A COMPUTER-AIDED METHOD FOR THE RHEOLOGICAL CHARACTERIZATION AND CLASSIFICATION OF SOLID FOOD MATERIALS

被引：9

作者：

MILLER, BDF ^{[1
]}

PELEG, M ^{[1
]}

NORMAND, MD ^{[1
]}

GONTER, RH ^{[1
]}

KLEIN, E ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,CTR COMP,AMHERST,MA 01003

来源：

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10850.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：123 / &

共 8 条

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[3] KALETUNCGENCER G, 1984, J FOOD SCI, V49, P1620, DOI 10.1111/j.1365-2621.1984.tb12861.x
[4] Lockett F. J., 1972, NONLINEAR VISCOELAST
[5] Normand M. D., 1984, In 'Engineering and food. Vol. I. Engineering sciences in the food industry' G[see FSTA (1986) 18 G4E13]., P519
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[7] APPLICATION OF NONLINEAR PHENOMENOLOGICAL RHEOLOGICAL MODELS TO SOLID FOOD MATERIALS
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[J]. JOURNAL OF TEXTURE STUDIES, 1984, 15 (01) : 1 - 22
[8] CONTACT AND FRACTURE ELEMENTS AS COMPONENTS OF RHEOLOGICAL MEMORY OF SOLID FOODS
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