On modeling the large strain fracture behaviour of soft viscous foods
File(s)
Accepted version
Author(s)
Skamniotis, CG
Elliott, M
Charalambides, MN
Type
Conference Paper
Abstract
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.
Date Issued
2017-11-29
Date Acceptance
2017-10-19
Citation
Physics of Fluids, 2017, 29 (12)
ISSN
1070-6631
Publisher
AIP Publishing
Journal / Book Title
Physics of Fluids
Volume
29
Issue
12
Copyright Statement
© 2017 The Author(s). Published by AIP Publishing. This article may be downloaded for personal use only. Any other use requires prior permission of the author and the American Institute of Physics. The following article appeared in Physics of Fluids and may be found at http://aip.scitation.org/doi/10.1063/1.4993754
Sponsor
Mars Care and Treats
Identifier
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000418958300012&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
Grant Number
2003625024
Source
Meeting of the Institute-of-Non-Newtonian-Fluid-Mechanics (INNFM)
Subjects
Science & Technology
Technology
Physical Sciences
Mechanics
Physics, Fluids & Plasmas
Physics
HUMAN MASTICATION
MECHANICAL-PROPERTIES
BREAD DOUGH
HUMAN STOMACH
SOLID FOODS
BREAKDOWN
DEFORMATION
STRESS
DISINTEGRATION
COMPOSITES
Publication Status
Published
Start Date
2017-04-10
Finish Date
2017-04-12
Coverage Spatial
Llanwddyn, WALES