Thermal stresses during freezing of a two-layer food

Thermal stresses during freezing of a two-layer material, that can contribute to crack formation, are studied. A 3D numerical model of a two-layer food with food analog Tylose® and chocolate is presented. An apparent specific heat formulation was used to model the heat transfer with phase change over a temperature range. The mechanics model considered viscoelasticity in Tylose®; thermal strains were imposed due to the increase in volume from ice formation in Tylose® and the decrease in volume from freezing of the chocolate. Results show that complex evolution of stresses, that include compressive and tensile values, occur during freezing. Sensitivity analysis showed that the Poisson's ratio was a very important parameter that affects the magnitude of stress. Variations in calculated stresses were found to be proportional to variations in Young's modulus. Knowing the stresses, the possibilities of undesired cracking of a chocolate coating applied onto another material such as ice cream could be evaluated.