Abstract
ABSTRACTThe influence of surface friction and lubrication on the compression behavior, at compression rates of 5–100mm min−l, of cylindrical samples of potato flesh have been examined with an Instron Universal Testing Machine at room temperature. The samples had length/diameter ratios of 0.2–0.8. Parameters derived from compression to failure were: failure stress; failure strain; and apparent modulus of elasticity. Stress relaxation with time was studied using samples with length/diameter ratios of 0.4–0.8 following compressions of 10 and 30%. The length/diameter ratio, rate of compression, surface friction and lubrication influenced the parameters derived from both the compression and the stress relaxation tests. Relaxation times increased following sample lubrication. The effect due to surface lubrication was smaller than in previous compression and relaxation tests on Gouda cheese. This was attributed to release of fluid from the damaged cellular tissue of the potato flesh which reduced the effectiveness of the lubricant film.
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