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A Computer Aided Characterization of the Compressive Creep Behavior of Potato and Cheddar Cheese
Author(s) -
PURKAYASTHA S.,
PELEG M.,
JOHNSON E. A.,
NORMAND M. D.
Publication year - 1985
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.1365-2621.1985.tb13274.x
Subject(s) - viscoelasticity , creep , rheology , materials science , nonlinear system , thermodynamics , composite material , physics , quantum mechanics
Compressive creep curves of potato flesh and cheddar cheese were fitted by a modified, four parameter model of the kind J(t) = K o + K 1 t + t/(K 2 +K 3 t) where J(t) is the compliance and the K's characteristic constants. The curves were fitted both with and without correction for cross‐sectional area expansion and the nonlinearity of the strain. The fit of the model was comparable to that of the discrete Kelvin‐Voigt model with 4 or 6 constants. The magnitude of the modified model constants was indicative of the general rheological character of the material and the stress dependency of the nonlinear viscoelastic behavior.