TY - JOUR
T1 - ゲル状食品の弾性 / 破断解析
AU - Kijima, Naoko
AU - Sunaoshi, Ryo
AU - Masaka, Tomoaki
AU - Ishikawa, Daitaro
AU - Fujii, Tomoyuki
N1 - Publisher Copyright:
© 2020 Japanese Society for Food Science and Technology. All rights reserved.
PY - 2020
Y1 - 2020
N2 - The aim of the present study is to develop an evaluation method for the texture of gel-like foods by analyzing their mechanical properties. Various commercial gel-like foods were prepared, and compression measurements of elasticity, rupture, and penetration of 10 mm cubic gel-like food samples were performed with three kinds of plungers. The Blatz, Sharda and Tschoegl (BST) equation for rubber elasticity was applied to the relationship between stress and strain curves obtained from the elastic measurement of the gel-like foods, and elastic parameter E and nonlinear index n were calculated. Elastic parameter E, nonlinear index n, rupture stress σr, rupture depth Dr, penetration rupture stress σ p, and penetration rupture depth Dp were obtained, and the respective characteristics were evaluated separately. The gel-like foods had an E between 6.1 × 102 and 1.9 × 104. The value of n was distributed in the range of about 1 to 8. The results suggested that n is a valuable new parameter to explain the texture of gel-like foods. As a result, n and E could be used to profile a variety of gel-like foods as two- or three-dimensional maps.
AB - The aim of the present study is to develop an evaluation method for the texture of gel-like foods by analyzing their mechanical properties. Various commercial gel-like foods were prepared, and compression measurements of elasticity, rupture, and penetration of 10 mm cubic gel-like food samples were performed with three kinds of plungers. The Blatz, Sharda and Tschoegl (BST) equation for rubber elasticity was applied to the relationship between stress and strain curves obtained from the elastic measurement of the gel-like foods, and elastic parameter E and nonlinear index n were calculated. Elastic parameter E, nonlinear index n, rupture stress σr, rupture depth Dr, penetration rupture stress σ p, and penetration rupture depth Dp were obtained, and the respective characteristics were evaluated separately. The gel-like foods had an E between 6.1 × 102 and 1.9 × 104. The value of n was distributed in the range of about 1 to 8. The results suggested that n is a valuable new parameter to explain the texture of gel-like foods. As a result, n and E could be used to profile a variety of gel-like foods as two- or three-dimensional maps.
KW - Gel-like food
KW - Nonlinear index n
KW - Rubber elasticity
KW - Texture
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U2 - 10.3136/nskkk.67.217
DO - 10.3136/nskkk.67.217
M3 - Article
AN - SCOPUS:85092051842
VL - 67
SP - 217
EP - 229
JO - Nippon Shokuhin Kagaku Kogaku Kaishi
JF - Nippon Shokuhin Kagaku Kogaku Kaishi
SN - 1341-027X
IS - 7
ER -