Preconsolidation Effects on Flow Characteristics of Soybean Meal
Triaxial testing was used to study the effects of confining pressure, moisture content, and time-at-rest on the flow and stress-strain characteristics of soybean meal. Test results show that soybean meal at 11.5% moisture content (w.b.) and 21° C exhibited no cohesion; whereas, cohesion increased with increasing moisture content and overconsolidation stress. The effective yield loci was the same for both isotropic and aniostropic consoUdation. The lateral stress ratio, K^, is approximately 0.3 and can be reasonably estimated using the Jaky (1944, 1948) equation. Unconfined strengths increased with increasing time-at-rest and with increasing overconsolidation stresses..