The brittle-ductile transition of an amorphous food system

Drying Technology

Volumn 23, Issue 4, 2005, Pages 871-886

  Payne, C R ^a,b   Labuza, T P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b Baldwin Richardson Foods Co   (United States)

Author keywords

Brittle ductile transition; Flexure; Food; Moisture content; Tensile

Indexed keywords

BRITTLENESS; DUCTILITY; MOISTURE; THERMAL EFFECTS;

AMORPHOUS FOOD SYSTEMS; BRITTLE STRENGTH; BRITTLE-DUCTILE TRANSITION;

FOOD PRODUCTS;

BRITTLE MEDIUM; DRYING; FOOD PROCESSING;

EID: 18144382535     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200054235     Document Type: Article

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