Journal of Food Engineering, Vol.61, No.3, 387-392, 2004
Modelling fat microstructure using finite element analysis
Finite element analysis was used to model the mechanical behaviour of fat crystal networks as a function of solids volume. Straight-through and regular cellular models resulted in scaling exponents of 1-2 for the elastic modulus. These were in agreement with literature but were too low to explain experimental results for fat systems. Random networks of interlinked needles resulted in a more realistic scaling exponent of 3.66. The larger scaling exponent was explained in part by the wide variation in the stresses in individual elements of the network. (C) 2003 Elsevier Ltd. All rights reserved.