Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Omer Sinan Sahin"'
Publikováno v:
Brodogradnja, Vol 74, Iss 1, Pp 1-17 (2023)
Nowadays, interceptors are often used to decrease total resistance and enhance comfort by reducing dynamic trim for high-speed planing vessels. They can be controlled manually as well as automatically by using a suitable closed-loop control system. T
Externí odkaz:
https://doaj.org/article/ed62630460fe447b85b7a22876656675
Autor:
Taner Coskun, Omer Sinan Sahin
Publikováno v:
International Journal of Hydrogen Energy. 48:13669-13681
Autor:
Taner Coskun, Omer Sinan Sahin
Publikováno v:
Polymer Composites. 44:2941-2955
Autor:
Taner Coskun, Omer Sinan Sahin
Publikováno v:
Polymer Composites. 43:5894-5907
Publikováno v:
Journal of Thermoplastic Composite Materials. :089270572311585
In this study, low-velocity impact (LVI) responses for the thermoset and thermoplastic composites were experimentally investigated based on the fibre orientation, thickness and knitting architecture. To analyse dynamic responses such as bending stiff
Publikováno v:
Journal of the Brazilian Society of Mechanical Sciences and Engineering. 44
Publikováno v:
Applied Ocean Research. 127:103302
Publikováno v:
Advanced Engineering Letters, Vol 2, Iss 4, Pp 161-171 (2023)
The snack sector has a significant market today. It is expected that the snacks will look as promised on the packaging and that the product will have no deformations or defects. The entire area of liquid chocolatecovered snack products entering the
Externí odkaz:
https://doaj.org/article/34d7f8f60d314f9f9f4db4281794511c
Publikováno v:
Polymers and Polymer Composites. 30:096739112211196
It is highly important to determine how mechanical and dynamic properties of composite materials will change after impact loads considering the coupled effects of composite design parameters. For these reasons, three-point bending and vibration tests
Publikováno v:
Advanced Engineering Letters, Vol 2, Iss 1, Pp 8-14 (2023)
A wafer baking plate is set in wafer ovens, and wafer dough is baked to produce wafer sheets. Since wafer dough contains more than 50% water and is baked in a closed environment, it creates high pressure over time. This pressure puts considerable
Externí odkaz:
https://doaj.org/article/0bfc6e8b0b054162a2448570ca5d44ff