Mechanisms of fracture in foods

Food Australia

Volumn 54, Issue 12, 2002, Pages 555-561

  Lillford, Peter J ^a  

^a Food Technol Food Law Consultant   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CEREALS;

BRITTLE FRACTURE; CRACKS; DEFORMATION; MIXING; TENSILE STRENGTH;

MEATS;

EID: 0036898943     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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2. Attenburrow, G.E., Goodband, R.M., Taylor, L.J. & Lillford, P.J. 1989. Structure, mechanics and texture of a food sponge. J. Cereal Sci. 9: 61-70.
3. Baltsavias, A., Jurgens, A. & Van Vliet, T. 1999. Fracture properties of short-dough biscuits. Effect of composition. J. Cereal Sci. 29: 235-244.
4. Griffith, A.A. 1920. The phenomena of rupture and flow in solids. Phil. Trans. R. Soc, Lond. A 221: 163-198.
5. Luyten, H., Van Vliet, T. & Walstra, P. 1992. Comparison of various methods to evaluate fracture phenomena in food materials. J. Texture Studies 23: 245-266.
6. Luyten, H. & Van Vliet, T. 1996. Effect of maturation on large deformation and fracture properties of (semi-) hard cheeses. Neth. Milk and Dairy J. 50: 295-307.
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8. Purslow, P.P. 1985. The physical basis of meat texture - observations on the fracture behaviour of cooked M-semitendinosus. Meat Sci 12: 39-60.
9. Purslow, P.P. 1987. The fracture properties and thermal analysis of collagenous tissues. Adv Meat 4: 187-208.
10. Thiel, B.L. & Donald, A.M. 1998. In situ mechanical testing of fully hydrated carrots (Daucus carota) in the environmental SEM. Ann. Bot. 82: 727-733.
11. Toole, G.A., Parker, M.L., Smith, A.C. & Waldron, K.W. 2000. Mechanical properties of lettuce. J. Mater. Sci. 35: 3553-3559.
12. Vincent, J.F.V. 1994. Texture of Plants. In Linskens, H.F. and Jackson, J.F. (eds). Modern Methods of Plant Analysis, 16. Springer, Berlin.
13. Warner, M. & Edwards, S.F. 1988. A scaling approach to elasticity and flow in solid foams. Europhysics Letters 5: 623-628.
14. Willems, M.E.T. & Purslow, P.P. 1997. Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked Longissimus muscle. Meat Sci. 46: 285-301.