ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display...

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ELASTIC PROPERTIES OF MATERIALS

Transcript of ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display...

Page 1: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

ELASTIC PROPERTIES OF MATERIALS

ELASTIC PROPERTIES OF MATERIALS

Page 2: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Elastic Properties of FoodsElastic Properties of FoodsElastic Properties of FoodsElastic Properties of Foods

Many food systems are solids or display partial solid behaviorKnowledge of solid behavior important to understanding solids, semi-solids, and visco-elastic foodsTo understand food texture, we need to understand how foods respond when we apply forces to them

Page 3: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Elastic Properties and TextureElastic Properties and Texture

Food texture is evaluated by application of forces to the foodThe perceived texture of a food is a combination of its mechanical properties and structureMeasurement of elastic properties well defined; measurement of “texture” more tenuous

Page 4: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Solid FoodsSolid Foods

Solid behavior is characterized by elastic properties

Examples of elastic solid foods:egg shells

macaroni noodles

hard candies

Page 5: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.
Page 6: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Strength of MaterialsStrength of Materials

The study of the elastic properties of materials usually falls under “strength of materials: how do bridges, concrete, steel bolts respond to small deformations

Food texture concerned with weakness of materials- how forces cause large deformations in the food that it breaks or disintegrates

Page 7: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.
Page 8: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Stress/Strain RelationsStress/Strain Relations

Solids described by the strain produced by an applied stressStress: force per unit area that causes a strainStrain: some fractional change in the dimensions of a material due to stress. The type of strain produced depends on the way in which the stress is applied

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Normal vs Shear StressNormal vs Shear StressNormal Stress: acts perpendicular to a surface area

Area A

Force

Page 10: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

•Shear Stress: acts parallel to the area

Force

Page 11: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

If a force acts on an eraser, it will stretch

If the cross-section of the eraser is twice as large it will take twice the force to stretch it the same amount. The stress is defined as the force per area

Stress and StrainStress and Strain

σ =F

A

Page 12: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

The strain is a measure of how much the material deforms when subject to a stress

Usually expressed as a fraction of change per length of material

ε =strain =

Δl

l

l

Area A

F F

∆l

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Hooke’s lawHooke’s law

Stress = Constant X Strain

Page 14: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Area A

Area 2A

Force F

Force 2 F

Force F

Force 2 F

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The stress is opposed by intermolecular forces within the material. The more the material, the greater the internal force resisting the stress.

Page 16: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Types of StressTypes of Stress

Three types of stress are possible Tension stress Compression stress Shear stress

Other stresses (twisting, bending) are derived from these

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Tension StressTension Stress

Tension stress is the force per unit area that produces a small elongation of a material (l)

ε =strain =

Δl

l

l

Area A

F F F

∆l

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Page 19: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Compressive StressCompressive Stress

Compression stress is the force per unit area that produces a reduction in length

ε =strain =

Δl

l

l

Area A

F F

∆l

F

Page 20: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.
Page 21: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Shear StressShear Stress

Shear stress acts tangent to a surface and moves the surface out of line with layers underneath

h

δ

α

εs = shear strain =δ

h= tanα

FF

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Page 23: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Hydrostatic PressureHydrostatic Pressure

Hydrostatic pressure is a variation of compression in which the stress acts inward in all directions

F

Pistonarea A

σ =stress =F

A≡ P (hydrostatic pressure)

ε = strain =ΔVV

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ELASTIC MODULIELASTIC MODULI

The rheological properties of solids are described by elastic moduli which relate the amount of deformation caused by a given stressAssumptions: elements are elastic: complete recovery occurs

when stress is removed small strains are applied (1-3%) material is continuous, homogeneous

Page 25: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

There are 4 elastic moduli for solids, all of which are variations of Hooke’s law

Stress = Constant X Strain

Page 26: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Young’s Modulus:

E =stressstrain

=σε=

FAll

Longitudinal compression or stretching

Page 27: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Shear Modulus:

G =stressstrain

=σs

εs

=

Ft

Aδh

=

Ft

Atanα

Shearing

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Bulk Modulus:

K =stressstrain

=σε=

Pε=

FAVV

Volume compression

Page 29: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Poisson’s RatioPoisson’s Ratio

Usually, when you stretch a sample in one direction, it contracts in the other direction

Defined by Poisson’s ratio µ

w

w=

Δh

h= −μ

Δl

l

Fh

wl ∆ l

∆ w

∆h

Page 30: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.
Page 31: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

The elastic moduli and Poisson’s ratio are sufficient information to describe the elastic properties of a material

Page 32: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Superposition Principle

In the simple case, stress is linearly proportional to the strain produced

The resulting displacements of more than one stress is the sum of the displacements

Page 33: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Example: Volume Compression

For a block in a tank of water, we could consider linear compression along each direction

F

Pistonarea A

w

w= −

P

E

Δh

h= −

P

E

Δl

l= −

P

E

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Force in any one direction is countered by a force due to squeezing of the other sides

Thus:

w

w=

Δh

h=

Δl

l= −

P

E+ μ

P

E+ μ

P

E

= −P

E(1− 2μ)

Page 35: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

For a small displacements

V

V=

Δl

l+

Δw

w+

Δh

h

= −3P

E(1− 2μ )

σ = P = - KΔV

V

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Bending

An objects resistance to bending depends on both material properties and its shape (not just cross sectional area)

Bending is a combination of compression and tension

Page 37: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

L

ab

F

F/ 2 F/ 2R

The forces form a couple that tend to rotate the barThe forces form a couple that tend to rotate the bar

Page 38: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

The upper half of the bar is compressed; the lower half is under tension

Upper and lower surfaces are distorted the most and experience the greatest compression and tension forces

Page 39: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

The beam bends with radius R. The torque is given by:

Γ =internal torque = EIA

R

where

IA = moment of inertia =a3b

12

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Cross section IA

Rectangle IA=

Solid cylinder IA=

Hollow cylinder IA=

I beam IA=

a

b

r

a

b

a

b

t

a3b12

πr3

4

π(a4 -b4 )4

a2bt2

a3 t1 2

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Buckling

Failure often occurs due to large torques rather than simple linear compression or tensionLarge diameter-thin wall tructures tend to fail by bucklingIf the center of gravity of a hollow cylinder is off-center, the weight will exert a force about a point

Page 42: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

w

P P

Page 43: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Twisting

If a cylinder is fixed at one end, and coupled forces are applied at the other, a torque is produced that twists the object.

F

- F

Γ

α

l

Page 44: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

The problem is similar to bending but we consider a polar moment of inertia

The torque T is related to the deformation α

Γ =GI p

α

l

F

- F

Γ

α

l

Ip =πr4

2

Page 45: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Large Deformations

As more and more force is applied over an area, the strain increases

After a certain point, Hooke’s law may no longer apply

Page 46: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

A typical stress-strain curve

Strain, ε

Stress, σ

AB

CD

Linearlimit

Elasticlimit

Ultimatetensionstrength Fracture

point

Page 47: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Linear Region: Hooke’s law obeyed

Stress proportional to strain

Linear limit reached at point A

Strain, ε

Stress, σ

AB

CD

Linearlimit

Elasticlimit

Ultimatetensionstrength Fracture

point

Page 48: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

A to B: material still elastic and returns to orignal state when force removed

Stress not proportional to strain

Point B: elastic limit Strain, ε

Stress, σ

AB

CD

Linearlimit

Elasticlimit

Ultimatetensionstrength Fracture

point

Page 49: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

B to C: further stress causes rapid increase in strain

If force removed object does not return to original dimensions

Point C: ultimate tension strength. Even smaller force will cause deformation

Strain, ε

Stress, σ

AB

CD

Linearlimit

Elasticlimit

Ultimatetensionstrength Fracture

point

Page 50: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

D: fracture point

Curve from B-D: plastic deformation

Area under curve up to D is work required to break the material

Strain, ε

Stress, σ

AB

CD

Linearlimit

Elasticlimit

Ultimatetensionstrength Fracture

point

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Strain, ε

Stress, σ

AB

CD

Linearlimit

Elasticlimit

Ultimatetensionstrength Fracture

point

•B-D is “plastic deformation”B-D is “plastic deformation”•Brittle materials: C and D are close Brittle materials: C and D are close togethertogether•Ductile materials: C and D are far apartDuctile materials: C and D are far apart•Area under curve up to point D is energy Area under curve up to point D is energy needed to break the materialneeded to break the material

Page 52: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

BrittleBrittle

Page 53: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

DuctileDuctile

Page 54: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Malleability: a material's ability to deform under compressive stress; this is often characterized by the material's ability to form a thin sheet by hammering or rolling.

Ductility: mechanical property used to describe the extent to which materials can be deformed plastically without fracture

Page 55: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

(a)(a) Ductile fractureDuctile fracture(b)(b) Ductile fractureDuctile fracture(c)(c) Completely ductile fractureCompletely ductile fracture

Page 56: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Ductile materials deform quite a bit (through plastic deformation) before they break

Brittle materials deform very little before they break

Page 57: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

StrainStrain

Str

ess

Str

ess

Brittle materialBrittle material

Ductile materialDuctile material

Page 58: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Ductile BrittleDuctile Brittle

Page 59: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Fracture is a process of breaking a solid into pieces as a result of stress.

There are two principal stages of the fracture process:

Crack formation

Crack propagation

Page 60: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Ductile fracture

Ductile materials undergo plastic deformation and absorb significant energy before fracture.

A crack, formed as a result of the ductile fracture, propagates slowly and when the stress is increased.

Page 61: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Permanent deformation at the tip of the advancing crack that leaves distinct patterns in SEM images.

Fractures are perpendicular to the principal tensile stress, although other components of stress can be factors.

The fracture surface is dull and fibrous.There has to be a lot of energy available to extend the crack.

Page 62: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

Brittle Fracture

Very low plastic deformation and low energy absorption prior to breaking.

A crack, formed as a result of the brittle fracture, propagates fast and without increase of the stress applied to the material.

The brittle crack is perpendicular to the stress direction.

Page 63: ELASTIC PROPERTIES OF MATERIALS. Elastic Properties of Foods Many food systems are solids or display partial solid behavior Knowledge of solid behavior.

There is no gross, permanent deformation of the material.

Characteristic crack advance markings frequently point to where the fracture originated.The path the crack follows depends on the material's structure. In metals, transgranular and intergranular cleavage are important. Cleavage shows up clearly in the SEM.