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Deformation Testing of Foods. 2. A Simple Spring Model of Deformation
Author(s) -
BOURNE M. C.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00844.x
Subject(s) - deformation (meteorology) , spring (device) , compression (physics) , simple (philosophy) , mechanics , constant (computer programming) , mathematics , structural engineering , materials science , physics , computer science , thermodynamics , engineering , composite material , philosophy , epistemology , programming language
SUMMARY— A model system is described which closely represents the deformation of a food as it is squeezed in the hand. The model consists of a set of true springs of differing heights and with differing Hooke's constants arranged in parallel. One or more springs are required to represent a given food depending upon the degree of curvilinearity of the force‐compression curve of the food. No dashpots are needed in this simple model. The one restriction on the model is that it is intended to represent the physical response of the food to a single compression. A graphical method for measuring the number, size and Hooke's constants of the springs in the model is described. The spring model shows that with some foods at least, small compression forces measure differences in softness better than large forces.