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  • 1
    Electronic Resource
    Electronic Resource
    A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Selected solid food materials were characterized by a modified general Maxwell model in which the elements have predetermined and fixed relaxation times but their number continuously changes with the strain. The fit criterion for the model was its consistency with results obtained in independent tests (e.g. relaxation data at different strains). The properties of the model and the computer programs for the determination of its parameters were tested and evaluated by simulated stress-strain and stress-relaxation curves and by varying the assigned values of the relaxation times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10850.x
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  • 2
    Electronic Resource
    Electronic Resource
    A Computer Aided Characterization of the Compressive Creep Behavior of Potato and Cheddar Cheese (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Compressive creep curves of potato flesh and cheddar cheese were fitted by a modified, four parameter model of the kind J(t) = Ko+ K1t + t/(K2+K3t) where J(t) is the compliance and the K's characteristic constants. The curves were fitted both with and without correction for cross-sectional area expansion and the nonlinearity of the strain. The fit of the model was comparable to that of the discrete Kelvin-Voigt model with 4 or 6 constants. The magnitude of the modified model constants was indicative of the general rheological character of the material and the stress dependency of the nonlinear viscoelastic behavior.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13274.x
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  • 3
    Electronic Resource
    Electronic Resource
    Characterization of the Ruggedness of Instant Coffee Particle Shape by Natural Fractals (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ruggedness of individual instant coffee particle shapes was quantified in terms of the natural Fractal dimension of the silhouettes from their SEM micrographs. The latter was determined from the slope of the Richardson plot covering the range between about 4 - 20% of the particle's maximum length. The Fractal dimension in this range was on the order of 1.05 to 1.2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13806.x
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  • 4
    Electronic Resource
    Electronic Resource
    A Computer Assisted Analysis of Some Theoretical Rate Effects in Mastication and in Deformation Testing of Foods (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Simplified rheological models, with relaxation times comparable to those of solid foods, were used to simulate stress strain relationships at rates comparable to those in mastication and in common deformation tests (linear velocities on the order of 100 and 1 cm min−1 respectively). The simulations included the regimes of constant deformation and strain rates and a sinusoidal deformation pattern. They demonstrated that the information in sensory perception and mechanical testing can be different in both kind and magnitude largely due to the rheological character of the food and its relaxation time and to a lesser extent, to the exact deformation regime.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04985.x
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  • 5
    Electronic Resource
    Electronic Resource
    EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESH (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Specimens of fresh and cooked fish fillets of a variety of species were compressed by an Instron Universal Testing Machine. The output, converted to true stress-strain relationships, revealed an initial linear portion up to 20-40% strain. This enabled the calculation of the modulus of deformability from the slope. The curve continuation was concave upwards in raw specimens, most likely because of the development of hydrostatic pressure. In cooked specimens the continuation was mostly concave downward, possibly an indication of structural disintegration. Variations in the calculated moduli were large along the same fillets and among fillets of the same species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06545.x
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  • 6
    Electronic Resource
    Electronic Resource
    SELECTED PHYSICAL CHARACTERISTICS of GROUND ROASTED COFFEES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 14 (1990), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The density and compressibility of sieved fractions of ground Colombian and espresso coffees were determined. the magnitude of both depended not only on particle size but also on the roasting and grinding conditions. Compressibility was defined and calculated as the slope of the linear relationship between the logarithm of density and the logarithm of the corresponding compressive stress. Although individual stress relaxation curves of compressed specimens could be linearized, their parameters provided very little useful information, primarily because of the difficulty to control the compact density.Conditioning of these ground coffees with 0.5% calcium silicate had practically no effect on their density and compressibility and only a marginal effect on their color as measured by the Hunter L value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1990.tb00137.x
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  • 7
    Electronic Resource
    Electronic Resource
    Comparison of two methods for stress relaxation data presentation of solid foods (1983)
    Springer
    Rheologica acta 22 (1983), S. 108-113 
    Details
    ISSN: 1435-1528
    Keywords: Stress relaxation ; Maxwellian model ; solid food
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01679835
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  • 8
    Electronic Resource
    Electronic Resource
    Presentation of the creep curves of solid biological materials by a simplified mathematical version of the generalized Kelvin-Voigt model (1984)
    Springer
    Rheologica acta 23 (1984), S. 556-563 
    Details
    ISSN: 1435-1528
    Keywords: Creep ; Kelvin-Voigt model ; biological material ; solid
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract Published creep equations, derived from the Kelvin-Voigt model with a discrete retardation time spectrum were used to generate data for linear presentation of the creep function. It is shown that 2–3 term creep functions, containing 4–6 constants, could be reduced to an algebraic expression having two constants only. Consequently, entire creep curves of a variety of biological and food materials could be described by a single type of equation in the form of:P (t) = k 0 + k1 t + t/(k2 + k3t) whereP (t) is the creep parameter (compliance, strain or deformation),k 0 a constant representing the instantaneous compliance,k 1 a constant representing the steady-state flow, andk 2 andk 3 the characteristic constants of the creep functionψ (t) obtained by regression from the linear relationship oft/ψ (t) vst.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01329288
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  • 9
    Electronic Resource
    Electronic Resource
    Simulation of size reduction and enlargement processes by a modified version of the beta distribution function (1986)
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 32 (1986), S. 1928-1930 
    Details
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/aic.690321121
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