在干燥过程中曲可食软物质与圆柱形核心外几何形状的曲
R G M van der Sman1,2, Michele Curatolo3, Luciano Teresi3
1Wageningen Food & Biobased Research, The Netherlands.
Current research in food science
|June 16, 2025
概括
干燥的圆柱形核心外结构,如水果,可以导致曲不稳定性. 该研究揭示了这种曲的关键压力取决于几何和材料特性,为食品加工和4D打印提供了洞察力.
科学领域:
- 多物理模型建模
- 材料科学 是一种材料科学.
- 食品工程 食品工程 食品工程
背景情况:
- 干燥水果和蔬菜等食品材料涉及复杂的变形.
- 以前对干燥的西兰花茎进行的MRI成像显示了与弹性皮肤相关的非亲系变形.
- 圆柱形的核心外几何形状,具有硬皮和软核心,模仿这些食物结构.
研究的目的:
- 为了研究圆柱形核心外几何形状的干燥过程中的大变形和曲不稳定性.
- 为了模拟干燥的多物理,合质量转移,动量和能量方程.
- 了解几何和材料特性对曲模式的影响.
主要方法:
- 开发了核心外几何学的多域形式主义.
- 采用COMSOL软件来解决相结合的多物理问题.
- 在各种条件下模拟干燥,以观察变形和曲现象.
主要成果:
- 计算机模拟表明,圆柱形核心外系统在临界应力下表现出环形曲.
- 临界曲应力取决于外厚度与直径 (τ/D) 的比率以及核心与外弹性模块 (Gh/Gs) 的比率.
- 曲模式,包括环形和垂直曲 (杆和快回),被确定并与几何和材料比率相关联. 垂直曲模式与菜干燥中观察到的模式非常相似.
结论:
- 该研究成功地模拟了干燥核心外结构中的大型变形和曲不稳定性.
- 曲现象是可以预测的,并受到关键几何和材料参数的影响.
- 开发的模型作为理解和预测4D打印食品的形状变化的基础,由曲不稳定性驱动.
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