期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：5
页码：313-325
DOI：10.19026/ajfst.10.2075
出版社：MAXWELL Science Publication
摘要：Preserved egg shell is easily broken, The premise is to obtain physical properties and mechanical properties of preserved egg each structure to analyze its breakage mechanism. We apply the method of differential and integral calculus to calculate the basic physical quantities and changes in relationships between them by non-standard elliptical appearance, such as particle size, surface area, cross-sectional area, volume and the perimeter; Through mechanics test, we analyze the breakage rule at 10~30 mm/min five different loading rates by the whole eggs and egg shell; We analyze the stress and strain condition and check the accuracy of experiments by finite element simulation analysis through their workbench model. The results both experimental value and simulation value show the mechanical properties of preserved egg present the regularity of changes by different structures, loading rates and loading directions. These finding suggest that the breakage mechanism of preserved egg is highly dependent on the fracture strength, unit deformation and fracture energy under a certain physical characteristics. Moreover, it was found that these mechanical characteristics were highly dependent on the structure, loading rate and loading direction.
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