Enhancement of Explosive Welding Possibilities by the Use of Emulsion Explosive/ Rozwój Mozliwości Łączenia Wybuchowego Przez Użycie Emulsji Wybuchowych

Abstract Explosive welding is an effective method of joining of various metals and alloys. However, when the materials with very different strength and thermo-physical properties are welded or thin-layer cladding is performed, the difficulties occur which call for extra investigations. In the present paper, with the couples of steel / carbide composite and copper / hardened steel used as examples, under study were the peculiarities of bonding formation by the explosive welding of metals with highly differing properties. The experiments were carried out with emulsion explosive containing hollow micro-spheres and detonating in thin layers with the low (2 - 3 km/s) detonation velocity. Obtained results show that the emulsion explosives enable to extend the explosion welding potentiality.

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THE ASPECTS OF ALMG6 ALUMINIUM ALLOY DEFORMATION UNDER EXPLOSIVE WELDING

IZVESTIA VOLGOGRAD STATE TECHNICAL UNIVERSITY ◽

10.35211/1990-5297-2021-11-258-48-54 ◽

2021 ◽

pp. 48-54

Author(s):

A. Yu. Malakhov ◽

N. N. Niyozbekov ◽

I. V. Saikov ◽

I. V. Denisov

Keyword(s):

Detonation Velocity ◽

Deformation Process ◽

Explosive Welding ◽

Explosion Welding ◽

Corrosion Resistant Steel ◽

Resistant Steel ◽

Longitudinal Deformation ◽

Corrosion Resistant ◽

Plate Area ◽

Residual Deformations

The paper presents the results of a study of the features of the deformation of the main plate made of AlMg6 in the process of explosion welding (with corrosion-resistant steel 08Cr18Ni10Ti). It was found that the end and edge sections of the main plate undergo severe deformation, as evidenced by the constructed maps of the distribution of residual deformations over the plate area. With an increase in the detonation velocity, an intensification of the deformation process occurs, which leads to the appearance of cracks and local spalling of plate fragments. In addition, the results of measurements of the elongation of the main plate showed that a noticeable longitudinal deformation of the plate begins approximately at a distance equal to 2/3 of the total length of the plate. The measured value of the beginning of elongation (240 ± 10 mm) with an accuracy of 95% converges with the calculated value (229 mm).

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Effect of aluminium additives on selected detonation parameters of a bulk emulsion explosive

Materiały Wysokoenergetyczne / High Energy Materials ◽

10.22211/matwys/0197 ◽

2020 ◽

pp. 99-113

Author(s):

Bartłomiej Kramarczyk ◽

Mateusz Pytlik ◽

Piotr Mertuszka

Keyword(s):

Detonation Velocity ◽

Free Field ◽

Aluminium Content ◽

Velocity Measurements ◽

Emulsion Explosive ◽

Emulsion Explosives ◽

Air Blast ◽

Explosive Strength ◽

Detonation Parameters

The article presents an assessment of the influence of aluminium granules content on selected detonation parameters of a chemically sensitised bulk emulsion explosive. The analysis covered determination of relative explosive strength using a ballistic mortar and Trauzl blocks, free field air blast tests and detonation velocity measurements. Five types of emulsion explosives with differing aluminium content were tested at loadings of 0, 1, 3, 5 and 7%.

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Thermo-Physical Properties And Mathematical Modeling Of Thin-Layer Drying Kinetics Of Medium And Long Grain Parboiled Rice

ASEAN Journal of Chemical Engineering ◽

10.22146/ajche.50060 ◽

2012 ◽

Vol 11 (2) ◽

pp. 22 ◽

Cited By ~ 1

Author(s):

Oraporn Bualuang ◽

Supawan Tirawanichakul ◽

Yutthana Tirawanichakul

Keyword(s):

Experimental Data ◽

Heat Capacity ◽

Moisture Content ◽

Thin Layer ◽

Physical Properties ◽

Rice Varieties ◽

Parboiled Rice ◽

Thin Layer Drying ◽

Best Fitting ◽

Thermo Physical Properties

This research was to investigate some thermo-physical properties and to determine a mathematical model for describing drying kinetics for medium and long grain parboiled rice varieties. The thermo-physical properties in terms of equilibrium moisture content (EMC), apparent density, void fraction, specific heat capacity at moisture content ranging from 30 to 58% dry-basis (d.b.) for both Leb Nok Pattani (LNP) and Suphanburi 1 (SP 1) rice varieties were determined by conventional standard techniques.The evaluated results showed that EMC values for both rice varieties predicted by the GAB’s model yielded the best fitting with experimental data. To determine thermo-physical properties, the results stated that apparent density and specific heat capacity of parboiled LNP and SP1 rice varieties were linearly dependent on moisture content. In contrast, percentage of void fraction of medium grain LNP and long grain SP1 rice variety was inversely proportional to moisture content. For employing empirical thin-layer drying models, the Two terms model was the best fitting model to describe the experimental data for both rice varieties.

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