000164184 001__ 164184
000164184 005__ 20251127172930.0
000164184 0247_ $$2doi$$a10.1016/j.crfs.2025.101230
000164184 0248_ $$2sideral$$a146362
000164184 037__ $$aART-2025-146362
000164184 041__ $$aeng
000164184 100__ $$0(orcid)0000-0002-6870-0594$$aGrasa, Jorge$$uUniversidad de Zaragoza
000164184 245__ $$aLarge-strain anisotropic behavior of meat during cooking: A finite element study
000164184 260__ $$c2025
000164184 5060_ $$aAccess copy available to the general public$$fUnrestricted
000164184 5203_ $$aThis paper investigates the role of anisotropy in the deformation of meat during cooking, and how it influences transport properties such as diffusion and thermal conductivity. To address this multiphysics problem a Finite Element model was developed, coupling mass transfer of water with thermal energy transport and large-strain solid mechanics. To account for fiber directionality, an anisotropic constitutive model with swelling-driven deformation is implemented. Particular emphasis is given to the definition of the reference configuration. Numerical simulations reveal that fiber orientation significantly influences the local stretch and overall shape evolution during pan frying. The magnitude and anisotropy of the deformation are sensitive to the swelling parameters and the fiber stiffness. These findings offer insights into the physical origin of cooking-induced texture transformations in meat and provide a framework for modeling fibrous biological materials undergoing thermal and fluid-driven processes.
000164184 536__ $$9info:eu-repo/grantAgreement/EUR/AEI/CPP2021-008938$$9info:eu-repo/grantAgreement/ES/DGA/PROY_T03_24 IACOOK$$9info:eu-repo/grantAgreement/ES/DGA/T24-23R
000164184 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000164184 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000164184 700__ $$aTeresi, Luciano
000164184 700__ $$avan der Sman, Ruud
000164184 7102_ $$15004$$2605$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Mec.Med.Cont. y Teor.Est.
000164184 773__ $$g11 (2025), 101230 [10 pp.]$$tCurrent Research in Food Science$$x2665-9271
000164184 8564_ $$s2688962$$uhttps://zaguan.unizar.es/record/164184/files/texto_completo.pdf$$yVersión publicada
000164184 8564_ $$s2680329$$uhttps://zaguan.unizar.es/record/164184/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000164184 909CO $$ooai:zaguan.unizar.es:164184$$particulos$$pdriver
000164184 951__ $$a2025-11-27-15:16:39
000164184 980__ $$aARTICLE