Buckling during drying of edible soft matter with cylindrical core–shell geometry

This paper investigates the large deformation during the drying of cylindrical core–shell geometries, having a stiff skin and a soft core of gel-like material, representing food materials like fruits or vegetables. This particular geometry is inspired by our earlier study on the drying of broccoli s...

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Main Authors: R.G.M. van der Sman, Michele Curatolo, Luciano Teresi
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
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Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125001054
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author R.G.M. van der Sman
Michele Curatolo
Luciano Teresi
author_facet R.G.M. van der Sman
Michele Curatolo
Luciano Teresi
author_sort R.G.M. van der Sman
collection DOAJ
description This paper investigates the large deformation during the drying of cylindrical core–shell geometries, having a stiff skin and a soft core of gel-like material, representing food materials like fruits or vegetables. This particular geometry is inspired by our earlier study on the drying of broccoli stalks. The MRI imaging of broccoli drying had shown non-affine large deformations, which were explained by the presence of an elastic skin. We solve this multiphysics problem with COMSOL, where the mass transfer of water is strongly coupled to the momentum equation and the energy equation. The core–shell geometry necessitates a multi-domain formalism, which we have developed in another recent study.Computer simulations show that the cylindrical core–shell system undergoes circumferential buckling if a critical buckling stress is imposed on the interface between core and shell. This critical stress depends on the ratio of shell thickness over total diameter τ/D, and the ratio of elastic moduli of core and shell Gh/Gs. The number of buckling modes is largely determined by the geometric ratio τ/D, but it is also slightly dependent on Gh/Gs. For relatively thick shells we also observe vertical buckling, next to circumferential buckling. The vertical buckling first shows a barrelling instability, which later transitions to snap-back buckling. These modes of vertical buckling bear large similarities with those observed via MRI imaging during broccoli drying.As a final note, we have remarked that the presented model is a good starting point for modelling shape morphing of 4D printed foods, which is also governed by buckling instabilities as observed during our simulations.
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spelling doaj-art-17a267710c6541aeb28e9c12a7e98f662025-08-20T02:06:27ZengElsevierCurrent Research in Food Science2665-92712025-01-011010107410.1016/j.crfs.2025.101074Buckling during drying of edible soft matter with cylindrical core–shell geometryR.G.M. van der Sman0Michele Curatolo1Luciano Teresi2Wageningen Food & Biobased Research, The Netherlands; Food Process Engineering, Wageningen University & Research, The Netherlands; Corresponding author at: Food Process Engineering, Wageningen University & Research, The Netherlands.Roma Tre University, ItalyRoma Tre University, ItalyThis paper investigates the large deformation during the drying of cylindrical core–shell geometries, having a stiff skin and a soft core of gel-like material, representing food materials like fruits or vegetables. This particular geometry is inspired by our earlier study on the drying of broccoli stalks. The MRI imaging of broccoli drying had shown non-affine large deformations, which were explained by the presence of an elastic skin. We solve this multiphysics problem with COMSOL, where the mass transfer of water is strongly coupled to the momentum equation and the energy equation. The core–shell geometry necessitates a multi-domain formalism, which we have developed in another recent study.Computer simulations show that the cylindrical core–shell system undergoes circumferential buckling if a critical buckling stress is imposed on the interface between core and shell. This critical stress depends on the ratio of shell thickness over total diameter τ/D, and the ratio of elastic moduli of core and shell Gh/Gs. The number of buckling modes is largely determined by the geometric ratio τ/D, but it is also slightly dependent on Gh/Gs. For relatively thick shells we also observe vertical buckling, next to circumferential buckling. The vertical buckling first shows a barrelling instability, which later transitions to snap-back buckling. These modes of vertical buckling bear large similarities with those observed via MRI imaging during broccoli drying.As a final note, we have remarked that the presented model is a good starting point for modelling shape morphing of 4D printed foods, which is also governed by buckling instabilities as observed during our simulations.http://www.sciencedirect.com/science/article/pii/S2665927125001054MultiphysicsLarge deformation mechanicsDryingSimulation
spellingShingle R.G.M. van der Sman
Michele Curatolo
Luciano Teresi
Buckling during drying of edible soft matter with cylindrical core–shell geometry
Current Research in Food Science
Multiphysics
Large deformation mechanics
Drying
Simulation
title Buckling during drying of edible soft matter with cylindrical core–shell geometry
title_full Buckling during drying of edible soft matter with cylindrical core–shell geometry
title_fullStr Buckling during drying of edible soft matter with cylindrical core–shell geometry
title_full_unstemmed Buckling during drying of edible soft matter with cylindrical core–shell geometry
title_short Buckling during drying of edible soft matter with cylindrical core–shell geometry
title_sort buckling during drying of edible soft matter with cylindrical core shell geometry
topic Multiphysics
Large deformation mechanics
Drying
Simulation
url http://www.sciencedirect.com/science/article/pii/S2665927125001054
work_keys_str_mv AT rgmvandersman bucklingduringdryingofediblesoftmatterwithcylindricalcoreshellgeometry
AT michelecuratolo bucklingduringdryingofediblesoftmatterwithcylindricalcoreshellgeometry
AT lucianoteresi bucklingduringdryingofediblesoftmatterwithcylindricalcoreshellgeometry