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Updated: Jul 24, 2025

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Measuring and Modeling Contractile Drying in Human Stratum Corneum
Published on: March 1, 2017
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分数导数建模用于描述在干燥过程中哈米西瓜的应力放松特性
Yumin Yang1,2, Jinghu Yu1,2, Xingyu Zhou1,2
1School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu, China.
Journal of texture studies
|July 4, 2023
概括
这项研究预测了哈米西瓜.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 食品干燥显著改变粘弹性,影响材料变形.
- 了解这些变化对于预测加工过程中的食品行为至关重要.
研究的目的:
- 预测在干燥过程中哈米瓜的粘弹性机械行为.
- 为了提高预测准确度,应用分数导数模型.
主要方法:
- 通过使用有限差异方法开发了一种改进的格伦瓦尔德-莱特尼科夫分数应力放松模型.
- 通过时间微积分计算得出了放松模块的离散数值解.
- 使用拉普拉斯变换方法验证了结果.
主要成果:
- 与经典的泽纳模型相比,分数衍生模型证明了压力放松行为的优越预测.
- 在分数顺序和刚度系数之间建立了显著的负相关性.
- 在分数顺序和水分含量之间发现了正相关性.
结论:
- 分数导数模型准确地预测了在干燥过程中哈米西瓜的粘弹性行为.
- 该模型为粘弹性食品分析提供了比传统模型更有效的方法.
- 分数顺序是影响材料特性和水分含量的关键参数.
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