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SWELLING STRESS AND HYDROSTATIC COMPRESSIBILITY OF GROUND CORN AND ITS CONSTITUENTS
Author(s) -
KUMAR MAHESH
Publication year - 1974
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.1365-2621.1974.tb02864.x
Subject(s) - swelling , endosperm , compressibility , hydrostatic pressure , hydrostatic equilibrium , water content , moisture , materials science , composite material , stress (linguistics) , chemistry , geotechnical engineering , thermodynamics , geology , biochemistry , physics , linguistics , philosophy , quantum mechanics
Swelling stresses and hydrostatic compressibilities of ground whole corn, endosperm and germ were determined by using the theory of swelling stresses in gels. The ground corn and its constituents were considered as gels. The magnitude of swelling stresses in the ground corn materials was in order of several thousand pounds per square inch at low equilibrium moisture contents, when subjected to increased vapor pressure. The hydrostatic compressibility for ground whole corn, endosperm and germ increased with an increase of moisture content.