Mechanical evolution of solid foods (pasta) while drying | Evolution mécanique des aliments solides pendant le sechage: pâtes alimentaires
2001
Ponsart, G. ((Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, Massy (France). Génie industriel alimentaire (GIA))) | Vasseur, J. | Meot, J.M. | Rivier, M.
A mathematical model has been developped to predict shrinkage and induced strain and stress during drying, due to heat and moisture transfer in an infinite cylinder (case of the spaghetti). The equation describing the thermal and mechanical behaviour are not given in this paper (Mrani et al., 1995). For this, we'll describe the effect of moisture content and temperature on material mechanical properties such as Young's modulus. The simulation results should allow to (re)construct the thermal and mechanical history of the material during the drying process. The final aim of this study is to conduct drying in order to reduce internal mechanical stresses and to avoid stress-craking formation
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