Dimensional effects on the prediction of texture-related mechanical properties of foods by indentation

Transactions of the American Society of Agricultural Engineers

Volumn 45, Issue 4, 2002, Pages 1045-1050

  Anand, Alok ^a   Scanlon, Martin G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Agar gel; Compression; Dimensions; Failure stress; Food texture; Indentation; Mechanical properties; Model food system; Young's modulus

Indexed keywords

ELASTIC MODULI; FRICTION; GELS; INDENTATION; TEXTURES;

ELASTIC INDENTATION;

FOOD PRODUCTS;

FOOD; MECHANICAL PROPERTY; TEXTURE;

EID: 0036665530     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Adams, M. J., B. J. Briscoe, and S. K. Sinha. 1996. An indentation study of an elastoviscoplastic material. Philosophical Magazine A 74(5): 1225-1233.
2. Bourne, M. C. 1966. Measure of shear and compression components of puncture tests. J. Food Science 31(2): 282-291.
3. _. 1975. Method for obtaining compression and shear coefficients of foods using cylindrical punches. J. Texture Studies 5(4): 459-469.
4. _. 1982. Food Texture and Viscosity: Concept and Measurement, 8-12. New York, N.Y.: Academic Press.
5. Cardello, A. V. 1994. Sensory-instrumental research. Cereal Foods World 39(8): 567-569.
6. Charalambides, M. N., J. G. Williams, and S. Chakrabarti. 1995. A study of the influence of aging on the mechanical properties of Cheddar cheese. J. Materials Science 30(16): 3959-3967.
7. Diener, R. G., and D. R. Heldman. 1968. Methods of determining rheological properties of butter. Trans. ASAE 11(3): 444-447.
8. de Man, J. M. 1969. Food texture measurements with the penetration method. J. Texture Studies 1(1): 114-119.
9. Fahloul, D., M. G. Scanlon, L. G. Dushnicky, and S. J. Symons. 1996. The fracture toughness of pea testa in relation to temperature abuse during frozen storage. Food Research International 29(8): 791-797.
10. Finney, E. E., Jr. 1969. Objective measurements for texture in foods. J. Texture Studies 1(1): 19-37.
11. _. 1973. Elementary concepts of rheology relevant to food texture studies. In Texture Measurements of Foods, 33-51. A. Kramer and A. S. Szczesniak, eds. Dordrecht, The Netherlands: D. Reidel Publishing.
12. Giannakopoulos, A. E., and S. Suresh. 1997. Indentation of solids with gradients in elastic properties: Part II. Axisymmetric indentors. International J. Solids and Structures 34(19): 2393-2428.
13. Hill, R. 1950. The Mathematical Theory of Plasticity, 254-261. Oxford, U.K.: Clarendon Press.
14. Kaletunc, G., M. D. Normand, A. Nussinovitch, and M. Peleg. 1991. Determination of elasticity of gels by successive compression-decompression cycles. Food Hydrocolloids 5(3): 237-247.
15. Lelievre, J., I. A. Mizra, and M. A. Tung. 1992. Failure testing of gellan gels. J. Food Eng. 16(1/2): 25-37.
16. Mohsenin, N. N. 1970. Physical Properties of Plant and Animal Materials, Vol. 1., 103-104, 289-326. New York, N.Y.: Gordon and Breach Science Publishers.
17. Nussinovitch, A., and M. Peleg. 1990. Strength-time relationships of agar and alginate gels. J. Texture Studies 21(1): 51-60.
18. Nussinovitch, A., M. Nussinovitch, R. Shapira, and Z. Gershon. 1994. Influence of immobilization of bacteria, yeasts, and fungal spores on the mechanical properties of agar and alginate gels. Food Hydrocolloids 8(3/4): 361-372.
19. Oakenfull, D. G., N. S. Parker, and R. I. Tanner. 1989. Method for determining absolute shear modulus of gels from compression tests. J. Texture Studies 19(4): 407-417.
20. Pappas, G., V. N. M. Rao, and C. J. B. Smit. 1987. Development and characteristics of modified agar gels. J. Food Science 52(2): 467-471.
21. Peleg, M., and L. Gómez Brito. 1975. Estimation of the components of a penetration force of some tropical fruits. J. Food Science 40(5): 1030-1032.
22. Pollak, N., and M. Peleg. 1980. Early indications of failure in large compressive deformation of solid foods. J. Food Science 45(4): 825-830, 835.
23. Ross, K. A., and M. G. Scanlon. 1999. Analysis of the elastic modulus of agar gel by indentation. J. Texture Studies 30(1): 17-27.
24. Scherer, G. W. 1996. Bending of gel beams: Effect of deflection rate and Hertzian indentation. J. Non-Crystalline Solids 201(1-2): 1-25.
25. Sneddon, I. N. 1946. Boussinesq's problem for a flat-ended cylinder. Proc. Cambridge Philosophical Society 42: 29-39.
26. Spence, D. A. 1975. The Hertz contact problem with finite friction. J. Elasticity 5(3-4): 297-319.
27. Timbers, G. E., L. M. Staley, and E. L. Watson. 1965. Determining modulus of elasticity in agricultural products by loaded plungers. Agric. Eng. 46(5): 274-275.
28. Timoshenko, S., and J. N. Goodier. 1970. Theory of Elasticity, 403-409. New York, N.Y.: McGraw-Hill.
29. Vincent, J. F. V. 1990. Structural Biomaterials, 126-163. Princeton, N.J.: Princeton University Press.
30. Warren, P. D., and D. A. Hills. 1994. The influence of elastic mismatch between indenter and substrate on Hertzian fracture. J. Materials Science 29(11): 2860-2866.
31. Yano, T., Y. Shiinoki, O. Miyawaki, and T. Sakiyama. 1987. Instantaneous elastic deformation of a porous gel analyzed by the finite element method. J. Food Engineering 6(3): 217-230.