• Tunnel and Underground Space
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• v.28 no.1
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• pp.25-37
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• 2018

Burger's model was used to analyze creep characteristics of unconsolidated rock. Burger's model should determine four physical parameters from two pairs of data. In this study, physical parameters of Burger's model were determined by applying mathematical concept solution. Creep was accelerated for three years using the determined physical parameters of the Burger's model for unconsolidated rocks. As a result, the creep behavior showed a continuous deformation behavior without convergence. Therefore, in this mine, it is analyzed that the application of U-Beam is more appropriate than roofbolt in terms of stability.

• Journal of the Korean GEO-environmental Society
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• v.13 no.3
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• pp.39-51
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• 2012

The time-dependent characteristics of mudstone in this study were analyzed by performing creep tests for the mudstone in Pohang. The creep tests were conducted on various boundary conditions to observe the time-dependent behavior of mudstone and the results were compared with values predicted by established visco-elastic model and empirical equations. As a result of analysis for empirical equations proposed by Griggs(1936), Cottrell(1952) and Singh(1975), the creep constants generally tend to increase as increasing the stress level and water content. Moreover, the values predicted by Singh's equation were well fitted for the test results. Therefore, it is expected to be reasonable that creep behavior of mudstone is analyzed using Singh's equation. As a result of analysis for a Burger's model, the predicted values were well fitted for the test results. Therefore, it is expected be reasonable that the creep behavior of mudstone by a rheological model is analyzed using Burger's model.

• Journal of Biosystems Engineering
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• v.19 no.2
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• pp.138-147
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• 1994

The stress relaxation and creep characteristics of fruits have usually been fit to an exponential expression based on a generalized Maxwell model and Burger's model. It is known that two to three terms in the expansion of those models are necessary to obtain a satisfactory fit to the rheological characteristics of fruits. Since four to six constants appear in the models, it is very difficult to determine their physical meaning according to the experimental conditions and levels. Therefore in order to ease the comparison of data, this study was conducted to develop the linearized rheological model of the fruit from the previous studies of stress relaxation and creep characteristics of fruits. Stress relaxation and creep characteristics were able to normalize and presented in the linear form of $t/S(t)=K_1+k_2t$ and $t/C(t)={K_1}^{\prime}+{K_2}^{\prime}t$, respectively. It was possible to compare the effects of experimental conditions and levels much easier from the linearized models developed in this study than from the generalized Maxwell model and Burger's model.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.32 no.8
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• pp.20-28
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• 2004

For the prediction on the onset of oblique shock wave-induced vortex breakdown, computational studies on the Oblique Shock wave/Vortex Interaction (OSVI) are conducted and compared with both experimental results and analytic mode1. A Shock-stable numerical scheme, the Roe scheme with Mach number-based function (RoeM), and a two-equation eddy viscosity-transport approach arc used for three-dimensional turbulent flow computations. The computational configuration is identical to available experiment, and we attempt to ascertain the effect of parameters such as a vortex strength, streamwise velocity deficit, and shock strength at a freestream Mach number of 2.49. Numerical simulations using the k-w SST turbulence model and suitably modeled vortex profiles are able to accurately reproduce many fine features through a direct comparison with experimental observations. The present computational approach to determine the criterion on the onset of oblique shock wave-induced vortex breakdown is found to be in good agreement with both the experimental result and the analytic prediction.

• Tunnel and Underground Space
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• v.14 no.1
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• pp.69-77
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• 2004

Investigation of the time-dependent behavior of rock and the associated mechanisms are of key interest in long-term stability analysis of many engineering applications. In this study, creep tests were performed on Daejeon granite samples of 25.4mm diameter under uniaxial compression at varying stress levels. The effect of moisture was investigated by testing both air-dried and fully water-saturated samples. The creep behavior of Daejeon granite exhibited three distinctive stages of primary, secondary and tertiary creep. The ultimate strength of granite under a constant stress decreased considerably with time. Saturation and immersion of the test specimen in water markedly increased the total creep strain as well as the secondary creep rate. The experimental creep curves are fitted to Burger's model as well as two other empirical models suggested by previous researchers. A number of the parameters determined for each model are dependent on stress and influenced by the presence of water. Based on the experimental results, an empirical relation between the applied stress and the time-dependent strain is established separately for each air-dried and fully water-saturated Daejeon granite.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.295-301
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• 1983

The mechanical models representing the theological property of traditional Korean noodles; i.e. wheat flour noodle and wheat-sweet potato starch noddle, were investigated from the data obtained by creep and creep recovery test using a tensile tester. The rheological behavior of the noodle products could be expressed by the 6-elements Voigt model. The instantaneous elasticity, retarded elasticity, retardation time, retarded viscosity and Newtonian viscosity of the noodle products were evaluated. With the increasing cooking time, 4-elements Burger's model was applicable to represent the mechanical behavior of wheat-sweet potato starch noodle.

• Journal of the Korean Geotechnical Society
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• v.35 no.2
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• pp.29-36
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• 2019

There always exist the spatial variations of material properties such as a shear wave velocity in a dam and between same type dams. These uncertainties cause those in evaluation of a shear wave velocity profile of a dam and should be considered in determining the shear wave velocity profile for a rockfill zone of a fill dam. In this paper, these uncertainties of a shear wave velocity in the rockfill zone of the fill dam in Korea are evaluated. And the shear wave velocity profile model considering these uncertainties in rockfillzone is proposed using the method based on Harmonic wavelet transform. The proposed shear wave velocity profile model is compared with Sawada-Takahashi model widely used for evaluation of a shear wave velocity profile of a rockfill zone of fill dams.

• The Journal of Engineering Geology
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• v.13 no.2
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• pp.227-238
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• 2003

Understanding of a creep behavior in rocks under a constant load, due to visco-elastic properties of rock, is an essential element to predict a long term ground deformation. In order to clarify the creep characteristics of the mudstone in Duho formation at Pohang basin, deposited during Tertiary, a series of laboratory tests including physical properties, unconfined compressive strength and uniaxial creep tests, was performed. The mudstone showed a higher creep potential due to 26% of clay minerals such as illite and chlorite. The unconfined compressive strength of the rock was $462{\;}kg/\textrm{cm}^2$ in average, and four creep tests were performed under constant stress of 40 to 70 % of the strength. The creep constants in the empirical and theoretical equations were deduced from the time-strain curves obtained from the tests. Among the several equations, the empirical equation proposed by Griggs and theoretical equation of Burger’s model are appreciated as the best one to express the creep behavior of the mudstone. Instantaneous elastic strain was linearly increased with stress level but strain velocity during the first creep is decreased with a similar pattern by time lapse regardless the stress level.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.175-178
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• 1984

The effects of the addition of starch, salt and soda ash to the dough for Naengmyon (wheat-sweet potato starch) on the mechanical property of Naengmyon noodle were evaluated by using creep test. The strain measurement was made by taking photograph with VTR system. The creep curve of noodle strand could be fitted to the 4 element Burgers model. The instantaneous elasticity and Newtonian viscosity of the noodle strand decreased by the addition of starch. The instantaneous elasticity decreased by the addition of salt up to 4%. The mechamical parameters of the noodle varied inconsistently by the addition of soda ash.