Comparison of two methods for stress relaxation data presentation of solid foods |
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Authors: | M Peleg M D Normand |
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Institution: | (1) Department of Food Engineering, University of Massachusetts, Agricultural Engineering Building, 01003 Amherst, MA, USA |
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Abstract: | Published exponential relaxation equations, derived from Maxwellian models, were used to generate data for linear representation
in the form ofP(0) ·t/(P(0) —P(t)) =k
1 +k
2t whereP(t) is the decaying parameter (force, stress or modulus),P(0) its initial value (att = 0) andk
1 andk
2 constants. The computer plots indicated that the fit of this normalized and linearized form was excellent for equations containing
at least three exponential decay terms. The fit was not as good for some of the two-term exponential equations mainly due
to the lack of accurate account for the initial stage of the relaxation process. In all the cases, however, the linear representation
could clearly reveal the general rheological character of the analysed materials in terms of the relative degree of solidity. |
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Keywords: | Stress relaxation Maxwellian model solid food |
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