BEHAVIOR OF MOZZARELLA, CHEDDAR AND PROCESSED CHEESE SPREAD IN LUBRICATED AND BONDED UNIAXIAL COMPRESSION
- 1 September 1985
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 16 (3) , 281-301
- https://doi.org/10.1111/j.1745-4603.1985.tb00697.x
Abstract
The response of a material under uniaxial compression depends both on the bulk material properties and on the frictional effects at the sample‐platen interface. Three commercial cheeses (cheddar, mozzarella and processed cheese spread) were studied in uniaxial compression. Frictional effects at the sample surface were examined under three conditions: (1) lubrication of the sample‐platen interface; (2) bonding of the sample to the instrument platens; (3) samples neither bonded nor lubricated. The forces required to deform the cylindrical sample to a given strain level were highest for the bonded cases and lowest under lubricated conditions. The stress in lubricated compression, ρL, was calculated from Fh(πRρ2hρ)This publication has 16 references indexed in Scilit:
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