Premium
CONTACT AND FRACTURE ELEMENTS AS COMPONENTS OF THE RHEOLOGICAL MEMORY OF SOLID FOODS 1
Author(s) -
PELEG M.
Publication year - 1977
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1977.tb01164.x
Subject(s) - rheology , deformation (meteorology) , materials science , fracture (geology) , nonlinear system , mechanism (biology) , mechanics , composite material , physics , quantum mechanics
Most solid foods are rheologically nonlinear and their mechanical response may depend on their deformation history. Such behavior can be represented by modifying the conventional rheological models with discontinuous components. It is demonstrated that linear elastic and viscous elements combined with contact and fracture elements can form consistent models applicable under a wide range of deformation histories. This provides an explanation for the memory phenomena based on the physical aspects of the deformation mechanism.