ゲル状食品の弾性 / 破断解析

Translated title of the contribution: Elastic and rupture analysis on food gels

Naoko Kijima, Ryo Sunaoshi, Tomoaki Masaka, Daitaro Ishikawa, Tomoyuki Fujii

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Translated title of the contributionElastic and rupture analysis on food gels
Original languageJapanese
Pages (from-to)217-229
Number of pages13
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume67
Issue number7
DOIs
Publication statusPublished - 2020

ASJC Scopus subject areas

  • Food Science

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