Damping characteristics of electro-rheological fluid sandwich beams

A. Srikanta Phani; Karthik Venkatraman

doi:10.1007/s00707-005-0250-2

Damping characteristics of electro-rheological fluid sandwich beams

A. Srikanta Phani, Karthik Venkatraman

Department of Mechanical Engineering

Research output: Contribution to journal › Article › peer-review

6 Citations (SciVal)

Abstract

This paper presents experiments aimed to critically examine the damping mechanisms in sandwich beams filled with electro-rheological (ER) fluids. ER fluids made from silicone oil and with different concentrations of starch are used in the present study. It is observed that loss factors increase with increase in the applied electric field and concentration of starch. It is also observed that the complex hysteresis behavior of ER fluids is less dominant in sandwich structures.

Original language	English
Pages (from-to)	195-201
Number of pages	7
Journal	Acta Mechanica
Volume	180
Issue number	1-4
DOIs	https://doi.org/10.1007/s00707-005-0250-2
Publication status	Published - Dec 2005

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title = "Damping characteristics of electro-rheological fluid sandwich beams",

abstract = "This paper presents experiments aimed to critically examine the damping mechanisms in sandwich beams filled with electro-rheological (ER) fluids. ER fluids made from silicone oil and with different concentrations of starch are used in the present study. It is observed that loss factors increase with increase in the applied electric field and concentration of starch. It is also observed that the complex hysteresis behavior of ER fluids is less dominant in sandwich structures.",

author = "Phani, {A. Srikanta} and Karthik Venkatraman",

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AU - Venkatraman, Karthik

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AB - This paper presents experiments aimed to critically examine the damping mechanisms in sandwich beams filled with electro-rheological (ER) fluids. ER fluids made from silicone oil and with different concentrations of starch are used in the present study. It is observed that loss factors increase with increase in the applied electric field and concentration of starch. It is also observed that the complex hysteresis behavior of ER fluids is less dominant in sandwich structures.

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JO - Acta Mechanica

JF - Acta Mechanica

IS - 1-4

ER -

Damping characteristics of electro-rheological fluid sandwich beams

Abstract

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