Hygrostress-multicrack formation and propagation in cylindrical viscoelastic food undergoing heat and moisture transfer processes

被引：29

作者：

Akiyama, T

Liu, H

Hayakawa, KI

机构：

[1] Inst. of Adv. Materials Processing, Tohoku University, Sendai 980, Katahira 2-1-1, Aoba-ku

[2] Department of Food Science, New Jersey Agric. Experiment Station, Rutgers University, New Brunswick, NJ 08903

来源：

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER | 1997年 / 40卷 / 07期

基金：

美国国家科学基金会;

关键词：

D O I：

10.1016/S0017-9310(96)00206-2

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Several foods stress-crack during heat and moisture transfer processes without careful process control. Since published simulation studies on stress-cracking were scarce, the present study aimed to develop and validate a model for simulating heat and moisture transfer, hygrostress crack formation and propagation in cylindrical, viscoelastic food. For this, an improved Luikov's model for heat and moisture transfer was used together with the virtual work principle of a viscoelastically deforming body, a critical tensile stress criterion for stress crack formation and a crack-tip-opening-angle criterion for stress crack propagation. Copyright (C) 1996 Elsevier Science Ltd.

引用

页码：1601 / 1609

页数：9

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