Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour

Food and Bioprocess Technology

Volumn 6, Issue 12, 2013, Pages 3317-3325

  Pelgrom, Pascalle J M ^a   Schutyser, Maarten A I ^a   Boom, Remko M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Field peas; Fracture behaviour; Glass transition temperature; SEM

Indexed keywords

CRITICAL COMPRESSION; FIELD PEA; FRACTURE BEHAVIOUR; FRACTURE EXPERIMENTS; GORDON-TAYLOR EQUATION; INCREASED TEMPERATURE; MECHANICAL COMPRESSION TESTS; THERMOMECHANICAL PROPERTIES;

DIFFERENTIAL SCANNING CALORIMETRY; ENERGY EFFICIENCY; FRACTURE; FRACTURE MECHANICS; GLASS; GLASS TRANSITION; MILLING (MACHINING); MOISTURE DETERMINATION; MORPHOLOGY; OPTIMIZATION; SCANNING ELECTRON MICROSCOPY; STARCH;

PROTEINS;

PISUM SATIVUM;

EID: 84886101190     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1031-2     Document Type: Article

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