| Autor: |
AK, M.M., GUNASEKARAN, S. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep1992, Vol. 57 Issue 5, p1078-1081, 4p |
| Abstrakt: |
Samples were subjected to uniaxial compression at six deformation rates until fracture occurred. Fracture strain, stress and work, deformability modulus, and biaxial extensional viscosity were determined. No significant effect of surface lubrication was observed on magnitudes of the selected mechanical properties. Irrespective of deformation rate Cheddar cheese fractured at a strain of 55.5% when aspect ratio was 0.65, and at a strain of 59.7% when aspect ratio was 1.0. The fracture stress ranged from 34 to 107 kPa and fracture work from 22 to 63 kJ/m3. Mean deformability modulus of Cheddar cheese was 240 kPa. Biaxial extensional viscosity was a decreasing function of strain rate. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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Plný text