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New Estimation Methods of Y oung's Modulus and Rupture Strength of Snack Foods Based on Microstructure
Author(s) -
Kadowaki Ren,
Kimura Hitoshi,
Inou Norio
Publication year - 2016
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/jtxs.12154
Subject(s) - microscale chemistry , modulus , materials science , texture (cosmology) , brittleness , composite material , microstructure , compressive strength , compression (physics) , mathematics , computer science , artificial intelligence , mathematics education , image (mathematics)
This paper describes quantitative methods for measuring substantial values of rupture strength and Y oung's modulus considering the inner, crispy snack food structure at the microscale. The samples used are crispy snack food. A conventional mechanical food test was conducted on a large sample size (>100 mm 3 ), and only the apparent, macroscopic mechanical property of the food was measured without considering the microscopic structure. The proposed method integrates a small load compression test and finite element analysis for a test piece <10 mm 3 . Structural deformability of the test piece is calculated using finite element analysis. The estimated rupture strength of commercially available snack food ranged between 95 and 560 MPa. The calculated Y oung's moduli were in the range of 170–1,100 MPa. These values are 18–170 times larger than the apparent Y oung's moduli measured with the conventional method. This paper discusses the reasons for these findings. Practical Applications Food texture of brittle foods is affected by their substantial material property and geometrical structure. In particular, material rupture strength and material Y oung's modulus are responsible factors. We developed a new estimation method for the substantial material properties of brittle food. Based on these estimated factors, it is possible to evaluate the food texture. This means that it is possible to elucidate how the material factor and the structural factor affect each food texture with our method. It is expected that the method also allows the control of the food texture by changing the material and structural properties in accordance with the demands of people. For example, processed food with good texture will be preferred by elderly people or patients with temporomandibular joint disorders for easy mastication. Pleasurable and hard‐textured food will provide good training to children who should train their chewing muscles.