High Temperature Performance of Polymer Composites

High Temperature Performance of Polymer Composites

by Thomas Keller and Yu Bai
Epub (Kobo), Epub (Adobe)
Publication Date: 22/04/2016

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The authors explain the changes in the thermophysical and thermomechanical properties of polymer composites under elevated temperatures and fire conditions. Using microscale physical and chemical concepts they allow researchers to find reliable solutions to their engineering needs on the macroscale. In a unique combination of experimental results and quantitative models, a framework is developed to realistically predict the behavior of a variety of polymer composite materials over a wide range of thermal and mechanical loads. In addition, the authors treat extreme fire scenarios up to more than 1000?C for two hours, presenting heat-protection methods to improve the fire resistance of composite materials and full-scale structural members, and discuss their performance after fire exposure.


Thanks to the microscopic approach, the developed models are valid for a variety of polymer composites and structural members, making this work applicable to a wide audience, including materials scientists, polymer chemists, engineering scientists in industry, civil engineers, mechanical engineers, and those working in the industry of civil infrastructure.

ISBN:
9783527654161
9783527654161
Category:
Materials science
Format:
Epub (Kobo), Epub (Adobe)
Publication Date:
22-04-2016
Language:
English
Publisher:
Wiley
Thomas Keller

Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery, has six restaurants and five bakeries in the United States.

He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored.

That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you’d never know the difference.

As part of the ment’or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d’Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.

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