TEXTURAL PROPERTIES OF AMYLOSE SPONGES

Autor: A. TORRES Q, H. G. SCHWARTZBERG, M. PELEG, R. RUFNER
Rok vydání: 1978
Předmět:
Zdroj: Journal of Food Science. 43:1006-1009
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1978.tb02472.x
Popis: Sponges were prepared by freezing and thawing of amylose gels. The sponges had a characteristic “leafy’ structure reminiscent of the fleshy part of some seafoods. The mechanical properties of the sponges were evaluated by uniaxial compression. It has been found that the true stress-strain relationship of the sponge could be described by σ= E1e+ E2en, where σ and e are the true stresses and strains, E1, E2, and n are constants. It has been suggested that the first component is the elastic contribution of the sponge and the second component is the contribution of structural compaction which becomes dominant at large deformation levels. The effects of consecutive compressive cycles as well as amylose concentration and freezing methods were also evaluated in terms of mechanical parameters. Explanation of the latter has been suggested in terms of the deformation mechanism of sponges.
Databáze: OpenAIRE
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