Compression Characteristics and Fracture Simulation of Gluten Pellet

• Published in: Foods Vol. 12; no. 8; p. 1598
• Main Authors: Ben, Zongyou, Jibril, Abdulaziz Nuhu, Sun, Xiao, Bai, Yu, Yang, Duoxing, Chen, Kunjie, Dong, Yan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10.04.2023; MDPI
• Subjects: Accuracy; Aspect ratio; Axial stress; Compression; Compressive strength; Computer simulation; elastic modulus; Elastic properties; failure energy; Finite element method; Food science; fracture simulation; Gluten; gluten pellet; Material properties; Mathematical models; Mechanical properties; Modulus of elasticity; Moisture content; Moisture effects; Packaging; Pellets; Simulation; Tensile strength; Water content; China; France; Paris France; compressive strength; gluten pellet; fracture simulation; failure energy; elastic modulus; moisture content
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12081598

Gluten pellets are readily broken on packaging and transportation. This study aimed to research mechanical properties (elastic modulus, compressive strength, failure energy) with different moisture contents and aspect ratios under different compressive directions. The mechanical properties were examined with a texture analyzer. The results revealed that the material properties of the gluten pellet are anisotropic, and it was more likely to cause crushing during radial compression. The mechanical properties were positively correlated with the moisture content. The aspect ratio had no significant effect ( > 0.05) on the compressive strength. The statistical function model ( < 0.01; R ≥ 0.774) for mechanical properties and moisture content fitted well with the test data. The minimum elastic modulus, compressive strength, and failure energy of standards-compliant pellets (with moisture content less than 12.5% d.b.) were 340.65 MPa, 6.25 MPa, and 64.77 mJ, respectively. Moreover, a finite element model with cohesive elements was established using Abaqus software (Version 2020, Dassault Systèmes, Paris, France) to simulate the compression rupture form of gluten pellets. The relative error of the fracture stress in the axial and radial directions between the simulation results and the experimental value was within 4-7%.