Article ID Journal Published Year Pages File Type
2099059 Trends in Food Science & Technology 2011 12 Pages PDF
Abstract

Processed cereal solid foods can often be considered as solid foams, i.e. cellular solids, and their constitutive walls, mostly a blend of starch and proteins, may be envisioned like a composite material. The change between cellular intermediate scale and composite micro-scale may be achieved by mechanical modelling using numerical methods. For both scales, imaging methods (microscopy and tomography) provide relevant description of product structure, which can be meshed and used in computer software for mechanical simulation. This paper reviews the latest applications of mechanical modelling by finite element method to the field of cereal foods, outlines their actual limits and prospects for texture prediction.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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