Material parameters in the compaction process

Identification and quantification of influencing material parameters in the compaction process of solid food products

Sponsor: Nestlé

Contact person : René Rösemeier-Scheumann

Summary of the overall project:

The research project “Identification and quantification of influencing material parameters in the compaction process of solid food products” is carried out in cooperation with the industrial partner Nestlé, more precisely the Maggi brand.
The main focus of the research project is the establishment of material and process related property models for the uniaxial compaction of particle mixtures. This project is supported by the computer-aided simulation of the compaction process.
The used components are experimentally characterized with regard to their physicochemical and mechanical properties. Based on this, numerical simulations will be carried out, which will be calibrated and validated using the experimental results. Through the synergy of experimental and simulative results, a classification system of mechanical characteristics will be established in order to develop property models on this basis.
This should serve to optimize the compaction process and thus enable the acceleration of development and production processes with the help of the developed models and a profound understanding of the entire compaction process.

Goals and tasks of iPAT:

• Development of a system and procedure for the material classification with regard to relevant material parameters
• Class based property models regarding the material and the process for formulation and process development
• Establishment of methodologies for the calibration, validation and description of the compaction process
• Representative, simulative description of special challenges in compacting

 
Project partner: Nestlé Product Technology Centre Lebensmittelforschung GmbH