文献类型： 外文期刊
作者： Song, Haiyun 1 ; Lyu, Huangzhen 1 ; Zheng, Yongjun 4 ; Zhang, Lina 1 ; He, Yakai 2 ; Zhang, Mengqiang 1 ; Du, Jun 1 ; Han, Mengfan 1 ; Jian, Huabin 3 ; Du, Zhilong 1 ;
作者机构： 1.Chinese Acad Agr Mechanizat Sci Grp Co Ltd, Beijing 100083, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Agr Prod Proc Equipment, Beijing 100083, Peoples R China
3.China Natl Packaging & Food Machinery Corp, Beijing 100083, Peoples R China
4.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China
关键词： characterization of food; parameter calibration; JKR contact model; multi-component food simulation; discrete element method
期刊名称：PROCESSES （ 影响因子：2.8； 五年影响因子：3.1 ）
ISSN：
年卷期： 2025 年 13 卷 7 期
页码：
收录情况： SCI
摘要： With the industrialization and standardization of Chinese cuisine, accurate discrete element simulation parameters are essential for analyzing the flow and conveying behavior of dishes. This study focused on standardized Kung Pao Chicken and employed the Hertz-Mindlin (JKR) model to develop a discrete element model suitable for cohesive, multi-component Chinese cuisine. The triaxial dimensions of diced chicken, peanuts, and scallions were measured to construct the model. Physical experiments were conducted to obtain basic parameters. The main parameters of the constitutive model were determined using a stepwise regression fitting method. For inter-material contact parameters that are difficult to measure directly, key model parameters were calibrated by fitting simulated repose angle results to experimental measurements. The calibrated parameters enabled high simulation accuracy, with repose angle errors below 0.05%, confirming the model's reliability. This study provides a theoretical foundation for the simulation and design of automated conveying systems tailored to Chinese cuisine.
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