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THE PROBLEM OF EQUILIBRIUM CONDITIONS IN STRESS RELAXATION ANALYSES OF SOLID FOODS 1
Author(s) -
PELEG M.,
POLLAK N.
Publication year - 1982
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.1745-4603.1982.tb00873.x
Subject(s) - rheology , stress relaxation , relaxation (psychology) , term (time) , stress (linguistics) , internal stress , selection (genetic algorithm) , biochemical engineering , mathematical optimization , statistical physics , materials science , computer science , mathematical economics , mathematics , thermodynamics , engineering , physics , artificial intelligence , creep , psychology , composite material , social psychology , linguistics , philosophy , quantum mechanics
Since most solid food materials are biologically active or physically unstable, they do not reach mechanical equilibrium in the true sense of the term. Consequently, their stress relaxation data alone cannot provide information sufficient to decide whether these materials are true solids or not. The implications of this problem in the selection of rheological models for foods are emphasized and a method by which the problem can be bypassed is presented and its capabilities and limitations evaluated.