COMPARISON OF VARIOUS METHODS TO EVALUATE FRACTURE PHENOMENA IN FOOD MATERIALS

被引：86

作者：

LUYTEN, H

VANVLIET, T

WALSTRA, P

机构：

[1] Department of Food Science, Wageningen Agricultural University, Wageningen, 6700 EV

来源：

JOURNAL OF TEXTURE STUDIES | 1992年 / 23卷 / 03期

关键词：

D O I：

10.1111/j.1745-4603.1992.tb00524.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The usage, including eating, of foods and intermediate products normally involves large deformations. Fracture and/or yielding then become the salient features. Several methods to study the behaviour food materials at large deformations are discussed. It is shown that it is possible to measure real material properties, independent of the method and the size and shape of the test-piece used. Results for Gouda cheese and potato starch gels are given.

引用

页码：245 / 266

页数：22

共 27 条

[1]

Andersson Y., 1973, Journal of Texture Studies, V4, P119, DOI 10.1111/j.1745-4603.1973.tb00658.x

[2] AN INSTRUMENTED MICROTOME FOR IMPROVED HISTOLOGICAL SECTIONS AND THE MEASUREMENT OF FRACTURE-TOUGHNESS [J].