Premium
TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS I: MECHANICAL PROPERTIES IN BENDING
Author(s) -
HECKE E. VAN,
ALLAF K.,
BOUVIER J. M.
Publication year - 1995
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.1745-4603.1995.tb00781.x
Subject(s) - materials science , texture (cosmology) , bending , composite material , food science , computer science , artificial intelligence , chemistry , image (mathematics)
Mechanical properties of flat‐bread‐shaped extrudates were studied in bending. The effects of bending conditions (plunger thickness, support shape and distance between supports) are presented. Bending parameters, the modulus of deformability particularly, are used to study extrudate anisotropy, discriminate between various samples and correlations discussed in relation to cell structure. It is shown that the Ashby analysis of cellular materials applies to bending of extrudates, and that the modulus of deformability is correlated with cell size and cell density.