Authors: Yin-Hai Zhao; Xu-Hao Huang; Guo-Jun Sun; Lu Lu; Jue Zhu
Addresses: Zhe Jiang Er Jian Steel Structure Co., Ltd., Ningbo 315000, China ' The faculty of Mechanical Engineering and Mechanics, Ningbo University, Ningbo 315211, China; School of Naval Architecture, Ocean and Civil Engineering, Shanghai Jiao Tong University, Shanghai 200240, China ' Zhe Jiang Er Jian Steel Structure Co., Ltd., Ningbo 315000, China ' Shanghai Institute of Applied Mathematics and Mechanics, Shanghai Key Laboratory of Mechanics in Energy Engineering, Shanghai University, Shanghai 200072, China ' Faculty of Mechanical Engineering and Mechanics, Ningbo University, Ningbo 315211, China
Abstract: Based on the same steel consumption, the effects of the different stiffening types such as rectangular, V-shaped, arc-shaped and extended V-shaped stiffening on the critical stresses of local buckling or distortional buckling and the ultimate bearing ability of the cold-formed channel steel members are investigated. For two optimal stiffening types, V-shaped and extended V-shaped stiffening, the influences of the lip angles on the critical stresses and ultimate bearing ability are also considered. The axial compression and pure bending are employed as two working conditions in the optimisation analysis. The critical stresses of local buckling and distortional buckling are analysed by using a finite strip program CUFSM. The ultimate bearing ability of cold-formed members is calculated by using the direct strength method of North American specification. Optimal stiffening type, intersection angle between web and flange and lip angles are commended.
Keywords: cold-formed steel; web stiffening; lip angle; finite strip buckling analysis; direct strength method; critical stress; ultimate bearing ability; optimal design; local buckling; distortion buckling; axial compression; pure bending.
International Journal of Computer Applications in Technology, 2016 Vol.54 No.3, pp.161 - 170
Received: 11 Nov 2015
Accepted: 30 Nov 2015
Published online: 19 Oct 2016 *