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A STUDY TO CHARACTERIZE THE MECHANICAL BEHAVIOR OF SEMISOLID VISCOELASTIC SYSTEMS UNDER COMPRESSION CHEWING – CASE STUDY OF AGAR GEL
Author(s) -
YU JINGHU,
SANTOS P.H.S.,
CAMPANELLA O.H.
Publication year - 2012
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.1745-4603.2012.00356.x
Subject(s) - viscoelasticity , rheology , materials science , texture (cosmology) , creep , compression (physics) , composite material , computer science , artificial intelligence , image (mathematics)
The present article establishes and validates a rheological model that can be used to characterize viscoelastic properties of food gels during compression under small and large deformations. Transient creep and standard compression tests were performed to characterize agar gels of different concentrations under small and large deformations in a texture analyzer. The Burgers model and a modified generalized linear viscoelastic (GLVE) model were used to describe the behavior of the gels in the linear and nonlinear viscoelastic region, respectively. However, the modified GLVE model seems not to capture the stress hardening behavior of agar gels during compression. The Ogden model was then used and successfully described the stress–strain behavior of agar gels at different strain rates. PRACTICAL APPLICATIONS Understanding the behavior of viscoelastic materials during large stresses and deformation is useful in the design of novel instruments that can mimic the mastication action to assess the texture of gel‐like foods as well as other food materials.