• Structural Engineering and Mechanics
• /
• v.90 no.6
• /
• pp.551-568
• /
• 2024

The present study deals with static and dynamic behaviors including forced vibrations of an elastic rectangular nano plate on the two-parameter foundation. Firstly, the rectangular plate is assumed to be subjected to uniformly distributed and eccentrically applied concentrated loads. The governing equations of the problem are derived by considering the dynamic response of the plate, employing a series of the Chebyshev polynomials for the displacement function and applying the Galerkin method. Then, effects of the non-essential boundary conditions of the plate, i.e., the boundary conditions related to the shearing forces, the bending moments and the corner forces, are included in the governing equation of motion to compensate for the non-satisfied boundary conditions and increase the accuracy of the Galerkin method. The approximate numerical solution is accomplished using an iterative process due to the non-linearity of the unilateral property of the two-parameter foundation. The plate under static concentrated load is investigated in detail numerically by considering a wide range of parameters of the plate and the foundation stiffnesses. Numerical treatment of the problem in the time domain is carried out by assuming a stepwise variation of the concentrated load and the linear acceleration procedure is employed in the solution of the system of governing differential equations derived from the equation of motion. Time variations of the contact region and those of the displacements of the plate are presented in the figures for various numbers of the two-parameter of the foundation, as well as the classical and nano parameters of the plate particularly focusing on the non-linearity of the problem due to the plate lift-off from the unilateral foundation. The effects of classical and nonlocal parameters and loading are investigated in detail. Definition of the separation between the plate and the two-parameter foundation is presented and applied to the given problem. The effect of the lift-off on the static and dynamic behavior of the rectangular plate is studied in detail by considering various loading conditions. The numerical study shows that the effect of nonlocal parameters on the behavior of the plate becomes significant, when nonlinearity becomes more profound, due to the lift-off of the plate. It is seen that the size effects are significant in static and dynamic analysis of nano-scaled rectangular plates and need to be included in the mechanical analyses. Furthermore, the corner displacement of the plate is affected more significantly from the lift-off, whereas it is less marked in the time variation of the middle displacement of the plate. Several numerical examples are presented to examine the sensibility of various parameters associated with nonlocal parameters of the plate and foundation. Both stiffening and softening nonlocal parameters behavior of the plate are identified in the numerical solutions which show that increasing the foundation stiffness decreases the extent of the contact region, whereas the stiffness of the shear layer increases the contact region and reduces the foundation settlement considerably.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.8
• /
• pp.1141-1149
• /
• 2011

The objective of this study was to analyze quality changes during storage of fresh-cut produce (leafy vegetables and condiment vegetables) as a function of packaging and storage temperature. Fresh-cut produce was washed using a three step cleaning process and was packed in vacuum packaging (green onion, hot pepper, onion, baechu) and perforated film packaging (buchu and perilla leaf). The effects of packaging method and storage temperature on quality of fresh-cut produce were determined by analyzing total plate counts, E. coli, coliform groups, moisture content, pH, Aw, surface color, and exterior quality during storage at 4 and 10$^{\circ}C$. According to the results, surface color change and microbial growth were delayed during storage at 4$^{\circ}C$. Additionally, E. coli was not detected during storage. Generally, moisture content decreased in the perforated film packaging. Changes in surface quality such as skin browning, softening of tissue and chlorosis at 4$^{\circ}C$ were inhibited, whereas rapid vacuum annealing and changes in color and flavor were observed in the sample stored at 10$^{\circ}C$. The result indicated that overall quality of the fresh-cut produce at 4$^{\circ}C$ was well maintained. The perforation in packing materials did not significantly increase the number of microorganisms on buchu and perilla leaf. The proper packaging methods and temperature may beneficial effect on microbial safety, quality and thus result in longer shelf-life fresh-cut vegetables during distribution.