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CONSTITUTIVE MODELS OF FOODS
Author(s) -
KOKINI J.L.,
WANG CF.,
HUANG H.,
SHRIMANKER S.
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.tb00982.x
Subject(s) - constitutive equation , materials science , engineering , structural engineering , finite element method
Linear and nonlinear viscoelastic properties of food materials are important to product design and process design if they can be quantitatively defined. This paper covers prediction of dilute and concentrated solution, linear viscoelastic properties and models for nonlinear viscoelastic properties. The usefulness of various constitutive models in predicting these properties are discussed and demonstrated.