Modeling of Stress-Cracking in Foods and Biomaterials Using Hybrid Mixture Theory and Experimental Verification
Foods often develop cracks during various stages of processing, storage and handling. Cracked foods are considered of inferior quality and are more prone to insect and fungal damage. Hybrid mixture theory of porous media will be used develop an engineering model for predicting cracking in foods of importance to regional agriculture and food processing industry. The project will help to determine the conditions and process parameters to prevent cracking of foods and biomaterials.