COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE‐MATRIX INTERACTION

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Abstract
Foods containing particles in a matrix were modelled by setting glass spheres, varying in size and surface chemistry, and oil droplets in heat‐denatured whey protein gels. Composites containing particles with hydrophilic surfaces were much stronger in compression, the strength being dependent on particle surface area, than those with hydrophobia surfaces. The relationship between strength and particle size was compared with existing rheological and composite theories. SEM examination of fracture surfaces, resulting from compression, showed that particles with an hydrophilic surface were an integral part of the composite, failure occurring within the protein matrix. Gels made from particles with an hydrophobic surface fractured adjacent to the particle surface, indicating little or no interaction between particle and matrix.