The effect of stress correction on fracture point coordinates in uniaxial compression tests of cheese

LWT

Volumn 29, Issue 5-6, 1996, Pages 433-437

  Luginbuhl W ^a  

^a Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030522442     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0066     Document Type: Article

References (8)

1. 1 INTERNATIONAL DAIRY FEDERATION. Rheological and fracture properties of cheese. Bulletin of the International Dairy Federation, 268 (1991)
2. 2 LUYTEN, H. The rheological and fracture properties of Gouda cheese. Ph. D. thesis, Wageningen Agricultural University, Wageningen, The Netherlands (1988)
3. 3 PELEG, M. A note on the various strain measures at large compressive deformations. Journal of Texture Studies, 15, 317-326 (1984)
4. 4 CASIRAGHI, E.M., BAGLEY, E.B. AND CHRISTIANSON, D.D. Behaviour of Mozzarella, Cheddar and processed cheese spread in lubricated and bonded uniaxial compression. Journal of Texture Studies, 16, 281-301 (1985)
5. 5 LUGINBÜHL, W. Stress correction in compression tests on cheese: Influence on fracture strain values. 24th International Dairy Congress, Brief communications and Abstracts of Posters and invited Papers, 152 (1994)
6. 6 TSCHOEGL, N.W. The Phenomenological Theory of Linear Viscoelastic Behavior. Berlin: Springer-Verlag, p. 5 (1989)
7. 7 ATLURI, S.N. AND KOBAYASHI, A.S. Mechanical Responses of Materials. In: KOBAYASHI, A.S. (Ed), Handbook on Experimental Mechanics. New York: VCH Publishers, pp. 1-37 (1993)
8. 8 SMITH, C.W. AND KOBAYASHI, A.S. Experimental Fracture Mechanics. In: KOBAYASHI, A.S. (Ed), Handbook on Experimental Mechanics. New York: VCH Publishers, pp. 905-968 (1993)