Alfalfa (Medicago sativa L) is a high-quality forage for ruminants and the main stem is the dominant morphological component contributing to the forage nutritive value in mature alfalfa forage. Shearing force, a fracturing property of plant stem, is an important indictor of forage value. The objectives of this study were to investigate the effects of morphological characteristic on shearing force, the relationship between shearing force and chemical composition, and the relationship between shearing force and in situ digestibility of alfalfa stem. The results showed that linear density (weight per unit length of stem) was more important than chemical composition in affecting shearing force. There was a positive relationship between lignin content and shearing force (r = 0.78). Correlations were not found between shearing force and other chemical components such as neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose and hemicelluloses. In situ digestibility (of dry matter and NDF) was related to shearing force. A negative correlation was found between shearing force and dry matter (DM) digestibility (r = -0.70), and there was also a negative correlation between shearing force and NDF digestibility (r = -0.87). When shearing force was standardized for stem diameter or stem linear density, the relationship between shearing force and digestibility was consistent regardless of stem diameter and stem linear density. Shearing force was significantly correlated with lignin content and in situ digestibility (of DM and NDF), and was a more direct indicator for estimating forage nutritive value related to animal performance, so it can be used to predict the forage value of alfalfa.
By investigating the practical use of trim punch configurations for shearing of vehicle panels, the current study first reviews the shearing angle as part of the shearing die design. Based on this review, four different types of trim punch shapes (i.e., horizontal, slope, convex, and concave type) and shearing angles(i.e., 0.76°, 1.53°, 2.29°, 3.05°, 3.81°) were investigated. In order to conduct shearing experiments, four types of trim punch dies were made. The four trim punch dies were tested under various conditions. The experiments used the four trim punch shapes and the five shearing angles. The shearing force varied by shape and decreased from horizontal, slope, convex, to concave for the same shearing angle. The magnitude of shearing force showed differences between the convex and the concave shapes due to the influence of constrained shearing versus free shearing. The test results showed that compared to the horizontal trim punch shearing force, the decrease of the slope, convex, and concave shearing forces were 22.6% to 60.4%. Based on the results, a pad pressure of over 30% is suggested when designing a shearing die.
This experiment was conducted to study the variation laws and correlations of shearing force and feed characteristics including morphological characteristic, chemical composition and in situ degradability of wheat straw. Feasibility of evaluating the nutritional value of wheat straws with shearing force values was analyzed in this study. Six hundred wheat straw plants (Jimai 22) were randomly selected and placed in a cool and ventilated place. Samples were collected in the 1st, 15th, 30th, 45th, 60th d after harvest to measure shearing force, morphological characteristic, nutritional composition. Rumen degradation of dry matter (DM), neutral detergent fiber (NDF) and acid detergent fiber (ADF) of wheat straws were determined by the nylon bags method. The results demonstrated that linear and quadratic effects of storage time on all the tested morphological characteristics were significantly correlative (p<0.01). As storage time goes on, all the tested nutrients and their rumen degradations of wheat straw was linearly (p<0.01) and quadratic (p<0.01) correlative except ADF content and rumen degradation of ADF. Significant correlations were determined in linear effect of shearing force on morphological characteristics (p<0.01), and linear density and diameter were a more sensitive predictor than stem thickness for shearing force. There were strong correlations between storage time and all the measured physical characteristics (shearing force, morphological characteristics and shearing force standardized by morphological characteristics) (p<0.01). Nutrition compositions were linearly correlative with shearing force and standardized shearing force (p<0.01). The linear correlation between rumen degradation of DM and NDF and shearing force and standardized shearing force were evident (p<0.01). In conclusion, shearing force, nutrition compositions and their rumen degradation of wheat straw were still dynamic with storage time after harvest. Correlation could be found between shearing force and nutritional characteristics of wheat straw. Nutrient content, morphological index and rumen degradation of DM and NDF could be predicted by changes in shearing force. Shearing force should be applied according to a standardized storage time when it is used to forecast the feed value of wheat straws.
Objective: The study explored the dynamics of shearing force and its correlation with chemical compositions and in vitro dry matter digestibility (IVDMD) of stylo. Methods: The shearing force, diameter, linear density, chemical composition, and IVDMD of different height stylo stem were investigated. Linear regression analysis was done to determine the relationships between the shearing force and cut height, diameter, chemical composition, or IVDMD. Results: The results showed that shearing force of stylo stem increased with plant height increasing and the crude protein (CP) content and IVDMD decreased but fiber content increased over time, resulting in decreased forage value. In addition, tall stem had greater shearing force than short stem. Moreover, shearing force is positively correlated with stem diameter, linear density and fiber fraction, but negatively correlated with CP content and IVDMD. Conclusion: Overall, shearing force is an indicator more direct, easier and faster to measure than chemical composition and digestibility for evaluation of forage nutritive value related to animal performance. Therefore, it can be used to evaluate the nutritive value of stylo.
This paper presents the fine-shearing experimental investigation using brass sheets. Shearing including blanking, trimming, piercing, etc is one of the most frequently used processes in sheet metal manufacturing. In this study, an individual set of tooling was designed and fabricated to carry out experiment for shearing process. In order to investigate the effect of shearing surface correspond to die clearance, the profile of shearing surface was examined by using microscope. Futhermore, the relationship between shearing force and the profile of shearing surface was considered.
Shearing, including blanking, trimming, piercing, etc, is one of the most frequently used processes in sheet metal manufacturing. In this paper, an individual set of tooling with an in-die sensor was designed and precisely fabricated to carry out the experiment for the shearing process investigation. Through various experiments, it has been examined the influence of process parameters such as clearance, edge material properties and pad configuration. Since the tension between the part and the scrap increases when the clearance increases, the clearance should be selected properly in order to reduce the burr height. Also removal of the lower pad makes the sheared surface worse and the shearing system unstable. The shearing force increases when the clearance decreases and the friction of the tooling material decreases. Dynamic reaction force is also important to obtain the fine sheared surfaces.
Uneven clearances in the left and right sides of a press die cause deformation of the punch in precision shearing process. This deformation results from the compression stress and bending moment from shearing force in vertical direction and from the side force in horizontal direction acting to the punch, In this study the behavior of punch deformation is investigated in order to clarify the deformation state of the punch by using strain gauge deformation to shearing force side force bending moment radius of curvature and shear plane of the punch. Also we presented the calculation method of deformation size for the punch.
Progressive shearing with blanking dies is commonly employed to produce large quantities of tiny sheet metal electronic parts. Sheet metal pins, which are narrow and long, that are sheared with a progressive die set are often twisted. The twist in the sheet metal pins, which usually occurs in the final shearing operation, generally decreases with increasing blank holding force. The blank holding forces in all shearing operations are not the same because of different shearing positions and areas. In the current study, the optimal layout of the springs in a progressive die set to minimize the twist of the sheet metal pin is proposed. In order to find the holding force acting on the tiny narrow blanks produced with the proposed springs during the shearing process, the equivalent area method is used in the structural analysis. The shearing of the sheet-metal pin was simulated to compute the twist angle associated with the blank holding force. The constraint condition satisfying the pre-set blank holding force from the previous shearing operations was imposed. A design of experiments (DOE) was numerically implemented by analyzing the progressive die structure and by simulating the shearing process. From the meta-model created from the experimental results and by using a quadratic response surface method (PQRSM), the optimal layout of the springs was determined. The twist of sheet metal pin associated with the optimal layout of the springs found in the current study was compared with that of an existing progressive die to obtain a minimal amount of twist.
Rotary shearing using of rotating and locally shear force has been studied. It is possible to be obtained in any case for requested blank diameters. In this paper, different local forming zones, that are clearances between upper roller and vertically taped low roller, were investigated. Required shearing force is calculated by undecided coefficient method for clearances and strokes of upper roller. Rotary shearing is completed undergoing some processes composed of pressing steps and standing steps. The reason for using these processes is to avoid jamming or tearing of blank by means of upper roller during shearing.
The mechanical and rheological properties of agricultural materials are important for engineering design and analysis of their mechanical harvesting, handling, transporting and processing systems. Agricultural materials, which composed of structural members and fluids do not react in a purely elastic manner, and their response when subjected to stress and strain is a combination of elastic and viscous behavior so called viscoelastic behavior. Many researchers have conducted studies on the mechanical and rheological properties of the various agricultural products, but a few researcher has studied those properties of rice plant, and also those data are available only for foreign varieties of rice plant. This study are conducted to experimentally determine the mechanical and the rheological properties such as axial compressive strength, tensile strength, bending and shear strength, stress relaxation and creep behavior of rice stems, and grain detachment strength. The rheological models for the rice stem were developed from the test data. The shearing characteristics were examined at some different levels of portion, cross-sectional area, moisture content of rice stem and shearing angle. The results obtained from this study were summarized as follows 1. The mechanical properties of the stems of the J aponica types were greater than those of the Indica ${\times}$ Japonica hybrid in compression, tension, bendingand shearing. 2. The mean value of the compressive force was 80.5 N in the Japonica types and 55.5 N in the Indica ${\times}$ Japonica hybrid which was about 70 percent to that of the Japonica types, and then the value increased progressively at the lower portion of the stems generally. 3. The average tensile force was about 226.6 N in the Japonica types and 123.6 N in the Indica ${\times}$ Japonica hybrid which was about 55 percent to that of the Japonica types. 4. The bending moment was $0.19N{\cdot}m$ in the Japonica types and $0.13N{\cdot}m$ in the Indica ${\times}$ Japonica hybrid which was 68 percent to that of the Japonica types and the bending strength was 7.7 MPa in the Japonica types and 6.5 MPa in the Indica ${\times}$ Japonica hybrid respectively. 5. The shearing force was 141.1 N in Jinju, the Japonica type and 101.4 N in Taebaeg, the Indica ${\times}$ Japonica hybrid which was 72 percent to that of Jinju, and the shearing strength of Taebaeg was 63 percent to that of Jinju. 6. The shearing force and the shearing energy along the stem portion in Jinju increased progressively together at the lower portions, meanwhile in Taebaeg the shearing force showed the maximum value at the intermediate portion and the shearing energy was the greatest at the portion of 21 cm from the ground level, and also the shearing strength and the shearing energy per unit cross-sectional area of the stem were the greater values at the intermediate portion than at any other portions. 7. The shearing force and the shearing energy increased with increase of the cross-sectional area of the rice stem and with decrease of the shearing angie from $90^{\circ}$ to $50^{\circ}$. 8. The shearing forces showed the minimum values of 110 N at Jinju and of 60 N at Taebaeg, the shearing energy at the moisture content decreased about 15 percent point from initial moisture content showed value of 50 mJ in Jinju and of 30 mJ in Taebaeg, respectively. 9. The stress relaxation behavior could be described by the generalized Maxwell model and also the compression creep behavior by Burger's model, respectively in the rice stem. 10. With increase of loading rate, the stress relaxation intensity increased, meanwhile the relaxation time and residual stress decreased. 11. In the compression creep test, the logarithmic creep occured at the stress less than 2.0 MPa and the steady-state creep at the stress larger than 2.0 MPa. 12. The stress level had not a significant effect on the relaxation time, while the relaxation intensity and residual stress increased with increase of the stress level. 13. In the compression creep test of the rice stem, the instantaneous elastic modulus of Burger's model showed the range of 60 to 80 MPa and the viscosities of the free dashpot were very large numerical value which was well explained that the rice stem was viscoelastic material. 14. The tensile detachment forces were about 1.7 to 2.3 N in the Japonica types while about 1.0 to 1.3 N in Indica ${\times}$ Japonica hybrid corresponding to 58 percent of Japonica types, and the bending detachment forces were about 0.6 to 1.1 N corresponding to 30 to 50 percent of the tensile detachment forces, and the bending detachment of the Indica ${\times}$ Japonica hybrid was 0.1 to 0.3 N which was 7 to 21 percent of Japonica types. 15. The detachment force of the lower portion was little bigger than that of the upper portion in a penicle and was not significantly affected by the harvesting period from September 28 to October 20. 16. The tensile and bending detachment forces decreased with decrease of the moisture content from 23 to 13 percent (w.b.) by the natural drying, and the decreasing rate of detachment forces along the moisture content was the greater in the bending detachment force than the tensile detachment force.
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