纵向切割的胡卜卷曲的建模,由血管气-皮质干扰压力诱导
Nguyen A Vo-Bui1, Benedict A Rogers1,2, Elise C Pegg1
1Department of Mechanical Engineering, University of Bath, Claverton Down, Bath BA2 7AY, UK.
切碎的胡卜由于压力而卷曲,减少了保质期. 建议将它们存储在受湿度控制的环境中,以尽量减少食物浪费并保持质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物机械工程 生物机械工程
- 农业科学 农业科学
背景情况:
- 切碎的胡卜很方便,但容易卷曲,导致食物浪费.
- 切碎的胡卜中的残余应力导致变形,并限制了保质期.
研究的目的:
- 确定影响切割胡卜寿命的关键几何和环境因素.
- 开发一个预测模型,用于切割的根蔬菜变形.
主要方法:
- 使用复合气解决方案开发了一个分析方程.
- 创建并验证了特定于胡卜的有限元素 (FE) 模型.
- 在一周内实验测量曲率变化.
主要成果:
- 平均曲率半径在一周内从1.61米减少到1.1米.
- 在7天后观察到弹性模量减少1.32×.
- 降低水分含量 (22%的体重损失) 与曲率的降低相关.
结论:
- 建议对切碎的胡卜进行湿度控制的储存.
- 机械原理准确地预测了切割的根蔬菜的变形.
- 该方法可应用于其他植物结构.
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