The theoretical optimization of the arrangement of sandwich filling components

摘要

The study aims to endorse the relevance of tribology in daily life and to promote tribology to a broader demographic. Sandwich filling slumping in its packaging, known as a skillet, is termed "drop". The authors found that the optimal arrangement of sandwich fillings to prevent drop had not been researched. The Bacon Lettuce and Tomato (BLT) and the Chicken Salad sandwich were investigated. An optimal arrangement for each sandwich that minimised drop is suggested. The coefficient of friction of each interface was determined experimentally and a theoretical optimal arrangement was suggested and validated using a numerical model. An improvement of 9.9% was observed between the optimally and worst arranged Chicken Salad sandwich models. For the BLT the improvement was 8.2%.