Imperial College London

ProfessorMariaCharalambides

Faculty of EngineeringDepartment of Mechanical Engineering

Professor of the Mechanics of Materials
 
 
 
//

Contact

 

+44 (0)20 7594 7246m.charalambides Website

 
 
//

Location

 

516City and Guilds BuildingSouth Kensington Campus

//

Summary

 

Publications

Citation

BibTex format

@article{Vandenberghe:2017:10.1016/j.jfoodeng.2017.04.005,
author = {Vandenberghe, E and Charalambides, MN and Mohammed, IK and De, Ketelaere B and De, Baerdemaeker J and Claes, J},
doi = {10.1016/j.jfoodeng.2017.04.005},
journal = {Journal of Food Engineering},
pages = {1--10},
title = {Determination of a critical stress and distance criterion for crack propagation in cutting models of cheese},
url = {http://dx.doi.org/10.1016/j.jfoodeng.2017.04.005},
volume = {208},
year = {2017}
}

RIS format (EndNote, RefMan)

TY  - JOUR
AB - A critical stress at a critical distance crack propagation criterion is a good way to model the fracture in cheese. This physical criterion states that the crack-tip node debonds when the stress at a specified distance ahead of the crack tip on the assumed crack path reaches a critical value. Although this criterion is already used in other research domains, no consistent information exists on how the critical stress and distance should be determined.A repeatable method for the determination of this criterion which combines experimental and numerical single edge notched bending tests was acquired. This criterion was validated with wire cutting experiments of cheese. The experimental and numerical results showed the same trend with a clear wire indentation and steady state cutting phase. The determination of a critical stress and distance criterion as proposed in this research is a good approach to model fracture and cutting of cheese.
AU - Vandenberghe,E
AU - Charalambides,MN
AU - Mohammed,IK
AU - De,Ketelaere B
AU - De,Baerdemaeker J
AU - Claes,J
DO - 10.1016/j.jfoodeng.2017.04.005
EP - 10
PY - 2017///
SN - 0260-8774
SP - 1
TI - Determination of a critical stress and distance criterion for crack propagation in cutting models of cheese
T2 - Journal of Food Engineering
UR - http://dx.doi.org/10.1016/j.jfoodeng.2017.04.005
UR - http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000401220300001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
UR - http://hdl.handle.net/10044/1/52246
VL - 208
ER -