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Abstract

For the purpose of making of a solid body of an electric guitar the acoustic- and mechanical properties of walnut- (Juglans regia L.) and ash wood (Fraxinus excelsior L.) were researched. The acoustic properties were determined in a flexural vibration response of laboratory conditioned wood elements of 430 × 186 × 42.8 mm used for making of a solid body of an electric guitar. The velocity of shearand compression ultrasonic waves was additionally determined in parallel small oriented samples of 80 × 40 × 40 mm. The research confirmed better mechanical properties of ash wood, that is, the larger modulus of elasticity and shear modules in all anatomical directions and planes. The acoustic quality of ash wood was better only in the basic vibration mode. Walnut was, on the other hand, lighter and more homogenous and had lower acoustic- and mechanical anisotropy. Additionally, reduced damping of walnut at higher vibration modes is assumed to have a positive impact on the vibration response of future modelled and built solid bodies of electric guitars. When choosing walnut wood, better energy transfer is expected at a similar string playing frequency and a structure resonance of the electric guitar.
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Abstract

In this paper the influence of high power airborne ultrasound on drying biological material (Lobo apple) properties is considered. Apple samples were dried convectively at 75 ◦C and air flow of 2 m/s with and without ultrasound assist at 200W. During experiments, sun-drenched and not sun-drenched part of fruits were considered separately to show, how the maturity of the product influences dry material properties. Dried apple crisps in a size of small bars were subjected to compression tests during which acoustic emission (AE) was used. Analysis of AE and strength test results shows that correlations between received acoustic signals and sensory attributes (crispness, brittleness) of dried apples can be found. It was noted that ultrasound improved fruit brittleness in comparison with pure convective processes, where fruit maturity determines a kind of destruction and behaviour of dried apple crisps.
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