胡萝卜咀嚼力学模型构建与质构分析

Construction of mechanical model and texture analysis of carrot mastication

摘要:

为了探究胡萝卜在不同咀嚼速率下的质构特性及其与力学参数之间的相关性，该文以胡萝卜块（厚度5 mm）为研究对象，利用质构仪对其进行质地剖面分析（Texture Profile Analysis, TPA）测试，分析不同咀嚼速率下胡萝卜块的质构力学参数 (硬度、粘附性、内聚性、弹性、胶粘性、咀嚼性)及其变化规律；接着，构建磨牙杵压运动下的咀嚼力学模型并进行有限元仿真（Mises、Tresca、Max, Principal）；最后，进行各参数间的相关性分析。结果表明：在相同速度下，Tresca最大、Mises次之、Abs应力最小；测试速度与Mises、Tresca应力呈极显著正相关（P<0.01），相关系数分别为0.878和0.868；测试速度与Abs应力呈极显著负相关，相关系数为-0.862；Mises、Tresca应力与粘附性、内聚性、弹性、胶粘性、咀嚼性均具有显著相关性（P<0.05），这表明仿真应力可以一定程度上反映胡萝卜的质构特性，同时也验证了模型的正确性。该研究有助于深入分析胡萝卜质构品质、促进其深加工与综合利用，同时也为研究果蔬咀嚼行为与力学质构的关系提供了一种科学有效的方法。

Abstract:

In order to investigate the textural properties of carrots under different chewing rates and their correlation with mechanical parameters, the carrot block (thickness 5 mm) was taken as the research object, and the texture profile analysis (TPA) test was carried out on it by using a texture meter to analyze the texture mechanical parameters (hardness, adhesion, cohesion, elasticity, adhesion, chewing) and their changing rules under different chewing rates. Then, a chewing mechanical model and finite element model were constructed to investigate the chewing mechanical properties of the carrot blocks under the grinding pestle and pestle pressure movement. Next, the masticatory mechanics model was constructed and finite element simulation (Mises, Tresca, Max, Principal) was carried out; finally, the correlation analysis among the parameters was performed. The results showed that: at the same speed, Tresca was the largest, Mises was the second largest, and Abs stress was the smallest; the test speed showed a highly significant positive correlation with Mises and Tresca stress (P<0.01), with correlation coefficients of 0.878 and 0.868, respectively; the test speed showed a highly significant negative correlation with Abs stress, with a correlation coefficient of -0.862; Mises, Tresca stresses were significantly correlated with adhesion, cohesion, elasticity, adhesion, and chewing (P<0.05), which indicated that the simulated stresses could reflect the textural properties of carrots to a certain extent, and also verified the correctness of the model. This study will contribute to deeply analyze the textural quality of carrot and promote its deep processing and comprehensive utilization, and also provides a scientific and effective method to study the relationship between chewing behaviour and mechanical texture of fruits and vegetables.