Optimized design of energy absorption construction of ROPS

机译：ROPS能量吸收构建的优化设计

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This article addresses design of ROPS model with energy absorption structure based on dimensions of cross section, characteristics of force and deformation pattern of ROPS. Optimum design parameters have been obtained from optimized analysis of multiple-objective structural crashworthiness of thin-walled straight square tube subject to deformation due to pore defect using a combination of finite element analysis, design of experiment, response surface methodology and generic algorithm.

机译：本文涉及基于横截面尺寸，力的尺寸，力量特征和垃圾箱变形图案的能量吸收结构设计。通过使用有限元分析，实验，响应面方法方法和通用算法的组合，通过优化分析薄壁直方管的多目标结构Crashitupt的优化分析，从而通过孔隙缺陷而受到变形。

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《International Conference on Automation, Communication, Architectonics and Materials》|2013年||共4页
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作者
SuLi Feng; QiuJu Zhang; ZhiGang Tian;
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原文格式 PDF
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中图分类 TB3-532;
关键词
Optimized; finite element analysis; generic algorithm;

机译：优化;有限元分析;泛型算法;

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4. Optimized design of energy absorption construction of ROPS [C] . SuLi Feng, QiuJu Zhang, ZhiGang Tian International Conference on Automation, Communication, Architectonics and Materials . 2013

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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8. Engineering Design Construction and Testing of a Salt-Water Absorption Unit Optimized for Use with a Solar Collector Heat Source [R] . Ferguson, T., Merrick, R. H. 1979

机译：优化用于太阳能集热器热源的盐水吸收装置的工程设计构造和测试

Optimized design of energy absorption construction of ROPS

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