Phase field modelling of fracturing in frozen foods
Ruud van der Sman · 2026
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Description
Ruud van der Sman models freezing damage in frozen foods in a 2026 study. Par-fried French fries serve as the test case, since earlier work showed they crack when frozen. The fries are treated as a starch matrix with ice crystals spread through it.
The phase field method, drawn from Griffith's fracture theory, tracks how cracks start and grow. Fracture traits for the starch came from an earlier study of cereal flakes at varied moisture and temperature. Ice fracture energy stayed uncertain, so the model tested low and high values. Low values gave large cracks that clash with real fries, while high values gave only microdamage. The match helps set safer freeze rules.
Catalog record
| CREATOR | Ruud van der Sman |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 35 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |