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Title: Modelling deformation and fracture in confectionery wafers

Abstract

The aim of this research is to model the deformation and fracture behaviour of brittle wafers often used in chocolate confectionary products. Three point bending and compression experiments were performed on beam and circular disc samples respectively to determine the 'apparent' stress-strain curves in bending and compression. The deformation of the wafer for both these testing types was observed in-situ within an SEM. The wafer is modeled analytically and numerically as a composite material with a core which is more porous than the skins. X-ray tomography was used to generate a three dimensional volume of the wafer microstructure which was then meshed and used for quantitative analysis. A linear elastic material model, with a damage function and element deletion, was used and the XMT generated architecture was loaded in compression. The output from the FE simulations correlates closely to the load-deflection deformation observed experimentally.

Authors:
; ; ;  [1]
  1. Mechanical Engineering Department, Imperial College London, South Kensington, London, SW7 2AZ, United Kingdom and Nestec York Ltd., Nestlé Product Technology Centre, Haxby Road, PO Box 204, York YO91 1XY (United Kingdom)
Publication Date:
OSTI Identifier:
22390898
Resource Type:
Journal Article
Resource Relation:
Journal Name: AIP Conference Proceedings; Journal Volume: 1642; Journal Issue: 1; Conference: ICCMSE-2010: International Conference of Computational Methods in Sciences and Engineering 2010, Kos (Greece), 3-8 Oct 2010; Other Information: (c) 2015 AIP Publishing LLC; Country of input: International Atomic Energy Agency (IAEA)
Country of Publication:
United States
Language:
English
Subject:
36 MATERIALS SCIENCE; BENDING; COMPOSITE MATERIALS; COMPRESSION; DIAGRAMS; FRACTURES; MICROSTRUCTURE; POROUS MATERIALS; SCANNING ELECTRON MICROSCOPY; STRAINS; STRESSES; THREE-DIMENSIONAL CALCULATIONS; TOMOGRAPHY; X RADIATION

Citation Formats

Mohammed, Idris K., Charalambides, Maria N., Williams, J. Gordon, and Rasburn, John. Modelling deformation and fracture in confectionery wafers. United States: N. p., 2015. Web. doi:10.1063/1.4906675.
Mohammed, Idris K., Charalambides, Maria N., Williams, J. Gordon, & Rasburn, John. Modelling deformation and fracture in confectionery wafers. United States. doi:10.1063/1.4906675.
Mohammed, Idris K., Charalambides, Maria N., Williams, J. Gordon, and Rasburn, John. Thu . "Modelling deformation and fracture in confectionery wafers". United States. doi:10.1063/1.4906675.
@article{osti_22390898,
title = {Modelling deformation and fracture in confectionery wafers},
author = {Mohammed, Idris K. and Charalambides, Maria N. and Williams, J. Gordon and Rasburn, John},
abstractNote = {The aim of this research is to model the deformation and fracture behaviour of brittle wafers often used in chocolate confectionary products. Three point bending and compression experiments were performed on beam and circular disc samples respectively to determine the 'apparent' stress-strain curves in bending and compression. The deformation of the wafer for both these testing types was observed in-situ within an SEM. The wafer is modeled analytically and numerically as a composite material with a core which is more porous than the skins. X-ray tomography was used to generate a three dimensional volume of the wafer microstructure which was then meshed and used for quantitative analysis. A linear elastic material model, with a damage function and element deletion, was used and the XMT generated architecture was loaded in compression. The output from the FE simulations correlates closely to the load-deflection deformation observed experimentally.},
doi = {10.1063/1.4906675},
journal = {AIP Conference Proceedings},
number = 1,
volume = 1642,
place = {United States},
year = {Thu Jan 22 00:00:00 EST 2015},
month = {Thu Jan 22 00:00:00 EST 2015}
}