0509 食品の圧縮破断シミュレーション(OS5-4 非ニュートン流体の流動現象,オーガナイズドセッション)

概要

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Compression tests of foods were numerically simulated using a finite element method. Since the deformation was large and includes fracture, Arbitrary Lagrangian-Eulerian method was applied to a soft tofu. On the other hand, a tiebreak model was applied to simulate the fractures of a banana and a cookie. A linear plasticity model was used as the rheological model for all foods. Reasonable agreements were obtained on the behaviors of compression and fracture between the simulations and the experiments including the reaction forces on the plunger.
2009-11-06