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Comparison Between Different Yield Functions for Saline Ice

Published online by Cambridge University Press:  20 January 2017

F. U. Häusler*
Affiliation:
Hamburgische Schiffbau-Versuchsanstalt GmbH, Bramfelder Str. 164, Postfach 60 09 29 D-2000 Hamburg 60, West Germany
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Abstract

Data obtained from tests of uniaxial and multi-axial compressive strength on saline ice have been used to determine the coefficients of the Smith yield function, which uses seven parameters, and of the Pariseau yield function, which uses five. Both functions describe orthotropic materials and have been reduced for transverse isotropy. The tests of compressive strength were carried out over the past few years in the ice laboratory of the Hamburgische Schiffbau-Versuchsanstalt (HSVA) on a closed-loop controlled triaxial loading frame with brush-type loading platens. The values for tensile strength have been obtained from data published by other researchers.

The ice-strength values computed by means of the two yield functions were compared with measured ice strengths; the seven-parameter Smith yield function provides reliable results over the whole stress space, while the simpler Pariseau yield function is only applicable within a restricted area of the stress space.

Information

Type
Research Article
Copyright
Copyright © International Glaciological Society 1983
Figure 0

Table 1. Multiaxial Strengths Of Saline Ice With Salinity Of 10.6% Nacl At The Moment Of Sampling At Itf Temperature T, = -10 °C And Strain-Rate ?= 2.0 × 10-4 S-L. Measured Values (HÄUsler 1981) And Calculated Values From Smith And Pariseau Yield Criterions

Figure 1

Table 2. Coefficients Of Smith And Pariseau Yield Functions Reduced For Transversely Isotropic Saline Ice (S = 10.6% Nacl At The Moment Of Sampling, T

Figure 2

Fig. 1. Projections of the Smith and Pariseau yield surfaces of saline ice (S = 10.6% NaCl at the moment of sampling, T I = -10 °C ,?= 2.0 × 10-4 s-1) and of corresponding measured ice strengths onto the σ x- σ y-plane of the principal stress space.