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COMPARISON BETWEEN PROJECTED MECHANICAL EQUILIBRIUM CONDITIONS OF SELECTED FOOD MATERIALS IN STRESS RELAXATION AND CREEP 1
Author(s) -
PURKAYASTHA S.,
PELEG M.
Publication year - 1986
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.1745-4603.1986.tb00563.x
Subject(s) - stress relaxation , relaxation (psychology) , creep , materials science , modulus , strain (injury) , moduli , flesh , stress (linguistics) , thermodynamics , mathematics , composite material , physics , chemistry , food science , psychology , biology , social psychology , linguistics , philosophy , quantum mechanics , anatomy
Asymptotic modulus versus strain relationships in stress relaxation tests of potato flesh, cheddar cheese and 1.5% agar gels were compared to similar relationships derived from creep experiments. The asymptotic moduli (or compliance reciprocals) were on the same order of magnitude and their dependency on the strain of a similar character. These suggest that despite the history sensitive response of food materials, their mechanical equilibrium conditions are governed by the same structural features.