The opening and closing of a growing crack in a linear viscoelastic body that is subject to alternating tensile and compressive loads

1978 ◽  
Vol 14 (6) ◽  
pp. 639-649 ◽  
Author(s):  
G. A. C. Graham ◽  
G. C. W. Sabin
Keyword(s):  
Viscoelastic Body ◽  
Growing Crack ◽  
Compressive Loads ◽  
Linear Viscoelastic ◽  
Opening And Closing

scholarly journals Influence of cheese ripening on the viscoelastic behaviour of edam cheese

2013 ◽  
Vol 19 (No. 1) ◽  
pp. 1-7 ◽  
Author(s):  
J. Buchar ◽  
I. Kubiš ◽  
S. Gajdůšek ◽  
I. Křivánek
Keyword(s):  
Viscoelastic Properties ◽  
Rheological Model ◽  
Deformation Behaviour ◽  
Viscoelastic Body ◽  
Original Method ◽  
Cheese Ripening ◽  
Linear Viscoelastic ◽  
Standard Linear Solid ◽  
Standard Linear ◽  
Pressure Bar

The paper deals with the study of the effect of cheese ripening on parameters of a rheological model of cheese mechanical behaviour. The Edam cheese has been tested by the method of the Hopkinson Split Pressure Bar. The original method of the evaluation of viscoelastic properties has been used. The rheological model of the three element linear viscoelastic body, so called “standard linear solid” has been used. This model successfully describes the experimentally observed deformation behaviour of cheese specimens. The effect of the time of cheese ripening on the parameters of the rheological model has been demonstrated.

An efficient seismic modeling in viscoelastic isotropic media

Geophysics ◽  
2015 ◽  
Vol 80 (1) ◽  
pp. T63-T81 ◽  
Author(s):  
Renhu Yang ◽  
Weijian Mao ◽  
Xu Chang
Keyword(s):  
Seismic Waves ◽  
Linear Equations ◽  
Viscoelastic Body ◽  
Elastic Stiffness ◽  
Momentum Conservation ◽  
Stiffness Matrices ◽  
Isotropic Media ◽  
Linear Viscoelastic ◽  
Standard Linear ◽  
Viscoelastic Modeling

Energy is absorbed and attenuated when seismic waves propagate in real earth media. Hence, the viscoelastic medium needs to be considered. There are many ways to construct the viscoelastic body, in which the generalized standard linear viscoelastic body is the most representative one. For viscoelastic wave propagation and imaging, it is very important to obtain a compact and efficient viscoelastic equation. Because of this, we derived a set of simplified viscoelastic equations in isotropic media on the basis of the standard linear solid body and the constitutive relation for a linear viscoelastic isotropic solid. The simplified equations were composed of the linear equations of momentum conservation, the stress-strain relations, and the memory variable equations. During the derivation of the equations, the Lamé differentiation matrix, which has a similar form to the stiffness matrix and indicates the relations between viscoelastic and elastic stiffness matrices, was introduced to simplify the memory variable equations. Analogous to the elastic equations, the simplified equations have symmetrically compact forms and are very useful for efficient viscoelastic modeling, migration, and inversion. Applied to a 2D simple model and the 2D SEG/EAGE salt model, the results show that our simplified equations are more efficient in computation than Carcione’s equations.

scholarly journals Changes in the force relaxation of Edam cheese during ripening

2010 ◽  
Vol 58 (5) ◽  
pp. 271-280
Author(s):  
Šárka Nedomová
Keyword(s):  
Loading Rate ◽  
Viscoelastic Body ◽  
Rheological Behaviour ◽  
Maxwell Model ◽  
Mechanical Tests ◽  
Fat Content ◽  
Stress Relaxation Test ◽  
Force Relaxation ◽  
Linear Viscoelastic ◽  
Semi Empirical

The present study was performed to determine the influence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese, based namely on the results of a stress–relaxation test. In order to obtain some more detail inside on the cheese rheological behaviour a limited number of the mechanical tests under compression has been performed. The significant effect of the loading rate has been demonstrated. The main aim was to describe the experimental results in terms of the semi-empirical Maxwell model, which describe the rheological properties of cheese during ripening. Results suggest that the tested cheeses behave like linear viscoelastic body. The fat content has no influence on the elasticity as well the viscosity of the cheese during its ripening.

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