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COMPARISON OF VARIOUS METHODS TO EVALUATE FRACTURE PHENOMENA IN FOOD MATERIALS
Author(s) -
LUYTEN H.,
VLIET T.,
WALSTRA P.
Publication year - 1992
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.1745-4603.1992.tb00524.x
Subject(s) - materials science , fracture (geology) , forensic engineering , environmental science , composite material , engineering
ABSTRACT The usage, including eating, of foods and intermediate products normally involves large deformations. Fracture and/or yielding then become the salient features. Several methods to study the behaviour food materials at large deformations are discussed. It is shown that it is possible to measure real material properties, independent of the method and the size and shape of the test‐piece used. Results for Gouda cheese and potato starch gels are given.