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Mechanical properties of bread crumbs from tomography based Finite Element simulations Inra
Babin, P.; Della Valle, G.; Dendievel, R.; Lassoued, N.; Salvo, L..
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...
Tipo: Journal Article Palavras-chave: PRODUIT CEREALIER; STRUCTURE CELLULAIRE; MICROSTRUCTURE; FERMENTATION; BULLE; IN SITU; TOMOGRAPHIE RAYONS X; ANALYSE ELEMENTS FINIS; PROPRIETE MECANIQUE BREAD CRUMB; MECHANICAL PROPERTY; X RAY TOMOGRAPHY; MICROSTRUCTURE; 3D CELLULAR STRUCTURE; FINITE ELEMENT SIMULATIONS.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20062f09ca67&uri=/notices/prodinra1/2010/11/
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