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The properties of the milled mixture of sugar cane change greatly during the milling process. The evolution of its properties was modeled using three‐dimensional simulation method of the modified Drucker–Prager Cap model. Parameters for the model were determined by dynamic compression tests and simulated contrast test and employed to analyze the changes of roll load, roll torque, the maximum speed of sugar juice, stress, pore pressure, and the maximum void ratio under compression ratios of 1.5–3.5, blanket thicknesses of 40–140 mm, roll diameters of 700–1000 mm, and roll surface speeds of 0.1–0.5 m/s. The following results have been found: compression ratio plays the leading role in stress, pore pressure, roll load, and roll torque which increase with it; blanket thickness is of primary importance for maximum void ratio which increases with it; and roll surface speed has the most obvious effect on maximum sugar juice speed which increases with it. The method of this paper might provide a more accurate prediction for the optimization of these important parameters during the milling process of sugar cane. Practical applications The properties of the milled mixture of sugar cane change greatly during the milling process. However, the material properties for the constitutive model adopted by the researchers were the mean values of those measured. As a result, the predicted results obtained by the model based on the average values of these parameters are different from those obtained by the actual tests. We evolved the law of variation of parameters and adopted a three‐dimensional simulation method of the modified Drucker–Prager Cap model to the milling process of sugar cane. Our results show compression ratio is most important for stress, pore pressure, roll load, and roll torque which increase with it; blanket thickness and roll surface speed are of primary importance for maximum void ratio and the most obvious effect on maximum sugar juice speed which increases with them. Information presented here can serve as a guidance for a more accurate prediction for the optimization of these important parameters during the milling process of sugar cane.
The properties of the milled mixture of sugar cane change greatly during the milling process. The evolution of its properties was modeled using three‐dimensional simulation method of the modified Drucker–Prager Cap model. Parameters for the model were determined by dynamic compression tests and simulated contrast test and employed to analyze the changes of roll load, roll torque, the maximum speed of sugar juice, stress, pore pressure, and the maximum void ratio under compression ratios of 1.5–3.5, blanket thicknesses of 40–140 mm, roll diameters of 700–1000 mm, and roll surface speeds of 0.1–0.5 m/s. The following results have been found: compression ratio plays the leading role in stress, pore pressure, roll load, and roll torque which increase with it; blanket thickness is of primary importance for maximum void ratio which increases with it; and roll surface speed has the most obvious effect on maximum sugar juice speed which increases with it. The method of this paper might provide a more accurate prediction for the optimization of these important parameters during the milling process of sugar cane. Practical applications The properties of the milled mixture of sugar cane change greatly during the milling process. However, the material properties for the constitutive model adopted by the researchers were the mean values of those measured. As a result, the predicted results obtained by the model based on the average values of these parameters are different from those obtained by the actual tests. We evolved the law of variation of parameters and adopted a three‐dimensional simulation method of the modified Drucker–Prager Cap model to the milling process of sugar cane. Our results show compression ratio is most important for stress, pore pressure, roll load, and roll torque which increase with it; blanket thickness and roll surface speed are of primary importance for maximum void ratio and the most obvious effect on maximum sugar juice speed which increases with them. Information presented here can serve as a guidance for a more accurate prediction for the optimization of these important parameters during the milling process of sugar cane.
An important experimental approach for the testing of earthquake-resistant structures is scaled experimentation with experimental designs impacted upon by the similitude theory of dimensional analysis. Unfortunately, the type of similitude provided by dimensional analysis seldom applies to complex structures, which is particularly problematic when scaling ratios are large. The
Scaled experimentation is an important approach for the investigation of complex systems but for centuries has been impeded by the want of a scaling theory that can accommodate scale effects. The present definition of a scale effect is founded on the violation of an invariance principle arising out of dimensional analysis, i.e. dimensionless equations do not change with scale. However, apart from all but the most rudimentary of systems, most dimensionless governing equations invariably do change with scale, thus providing a very severe constraint on the reach of scaled experimentation. This paper introduces the theory of scaling that in principle applies to all physics and quantifies either implicitly or explicitly all scale dependencies. It is shown here how the route offered by dimensional analysis is nothing more than a particular similitude condition among a countable infinite number of alternative possibilities provided by the new theory. The theory of scaling is founded on a metaphysical concept where space is scaled and the mathematical consequences of this are reflected in the governing equations in transport form. The theory is trialled for known problems in continuum mechanics, electromagnetism and heat transfer to illustrate the breath of the approach and additionally demonstrate the advantages offered by additional forms of similitude.
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