Impact of freezing on the mechanical properties of foods: a modelling approach

摘要

Thermal stresses caused by the volume expansion of water during the freezing process are often neglected in term of impact on the quality of food. Recent investigations in the area of the thermo-mechanical aspects of freezing are mainly related to ground and concrete (e.g. sand, rocks, concrete constructions…). Very few works related to food are available. This work presents an experimental and numerical model of the thermo-mechanical phenomena of a homogeneous food model system (Tylose gel). This includes the evaluation of the mechanical properties of the model food by traction tests and by relaxation tests. The characterization of these coefficients during freezing are needed. Modelling is done with Abaqus software with a slab geometry; validation is done by measuring the external deformation of the product during freezing.