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TEXTURAL PARAMETERS IN COMPRESSION TESTING OF A GEL MADE FROM FRESH AND FROZEN FISH MINCE
Author(s) -
KNUDSEN LISBET BJERRE,
BØRRESEN TORGER,
NIELSEN JETTE
Publication year - 1987
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.1745-4603.1987.tb00902.x
Subject(s) - yield (engineering) , compression (physics) , raw material , materials science , compression test , composite material , compressive strength , chemistry , organic chemistry
The relation between deformability modulus and yield stress is evaluated in compression testing of a model product made from fresh and frozen stored mince of cod. The experiments were performed with a compression rate of 120 mm/min. Preliminary experiments showed decreasing values of yield stress when compression rates were below 50 mm/min. Two moduli were calculated from the slope of the compression curve; α 1 , initially (small deformations) and α 2 in a linear part of the curve shortly before rupture of the gel. α 2 was linearly related to yield stress in gels of different water content, and in gels made from fresh and frozen raw material. α 1 showed different relations to yield stress depending on quality of the raw material.