The paper analyses the effect of structure size on the nominal strength of the structure that is implied by the cohesive (or fictitious) crack model proposed for concrete by Hillerborg et al. A new method to calculate the maximum load of geometrically similar structures of different sizes without calculating the entire load-deflection curves is presented. The problem is reduced to a matrix eigenvalue problem, in which the structure size for which the maximum load occurs at the given (relative) length of the cohesive crack is obtained as the smallest eigenvalue. Subsequently, the maximum load, nominal strength and load-point displacement are calculated from the matrix equilibrium equation. The nonlinearity of the softening stress-displacement law is handled by iteration. For a linear softening law, the eigenvalue problem is linear and independent of the matrix equilibrium equation, and the peak load can then be obtained without solving the equilibrium equation. The effect of the shape of the softening law is studied, and it is found that the size effect curve is not very sensitive to it. The generalized size effect law proposed earlier by Baant, which describes a transition between the horizontal and inclined asymptotes of strength theory and linear elastic fracture mechanics, is found to fit the numerical results very well. Finally some implications for the determination of fracture energy from the size effect tests are discussed. The results are of interest for quasibrittle materials such as concrete, rocks, sea ice and modern tough ceramics. 相似文献
Meat quality is one of the principal problems in Spanish dry cured ham productuon. At the experimental level, there are well developed objective instrumental measurements which can be made on the slaughterline and then, by applying the correct statistical treatment, these measurements can be used to classify hams with an acceptable degree of accuracy. These treatments, however, are not easy to apply in the industry.
In this work, 312 pork carcasses were tested at three industrial abbatoirs. Ham meat quality was determined by internal light scattering (FOP), electrical conductivity (EC) and pH measurements in Semimembranosus (SM) muscle at 45 min and 24 h post mortem. The results obtained were: 21 (6.7%) DFD; 168 (53.9%) slightly DFD; 104 (33.3%) normal; 11 (3.5%) slightly PSE; and 8 (2.6%) PSE.
A simplified method has been developed for classifying hams into quality categories, by deriving a theoretical quality value (Q) based on a simple statistical treatment of values for FOP, EC and pH. The multiple linear regression coefficient of Q was R2 = 0.85 (P<0.001) with respect to the experimental variables. 相似文献