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BEHAVIOR OF MOZZARELLA, CHEDDAR AND PROCESSED CHEESE SPREAD IN LUBRICATED AND BONDED UNIAXIAL COMPRESSION
Author(s) -
CASIRAGHI E.M.,
BAGLEY E.B.,
CHRISTIANSON D.D.
Publication year - 1985
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.1745-4603.1985.tb00697.x
Subject(s) - materials science , composite material , lubrication , compression (physics) , mozzarella cheese , chemistry , food science
The response of a material under uniaxial compression depends both on the bulk material properties and on the frictional effects at the sample‐platen interface. Three commercial cheeses (cheddar, mozzarella and processed cheese spread) were studied in uniaxial compression. Frictional effects at the sample surface were examined under three conditions: (1) lubrication of the sample‐platen interface; (2) bonding of the sample to the instrument platens; (3) samples neither bonded nor lubricated. The forces required to deform the cylindrical sample to a given strain level were highest for the bonded cases and lowest under lubricated conditions. The stress in lubricated compression, ρ L , was calculated from Fh(πR ρ 2 h ρ )