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MECHANICAL PROPERTIES OF A FRIED CRUST *
Author(s) -
LIMA ISABEL,
SINGH R. PAUL
Publication year - 2001
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.1745-4603.2001.tb01032.x
Subject(s) - flexural strength , crust , bending , materials science , three point flexural test , composite material , shear (geology) , compression (physics) , tension (geology) , geology , geophysics
A restructured potato model system was fried in canola oil for 5, 10, or 15 min at 170, 180, or 190C and tested in a Dynamic Mechanical Analyzer. Selected mechanical properties were measured using puncture and three‐point bending cells. Forces involved in puncture were a combination of tension, compression, and shear, while the three‐point bend test studied the crust flexural properties. Crust deformability seemed to be governed by internal structural yielding. Maximum force at rupture increased significantly with both frying time and temperature. Failure criteria identified and standardized types of failure observed during bending tests.