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APPLICATION OF NOVEL MESH-FREE TECHNIQUES FOR THE SIMULATION OF MECHANICAL PROBLEMS IN FOOD

Abstract : Mechanical modeling in foods and, more generally, food engineering has been challenging. The most commonly invoked difficulties are the lack of properties tabulated specifically for food problems and the presence of soft matter structures associated with weak molecular interactions. Mechanical descriptions are essential for predicting food deconstruction, such as texture perception and digestion. The complications are numerous: large deformations, free surfaces, colligative properties, coupling between mechanics (fracturing), and thermodynamics (dissolution, swelling) above and below the thermodynamic limit (TL). Eulerian descriptions coupled with continuum descriptions are difficult to implement when more than one scale is involved, and the number and geometry of domains evolve with time. The study presents a new and flexible framework to simulate free flows, rigid/deformable/breakable suspensions interacting with rigid walls or moving objects. The methodology relies on a smoothed particle hydrodynamics formulation with particles moving independently beyond a critical distance and an updated version to describe elastic and plastic deformations in solids. The framework is illustrated on three typical problems, and its predictions are compared to known theories. Its integration with approaches below TL is finally discussed.
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https://hal-agroparistech.archives-ouvertes.fr/hal-03666231
Contributor : William Jenkinson Connect in order to contact the contributor
Submitted on : Monday, July 18, 2022 - 9:41:31 PM
Last modification on : Friday, August 5, 2022 - 2:41:13 PM

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  • HAL Id : hal-03666231, version 1

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William J Jenkinson, Denis Flick, Olivier Vitrac, Brian Guthrie. APPLICATION OF NOVEL MESH-FREE TECHNIQUES FOR THE SIMULATION OF MECHANICAL PROBLEMS IN FOOD. FOODSIM'2022, Apr 2022, Ghent, Belgium. ⟨hal-03666231⟩

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