Finite element simulation of the compression behaviour of airy breakfast cereals

Mamlouk, H; Guessasma, Sofiane

doi:10.1016/j.ifset.2013.04.004

Cited by 13 publications

(5 citation statements)

References 26 publications

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“…Flooding is based on the flood filling tool available in ImageJ. Since the contour of the acquired ABS block is closed, we did not use sophisticated contour detection algorithms such like wrapping developed in (Mamlouk and Guessasma, 2013) to separate accurately the background from the feature of interest. Flooding is realised on binary images starting from a background pixel.…”

Section: Experimental Layoutmentioning

confidence: 99%

Structural imperfections in additive manufacturing perceived from the X-ray micro-tomography perspective

Nouri

Guessasma

Belhabib

2016

Journal of Materials Processing Technology

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International audienceOur concern is to reveal the extent of structural imperfections of Additive Manufacturing (AM) by considering 3D imaging technique based on X-ray micro-tomography. Blocks of Acrylonitrile Butadiene Styrene (ABS) polymer are processed using Fused Deposition Modelling (FDM) with different printing orienta-tions. Image analysis is applied to the stacks of 3D printed blocks to quantify structural attributes such as porosity content and connectivity. The results show that pore connectivity represents the most important structural characteristic of FDM. The adopted commercial solution is able to produce acceptable porosity contents below 6% regardless of the printing orientation. Finite element results indicate the presence of expected transverse symmetry. The examination of the extent of such anisotropy is in well agreement with the observed structural imperfections mainly the porosity content. However, these predictions do not match the wide variations in mechanical performance described in the literature. The finite element analysis guides the next research step towards quantification of the imperfect bonding nature between filaments in FDM

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Section: Experimental Layoutmentioning

confidence: 99%

Structural imperfections in additive manufacturing perceived from the X-ray micro-tomography perspective

Nouri

Guessasma

Belhabib

2016

Journal of Materials Processing Technology

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“…Isolated cluster that forms artefacts is eliminated using a combination of dilation and erosion operators. Due to the relatively low content of phase of interests (porosity, hemp phase), a 3D labelling technique is used instead of granulometry procedure (see the following references to compare the outcome of each procedure [36,38,39]). A 6-face connectivity criterion is used to isolate 3D features.…”

Section: Experimental Layoutmentioning

confidence: 99%

Microstructure and mechanical performance of modified hemp fibre and shiv mortars: Discovering the optimal formulation

Mostefai

Hamzaoui²,

Guessasma

et al. 2015

Materials & Design

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“…Besides large deformation analysis, fracture mechanics has been applied to understand the breakage of solids under large deformation; this physics-based approach allows determining intrinsic properties of food materials, which do not depend on test parameters or sample geometry, e.g., Young’s modulus, fracture stress, fracture toughness, and the critical stress intensity factor [ 18 ]. For instance, different authors have employed the finite element method (FEM) to model mechanical tests such as compression, in order to obtain mechanical properties of materials, e.g., References [ 62 , 174 , 175 , 176 , 177 ]. Due to limitations of FEM to simulate large deformation and fragmentation behavior, some authors applied meshfree methods.…”

Section: Applications In Various Products/processesmentioning

confidence: 99%

Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Purlis

Cevoli

Fabbri

2021

Foods

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Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.

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Finite element simulation of the compression behaviour of airy breakfast cereals

Cited by 13 publications

References 26 publications

Structural imperfections in additive manufacturing perceived from the X-ray micro-tomography perspective

Structural imperfections in additive manufacturing perceived from the X-ray micro-tomography perspective

Microstructure and mechanical performance of modified hemp fibre and shiv mortars: Discovering the optimal formulation

Modelling Volume Change and Deformation in Food Products/Processes: An Overview

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