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Compaction of Chopped Maize under Confined Conditions
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 026114, 2002 ASAE Annual Meeting . @2002
Authors: Dr. László BENSE, Dr. Péter SZENDRO, Dr. Gyula Vincze
Keywords: chopped green forages, viscoelastic material, rheology, thermodynamic, functions of substance, anaerobe fermentation, jump-function, Poynting-Thomson model, state of equilibrium, Piola - Kirchoff strain tensor, Cauchy-Green's tensor
The continuum mechanics build up the continuous body from structureless pieces, socalled
mass elements. If we would like to model a real substance, for example a chopped forage
mass, as continuum, than we have to consider the mass element as the smallest part of mass in
which anisotropy balanced. Inside such a particle the inner structure is neglected and the particle
considered homogenous and isotrope. Although we cannot neglect that the mass because of its
viscoelasticity has certain memory, which means that the inner energy of mass depends not only on
the temporary value of state characteristics, but on total state history. For this reason to a
thermodynamical description of viscoelastic body it is practical to adopt the so-called functional
formalism. If we have not got exact knowledge about the physical structure of the substance's nonlinear
behavior, we can also draw conclusions from its macroscopic manifestation with formally
introducing inner variables. This does not mean that we give up the determination of physical meanings of inner values. It is better to say that the temporary uncertainty of physical meanings of
inner values does not obsolete the mathematical determination of deformation and strain status.