Development of a New Direct Shear Testing Apparatus

2009 ◽  
Vol 43 (1) ◽  
pp. 117-122 ◽  
Author(s):  
G. Barla ◽  
M. Barla ◽  
M. E. Martinotti
Keyword(s):  
Direct Shear ◽  
Shear Testing ◽  
Testing Apparatus ◽  
Direct Shear Testing

Trial production of dynamic direct shear testing apparatus

1987 ◽  
Vol 24 (1) ◽  
pp. 120
Author(s):  
Hiroshi Kondo ◽  
Yoshiaki Noda ◽  
Noboru Sugiyama
Keyword(s):  
Direct Shear ◽  
Shear Testing ◽  
Testing Apparatus ◽  
Direct Shear Testing

Interface shear strength properties of geogrid-reinforced steel slags using a large-scale direct shear testing apparatus

2020 ◽  
Vol 48 (5) ◽  
pp. 625-633 ◽  
Author(s):  
Farshid Maghool ◽  
Arul Arulrajah ◽  
Mehdi Mirzababaei ◽  
Cherdsak Suksiripattanapong ◽  
Suksun Horpibulsuk
Keyword(s):  
Shear Strength ◽  
Large Scale ◽  
Strength Properties ◽  
Direct Shear ◽  
Shear Testing ◽  
Interface Shear Strength ◽  
Interface Shear ◽  
Testing Apparatus ◽  
Reinforced Steel ◽  
Direct Shear Testing

scholarly journals Direct shear testing of flowability of food powders

2012 ◽  
Vol 50 (No. 1) ◽  
pp. 6-10 ◽  
Author(s):  
M. Stasiak ◽  
M. Molenda
Keyword(s):  
Direct Shear ◽  
Potato Flour ◽  
Flow Function ◽  
Flow Properties ◽  
Shear Testing ◽  
Powdered Milk ◽  
Food Powders ◽  
Direct Shear Testing ◽  
Shear Tester

The flow properties were determined for two groups of food powders used in industry: cereal powders and non-starch powders. Materials were different in mean sizes of particles d* ranging from 0.033&nbsp;mm for potato flour to 4.449&nbsp;mm for oatmeal. Experiments were performed in 60&nbsp;mm in diameter direct shear tester (Jenike shear tester) for four values of consolidating stress <sub>r</sub>: 30, 60, 80 and 100 kPa. The highest values of flow function (FF) and the widest range of its variability (ranging from 0.5 kPa to 35 kPa) were found in the case of pearl barley groats. For the non-starch powders values of FF were more stable and did not exceed a limit characteristic for easy flowing materials. The highest values of FF in the group of the non-starch materials were obtained for icing sugar (from 19 kPa to 24 kPa) while the lowest found were values of FF for salt (from 3 kPa to 7 kPa). Powdered milk and potato flour showed the widest variability of FF values within the non-starch materials.

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