Modeling of static friction in closed-loop kinematic chains—Uniqueness and parametric sensitivity problems

Problems with uniqueness and high parametric sensitivity of the solution of equations of motion, encountered in the static friction regime, are addressed. Friction in joints of a multibody system with closed-loop kinematic chains is discussed. Three different models of friction are studied: the discontinuous Coulomb model with stiction regime represented in terms of additional constraints; the approximate Coulomb model, smoothed in the vicinity of zero relative velocity; and the LuGre model with presliding displacements represented in terms of auxiliary state variables. Firstly, a rigid body model is investigated. It is shown that in the case of constraint addition approach, problems with uniqueness of solution emerge in the static friction regime. In the case of continuous models of friction, the solution in the stiction regime and its vicinity is highly sensitive to some hardly measurable or arbitrarily chosen parameters of the model of friction. Origins of nonuniqueness and high sensitivity are investigated, and the questionable credibility of the stiction regime simulation results is discussed. Secondly, a simplified model of body and joint elasticity is introduced to investigate the impact of flexibility on the mechanism frictional behavior. It is shown that taking the flexibility into consideration may eliminate the uniqueness and sensitivity problems. Moreover, the quantities that represent flexibility may be regarded as the key factors influencing the results of stiction regime simulation. Five examples are provided to illustrate the presented considerations.     

Diffusive Interaction Between Ni-Cr-Al Alloys

Metallurgical and Materials Transactions A - In high-temperature coatings, welded parts, and a range of other applications, components in the contact zone interdiffuse at elevated temperatures and...     

Factors Supporting Knowledge Integration in Global Innovation Projects: An Exploratory Study

This exploratory study identifies the factors which contribute to effective knowledge integration in global innovation projects through an in‐depth analysis of two case studies. Knowledge integration is analysed in two components: knowledge (individual expertise), and integration (working together). Our analysis highlights three distinct ways that individuals think about individual expertise: individual knowledge and competence; feeling valued; and unfamiliar areas. We also identify four ways in which individuals think about working together: good social relations; cultural distance; negotiation skills; and better results through working with others. Using examples from the case studies, we discuss how these factors enable knowledge integration in globally distributed innovation projects. We also propose a model indicating how these factors impact on knowledge integration and innovation performance. This study contributes towards management guidance, which is currently lacking in the area of knowledge integration.     

Discrimination of Beer Flavours by Analysis of Volatiles Using the Mass Spectrometer as an Electronic Nose

Entire mass spectra of beer headspace components were used as fingerprints for beer brand classification and differentiation of beer samples stored under various conditions. Chemometric analysis of the mass spectra allowed for the discrimination of beer brands and for the detection of beer aging and photodegradation. The numeric methods used include unsupervised PCA modelling and discrimination using kNN, LDA, and D‐PLS methods.     

Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss‐ and Dutch‐Type Cheese and Cheese‐Like Products

The objective of this study was to determine the viability of the probiotic Lactobacillus rhamnosus HN001 in Swiss‐type and Dutch‐type cheese and cheese‐like products (milk fat is substituted by stearin fraction of palm fat) during manufacture, ripening, and storage. The use of the probiotic L. rhamnosus HN001 in Dutch‐type cheese and cheese‐like products significantly (P = 0.1) changed their chemical composition (protein and fat content) and an insignificant increase (approximately 1.6% in cheese‐like products and approximately 0.3% in cheese) in yield. L. rhamnosus HN001 did not affect the rate of changes in the pH of ripened cheese and cheese‐like products. A minor increase in probiotic counts was observed in initial stages of production and were partially removed with whey. Ripened cheese and cheese‐like products were characterized by high survival rates of probiotic bacteria which exceeded 8 log CFU/g after ripening. An insignificant reduction in the number of viable probiotic cells was noted during storage of Swiss‐type and Dutch‐type cheese, whereas a significant increase in probiotic cell counts was observed in cheese‐like products during storage.     

Influence of pressing parameters on dimensional stability and density of compressed beech wood

European beech (Fagus sylvatica) wood specimens were subjected to thermo-mechanical densification, and the influence of pressing parameters on dimensional stability, mean density and density profiles was evaluated. The specimens with two initial moisture contents, 18% and the fibre saturation point, were compressed by 20 and 40% at temperatures of 160, 180, 200, and 220 °C for several times, specified in the Methods, ranging from 6 to 12 min. Dimensional changes were observed immediately after the removal from the hot press and subsequent conditioning (20 °C, 65% relative humidity). The properties of the compressed beech wood were influenced by all the pressing parameters. This influence, however, varied based on the factor and property. The analysis showed as most appropriate: an initial moisture content ranging from 17 to 20%, a pressing temperature?≥?180 °C and pressing time?≥?10 min for the given thickness. As for the compression degree, it is necessary to consider the purpose of compression and the wood properties required.     

Static model of coal pyrolysis in a circulating fluidised-bed reactor

Four different coals were investigated: two sub-bituminous, one bituminous and lignite, which were processed in the temperature range 750–950 °C. The heat for pyrolysis was generated by partial gasification of the char produced. Air was used as the gasifying medium with amounts of 0.6–1.5 m³/kg of coal, depending on the required gasification-temperature. Two sequential phenomena were taken into account: char gasification and coal devolatilisation in respect of temperature. The experimental data on carbon dioxide and monoxide concentrations in a LCV gas produced were used for the correlation of Boudouard's equilibrium and the data on carbon burn-off and final volatile matter content in char were used for the solid-products yield. The equations for the quasi-equilibrium state were developed and calculated values were compared with the measurements. The model takes into account the equations developed and the total energy-balance assuming the heat losses of the experimental system. The investigated coal throughput amounted to 200–300 kg/h depending on the coal properties. Process characteristics were discussed, namely: the effect of air/coal ratio on the pyrolysis temperature; char and gas yield, volatile matter and ash content in a char; as well as the gas calorific value.