Thermal fatigue and wear of compacted graphite iron brake discs with various thermomechanical properties

The increase in payload capacity of trucks has heightened the demand for cost-effective yet high performance brake discs.In this work,the thermal fatigue and wear of compacted graphite iron brake discs were investigated,aiming to provide an experimental foundation for achieving a balance between their thermal and mechanical properties.Compacted graphite iron brake discs with different tensile strengths,macrohardnesses,specific heat capacities and thermal diffusion coefficients were produced by changing the proportion and strength of ferrite.The peak temperature,pressure load and friction coefficient of compacted graphite iron brake discs were analyzed through inertia friction tests.The morphology of thermal cracks and 3D profiles of the worn surfaces were also discussed.It is found that the thermal fatigue of compacted graphite iron discs is determined by their thermal properties.A compacted graphite iron with the highest specific heat capacity and thermal diffusion coefficient exhibits optimal thermal fatigue resistance.Oxidization of the matrix at low temperatures significantly weakens the function of alloy strengthening in hindering the propagation of thermal cracks.Despite the reduced hardness,increasing the ferrite proportion can mitigate wear loss resulting from low disc temperatures and the absence of abrasive wear.

Thermomechanical properties of an energy micro pile-raft foundation in silty clay

Micro steel pipe pile was used for existing foundation reinforcement and renovation.An energy micro pile-raft foundation equipped with heat exchange tube was constructed in silty clay.The diameter and the length of the energy micro pile are 160 mm and 13.0 m,respectively.A series of in situ thermal performance tests were carried out by controlling cycle heating,in which the inlet and outlet water temperatures,flow rate,and thermomechanical properties of the energy micro pile were measured.Combined with a numerical simulation method,the thermomechanical stresses and displacement of the raft were also analyzed and discussed.The energy micro pile-raft foundation was also analyzed for different combinations of energy piles and nonenergy piles in the group.Results show that the micro pile-raft foundation can provide sufficient heat exchange compared with other types of ground heat exchangers.Differential settlement at both the pile top and tip were observed for the groups that contained both energy piles and nonenergy piles.

Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content

More and more people concern about supplementing dietary food with wheat bran to increase fibre content,but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products,which are important to the quality and storage durability of such commodities.This study collected equilibrium moisture content(EMC)and equilibrium relative humidity(ERH)data on six Chinese wheat bran products via the static gravimetric method and analysed their sorption isosteric heats.Results showed that all six wheat bran products had sigmoidal isotherms.The data were best fitted by polynomial,modified GAB,modified Oswin,and modified Halsey models.The relative safe moisture contents of the six wheat bran products were 12.20%–13.86%wet basis(w.b.).The heat of vaporization of wheat bran products approached the latent heat of pure water at around a moisture content(MC)of 22.5%and approximately 2450 kJ/kg.A process of extrusion and ultrafine grinding reduced the solid surface area and sorption isosteric heats of the monolayer,multilayer and condensed water regions in the wheat bran products.In the temperature range of 10–37℃,the EMC of sorption in monolayer,multilayer and condensed water regions decreased with increasing temperature.The milled rice to which 1%–3%200-mesh wheat bran product was added maintained its texture when made into cooked rice and its thermomechanical properties when made into rice dough.After processing by extrusion and ultrafine grinding,wheat bran products have a lower solid surface area and lower monolayer water content(Mm)and sorption isosteric heat values.Some 3%200-mesh wheat bran product can be added to cooked rice for increasing its fibre content and making it more nutritious.