Abstract
ABSTRACTThe 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.
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