Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4908985 | Journal of Food Engineering | 2017 | 10 Pages |
Abstract
A repeatable method for the determination of this criterion which combines experimental and numerical single edge notched bending tests was acquired. This criterion was validated with wire cutting experiments of cheese. The experimental and numerical results showed the same trend with a clear wire indentation and steady state cutting phase. The determination of a critical stress and distance criterion as proposed in this research is a good approach to model fracture and cutting of cheese.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Els Vandenberghe, M.N. Charalambides, I.K. Mohammed, Bart De Ketelaere, Josse De Baerdemaeker, Johan Claes,