On modeling the large strain fracture behaviour of soft viscous foods
Mastication is responsible for food breakdown with the aid of saliva in order to form a cohesive viscous mass, known as the bolus. This influences the rate at which the ingested food nutrients are later absorbed into the body, which needs to be controlled to aid in epidemic health problems such as o...
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Veröffentlicht in: | Physics of fluids (1994) 2017-12, Vol.29 (12) |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | Mastication is responsible for food breakdown with the aid of saliva in order to form a
cohesive viscous mass, known as the bolus. This influences the rate at which the ingested
food nutrients are later absorbed into the body, which needs to be controlled to aid in
epidemic health problems such as obesity, diabetes, and dyspepsia. The aim of our work is
to understand and improve food oral breakdown efficiency in both human and pet foods
through developing multi-scale models of oral and gastric processing. The latter has been
a challenging task and the available technology may be still immature, as foods usually
exhibit a complex viscous, compliant, and tough mechanical behaviour. These are all
addressed here through establishing a novel material model calibrated through experiments
on starch-based food. It includes a new criterion for the onset of material stiffness
degradation, a law for the evolution of degradation governed by the true material’s
fracture toughness, and a constitutive stress-strain response, all three being a function
of the stress state, i.e., compression, shear, and tension. The material model is used in
a finite element analysis which reproduces accurately the food separation patterns under a
large strain indentation test, which resembles the boundary conditions applied in chewing.
The results lend weight to the new methodology as a powerful tool in understanding how
different food structures breakdown and in optimising these structures via parametric
analyses to satisfy specific chewing and digestion attributes. |
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ISSN: | 1070-6631 1089-7666 |
DOI: | 10.1063/1.4993754 |