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model shrinkage of meat due to dehydration

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I'd like to model shrinkage of meat due to dehydration induced from a heat source on the inside of the structure. Solving for water concentration and contraction relative to temp/time. Ideally a moving mesh to demonstrate pre and post dehydration.

I'd like some ideas regarding the physics choices or suggestions of COMSOL gallery cases that might get me moving in the right direction

1 Reply Last Post 21 août 2015, 02:17 UTC−4
Henrik Sönnerlind COMSOL Employee

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Posted: 9 years ago 21 août 2015, 02:17 UTC−4
Hi,

You can start by checking out this example:

"MEMS Pressure Sensor Drift due to Hygroscopic Swelling"

www.comsol.com/model/mems-pressure-sensor-drift-due-to-hygroscopic-swelling-21021

I guess the crucial point here is what material model to use for structural response of the meat.

Regards,
Henrik
Hi, You can start by checking out this example: "MEMS Pressure Sensor Drift due to Hygroscopic Swelling" http://www.comsol.com/model/mems-pressure-sensor-drift-due-to-hygroscopic-swelling-21021 I guess the crucial point here is what material model to use for structural response of the meat. Regards, Henrik

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