A numerical model for investigating the mechanics of calcaneal fat pad region
A numerical model for investigating the mechanics of calcaneal fat pad region
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DOI：
10.1016/j.jmbbm.2011.08.025
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发表时间：
2012-01-01
影响因子：
3.9
通讯作者：
Carniel, E. L.
中科院分区：
文献类型：
--
作者：
Natali, A. N.;Fontanella, C. G.;Carniel, E. L.
本文涉及跟骨脂肪垫区域的数值模型的定义，考虑由脂肪和结缔组织组织在纤维隔膜和脂肪室组成的结构。机械响应强烈地受结构构造的影响，如脂肪腔的尺寸、结缔隔膜壁的厚度和不同软组织的机械特性。为了定义脂肪组织的组成配方，从猪标本的实验数据被认为是，根据功能的相似性，而结缔组织隔膜的机械响应是假设关于韧带的机械行为的特点。不同的数值模型，考虑到腔室的尺寸，隔膜壁厚和组织特性的变化。隔膜内胶原纤维的螺旋角影响结构承受腔室膨胀的能力。该分析考虑了纤维的不同取向。跟骨脂肪垫区域的反应进行了评估，与无侧限压缩试验的实验数据进行比较。本工作提供了一个初步的方法，以提高结构形态和组织力学性能之间的相关性对整个足跟垫区域的生物力学响应。(C)2011爱思唯尔有限公司保留所有权利。
The present paper pertains to the definition of a numerical model of the calcaneal fat pad region, considering a structure composed of adipose and connective tissues organized in fibrous septae and adipose chambers. The mechanical response is strongly influenced by the structural conformation, as the dimension of adipose chambers, the thickness of connective septae walls and the mechanical properties of the different soft tissues. In order to define the constitutive formulation of adipose tissues, experimental data from pig specimens are considered, according to the functional similarity, while the mechanical response of connective tissue septae is assumed with regard to the mechanical behaviour that characterize ligaments. Different numerical models are provided accounting for the variation of chambers dimensions, septae wall thickness and tissues characteristics. The spiral angles of collagen fibres within the septae influence the capability of the structure to withstand the bulging of chambers. The analysis considers different orientation of the fibres. The response of calcaneal fat pad region is evaluated in comparison with experimental data from unconfined compression tests. The present work provides a preliminary approach to enhance the correlation between the structural conformation and tissues mechanical properties towards the biomechanical response of overall heel pad region. (C) 2011 Elsevier Ltd. All rights reserved.