Nonlinear elastic properties of materials with residual stresses

Author(s):  
A Korobov ◽  
A Romanov ◽  
A Morozov
2014 ◽  
Vol 81 (9) ◽  
Author(s):  
Man-Gong Zhang ◽  
Jinju Chen ◽  
Xi-Qiao Feng ◽  
Yanping Cao

Indentation has been widely used to characterize the mechanical properties of biopolymers. Besides Hertzian solution, Sneddon's solution is frequently adopted to interpret the indentation data to deduce the elastic properties of biopolymers, e.g., elastic modulus. Sneddon's solution also forms the basis to develop viscoelastic contact models for determining the viscoelastic properties of materials from either conical or flat punch indentation responses. It is worth mentioning that the Sneddon's solution was originally proposed on the basis of linear elastic contact theory. However, in both conical and flat punch indentation of compliant materials, the indented solid may undergo finite deformation. In this case, the extent to which the Sneddon's solution is applicable so far has not been systematically investigated. In this paper, we use the combined theoretical, computational, and experimental efforts to investigate the indentation of hyperelastic compliant materials with a flat punch or a conical tip. The applicability of Sneddon's solutions is examined. Furthermore, we present new models to determine the elastic properties of nonlinear elastic biopolymers.


2021 ◽  
Vol 1079 (6) ◽  
pp. 062013
Author(s):  
V V Erastov ◽  
A V Erastov ◽  
I V Erofeeva ◽  
A A Treshev ◽  
A A Bobryshev ◽  
...  

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4120
Author(s):  
Loïc Hilliou

Gelling carrageenans are polysaccharides extracted from the Gigartinales order of red algae. These are additives used essentially in the food industry for texturizing, stabilizing or gelling various formulations. Although a consensual gel mechanism has been reached which encompasses a coil-to-helix transition followed by the self-assembling of helices in a network, the structure–elastic relationships in the network are still to be clearly established. This paper reviews the reports in which carrageenan gel structures have been systematically compared with gel elastic properties. The focus is on the sizes documented for structural units, such as strands, aggregates, voids or network meshes, as well as on the reported linear and nonlinear elastic characteristics. The insufficient rationalization of carrageenan gel elasticity by models which take on board mechanically relevant structural features is underlined. After introducing selected linear and nonlinear elastic models, preliminary results comparing such models to structural and rheological data are presented. In particular, the concentration scaling of the strain hardening exhibited by two types of carrageenan gels is discussed.


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