scholarly journals A vertex-based finite volume method applied to non-linear material problems in computational solid mechanics

2002 ◽  
Vol 56 (4) ◽  
pp. 507-529 ◽  
Author(s):  
G. A. Taylor ◽  
C. Bailey ◽  
M. Cross
Keyword(s):  
Finite Volume Method ◽  
Finite Volume ◽  
Solid Mechanics ◽  
Non Linear ◽  
Linear Material ◽  
Volume Method ◽  
Computational Solid Mechanics

Application of Finite Volume Method for Solid Mechanics

2003 ◽  
Author(s):  
Bryce L. Fowler ◽  
Raymond K. Yee
Keyword(s):  
Finite Element ◽  
Finite Volume Method ◽  
Finite Volume ◽  
Solid Mechanics ◽  
Preliminary Test ◽  
Test Case ◽  
Element Analysis ◽  
Vibration Isolators ◽  
Incompressible Materials ◽  
Volume Method

Polymers constitute a large class of nearly incompressible solid materials (i.e., Poisson’s Ratio near 0.5). These materials are often used as passive vibration isolators. Accurately modeling vibration isolators made of nearly incompressible materials has been extremely difficult with standard finite element analysis. This paper provides an alternative to the specialized finite element formulations currently used to model incompressible materials. The finite volume methodology of computational fluid dynamics is employed in this paper to solve the Hooke’s Law equations in solid mechanics. Test cases have been performed to evaluate the performance of finite volume method applied to solid mechanics problems. The formulation has been coded in Matlab for practical use. Based on the preliminary test case results, the finite volume formulation compares favorably to finite element method.

Unsteady Natural Convection Heating of a Canned Non-Newtonian Liquid Food

2009 ◽  
Author(s):  
Nelson O. Moraga ◽  
Luis A. Silva ◽  
Alfonso Ortega
Keyword(s):  
Natural Convection ◽  
Finite Volume Method ◽  
Finite Volume ◽  
Newtonian Liquid ◽  
Two Dimensional ◽  
Liquid Food ◽  
Aspect Ratios ◽  
Heating Event ◽  
Non Linear ◽  
Volume Method

This paper is concerned with the modeling of complex thermal-fluid phenomena that arises during the process of sterilization of canned food. In the sterilization process, food contained with a typical cylindrical can is subjected to a sudden change in temperature as the can is immersed in a steam bath at saturation temperatures of the order of 120 degrees C. Because of this transient heating event, complex transient buoyant motion is initiated in the can and therefore the heating of the food is as a result of diffusion and buoyant or natural convection processes. A Finite Volume method was used to investigate the unsteady two dimensional (axisymmetric) natural convection of a non-Newtonian liquid food during sterilization. The non-Newtonian liquid food was modeled using carboxy-methyl cellulose. Because its apparent viscosity depends on both temperature and non-linear velocity gradients, the resulting mathematical formulation is highly non-linear, thereby requiring a highly coupled implementation of the Finite Volume Method. Transient two dimensional velocity and temperature fields were obtained for different heating conditions and can aspect ratios. It was found that lower can aspect ratios and lower index n generally lead to shorter sterilization times.

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