Analyzing the Form-Finding of a Large-Span Transversely Stiffened Suspended Cable System: A Method Considering Construction Processes

The precise control of the shape of transversely stiffened suspended cable systems is crucial. However, existing form-finding methods primarily rely on iterative calculations that treat loads as fixed known conditions. These methods are inefficient and fail to accurately control shape results. In this study, we propose a form-finding method that analyzes the load response of models under different sag and stress levels, taking into account the construction process. To analyze the system, a structural finite element model was established in ANSYS, and geometric nonlinear analysis was conducted using the Newton-Raphson method. The form-finding analysis results demonstrate that the proposed method achieves precise control of shape, with a maximum shape error ranging from 0.33% to 0.98%. Furthermore, the relationships between loads and tension forces are influenced by the deformed shape of the structures, exhibiting significant geometric nonlinear characteristics. Meanwhile, the load response analysis reveals that the stress level of the self-equilibrium state in the transversely stiffened suspended cable system is primarily governed by strength criteria, while shape is predominantly controlled by stiffness criteria. Importantly, by simulating the initial tensioning process as an initial condition, this method solves for a counterweight that satisfies the requirements and achieves a self-equilibrium state with the desired shape. The shape of the self-equilibrium state is precisely controlled by simulating the construction process. Overall, this work presents a new method for analyzing the form-finding process of large-span transversely stiffened suspended cable system, considering the construction process which was often overlooked in previous studies.

Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment

This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water interface.So ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower turbidity.Further,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption rate.Therefore,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage stability.The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.