Proposing a visco-hyperelastic constitutive model for time-dependentbehavior of gluten in large deformations and corresponding nonlinearfinite element framework
Publish Year: 1396
نوع سند: مقاله کنفرانسی
زبان: English
View: 617
This Paper With 7 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
MECHAERO02_154
تاریخ نمایه سازی: 13 شهریور 1396
Abstract:
Gluten, a mixture of proteins in wheat flour dough, is composed of a network of long fibers, which makes it capable of showing large deformations upon tension or compression. In this paper, a phenomenological strain energy function, with two exponential terms, is used and calibrated to simulate hyperelastic and viscoelastic material behavior of Gluten. This new visco-hyperelastic material model can also be calibrated and applied to other soft rubber-like materials. The developed system, composed of a simultaneous optimization process and the finite element code, makes it possible to simulate the exact experiments in the finite element software for determination of material parameters. The final results show that the EXP-EXP strain energy function simulates the material behavior of gluten in tension, compressionand compression-relaxation more accurately, up to slightly large deformations. Using the proposed model in this paper, the material parameters can be determined from one dimensional, two dimensional or more complex tests and the calibrated model can be used for simulating the exact working conditions
Authors
Shayan Fahimi
Department of Mechanical Engineering, University of Tehran, Tehran, Iran
Mostafa Baghani
Department of Mechanical Engineering, University of Tehran, Tehran, Iran
Mohammad Reza Zakerzadeh
Department of Mechanical Engineering, University of Tehran, Tehran, Iran