基于仿齿压头的物料脆裂力学模型建立及验证  

Establishment and validation of the food fracture mechanical model based on the bionic indenter

作　　者：孙钟雷[1,2] 孙永海[1] 李宇[2] 刘晶晶[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022 [2]长江师范学院生命科学与技术学院,重庆408100

出　　处：《吉林大学学报（工学版）》2012年第2期510-514,共5页Journal of Jilin University:Engineering and Technology Edition

基　　金：'863'国家高技术研究发展计划项目(2008AA100802)

摘　　要：使用仿齿压头对脆性食品物料进行了压碎试验,通过对杵-臼咀嚼模型研究以及对仿齿压头破碎物料的受力分析,建立了基于仿齿压头的物料脆裂力学模型和物料脆裂方程。验证试验结果表明,脆裂力计算值与试验值误差小,物料的脆裂方程能正确反映脆裂力和失效应力之间的关系,脆裂方程表达式正确。相关性分析结果表明,脆裂力与脆性感官评分之间的相关性良好,基于仿齿压头的物料脆裂力学模型可以用于食品物料脆性的评定。With a bionic indenter, the fracture mechanical model and brittle fracture equations of food were established. Crushing experiment was done for brittle food materials using the bionic indenter. The ＂pestle and mortar＂ chewing model was investigated and the force of the bionic indenter crushing materials was analyzed. Results of validation test show that the computational fracture force is in good agreement with that of experiment. The proposed brittle fracture equations of food are correct and able to reflect the relationship between brittle fracture force and failure stress. Result of correlation shows that there is good relationship between fracture force of the samples and sensory crunchiness. Fracture mechanical model based on the bionic indenter helps to assess the crunchiness of food materials.

关 键 词：食品加工技术 食品脆性 脆裂力 力学模型 仿齿压头 

分 类 号：TS201.7[轻工技术与工程—食品科学]