ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The distribution of stress during drying of fresh Japanese noodle (udon) was investigated by mathematically modelling the changes in shrinkage and other mechanical properties, this allowed crack formation to be predicted. It was observed that the shrinkage coefficients were nearly the same in all three directions with changing moisture content, and the degree of shrinkage was independent of the temperature. The Young's modulus, yield stress and fracture stress could be expressed as exponential functions of moisture content. Changes in stress distribution during drying were calculated by coupling the moisture transfer equation with the constitutive equation using a finite element method. The calculated stress distribution indicated that a rapid drying rate causes extensive internal tensile stress in udon. The scheme used in the present study was found to effectively represent the potential for crack formation along the central axis, this was shown to be consistent with the actual cracking pattern.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.00970.x
