Modeling and chewing parameters calibration of Euryale ferox based on discrete element method

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-10-11 DOI:10.1111/1750-3841.17414

Zongyou Ben, Jinwei He, Jiahui Shi, Hongni Leng, Zihao Fu, Rongmin Zheng, Yu Bai

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Abstract

Euryale ferox was chosen for this study to examine its mechanical properties during chewing. Experiments and the discrete element method were used to conduct the study. Initially, the intrinsic and contact parameters of E. ferox were established through physical tests. The maximum compressive force of breakage and chewing mechanical properties (hardness, springiness, and chewiness) were measured using a texture profile analyzer (TPA). A Hertz–Mindlin with bonding model of the E. ferox was constructed. Optimal values for significant factors, including the normal stiffness per unit area, shear stiffness per unit area, and bonding radius, were obtained through single-factor, Plackett–Burman, steepest ascent, and Box–Behnken response surface tests, with the maximum compressive force as the index. Under optimal parameter combination conditions, the relative error between the simulated and experimental values of the maximum compressive force was 0.79%, and the relative errors between the simulated and TPA test values of all indicators were less than 5.65%. This study provides a valuable reference for simulating the textural characteristics of agricultural products.

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基于离散元法的铁甲龙建模与咀嚼参数校准

本研究选择了铁线莲，以考察其在咀嚼过程中的机械特性。研究采用了实验和离散元法。首先，通过物理测试确定了鲟鱼的固有参数和接触参数。使用纹理轮廓分析仪（TPA）测量了断裂的最大压缩力和咀嚼机械性能（硬度、回弹性和咀嚼性）。构建了铁线莲的赫兹-明德林结合模型。以最大压缩力为指标，通过单因素、Plackett-Burman、最陡上升和 Box-Behnken 响应面试验，获得了重要因素的最佳值，包括单位面积法向刚度、单位面积剪切刚度和粘合半径。在最佳参数组合条件下，最大压缩力的模拟值与试验值的相对误差为 0.79%，所有指标的模拟值与 TPA 试验值的相对误差均小于 5.65%。该研究为模拟农产品的纹理特征提供了有价值的参考。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.