| 书目名称 | Introduction to the Thermomechanics of Continua and Hyperbolic Systems |
| 编辑 | Tommaso Ruggeri |
| 视频video | |
| 概述 | Presents a unified treatment of the thermomechanics of continua.Provides an opportunity to view distinct topics in a broader, interconnected context.Particular emphasis is given to the theory of const |
| 丛书名称 | UNITEXT |
| 图书封面 |  |
| 描述 | .The primary aim of this book is to present a unified treatment of the thermomechanics of continua using the axiomatic approach typical of rational mechanics. While many books on continuum mechanics focus on specific types of continuous bodies, such as deformable solid bodies or fluids, this book adopts a general perspective. It presents the mathematical structure of balance laws and constitutive equations as a cohesive whole, with special attention given to the modern theory of constitutive equations. Notable principles such as the principle of material indifference and the contemporary interpretation of the principle of entropy are emphasized. This book will be beneficial not only to engineering students but also to students from other scientific disciplines where aspects of continuum mechanics are studied. It provides an opportunity to view traditionally distinct topics in a broader, interconnected context. To ensure self-consistency, the first part of the book addresses issues related to linear algebra, with a particular focus on linear operators within finite-dimensional vector spaces. The book then offers a detailed exploration of finite deformations of continua, followed by |
| 出版日期 | Book 2024 |
| 关键词 | Continuum Thermomechanics; Non-Linear Deformation in Solids; Euler and Navier-Stokes-Fourier Fluids; He |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-031-69951-1 |
| isbn_softcover | 978-3-031-69950-4 |
| isbn_ebook | 978-3-031-69951-1Series ISSN 2038-5714 Series E-ISSN 2532-3318 |
| issn_series | 2038-5714 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
发表于 2025-3-21 17:06:48
