Journal ArticleDOI
Characterization of the stress relaxation curves of solid foods
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In this paper, the shape of the stress relaxation curves of Agar gel, apple, bologna sausage, bread, cheddar cheese, pear and potato specimens, at various deformation levels, were normalized and fitted to the equation: [F0 - F(t)J /F, = abt/(1 + bt) where F, is the initial force, f(t), the force after time t and a and b constants.Abstract:
Relaxation curves of Agar gel, apple, bologna sausage, bread, cheddar cheese, pear and potato specimens, at various deformation levels, were normalized and fitted to the equation: [F0 - F(t)J /F, = abt/(1 + bt) where F, is the initial force, f(t) the force after time t and a and b constants. Unlike other equations (e.g. a series of exponential terms derived from a Maxwellian model), this equation contains only two constants and these are directly related to the curve shape features. This enables simple comparison between the shape characteristics of curves of different materials. Similarly, the equation facilitates quantitative evaluation of the effects of the straining history on the shape of the stress relaxation curves of solid foods.read more
Citations
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Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
TL;DR: In this article, an edible wheat gluten film was developed and effects of gluten concentration, ethanol concentration (ET) and pH of the film-forming solution on various film properties were evaluated using Response Surface Methodology.
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Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
TL;DR: In this article, the glycerol ameliore l'extensibilite mais reduit la resistance a la rupture, l'elasticite, les proprietes barriere a la vapeur d'eau.
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Methods for the study of starch retrogradation
TL;DR: A review of the general principles, capabilities, advantages, and limitations of various methods available to study starch retrogradation can be found in this article, along with a discussion of some of the limitations of these methods.
Journal ArticleDOI
Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties
TL;DR: In this paper, a combinaison de proteines de gluten de ble avec un ester diacetyl tatarique de monoglycerides, reduit la permeabilite a la vapeur d'eau, augmente la force et maintient la transparence.
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Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples
TL;DR: In this paper, the effect of combined mild heat and pulsed electric field treatments on the texture of carrots, potatoes and apples was investigated from the standpoint of different influence of thermal and PEF exposure on structural (cell walls) and membrane components of a tissue.
References
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Journal ArticleDOI
Mechanical interpretation of compressive stress‐strain relationships of solid foods
J. F. Calzada,Micha Peleg +1 more
TL;DR: In this article, the shape of the stress-strain curves and complementary relaxation and compressiblity data indicated the existence of two antagonistic mechanisms which regulated the stress levels, internal fractures which tended to decrease the mechanical strength of the deformed specimens and structural compaction that had the tendency to increase it.
Journal ArticleDOI
Considerations of a general rheological model for the mechanical behavior of viscoelastic solid food materials
TL;DR: In this article, a model describing the rheological behavior patterns of solid foods is suggested and discussed, which consists of a parallel array of a generalized Maxwell body in which the Maxwell elements have been modified by incorporation of two fracture elements.
Journal ArticleDOI
Stress relaxation of deformed fruits and vegetables
Micha Peleg,J. F. Calzada +1 more
TL;DR: In this article, the force relaxation curves of deformed specimens of apples, pears and potatoes were studied in compression tests and it was found that ln all three commodities two relaxation curves could cross one another even if one of them started at conditions in which both the deformation and the initial force had higher values.
Journal ArticleDOI
Cheddar Cheese Made With Bovine Pepsin II. Texture—Microstructure—Composition Relationships
David W. Stanley,D.B. Emmons +1 more
TL;DR: The relationship of texture to microstructure and composition was studied in Cheddar cheese manufactured with calf rennet or bovine pepsin as the coagulating enzyme.
Journal ArticleDOI
Some rheological properties of a cheese‐like product prepared by direct acidification
TL;DR: In this article, a processed, nonfermented cheese-like product was prepared by direct acidification of milk and heat coagulation of the curd, which was done by the incorporation of carrageenan.