吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (02): 510-514.

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Establishment and validation of the food fracture mechanical model based on the bionic indenter

SUN Zhong-lei1,2, SUN Yong-hai1, LI Yu2, LIU Jing-jing1   

  1. 1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
    2. College of Life Science and Technology, Yangtze Normal University, Chongqing 408100, China
  • Received:2011-03-29 Online:2012-03-01 Published:2012-03-01

Abstract: With a bionic indenter, the fracture mechanical model and brittle fracture equations of food were established. Crushing experiment was done for brittle food materials using the bionic indenter. The "pestle and mortar" chewing model was investigated and the force of the bionic indenter crushing materials was analyzed. Results of validation test show that the computational fracture force is in good agreement with that of experiment. The proposed brittle fracture equations of food are correct and able to reflect the relationship between brittle fracture force and failure stress. Result of correlation shows that there is good relationship between fracture force of the samples and sensory crunchiness. Fracture mechanical model based on the bionic indenter helps to assess the crunchiness of food materials.

Key words: food processing technology, food crunchiness, brittle fracture, mechanical model, bionic indenter

CLC Number: 

  • TS201.7
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