A Computer Aided Characterization of the Compressive Creep Behavior of Potato and Cheddar Cheese

Journal of Food Science

Volumn 50, Issue 1, 1985, Pages 45-50

  PURKAYASTHA, S ^a   PELEG, M ^a   JOHNSON, E A ^a   NORMAND, M D ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002174735     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1985.tb13274.x     Document Type: Article

References (20)

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3. Graphical and computational analysis of creep curves
4. Rheological characterization of low‐methoxyl pectin gel by normal creep and relaxation
5. Rheological studies on bread at the Technical University of Budapest
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7. Rheological properties of pectate gels
8. Consideration of selected agricultural products as viscoelastic materials
9. A model for creep and early failure
10. Linearization of relaxation and creep curves of sold biological materials
11. Rheological models for solid foods
12. Presentation of the creep curves of solid biological materials by a simplified mathematical version of the generalized Kelvin‐Voigt model
13. Rheological properties of freeze‐dried beef in the dry and intermediate moisture range
14. Some rheological properties of cheese‐like products prepared by direct acidification
15. The texture of ice cream 2. Rheological properties of frozen ice cream
16. Biochemical investigation of a fruit subjected to hydrostatic pressure
17. Rheological constitutive relations for the apple cortex
18. Mechanical properties of papaya and their dependence on maturity