胡萝卜咀嚼力学模型构建与质构分析

Construction of a Chewing Mechanics Model and Texture Analysis of Carrots

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:

Texture profile analysis (TPA) of 5-mm-thick carrot blocks was performed using a texture analyzer to evaluate the textural and mechanical properties of the carrot blocks (hardness, adhesiveness, cohesiveness, elasticity, gumminess, and chewiness) and their variation patterns at different chewing speeds. Subsequently, a chewing mechanics model was constructed, and finite element simulations (using Mises, Tresca, and maximum principal stress criteria) were conducted to investigate the mechanical properties of the carrot blocks under molar pestle compression. Finally, correlation analysis of all the parameters was performed. The results show that at the same chewing rate, Tresca stress is the highest, followed by Mises stress, and the maximum principal (Abs) stress is the lowest. The chewing rate exhibits a highly significant positive correlation with Mises and Tresca stresses (P<0.01), with correlation coefficients of 0.878 and 0.868, respectively. In contrast, the chewing rate shows a highly significant negative correlation with Abs stress, with a correlation coefficient of -0.862. Mises and Tresca stresses are significantly correlated with adhesiveness, cohesiveness, elasticity, gumminess, and chewiness (P<0.05). Therefore, the simulated stresses somewhat reflect the textural properties of carrots, thereby validating the accuracy of the model. This study reveals the textural quality of carrots, promotes its processing and comprehensive utilization, and provides a scientific and effective method for analyzing the relationship between chewing behavior and mechanical texture of fruits and vegetables.