Modeling and chewing parameters calibration of Euryale ferox based on discrete element method

Area of Science:

• Agricultural Engineering
• Food Science
• Materials Science

Background:

• Understanding the mechanical properties of food during mastication is crucial for food processing and texture analysis.
• Euryale ferox (fox nut) is a significant agricultural product with unique textural characteristics.

Purpose of the Study:

• To investigate the mechanical properties of Euryale ferox during chewing.
• To develop and validate a discrete element method (DEM) model for simulating Euryale ferox texture.

Main Methods:

• Physical tests were conducted to determine intrinsic and contact parameters of E. ferox.
• A texture profile analyzer (TPA) measured mechanical properties like hardness, springiness, and chewiness.
• A Hertz-Mindlin with bonding model was constructed and optimized using response surface methodology.

Main Results:

• Optimal model parameters were identified through systematic testing.
• Simulated maximum compressive force showed a low relative error of 0.79% compared to experimental data.
• Simulated TPA test values exhibited relative errors of less than 5.65% compared to experimental data.

Conclusions:

• The developed DEM model accurately simulates the mechanical and textural properties of Euryale ferox.
• This research offers a valuable reference for simulating the textural characteristics of various agricultural products.