Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
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Saman Abdanan Mehdizadeh
und
Fatemeh Nadi
Abstract
Egg is a complete food package. Importance and quality of this sealed food package rely on its invulnerability to external contaminants. Therefore, eggshell with no cracks and high resistance against loads during transportation, packaging, and so on is recommended. There are two methods for measurement of shell resistance: destructive and nondestructive methods. Modeling and simulation of eggshell by computer and finite element software (FEM) is one of the nondestructive methods which was used in this study to measure eggshell resistance. ANSYS 10 software was utilized to perform finite element analysis. In destructive testing of 90 hen eggs, the average eggshell rupture force was determined to be 22.7 N at 0.144 mm displacement when applying parallel plate force. Results of the finite element analysis showed that for 0.144 mm displacement, the estimated rupture force was 21.7 N. Results of FE analysis showed that maximum stress and displacement occurred at the point of application of the force interface with the supports and at the equator. Stress value at failure point was 14.307 MPa for the first principal stress, 8.75 MPa for the second and –0.028 MPa for the third principal stress by finite element method.
Acknowledgments
The authors acknowledge the financial support provided by the Ramin Agriculture and Natural resources university of Khuzestan.
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Artikel in diesem Heft
- Frontmatter
- Research Articles
- Kinetic Study of Adsorption of Pigments and Oxidation Products in the Bleaching of Rice Bran Oil
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments
- On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations
- Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea
- Preparing Allicin Nanocapsules and Determining the Factors Controlling Their Particle Size through Artificial Intelligence
- Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
- Influence of Black Mulberry Juice Addition and Spray Drying Conditions on Some Physical Properties of Ice Cream Powder
- Experimental and Numerical Analysis for Prediction of Mechanical Properties of Eggshell
- Temperature-Oriented Pyrolysis on the Decomposition Characteristics of Chlorella pyrenoidosa
- Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage
