International Journal of Chemical and Process Engineering Research

Numerical investigation of stress concentration and deformation behavior of steel I-beams with web openings using the finite element method

2026-02-13T21:29:30-06:00

Steel I-beams with web openings are widely used in modern steel structures to accommodate mechanical and electrical services and improve construction efficiency. However, web openings alter the internal force transfer mechanism of the beam, leading to stress concentration and increased deformation, which may affect structural safety and serviceability. This study presents a numerical investigation of the stress distribution and deformation behavior of steel I-beams with web openings using the Finite Element Method (FEM). Three-dimensional finite element models of IPE steel beams are developed in ANSYS, incorporating elastic–plastic material behavior and geometric nonlinearity. Beams with different web configurations, including solid webs, circular openings, and square openings with equivalent areas, are analyzed under four-point bending. The effects of opening geometry on stress concentration, mid-span deflection, and overall structural response are examined. The numerical results show that the presence of web openings significantly increases stress concentration and reduces beam stiffness compared to solid web beams. Circular openings produce a more uniform stress distribution with lower peak stresses, while square openings lead to higher stress concentration at the corners due to pronounced Vierendeel action. Comparison with analytical solutions for solid beams demonstrates good agreement, confirming the validity of the numerical modeling approach. The findings provide useful insights for the design and assessment of perforated steel beams in practical engineering applications.

Drying technique for local foodstuffs using the uop8-mkii electric dryer: Case of mango and okra in the Guera region of Chad

2026-02-27T21:34:07-06:00

Drying is one of the most widely used methods for preserving food products in rural areas. Drying staple foods, particularly mango and okra, in the Guera region of Chad using a UOP8-MKII electric dryer is part of an approach to enhancing their value. The method preserves perishable foodstuffs, especially in Chad, where post-harvest losses constitute a significant portion of agricultural production. The experiment was conducted in the Thermal Laboratory of the Polytechnic University of Mongo in Chad. The technique employs a UOP8-MKII material dryer, which allows precise control of drying parameters. Food samples were subjected to varying temperatures, thicknesses, and surface areas to analyze the influence of these parameters on drying kinetics. The results show that high temperatures accelerate drying but can alter organoleptic quality if poorly controlled. A thin layer facilitates faster drying, resulting in better water diffusion. The surface area also significantly influences the rate of moisture removal. Okra dries more slowly than mango at the same thickness due to its fibrous structure. These findings are in partial agreement with previous studies, where only temperature and thickness were primarily examined. The study highlights the importance of the drying surface, which is rarely considered but highly influential. The results were compared with those of earlier research to confirm this hypothesis. This research provides a better understanding of the key factors in drying local products. It opens prospects for optimizing drying processes to reduce post-harvest losses and increase the value of Chad's agricultural products.