Repository logo

Infoscience

  • English
  • French
Log In
Logo EPFL, École polytechnique fédérale de Lausanne

Infoscience

  • English
  • French
Log In
  1. Home
  2. Academic and Research Output
  3. Journal articles
  4. Influence of the moisture content on the fracture characteristics of welded wood joint. Part 1: Mode I fracture
 
review article

Influence of the moisture content on the fracture characteristics of welded wood joint. Part 1: Mode I fracture

Rheme, Martin
•
Botsis, John  
•
Cugnoni, Joel  
Show more
2013
Holzforschung

Friction welding is a joining technique for wood materials. The positive aspects of this technique are the speed of processing and the absence of chemical or mechanical agents, but the welded joints are not water resistant. To understand better the effect of moisture on the fracture behavior of welded joints, their fracture characteristics have been investigated. The double cantilever beam specimens were tested, which permit to compute the mode I energy release rate of a welded joint. The results confirm the negative effect of moisture on the fracture properties of the joint. The data concerning the maximal tensile strength of the joining material were collected by uniaxial tests and implemented in a finite element model to establish a cohesive law, which describes the behavior of welded pieces in terms of moisture content.

  • Files
  • Details
  • Metrics
Loading...
Thumbnail Image
Name

hf-2012-0144.pdf

Type

Publisher's Version

Version

Published version

Access type

openaccess

License Condition

CC BY-NC-ND

Size

2.14 MB

Format

Adobe PDF

Checksum (MD5)

01dfb8bcec9c2c6981287f8ba6ef38a0

Logo EPFL, École polytechnique fédérale de Lausanne
  • Contact
  • infoscience@epfl.ch

  • Follow us on Facebook
  • Follow us on Instagram
  • Follow us on LinkedIn
  • Follow us on X
  • Follow us on Youtube
AccessibilityLegal noticePrivacy policyCookie settingsEnd User AgreementGet helpFeedback

Infoscience is a service managed and provided by the Library and IT Services of EPFL. © EPFL, tous droits réservés