Numerical modeling of wear behavior of solid fats

Abstract The objective of this study was to develop a numerical model to characterize wear behavior of solid fats with different crystalline networks. Wear behaviors of three different fats (cocoa butter [CB], anhydrous milk fat [AMF], and palm oil [PO]) crystallized at three temperatures (dependent on fat type) and two cooling rates (0.1 and 15 °C min −1 ) were evaluated under several normal forces (0.3–2.0 N) at room temperature (20 °C). A numerical model for penetration depth that accounted for both deformation and removal of material due to wear was developed. All models had mean absolute error IV and β V polymorphs, while AMF and PO showed β′ polymorphs.