FAILURE DEFORMATION AND STRESS-RELAXATION OF HEATED EGG-WHITE GELS

被引：16

作者：

HSIEH, YL

REGENSTEIN, JM

机构：

[1] CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14853 USA

[2] CORNELL UNIV, INST FOOD SCI, ITHACA, NY 14853 USA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

RHEOLOGY; FAILURE DEFORMATION; EGG WHITE; GEL; MAXWELL MODEL;

D O I：

10.1111/j.1365-2621.1993.tb03222.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Stress-strain relationships were determined for heated egg white gels. Compressive strain at failure was independent of protein concentration, while stress at failure increased with protein concentration. Between the length ratios of 1.6 and 2.4 before and after compression, the heated egg white gels followed the Mooney Rivlin model. In stress relaxation, the asymptotic hypothetical equilibrium modulus increased with protein concentration.

引用

页码：113 / +

共 21 条

[1]

BAGLEY E B, 1983, P325

[2]

BAGLEY EB, 1987, FOOD TECHNOL-CHICAGO, V41, P96

[3] EFFECT OF SAMPLE DIMENSIONS, LUBRICATION AND DEFORMATION RATE ON UNIAXIAL COMPRESSION OF GELATIN GELS [J].