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FRACTURE BEHAVIOR AND MECHANISM OF PUFFED CEREAL DURING COMPRESSION
Author(s) -
ROOPA B.S.,
MAZUMDER PRITAM,
BHATTACHARYA SUVENDU
Publication year - 2009
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.1745-4603.2009.00174.x
Subject(s) - texture (cosmology) , compaction , compression (physics) , materials science , microstructure , fracture (geology) , moisture , brittleness , deformation (meteorology) , composite material , compressive strength , water content , brittle fracture , geotechnical engineering , geology , artificial intelligence , computer science , image (mathematics)
Texture of puffed cereals was determined to develop an instrumental method and to provide a mechanism of compaction under compressive stress. A model solidlike puffed rice at different moisture contents (2.0–8.5%) was subjected to compression testing to determine the fracture/failure characteristics. The force–deformation curves showed three zones and two firmnesses during compression. The different textural parameters were sensitive to moisture content above 6%. The microstructure of puffed rice consisted of many closed air cells having thin cell walls (10–15 µm) while a compressed sample showed breaking of cell walls with simultaneous development of fracture lines. A mechanism of compaction or failure at macromolecular level for puffed rice has been proposed based on texture data and microstructure.PRACTICAL APPLICATION The acceptance of a snack food largely depends on the texture which in turn is related to fracture characteristics. The present paper offers a general method for determining the texture of snacks and similar brittle food products. The developed indices can describe the texture of a snack food. The mechanism of failure, developed in the present work, can also be applied for low‐density foods and for prediction of their behavior during compression.