Vibration control of sandwich beams using electro-rheological fluids

A. Srikantha Phani, K. Venkatraman

Research output: Contribution to journalArticle

26 Citations (Scopus)

Abstract

Electro-rheological (ER) fluids are a class of smart materials exhibiting significant reversible changes in their rheological and hence mechanical properties under the influence of an applied electric field. Efforts are in progress to embed ER fluids in various structural elements to mitigate vibration problems. The present work is an experimental investigation of the behaviour of a sandwich beam with ER fluid acting as the core material. A starch?silicone-oil-based ER fluid is used in the present study. Significant improvements in the damping properties are achieved in experiments and the damping contributions by viscous and non-viscous forces are estimated by force-state mapping (FSM) technique. With the increase in electric field across the ER fluid from 0 to 2 kV, an increase of 25?50\% in equivalent viscous damping is observed. It is observed that as concentration of starch is increased, the ER effect grows stronger but eventually is overcome by applied stresses.
Original languageEnglish
Pages (from-to)1083-1095
Number of pages13
JournalJournal of Mechanical Systems and Signal Processing
Volume17
Issue number5
DOIs
Publication statusPublished - Sep 2003

Fingerprint

Electrorheological fluids
Vibration control
Damping
Starch
Electric fields
Intelligent materials
Silicones
Mechanical properties
Experiments

Cite this

Vibration control of sandwich beams using electro-rheological fluids. / Phani, A. Srikantha; Venkatraman, K.

In: Journal of Mechanical Systems and Signal Processing, Vol. 17, No. 5, 09.2003, p. 1083-1095.

Research output: Contribution to journalArticle

Phani, A. Srikantha ; Venkatraman, K. / Vibration control of sandwich beams using electro-rheological fluids. In: Journal of Mechanical Systems and Signal Processing. 2003 ; Vol. 17, No. 5. pp. 1083-1095.
@article{94e70f1d64d645d381586bc3ca050fb6,
title = "Vibration control of sandwich beams using electro-rheological fluids",
abstract = "Electro-rheological (ER) fluids are a class of smart materials exhibiting significant reversible changes in their rheological and hence mechanical properties under the influence of an applied electric field. Efforts are in progress to embed ER fluids in various structural elements to mitigate vibration problems. The present work is an experimental investigation of the behaviour of a sandwich beam with ER fluid acting as the core material. A starch?silicone-oil-based ER fluid is used in the present study. Significant improvements in the damping properties are achieved in experiments and the damping contributions by viscous and non-viscous forces are estimated by force-state mapping (FSM) technique. With the increase in electric field across the ER fluid from 0 to 2 kV, an increase of 25?50\{\%} in equivalent viscous damping is observed. It is observed that as concentration of starch is increased, the ER effect grows stronger but eventually is overcome by applied stresses.",
author = "Phani, {A. Srikantha} and K. Venkatraman",
year = "2003",
month = "9",
doi = "10.1006/mssp.2002.1567",
language = "English",
volume = "17",
pages = "1083--1095",
journal = "Journal of Mechanical Systems and Signal Processing",
number = "5",

}

TY - JOUR

T1 - Vibration control of sandwich beams using electro-rheological fluids

AU - Phani, A. Srikantha

AU - Venkatraman, K.

PY - 2003/9

Y1 - 2003/9

N2 - Electro-rheological (ER) fluids are a class of smart materials exhibiting significant reversible changes in their rheological and hence mechanical properties under the influence of an applied electric field. Efforts are in progress to embed ER fluids in various structural elements to mitigate vibration problems. The present work is an experimental investigation of the behaviour of a sandwich beam with ER fluid acting as the core material. A starch?silicone-oil-based ER fluid is used in the present study. Significant improvements in the damping properties are achieved in experiments and the damping contributions by viscous and non-viscous forces are estimated by force-state mapping (FSM) technique. With the increase in electric field across the ER fluid from 0 to 2 kV, an increase of 25?50\% in equivalent viscous damping is observed. It is observed that as concentration of starch is increased, the ER effect grows stronger but eventually is overcome by applied stresses.

AB - Electro-rheological (ER) fluids are a class of smart materials exhibiting significant reversible changes in their rheological and hence mechanical properties under the influence of an applied electric field. Efforts are in progress to embed ER fluids in various structural elements to mitigate vibration problems. The present work is an experimental investigation of the behaviour of a sandwich beam with ER fluid acting as the core material. A starch?silicone-oil-based ER fluid is used in the present study. Significant improvements in the damping properties are achieved in experiments and the damping contributions by viscous and non-viscous forces are estimated by force-state mapping (FSM) technique. With the increase in electric field across the ER fluid from 0 to 2 kV, an increase of 25?50\% in equivalent viscous damping is observed. It is observed that as concentration of starch is increased, the ER effect grows stronger but eventually is overcome by applied stresses.

UR - http://dx.doi.org/10.1006/mssp.2002.1567

U2 - 10.1006/mssp.2002.1567

DO - 10.1006/mssp.2002.1567

M3 - Article

VL - 17

SP - 1083

EP - 1095

JO - Journal of Mechanical Systems and Signal Processing

JF - Journal of Mechanical Systems and Signal Processing

IS - 5

ER -