Modelling of stress due to shrinkage during drying of spaghetti
The aim of this study is to model the stress building in a solid product which shrinks during drying, in order to choose the best drying parameters to avoid cracks formation. For this, a simulation model has been developed to predict the evolution of temperature and moisture content in the product, and consequently the shrinkage and the induced strain and stress. The studied case is an infinite cylinder of pasta, representing the case of spaghetti. For this, we need to know the mechanical behaviour of the studied product, which varies both with moisture X and temperature T. The experimental results are presented as an effective Young's modulus Eeff = f (X, T). The simulation results evaluate the mechanical stress path followed at each location in the material, during all the drying process, and according to the chosen external drying conditions.
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, pâte alimentaire, séchage, modèle, retrait, stress, http://aims.fao.org/aos/agrovoc/c_5621, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_4881, http://aims.fao.org/aos/agrovoc/c_25209, http://aims.fao.org/aos/agrovoc/c_7452, |
Online Access: | http://agritrop.cirad.fr/518565/ http://agritrop.cirad.fr/518565/1/518565.pdf |
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dig-cirad-fr-5185652024-01-28T12:10:45Z http://agritrop.cirad.fr/518565/ http://agritrop.cirad.fr/518565/ Modelling of stress due to shrinkage during drying of spaghetti. Ponsart G., Vasseur J., Frias J.M., Duquenoy Albert, Méot Jean-Michel. 2003. Journal of Food Engineering, 57 : 277-285.https://doi.org/10.1016/S0260-8774(02)00308-4 <https://doi.org/10.1016/S0260-8774(02)00308-4> Modelling of stress due to shrinkage during drying of spaghetti Ponsart, G. Vasseur, J. Frias, J.M. Duquenoy, Albert Méot, Jean-Michel eng 2003 Journal of Food Engineering Q02 - Traitement et conservation des produits alimentaires pâte alimentaire séchage modèle retrait stress http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_25209 http://aims.fao.org/aos/agrovoc/c_7452 The aim of this study is to model the stress building in a solid product which shrinks during drying, in order to choose the best drying parameters to avoid cracks formation. For this, a simulation model has been developed to predict the evolution of temperature and moisture content in the product, and consequently the shrinkage and the induced strain and stress. The studied case is an infinite cylinder of pasta, representing the case of spaghetti. For this, we need to know the mechanical behaviour of the studied product, which varies both with moisture X and temperature T. The experimental results are presented as an effective Young's modulus Eeff = f (X, T). The simulation results evaluate the mechanical stress path followed at each location in the material, during all the drying process, and according to the chosen external drying conditions. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/518565/1/518565.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/S0260-8774(02)00308-4 10.1016/S0260-8774(02)00308-4 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=179875 info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(02)00308-4 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/S0260-8774(02)00308-4 |
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Q02 - Traitement et conservation des produits alimentaires pâte alimentaire séchage modèle retrait stress http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_25209 http://aims.fao.org/aos/agrovoc/c_7452 Q02 - Traitement et conservation des produits alimentaires pâte alimentaire séchage modèle retrait stress http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_25209 http://aims.fao.org/aos/agrovoc/c_7452 |
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Q02 - Traitement et conservation des produits alimentaires pâte alimentaire séchage modèle retrait stress http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_25209 http://aims.fao.org/aos/agrovoc/c_7452 Q02 - Traitement et conservation des produits alimentaires pâte alimentaire séchage modèle retrait stress http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_25209 http://aims.fao.org/aos/agrovoc/c_7452 Ponsart, G. Vasseur, J. Frias, J.M. Duquenoy, Albert Méot, Jean-Michel Modelling of stress due to shrinkage during drying of spaghetti |
description |
The aim of this study is to model the stress building in a solid product which shrinks during drying, in order to choose the best drying parameters to avoid cracks formation. For this, a simulation model has been developed to predict the evolution of temperature and moisture content in the product, and consequently the shrinkage and the induced strain and stress. The studied case is an infinite cylinder of pasta, representing the case of spaghetti. For this, we need to know the mechanical behaviour of the studied product, which varies both with moisture X and temperature T. The experimental results are presented as an effective Young's modulus Eeff = f (X, T). The simulation results evaluate the mechanical stress path followed at each location in the material, during all the drying process, and according to the chosen external drying conditions. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires pâte alimentaire séchage modèle retrait stress http://aims.fao.org/aos/agrovoc/c_5621 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_4881 http://aims.fao.org/aos/agrovoc/c_25209 http://aims.fao.org/aos/agrovoc/c_7452 |
author |
Ponsart, G. Vasseur, J. Frias, J.M. Duquenoy, Albert Méot, Jean-Michel |
author_facet |
Ponsart, G. Vasseur, J. Frias, J.M. Duquenoy, Albert Méot, Jean-Michel |
author_sort |
Ponsart, G. |
title |
Modelling of stress due to shrinkage during drying of spaghetti |
title_short |
Modelling of stress due to shrinkage during drying of spaghetti |
title_full |
Modelling of stress due to shrinkage during drying of spaghetti |
title_fullStr |
Modelling of stress due to shrinkage during drying of spaghetti |
title_full_unstemmed |
Modelling of stress due to shrinkage during drying of spaghetti |
title_sort |
modelling of stress due to shrinkage during drying of spaghetti |
url |
http://agritrop.cirad.fr/518565/ http://agritrop.cirad.fr/518565/1/518565.pdf |
work_keys_str_mv |
AT ponsartg modellingofstressduetoshrinkageduringdryingofspaghetti AT vasseurj modellingofstressduetoshrinkageduringdryingofspaghetti AT friasjm modellingofstressduetoshrinkageduringdryingofspaghetti AT duquenoyalbert modellingofstressduetoshrinkageduringdryingofspaghetti AT meotjeanmichel modellingofstressduetoshrinkageduringdryingofspaghetti |
_version_ |
1792495768832049152 |