Measurement and calibration of gluten pellets discrete element parameters at varied moisture content

被引：2

作者：

Ben, Zongyou ^{[1
,2
]}

Sun, Xiao ^{[2
]}

Zhu, Rui ^{[1
]}

Zhang, Xubo ^{[1
]}

Bai, Yu ^{[2
]}

Yang, Duoxing ^{[3
]}

Chen, Kunjie ^{[1
]}

Dong, Yan ^{[2
]}

机构：

[1] Nanjing Agr Univ, Coll Engn, Nanjing 210031, Peoples R China

[2] Chuzhou Univ, Sch Biol Sci & Food Engn, Chuzhou 239000, Peoples R China

[3] Anhui BiLvChun Biotechnol Co Ltd, Chuzhou, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE | 2024年 / 89卷 / 03期

关键词：

angle of repose; discrete element; gluten pellet; moisture content; parameter calibration; MECHANICAL-PROPERTIES; NUMERICAL-SIMULATION; CONTACT MODELS; DEM;

D O I：

10.1111/1750-3841.16936

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To quickly calibrate the discrete element parameters (DEP) of pellets with different moisture content (MC), the angle of repose (AoR) was taken as the target value to conduct experimental and simulation research on gluten pellets. The experimental method obtained the intrinsic parameters, contact parameters, and AoR of pellets with different moisture content. The parameters differed significantly under different moisture content (p < 0.05). The AoR-MC model (R-2 = 0.987) was established. The Plackett-Burman test, steepest ascent test, and center compound test were carried out to establish the AoR-DEP model (R-2 = 0.969) with a relative error less than or equal to 2.07%. The MC-DEP model was derived, and verified by the side plate lifting method with a relative error less than or equal to 2.58%. This paper provides a new method for calibrating DEP under different moisture content.

引用

页码：1616 / 1631

页数：16

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