TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS I: MECHANICAL PROPERTIES IN BENDING
作者:
E. VAN HECKE,
K. ALLAF,
J. M. BOUVIER,
期刊:
Journal of Texture Studies
(WILEY Available online 1995)
卷期:
Volume 26,
issue 1
页码: 11-25
ISSN:0022-4901
年代: 1995
DOI:10.1111/j.1745-4603.1995.tb00781.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTMechanical properties of flat‐bread‐shaped extrudates were studied in bending. The effects of bending conditions (plunger thickness, support shape and distance between supports) are presented. Bending parameters, the modulus of deformability particularly, are used to study extrudate anisotropy, discriminate between various samples and correlations discussed in relation to cell structure. It is shown that the Ashby analysis of cellular materials applies to bending of extrudates, and that the modulus of deformability is correlated with cell size and cell dens
点击下载:
PDF
(593KB)
返 回