Calibration of DEM Parameters for Multi-Component Chinese Cuisine

With the industrialization and standardization of Chinese cuisine, accurate discrete element simulation parameters are essential for analyzing the flow and conveying behavior of dishes. This study focused on standardized Kung Pao Chicken and employed the Hertz–Mindlin (JKR) model to develop a discrete element model suitable for cohesive, multi-component Chinese cuisine. The triaxial dimensions of diced chicken, peanuts, and scallions were measured to construct the model. Physical experiments were conducted to obtain basic parameters. The main parameters of the constitutive model were determined using a stepwise regression fitting method. For inter-material contact parameters that are difficult to measure directly, key model parameters were calibrated by fitting simulated repose angle results to experimental measurements. The calibrated parameters enabled high simulation accuracy, with repose angle errors below 0.05%, confirming the model’s reliability. This study provides a theoretical foundation for the simulation and design of automated conveying systems tailored to Chinese cuisine.