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
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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