在脱水过程中,弹性食品材料中孔隙形成的分析和数值解决方案
R G M van der Sman1,2, Michele Curatolo3, Luciano Teresi3
1Wageningen-Food & Biobased Research, Netherlands.
Current research in food science
|May 29, 2024
概括
一个新的模型解释了食物在干燥过程中形成的孔隙. 硬硬的外皮对于空洞生长至关重要,对于了解干燥,烤和炸期间的食物结构变化至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学是一种材料科学.
- 机械学 机械学 机械学
背景情况:
- 食品在干燥过程中形成毛孔会影响质地和质量.
- 了解毛孔形成的物理原理对于优化食品加工至关重要.
- 现有的模型可能无法完全捕捉所涉及的合物理.
研究的目的:
- 开发和验证食品材料在干燥过程中孔隙形成的模型.
- 研究机械特性,特别是皮肤弹性的作用,在毛孔发育中的作用.
- 为食品科学家提供关于使用有限元解法器的教程.
主要方法:
- 开发了一种具有大变形机制的合湿度传输模型.
- 用一个球形的水凝与一个硬的弹性皮肤作为水果和蔬菜的代理.
- 对比有限体积,有限元和分析解决方案,以获得数值稳定性和有效性.
主要成果:
- 有限元解法器表现出卓越的数值稳定性.
- 硬的弹性皮肤,弹性模量至少是水凝的10倍,是空洞生长的先决条件.
- 一个初始孔隙可以增长到其原始尺寸的5倍,模仿干蔬菜中观察到的硬化情况.
结论:
- 结合湿度传输和大变形力学模型是描述食品加工中的孔隙形成的必要条件.
- 食品表面的弹性特性在干燥过程中对内部结构的发展起着至关重要的作用.
- 该模型为理解和预测强烈加热过程中食品的结构变化提供了基础.
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