The Determination of Poisson's Ratio by Compression Tests of Cylindrical Specimens*

Hammerle, J. R.; McClure, W. F.

doi:10.1111/j.1745-4603.1971.tb00271.x

Cited by 25 publications

(8 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Poisson's ratio could, theoretically, be measured directly, as has been accomplished with some biological materials (e.g. Hammerle and McClure, 1971 ;Crandall et al, 1971 ;Hughes and Segerlind, 1972).…”

Section: Twisting the Eggmentioning

confidence: 99%

Measurement of Eggshell Strength*

Voisey¹,

Hunt

1974

Journal of Texture Studies

View full text Add to dashboard Cite

Techniques used to measure the eggshell strength and associated parameters are reviewed. Much of the early research was based on crude instruments that did not adequately control test conditions, particularly the rate of applying force to the shell. Better instruments have been used recently to obtain precise readings. A significant advance has been the development of techniques to describe the physical properties of the shell material. This is potentially more meaningful than the empirical comparisons of egg behaviour, and is leading to a better understanding of the shell fracture mechanism. Two practical tests are currently available to the biologist for non‐destructive measurements: specific gravity of the egg and shell deformation under a non‐destructive force. Both predict ‐ with acceptable precision ‐ the shell fracture force. Eggshell strength has been investigated for over 70 years, but an ideal test method has yet to be found, and research is still required.

show abstract

Section: Twisting the Eggmentioning

confidence: 99%

Measurement of Eggshell Strength*

Voisey¹,

Hunt

1974

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…PoissonÕs ratio is the important property, which can explain the changes in cross-sectional dimensions or shape of samples when the samples were subjected to compression (Hammerle & McClure, 1971). Therefore, PoissonÕs ratio of a sample has been applied in many theoretical stress-strain analyses.…”

Section: Mooney-rivlin Plotsmentioning

confidence: 99%

Effects of lubrication and sample dimensions on compression property of fish–meat gels

Kong

2005

Food Research International

View full text Add to dashboard Cite

“…Consequently and in line with the definition of Hencky strain, the apparent Poisson ratio pa [-I referring to the ratio of lateral expansion to uniaxial compressional strain (Hammerle and McClure 1971) was calculated at certain levels of deformation according to Force readings F, [N] were transformed into stresses by applying different procedures. As it is done frequently, a corrected stress a, [Pa] was obtained from force and estimated cross-section A, [mz] For the representation of the actual average stress values a, [Pa], specimen area A, [m2] was calculated from the diameter d, measured by image analyses:…”

Section: Data Acquisitionmentioning

confidence: 99%

Mechanical Properties of Unpressed Semi‐hard Cheeses by Uniaxial Compression

Weinrichter

Rohm²,

Jaros³

2000

Journal of Texture Studies

View full text Add to dashboard Cite

Different lots of Tilsit cheeses, which are characterized by their open structure caused by pressing under their own weight during manufacture, were subjected to uniaxial compression, a quasi‐standard for the evaluation of mechanical properties of hard and semi‐hard cheeses. Additionally, video films showing the behaviour of the specimens during compression were analysed. For standard Tilsit with a fat content of 35% in dry matter, the cheese mass proved to be highly anisotropic with respect to stress response and lateral expansion expressed as apparent Poisson number. Specimens cut perpendicular to the flat side of the cheese wheels, which had lentil‐shaped eyes with their major axis parallel to the compression plates, showed significantly higher stresses and lower Poisson numbers than specimens sampled parallel to the flat side of the cheese wheels. Therefore, stress values calculated on the basis of actual specimen diameter were different from those calculated by assuming constant specimen's volume. However, for samples with a fat content of approx. 60% in dry matter no differences caused by compression direction were observed.

show abstract

The Determination of Poisson's Ratio by Compression Tests of Cylindrical Specimens*

Cited by 25 publications

References 2 publications

Measurement of Eggshell Strength*

Measurement of Eggshell Strength*

Effects of lubrication and sample dimensions on compression property of fish–meat gels

Mechanical Properties of Unpressed Semi‐hard Cheeses by Uniaxial Compression

Contact Info

Product

Resources

About