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Some Rheological Characteistics of Soy Extrudates in Tension
Author(s) -
FINKOWSKI J. W.,
PELEG M.
Publication year - 1981
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.1365-2621.1981.tb14565.x
Subject(s) - rheology , moduli , stress relaxation , tension (geology) , relaxation (psychology) , materials science , elongation , viscoelasticity , modulus , stress (linguistics) , deformation (meteorology) , strain (injury) , mathematics , composite material , ultimate tensile strength , physics , creep , medicine , psychology , social psychology , linguistics , philosophy , quantum mechanics
Experimental soy flour extrudates, prepared under different processing conditions were tested in tension by an Instron Universal Testing Machine. All the extrudates exhibited a nonlinear stress‐strain relationship that is indicative of progressive development of structural failure. Complementary relaxation curves at three prefailure deformation levels were linearized and used for calculation of asymptotic relaxed moduli (also called equilibrium moduli). The relationship between the module and the strain or the initial stress indicated that both the break elongation and the ultimate strength could independently be estimated from the relaxation data. A mathematical and computer procedure for such predictions is described and its applicability demonstrated with experimental results.