Premium
A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials
Author(s) -
MILLER B. D. F.,
PELEG M.,
NORMAND M. D.,
GONTER R. H.,
KLEIN E.
Publication year - 1986
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.1365-2621.1986.tb10850.x
Subject(s) - rheology , relaxation (psychology) , stress relaxation , consistency (knowledge bases) , strain (injury) , characterization (materials science) , stress (linguistics) , materials science , stress–strain curve , mathematics , biological system , computer science , composite material , deformation (meteorology) , geometry , nanotechnology , medicine , biology , anatomy , linguistics , creep , philosophy
Selected solid food materials were characterized by a modified general Maxwell model in which the elements have predetermined and fixed relaxation times but their number continuously changes with the strain. The fit criterion for the model was its consistency with results obtained in independent tests (e.g. relaxation data at different strains). The properties of the model and the computer programs for the determination of its parameters were tested and evaluated by simulated stress‐strain and stress‐relaxation curves and by varying the assigned values of the relaxation times.