Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Determination of the Viscoelastic Properties of Agar/Agar-Gelatin Gels Based on Finite Element Method Optimization
Gyeong-Won KIMGab-Soo DOYeonghwan BAEYasuyuki SAGARA
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2008 Volume 14 Issue 6 Pages 525

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Abstract

An FEM algorithm was developed to determine the viscoelastic properties of soft tissues of agar/agar-gelatin gels based on the curve-averaged data from stress relaxation experiment of parallel plate compression and FEM optimization technique. This approach enabled more realistic and pertinent expression of the mechanical behavior of the gels than conventional methods, and allowed simultaneous and logical characterization of all viscoelastic parameters, based on geometry, relating to both Prony series and Maxwell model such as elastic modulus, Poisson's ratio, relative modulus, relaxation time, and dynamic viscosity, etc. Several assumptions were made in the FEM model such that the soft tissue materials were homogeneous in phase and isotropic, gravity effect was negligible, and the response was transient and controlled by displacement. To demonstrate the validity of the FEM model, the results of FEM optimization were compared with those of conventional method of nonlinear regression for agar/agar-gelatin gels, and also the predicted mechanical behavior of FEM on compressive creep as an interrelation with stress relaxation by the FEM model was compared with the experimental creep of 1% agar gel. The reliability of the FEM optimization method was confirmed by small stress deviation within 4.7% between experimental data and the FEM simulation using optimized parameters for stress-relaxation evaluation for agar/agar-gelatin gels and by strain deviation within 3.4% for creep prediction of 1% agar gel.

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© 2008 by Japanese Society for Food Science and Technology
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