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Constitutive modeling of stress softening and permanent set in a porcine skin tissue: Impact of the storage preservation

机译:猪皮肤组织中应力软化和永久变形的本构模型:存储保存的影响

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Prior to testing, soft tissues are usually maintained in different media and additives (solution, air, cryopreservant...) under various environment conditions (temperature, storage duration....). In many cases, results from mechanical tests performed on these stored tissues are supposed to be as closed as possible to the fresh ones. In the present work, cyclic tensile tests were performed with increasing values of strain on porcine skin tissues (excised following the Langer's lines) to enhance tissues mechanical nonlinearity such as softening behavior and permanent set. Optical methods were used to follow the in plane strains evolution. These latest values were used as data to simulate the structural behavior of these heterogeneous materials. The numerical simulation is based on the constitutive pseudo-elastic model accounting for the softening behavior as well as the permanent set. As a result, reliable material parameters were extracted from the experiments/model comparison for each storage solution. The result of this study reveals that preservation conditions must be carefully chosen: at low strain the tissues store in fridge in a saline solution during a short time, or in freezer (-80 degrees C) in water with cryopreservant and the fresh one lead to a similar mechanical response. For larger strain, the freezing (-80 degrees C) in water with cryopreservant is the only procedure for which the tissue recovers its initial behavior. (C) 2016 Elsevier Ltd. All rights reserved.
机译:在测试之前,通常在各种环境条件(温度,存储时间...)下,将软组织保持在不同的介质和添加剂(溶液,空气,冷冻剂...)中。在许多情况下,对这些储存的薄纸进行机械测试的结果应尽可能接近新鲜的薄纸。在目前的工作中,进行了周期性拉伸试验,增加了猪皮肤组织上的应变值(根据Langer线排除),以增强组织的机械非线性,如软化行为和永久变形。使用光学方法来追踪面内应变的演变。这些最新值用作模拟这些异质材料的结构行为的数据。数值模拟基于本构模型,考虑了软化行为以及永久变形。结果,从每种存储溶液的实验/模型比较中提取了可靠的材料参数。这项研究的结果表明,必须谨慎选择保存条件:在低应变下,组织应在短时间内存储在盐溶液中的冰箱中,或者在装有冷冻剂的水中放入冰箱(-80摄氏度)中,新鲜的保存在类似的机械响应。对于较大的应变,用冷冻剂在水中冷冻(-80摄氏度)是组织恢复其初始行为的唯一程序。 (C)2016 Elsevier Ltd.保留所有权利。

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