Comparison of various methods to evaluate fracture phenomena in food materials

H. Luyten, T. van Vliet, P. Walstra

Research output: Contribution to journalArticleAcademicpeer-review

89 Citations (Scopus)

Abstract

The usage, including eating, of foods and intermediate products normally involves large deformations. Fracture and/or yielding then become the salient features. Several methods to study the behaviour food materials at large deformations are discussed. It is shown that it is possible to measure real material properties, independent of the method and the size and shape of the test-piece used. Results for Gouda cheese and potato starch gels are given
Original languageEnglish
Pages (from-to)245-266
JournalJournal of Texture Studies
Volume23
Issue number3
DOIs
Publication statusPublished - 1992

Keywords

  • gouda cheese
  • compression
  • gels

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