Lia Kashdan, Carolyn Conner Seepersad, Michael Haberman and Preston S. Wilson
Recent research has shown that constrained bistable structures can display negative stiffness behavior and provide extremal vibrational and acoustical absorptive capacity. These…
Abstract
Purpose
Recent research has shown that constrained bistable structures can display negative stiffness behavior and provide extremal vibrational and acoustical absorptive capacity. These bistable structures are therefore compelling candidates for constructing new meta‐materials for noise reduction, anechoic coatings, and backing materials for broadband imaging transducers. To date, demonstrations of these capabilities have been primarily theoretical because the geometry of bistable elements is difficult to construct and refine with conventional manufacturing methods and materials. The purpose of this paper is to leverage the geometric design freedoms provided by selective laser sintering (SLS) technology to design and construct constrained bistable structures with negative stiffness behavior.
Design/methodology/approach
A meso‐scale negative stiffness system is designed and fabricated with SLS technology. The system includes a bistable structure in the form of a pre‐compressed/pre‐buckled beam. The dynamic transmissibility of the system is measured, and its behavior is compared to the predictions of analytical models.
Findings
Experimental results demonstrate that pre‐compression and pre‐buckling can be used to induce negative stiffness behavior and thereby increase the damping and shift the resonant frequency of an unconstrained beam.
Originality/value
The results support the usefulness of SLS and other additive manufacturing technologies for acoustic and dynamic applications. Specifically, the demonstrated advantages of SLS include the ability to rapidly redesign, functionally 2 prototype, and tune physical models for acoustic and dynamic experimentation. Of significant importance is the ability of SLS to enable consolidation of parts that are traditionally separate, thereby reducing vibrational noise in these systems. In this specific application, SLS enables a proof‐of‐concept comparison of the theoretical and experimental behavior of a meso‐scale negative stiffness system. The demonstrated acoustical and vibrational absorptive capacity of these systems is expected to lead to designs for new structures and materials that offer significantly improved energy absorbing capabilities over a broad range of tunable frequencies without compromising structural stiffness.
Details
Keywords
Lia Zarantonello, Silvia Grappi, Marcello Formisano and Bernd H. Schmitt
This paper aims to advance the design-thinking approach in food from an engineering mind-set toward a positive psychology perspective by investigating how consumer experiences…
Abstract
Purpose
This paper aims to advance the design-thinking approach in food from an engineering mind-set toward a positive psychology perspective by investigating how consumer experiences evoked by food-related activities can facilitate, stimulate and enhance individuals’ happiness and perceptions of life satisfaction.
Design/methodology/approach
A diary field experiment was conducted. Participants from a major European city were asked to reflect on their food-related activities, provide descriptions and answer questions on experiential stimulation derived from these activities in relation to happiness and perceived life satisfaction.
Findings
Food-related activities generally result in positive consumer experiences and psychological well-being. Experiential stimulation resulting from food activities is positively related to perceived life satisfaction directly and indirectly via pleasure and meaning. Although the authors found an overall positive relationship between these constructs, they also found differences based on the experience type considered. A “crescendo model” of experiences that details how experiences lead to happiness and perceived life satisfaction is presented.
Research limitations/implications
This study is largely exploratory. Future research should adopt an experimental approach and further test the relationship between experiential stimulation, happiness and perceived life satisfaction in the context of food.
Practical implications
The paper offers innovation teams in food companies a practical “crescendo model” that can be used to design product–consumer interactions.
Originality/value
The research bridges literatures on design thinking, psychological well-being and consumer experiences. By studying the relationship between experiences, happiness and perceived life satisfaction in the context of food, the findings contribute to research on food well-being by expanding the notion of happiness seen only as pleasure. The research also contributes to work on design thinking by offering an experiential framework that contributes to the notion of consumer empathy.