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Multi-scale modelling the fracture of baked potato crisps

By Idris Mohammed (Imperial College London)
Co-authors: Maria Charalambides (Imperial College London)

Potato based crisps were produced using different baking profiles. The finished products were then tested experimentally using mechanical tests to determine the material properties of the crisps. The microstructure of each product was characterised qualitatively and quantitatively at the 2D and 3D levels using scanning electron microscopy (SEM) and x-ray micro tomography (XMT) respectively. The XMT data was then used to reconstruct a 3D virtual geometry which was implemented into finite element (FE) software in order to perform numerical fracture simulations. Overall, the work showed the effect of the baking profile on the final microstructure and the predicted fracture response of baked crisps.

Ⓒ Photos:Toerisme Leuven