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TEXTURAL PROPERTIES OF AMYLOSE SPONGES
Author(s) -
Q A. TORRES,
SCHWARTZBERG H. G.,
PELEG M.,
RUFNER R.
Publication year - 1978
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.1365-2621.1978.tb02472.x
Subject(s) - sponge , amylose , deformation (meteorology) , strain (injury) , compression (physics) , chemistry , materials science , composite material , food science , botany , biology , anatomy , starch
Sponges were prepared by freezing and thawing of amylose gels. The sponges had a characteristic “leafy’ structure reminiscent of the fleshy part of some seafoods. The mechanical properties of the sponges were evaluated by uniaxial compression. It has been found that the true stress‐strain relationship of the sponge could be described by σ= E 1 ε+ E 2 ε n , where σ and ε are the true stresses and strains, E 1 , E 2 , and n are constants. It has been suggested that the first component is the elastic contribution of the sponge and the second component is the contribution of structural compaction which becomes dominant at large deformation levels. The effects of consecutive compressive cycles as well as amylose concentration and freezing methods were also evaluated in terms of mechanical parameters. Explanation of the latter has been suggested in terms of the deformation mechanism of sponges.