnetically collapsing thick-walled cylinders. The geometry and dimensions of the cylindrical specimens are taken from the experiments of Lovinger et al. (2015), and the loading and boundary conditions from the 2D simulations performed by Lovinger et al. (2018). The mechanical behavior of the material is modeled as elastic-plastic, with yielding described by the von Mises criterion, an associated flow rule and isotropic hardening/softening, being the flow stress dependent on strain, strain rate and temperature. Moreover, plastic deformation is considered to be the only source of heat, and the analysis accounts for the thermal conductivity of the material. The distinctive feature of this work is that we have followed the methodology developed by Marvi-Mashhadi et al. (2021) to incorporate into the finite element calculations the actual porous microstructure of 4 different additively manufactured materials --aluminium alloy AlSi10Mg, stainless steel 316L, titanium alloy Ti6Al4V and Inconel 718-- for which the initial void volume fraction varies between 0.001% and 2%, and the pores size ranges from ≈ 6 µm to ≈ 110 µm. The numerical simulations have been performed using the Coupled Eulerian-Lagrangian approach available in ABAQUS/Explicit (2016) which allows to capture the shape evolution, coalescence and collapse of the voids at large strains. To the authors' knowledge, this paper contains the first finite element simulations with explicit representation of the material porosity which demonstrate that voids promote dynamic shear localization, acting as preferential sites for the nucleation of the shear bands, speeding up their development, and tailoring their direction of propagation. In addition, the numerical calculations bring out that for a given void volume fraction more shear bands are nucleated as the number of voids increases, while the shear bands are incepted earlier and develop faster as the size of the pores increases.


BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 1296-1310
Author(s):  
Hongwei Li ◽  
Yucheng Feng ◽  
Lvqiao Tang ◽  
Fei Yang

Flax-based activated porous carbon materials (APCs) were prepared via KOH and urea synergistic activation in the carbonization process using flax pulp as a biocompatible and eco-friendly biomass precursor. A refining process was used to pretreat the flax pulp fibers, which has been known to improve and optimize the performance of APCs. The morphological and physicochemical structures of APCs were investigated, and the results showed that APCs exhibited high specific surface area and porous microstructure. Furthermore, APCs were rationally designed as a sustainable electrode material. The APC prepared by 60 °SR (Shopper-Riegler beating degree) flax pulp, named APC-60, exhibited the highest specific capacitance of 265.8 F/g at a current density of 0.5 A/g. The specific capacitance retention at 59% remained for the APC-60 electrodes at a high current density of 10 A/g. These results suggested that the flax-based APCs could be a promising carbon-based electrode material for sustainable electrochemical energy storage.


Author(s):  
Jean Didier Koffi Kouassi ◽  
Vlad Muresan ◽  
Sophie Nadège Gnangui ◽  
Elena Mudura ◽  
Lucien Patrice Kouame

The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox) on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear viscoelastic domain. Glucose oxidase (Gox) was added to dough in order to enhance its viscoelasticity and to take into account the possible effects of this viscoelasticity on the results. Whatever the types of dough strain used G’ increased, tan δ decreased and led to less sticky dough. Wheat flour dough, an increase in G’ with extension may be associated to a strain-hardening phenomenon but the role of dough viscoelasticity is discussed.


2018 ◽  
Vol 718 ◽  
pp. 111-122
Author(s):  
Sunkulp Goel ◽  
Nikhil Kumar ◽  
R. Jayaganthan ◽  
I.V. Singh ◽  
D. Srivastava
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