Project title: Micro-mechanical model development for predicting the effect of microstructure on bulk behaviour of aerated soft solids
Supervisors: Maria Charalambides, Philippa Cann, Marc Masen, Yannis Hardalupas
Soft food systems are often used in confectionery products, such as emulsion or foam fillings, to provide consumers with a unique experience. Traditionally, the mechanical and rheological properties of these systems are studied in combination with sensory evaluation to describe their in-mouth flow properties. However, oral processing of food is very complex and several multi-scale mechanisms take place at the same time in the mouth. This is especially noticeable when dealing with more complex systems, e.g. when hard particles (inclusions) are included within a semi solid system, or products with different micro- and macroscopic structure, e.g. aerated systems. This hinders predictions of the in-mouth behaviour of the food. Knowledge of this behaviour is crucial as it is directly linked to sensory perception. The aim of the project is to develop a multi-scale thermo-mechanical computational model for simulating the interaction between aerated fluid and solid structures. This includes first bite model for fracture and progressive damage of product into particles and subsequent shearing of particles in tongue/palate contact whilst they heat up, flow, mix with saliva and form cohesive bolus. Necessary rheological experiments, in compression and shear of boluses, will be developed to provide data for validating simulations.