Modelling deformation and fracture in confectionery wafers

The aim of this research is to model the deformation and fracture behaviour of brittle wafers often used in chocolate confectionery products. Three point bending and compression experiments were performed on beam and circular disc samples respectively to determine the ‘apparent’ stress-strain curves in bending and compression. The deformation of the wafer for both these testing types was observed in-situ within an SEM. The wafer is modelled analytically and numerically as a composite material with a core which is more porous than the skins. X-ray tomography was used to generate a three dimensional volume of the wafer microstructure which was then meshed and used for quantitative analysis. A linear elastic material model, with a damage function and element deletion, was used and the XMT generated architecture was loaded in compression. The output from the FE simulations correlates closely to the loaddisplacement deformation observed experimentally.