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Modelling of stress due to shrinkage during drying of spaghetti

Ponsart G., Vasseur J., Frias J.M., Duquenoy A., Méot J.M.. 2003. Journal of Food Engineering, 57 : p. 277-285.

DOI: 10.1016/S0260-8774(02)00308-4

The aim of this study is to model the stress building in a solid product which shrinks during drying, in order to choose the best drying parameters to avoid cracks formation. For this, a simulation model has been developed to predict the evolution of temperature and moisture content in the product, and consequently the shrinkage and the induced strain and stress. The studied case is an infinite cylinder of pasta, representing the case of spaghetti. For this, we need to know the mechanical behaviour of the studied product, which varies both with moisture X and temperature T. The experimental results are presented as an effective Young's modulus Eeff = f (X, T). The simulation results evaluate the mechanical stress path followed at each location in the material, during all the drying process, and according to the chosen external drying conditions.

Mots-clés : pâte alimentaire; séchage; modèle; retrait; stress

Article (a-revue à facteur d'impact)

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