scholarly journals Evaluation of Material Data to the Numerical Strain-Life Analysis of the Compressor Blade Subjected to Resonance Vibrations

2020 ◽  
Vol 14 (1) ◽  
pp. 184-190 ◽  
Author(s):  
Arkadiusz Bednarz
Keyword(s):  
Compressor Blade ◽  
Material Data ◽  
Resonance Vibrations ◽  
Life Analysis

scholarly journals Assessment of the Impact of Shot-Peening on the Fatigue Life of a Compressor Blade Subjected to Resonance Vibrations

Materials ◽  
2020 ◽  
Vol 13 (24) ◽  
pp. 5726
Author(s):  
Arkadiusz Bednarz ◽  
Wojciech Z. Misiolek
Keyword(s):  
Fatigue Life ◽  
Shot Peening ◽  
Geometric Model ◽  
Fatigue Analysis ◽  
Compressor Blade ◽  
Strength Analysis ◽  
Equivalent Stresses ◽  
Resonance Vibrations ◽  
Secondary Objective ◽  
The Impact

This publication presents an assessment of the influence of a surface treatment such as shot-peening on the fatigue life of a compressor blade exposed to resonant vibrations. As part of the work, a geometric model of the blade was developed, and a numerical modal and fatigue analysis were performed. The fatigue analysis was based on the Manson–Coffin–Basquin and Ramberg–Osgood models. Additionally, the location of the highest equivalent stresses was established. Based on the results of the strength analysis, two points were identified where a fatigue crack may potentially occur. As part of the work, the influence of different values of residual stresses on the results of the fatigue life was determined. The obtained results were compared to the literature values of fatigue life for this blade. A secondary objective of the study was to determine the size of the grains at various points of the blade, as well as the thickness of the layer plasticized as a result of peening. The relationship between the location of the highest values of the equivalent stresses and the thickness of the plasticized layer was determined. An explanation of the effect of shot-peening on the increase in the fatigue life of the blade was proposed.

scholarly journals Assessment of the Impact of Shot Peening on the Fatigue Life of a Compressor Blade Subjected to Resonance Vibrations

2020 ◽  
Author(s):  
Arkadiusz Bednarz ◽  
Wojciech Misiołek
Keyword(s):  
Fatigue Life ◽  
Shot Peening ◽  
Geometric Model ◽  
Fatigue Analysis ◽  
Compressor Blade ◽  
Resonant Vibrations ◽  
Equivalent Stresses ◽  
Resonance Vibrations ◽  
The Impact ◽  
The Relationship

The publication presents the assessment of the influence of surface treatment such as shot-peening on the fatigue life of a compressor blade exposed to resonant vibrations. As part of the work, a geometric model of the blade was developed and a numerical modal and fatigue analysis were performed. The fatigue analysis was based on the Manson-Coffin-Basquin and Ramberg-Osgood models. As part of the work, the influence of different values of residual stresses on the results of fatigue life was determined. Additionally, the location of the highest equivalent stresses was established. The obtained results of the numerical analyzes were compared with the results presented in the scientific literature. An additional aim of the study was to determine the size of the grains at various points of the blade as well as the thickness of the layer plasticized as a result of peening. The obtained results are presented in the form of tables and charts. The relationship between the location of the highest values of equivalent stresses and the thickness of the plasticized layer was determined. The explanation of the effect of shot peening on the increase in fatigue life of the blade was proposed.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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