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Stress‐Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression
Author(s) -
AK M.M.,
GUNASEKARAN S.
Publication year - 1992
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.1365-2621.1992.tb11268.x
Subject(s) - materials science , composite material , fracture (geology) , deformation (meteorology) , compression (physics) , extensional definition , strain rate , viscosity , strain (injury) , extensional viscosity , stress (linguistics) , modulus , stress–strain curve , geology , medicine , paleontology , linguistics , philosophy , shear viscosity , tectonics
Samples were subjected to uniaxial compression at six deformation rates until fracture occurred. Fracture strain, stress and work, deform‐ability modulus, and biaxial extensional viscosity were determined. No significant effect of surface lubrication was observed on magnitudes of the selected mechanical properties. Irrespective of deformation rate Cheddar cheese fractured at a strain of 55.5% when aspect ratio was 0.65, and at a strain of 59.7% when aspect ratio was 1.0. The fracture stress ranged from 34 to 107 kPa and fracture work from 22 to 63 kJ/m 3 . Mean deformability modulus of Cheddar cheese was 240 kPa. Biaxial extensional viscosity was a decreasing function of strain rate.