Physical and numerical model of thermomechanical behavior of cooking vessel

• Autorzy: Jokic M. , Canadija M.
• Konferencja: Mechanics 2008 / International Scientific Conference (VI; 2008; Rzeszow, Poland)
• Języki publikacji: EN

Abstrakty

EN

The paper presents elements of balance laws of continuum mechanics necessary for proper modelling of cooking vessel. The problem at hand must deal with multiphysical behaviour that involves both thermal and mechanical model. Coupled nature of the problem is solved by the separation of problem into two sequential steps. First step is the thermal step that gives temperature distribution throughout the cooking vessel. Upon calculation of temperature field, stresses are calculated. The mechanical phase involves calculation of permanent strains. Upon definition of physical model, constitutive model is briefly presented. The proposed procedure is verified on the one geometry of a cooking vessel.

Słowa kluczowe

EN

cooking vessel; thermomechanical properties

PL

naczynie kuchenne; własności cieplno-mechaniczne

• Wydawca: Oficyna Wydawnicza Politechniki Rzeszowskiej
• Czasopismo: Zeszyty Naukowe Politechniki Rzeszowskiej. Mechanika
• Rocznik: 2008
• Tom: z. 73 [253]
• Strony: 137--144
• Opis fizyczny: Bibliogr. 4 poz., rys., wykr.

Twórcy

autor

Jokic M.

autor

Canadija M.

• University of Rijeka, Croatia

Bibliografia

• 1. Canadija, M., Brnic, J.: Associative coupled thermoplastictty at finite strain with temperature-dependent material parameters. International Journal of Plasticity, vol. 211, pp. 1851-1874, 2004.
• 2. Chen, J., Young, B.: Stress-strain curves for stainless steel at elevated temperatures. Engineering Structures, vol. 28, pp. 229-239, 2006.
• 3. Kondjoyan, A., Bussière, P.-H , Verrier, F.: Preliminary Modelling of Heat and Mass transfer During Grilling and Roasting of Meat. Proceedings of the COMSOL Users Conference, Paris, 2006.
• 4. Malvern, L.H.: Introduction to the Mechanics of a Continuous Medium. Prentice Hall, Englewood Cliffs, 1969.