文献类型：期刊文献

英文题名：A numerical study of finite element modelling of cutting processes in viscoelastic solids: From 2D to 3D with heterogeneity

作者：Nie, Xiaowu[1];Liang, Liwei[1];Jiang, Qiaoding[1]

机构：[1]Guangdong Ocean Univ, Sch Mat Sci & Engn, Yangjiang 529500, Peoples R China

年份：2027

卷号：424

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：SCI-EXPANDED(收录号：WOS:001883345400001)、、WOS

基金：This work is funded by the Special Project for the Revitalization of Key Industrial Talents in Alloy Materials and Hardware Knife and Scis-sors in Yangjiang City (Project No. RCZX2024018) , the Doctoral Startup Scientific Research Project of Guangdong Ocean University (Project No. YJR22017) , and the Student Innovation Team Project of Guangdong Ocean University (Project No. CXTD2025011) .

语种：英文

外文关键词：Food cutting; Finite element modelling; Viscoelasticity; Cohesive zone model; Rate dependency

外文摘要：This numerical study advances the finite element simulation of cutting processes in viscoelastic solids by extending prior 2D plane-strain work to 3D models, introducing spatial heterogeneity, and simulating cutting speeds up to 500 mm/min. A finite linear viscoelastic constitutive model combined with Mooney-Rivlin hyperelasticity was employed to describe large deformation behaviour, and a cohesive zone model was used to simulate crack initiation and propagation. Simulations were performed in ANSYS. The validation data are entirely based on a polymer model material (a silicone-sugar composite) reported by Boisly et al. (2016), rather than real food matrices; therefore, the transferability of the identified parameters and conclusions to real foods remains to be established. Results demonstrate that the 3D model improves prediction accuracy of maximum cutting force by approximately 15% compared to the 2D model, reducing error from +/- 15-20% to within +/- 8%. The heterogeneous model (core modulus 20% higher than surface layers) shows an 8-15% increase in peak cutting force. The cutting force increases monotonically with speed up to 500 mm/min, with predictions at 500 mm/min awaiting experimental validation. Good agreement between simulation and experimental data in maximum cutting force and characteristic plateau region validates the modelling strategy. This work provides a foundation for accurate modelling of food cutting processes, but the conclusions should be regarded as modelmaterial-specific until validated for real food systems.