Imperial College London
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ProfessorMariaCharalambides

Faculty of Engineering, Department of Mechanical Engineering

Professor of the Mechanics of Materials
 
 
 
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Contact

 

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

 
 
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Location

 

516City and Guilds BuildingSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@inproceedings{Skamniotis:2017:10.1063/1.4993754,
author = {Skamniotis, CG and Elliott, M and Charalambides, MN},
doi = {10.1063/1.4993754},
publisher = {AIP Publishing},
title = {On modeling the large strain fracture behaviour of soft viscous foods},
url = {http://dx.doi.org/10.1063/1.4993754},
year = {2017}
}
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RIS format (EndNote, RefMan)

TY  - CPAPER
AB  - Mastication is responsible for food breakdown with the aid of saliva in order to form a cohesive viscous mass, known as the bolus. This influences the rate at which the ingested food nutrients are later absorbed into the body, which needs to be controlled to aid in epidemic health problems such as obesity, diabetes, and dyspepsia. The aim of our work is to understand and improve food oral breakdown efficiency in both human and pet foods through developing multi-scale models of oral and gastric processing. The latter has been a challenging task and the available technology may be still immature, as foods usually exhibit a complex viscous, compliant, and tough mechanical behaviour. These are all addressed here through establishing a novel material model calibrated through experiments on starch-based food. It includes a new criterion for the onset of material stiffness degradation, a law for the evolution of degradation governed by the true material’s fracture toughness, and a constitutive stress-strain response, all three being a function of the stress state, i.e., compression, shear, and tension. The material model is used in a finite element analysis which reproduces accurately the food separation patterns under a large strain indentation test, which resembles the boundary conditions applied in chewing. The results lend weight to the new methodology as a powerful tool in understanding how different food structures breakdown and in optimising these structures via parametric analyses to satisfy specific chewing and digestion attributes.
AU  - Skamniotis,CG
AU  - Elliott,M
AU  - Charalambides,MN
DO  - 10.1063/1.4993754
PB  - AIP Publishing
PY  - 2017///
SN  - 1070-6631
TI  - On modeling the large strain fracture behaviour of soft viscous foods
UR  - http://dx.doi.org/10.1063/1.4993754
UR  - http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000418958300012&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
UR  - http://hdl.handle.net/10044/1/56189
ER  -
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