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A fundamental approach using theorie...

Anand, Alok.

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A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods./
作者:	Anand, Alok.
面頁冊數:	111 p.
附註:	Adviser: Martin G. Scanlon.
Contained By:	Masters Abstracts International40-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MQ62683
ISBN:	0612626830

A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods.
Anand, Alok.

A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods. - 111 p.

Adviser: Martin G. Scanlon.

Thesis (M.Sc.)--The University of Manitoba (Canada), 2001.

A fundamental approach was taken to evaluate the mechanical properties of foods, which are often associated with the perceived texture of foods. Indentation test was studied with a fundamental perspective so that the results could be obtained in fundamental units instead of empirical units. Indentation test was used to measure the Young's modulus of elasticity and the yield stress of a model food system. Slabs of 1% agar gel, prepared in three sample dimensions were indented with seven flat cylindrical indenters. Results obtained from the indentation test were compared with those obtained by a uniaxial compression test. It was postulated that the indentation test could be used to measure the fundamental mechanical properties of foods. Effects of sample dimensions were observed and explained on the basis of known physical principles. Results were then extended to a model food system, which could be regarded as a layered composite structure, in a similar way to many examples in the discipline of engineering. In the second part of this research, stiffness and strength parameters of a layered composite food were analyzed by the theories of elasticity and it was found that these theories were also applicable to a layered food system. (Abstract shortened by UMI.)

ISBN: 0612626830Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods.
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520 $a A fundamental approach was taken to evaluate the mechanical properties of foods, which are often associated with the perceived texture of foods. Indentation test was studied with a fundamental perspective so that the results could be obtained in fundamental units instead of empirical units. Indentation test was used to measure the Young's modulus of elasticity and the yield stress of a model food system. Slabs of 1% agar gel, prepared in three sample dimensions were indented with seven flat cylindrical indenters. Results obtained from the indentation test were compared with those obtained by a uniaxial compression test. It was postulated that the indentation test could be used to measure the fundamental mechanical properties of foods. Effects of sample dimensions were observed and explained on the basis of known physical principles. Results were then extended to a model food system, which could be regarded as a layered composite structure, in a similar way to many examples in the discipline of engineering. In the second part of this research, stiffness and strength parameters of a layered composite food were analyzed by the theories of elasticity and it was found that these theories were also applicable to a layered food system. (Abstract shortened by UMI.)
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