Mechanical properties of bread crumbs from tomography based Finite Element simulations

Finite Element analyses of cellular cereal products were performed in order to link microstructure and mechanical properties. Different samples of model breads were elaborated by modifying the composition in order to generate different microstructures. Their final 3D cellular structure was investiga...

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Bibliographic Details
Published in:Journal of materials science 2005-11, Vol.40 (22), p.5867-5873
Main Authors: Babin, P., Valle, G. Della, Dendievel, R., Lassoued, N., Salvo, L.
Format: Article
Language:English
Subjects:
Bread
Cellular structure
Chemical and Process Engineering
Chemical Sciences
Computer simulation
Dough
Engineering Sciences
Fermentation
Finite element method
Material chemistry
Materials science
Mathematical analysis
Mechanical properties
Microstructure
Modelling
Modulus of elasticity
Tomography
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Summary:Finite Element analyses of cellular cereal products were performed in order to link microstructure and mechanical properties. Different samples of model breads were elaborated by modifying the composition in order to generate different microstructures. Their final 3D cellular structure was investigated by X-ray tomography to provide an accurate description of microstructural characteristics. Moreover, an in-situ study of the fermentation step was performed to assess the bubble structure development in the dough. Two different approaches of modelling were explored in order to take into account accurately microstructural features: 3D finite cubic element mesh based on a direct transcription of the voxel image and a tetrahedral mesh. The predicted Young's modulus values were found in good agreement with experimental ones. Mechanical modelling of the fermentation step was then performed with tetrahedral meshes. At the end of the fermentation, when products have reached a relative density of about 0.3, the mechanical properties differ, allowing discriminating the different microstructures.
ISSN:0022-2461
1573-4803
DOI:10.1007/s10853-005-5021-x