COMPARISON BETWEEN PROJECTED MECHANICAL EQUILIBRIUM CONDITIONS OF SELECTED FOOD MATERIALS IN STRESS RELAXATION AND CREEP1
- 1 December 1986
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 17 (4) , 433-444
- https://doi.org/10.1111/j.1745-4603.1986.tb00563.x
Abstract
Asymptotic modulus versus strain relationships in stress relaxation tests of potato flesh, cheddar cheese and 1.5% agar gels were compared to similar relationships derived from creep experiments. The asymptotic moduli (or compliance reciprocals) were on the same order of magnitude and their dependency on the strain of a similar character. These suggest that despite the history sensitive response of food materials, their mechanical equilibrium conditions are governed by the same structural features.Keywords
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