| 书目名称 | On the Fracture Behaviour and the Fracture Pattern Morphology of Tempered Soda-Lime Glass |
| 编辑 | Navid Pour-Moghaddam |
| 视频video | |
| 概述 | Fragmentation and the morphology of the fragments.Machine learning inspired approach.Doctoral thesis in the series Mechanik, Werkstoffe und Konstruktion im Bauwesen |
| 丛书名称 | Mechanik, Werkstoffe und Konstruktion im Bauwesen |
| 图书封面 |  |
| 描述 | The main criteria for assessing the load-bearing behaviour and risk potential of monolithic glass are its fragmentation and the morphology of the fragments. These depend strongly non-linearly on the strain energy density present in the glass at the time of fracture, which can be converted into fracture energy. Thus, the design and optimization of structural glazing in engineering requires both knowledge of the relevant parameters and mechanisms during the fracture process in glass and an understanding of the characteristics of the fracture structure. Based on fracture mechanics considerations and comprehensive experimental investigations, various aspects and physical quantities of fracture behaviour as well as characteristics and parameters of fracture pattern morphology of fragmented, tempered soda-lime glass were studied and correlated with the stored strain energy. The relationship between fragmentation behavior and strain energy was elaborated using the energy criterion in Linear Elastic Fracture Mechanics (LEFM) related to the initial strain energy before fragmentation and in the post-fracture state. Furthermore, a machine learning inspired approach for the prediction of 2D ma |
| 出版日期 | Book 2020 |
| 关键词 | Fragmentation; Fracture pattern morphology; Tempered glass; Fracture surface; Energy criterion; Elastic s |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-658-28206-6 |
| isbn_softcover | 978-3-658-28205-9 |
| isbn_ebook | 978-3-658-28206-6Series ISSN 2512-3238 Series E-ISSN 2512-3246 |
| issn_series | 2512-3238 |
| copyright | Springer Fachmedien Wiesbaden GmbH, part of Springer Nature 2020 |
发表于 2025-3-21 17:08:59
