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European Food Research and Technology - 相似文献
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European Food Research and Technology - 相似文献
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Matthias Frese Frank Hunger Hans Joachim Blaß Peter Glos 《Holz als Roh- und Werkstoff》2010,68(1):99-108
The aim of the study was to validate predictive values of new strength models for the characteristic glulam bending strength. Softwood glulam beams were tested in bending. In order to exactly assess the structural and mechanical properties of the laminations used for the production of glulam beams, representative samples were taken from the boards and the finger joints and tested in tension. The experimental investigation was conducted on two different strength levels in order to obtain two independent comparisons between predictive and empirical values. The experimental values of the board and finger joints were used as input data for the strength models to calculate the predictive values of the glulam beams. The predictive values for the characteristic glulam bending strength and the experimental ones differed not more than??6%. This indicates that the new strength models are suitable to reliably determine the characteristic glulam bending strength. 相似文献
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