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Finite Element Simulation of Fracture Mechanism of Fibrous Food.

Sridhar, B. S. and Sommer, K. (2013) Finite Element Simulation of Fracture Mechanism of Fibrous Food. International Journal of Food Properties, 16. pp. 444-460. ISSN 1094-2912

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Abstract

A finite element model was developed to simulate, analyze, and to understand the finer mechanical interactions between the growing crack and the constituent material properties of turmeric (Curcuma longa) as a model material. The parameters varied were residual stress state, fiber orientation, and interface bond. Fracture paths were predicted for fibers with respect to primary crack plane. Finite element model studies showed that within the parameters’ range selected the matrix residual compression caused cracks to deflect away from the fiber when the crack length was approximately 30 μm from the center of the fibers. The residual tension in the fibers promoted fibers to fracture when the cracks grew to within 10 μm from the fibers. The average specific fracture surface energy of turmeric was found to be 8.86 ± 1.74 J/m2. Knowledge gained from such studies will be useful to predict a fracture mechanism in food materials and efficiently design food size reduction systems.

Item Type: Article
Uncontrolled Keywords: Finite element simulation, Crack propagation, Fracture, Fibrous food
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 06:21
Last Modified: 11 Oct 2018 08:18
URI: http://ir.cftri.com/id/eprint/11075

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