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MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS OF SOLID FOODS
Author(s) -
CALZADA J. F.,
PELEG M.
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.tb15240.x
Subject(s) - strain (injury) , materials science , stress relaxation , stress–strain curve , stress (linguistics) , strain rate , compressive strength , relaxation (psychology) , composite material , interpretation (philosophy) , internal stress , deformation (meteorology) , psychology , computer science , anatomy , medicine , creep , social psychology , linguistics , philosophy , programming language
True compressive stress‐strain relationships of various solid foods have been demonstrated in a three‐dimensional display that has included the tests true strain histories. The shapes of the stress‐strain curves and complementary relaxation and compressiblity data indicated the existence of two antagonistic mechanisms which regulated the stress levels. These were internal fractures which tended to decrease the mechanical strength of the deformed specimens and structural compaction that had the tendency to increase it. It has also been demonstrated that the true stresses could be influenced by the specimen dimensions as well as by the strain rate.