Stress distribution at the load introduction point of glass plates subjected to compression

p. 822-830Often a crucial place in glass design is the point of load introduction where a high in-plane compression load is introduced in the glass. In this case, the common hypothesis that glass fails when the tensile stresses reach their tensile strength, seems not to be true. More specifically, at the load introduction point, a complex two-dimensional stress state takes place and the glass failed at tensile stress levels far below its tensile strength. To study these phenomena, laboratory investigations and numerical simulations of glass plates with a low slenderness (to avoid stability problems), subjected to in-plane compressive loads introduced through boreholes by point fixing devices, were conducted. At the load introduction point (contact point), maximal principal compressive stresses occurred. Due to Poisson's effect, perpendicularly to this compressive stresses the maximal principal tensile stresses took place. At a certain distance from the load introduction point, the compressive stresses became constant over the glass width while the tensile stresses disappeared. Parametric investigation studied the influence of boreholes distance on the stress distribution at the contact point. For distances larger than the glass panel width, the stress distribution remained unchanged, while for distances smaller than the panel width, a significant influence was recognised.Mocibob, D.; Belis, J.; Crisinel, M.; Lebet, J. (2010). Stress distribution at the load introduction point of glass plates subjected to compression. Editorial Universitat Politècnica de València. http://hdl.handle.net/10251/694

Multisensory technology for flavor augmentation: a mini review

There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human-food interaction design. This review focuses on the role of (extrinsic) visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly-growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human-food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences