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COMPRESSIVE DEFORMATION PATTERNS OF SELECTED FOOD POWDERS
Author(s) -
MOREYRA R.,
YELEG M.
Publication year - 1980
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.1365-2621.1980.tb07467.x
Subject(s) - materials science , compression (physics) , relaxation (psychology) , decompression , composite material , moisture , plasticity , stress relaxation , deformation (meteorology) , geotechnical engineering , compressive strength , matrix (chemical analysis) , mineralogy , geology , thermodynamics , psychology , physics , creep , social psychology
The mechanical behavior of selected food powders was studied by an Instron UTM through compression, decompression, and stress relaxation tests. Powders in moist or cohesive state were considerably more deformable than in dry or noncohesive state. Upon decompression, cohesive powders remained compacted while the noncohesive powders returned to a free flowing state. This phenomenon was manifested in the ratio between recoverable and nonrecoverable work. Moisture also modified the stress relaxation pattern of the compact in a way that could be explained in terms of reorientation of liquid bridges and the plasticity of the bed solid matrix.