Abstract
The degeneration mechanism of viscoelastic food material in specific processing mode affects the formulation of food material processing technology. On the other hand, it determines the taste of food in the chewing process. The viscoelastic food material was taken as the research object, and experimental data were obtained through stress relaxation experiments and strain relaxation experiments of texture analyzer material. Based on Maxwell model and Kelvin model, describing small deformation of the nonlinear viscoelastic constitutive model, building a composite model was proposed. By making analysis and comparison between constructed composite model and Maxwell model and Kelvin model, it was verified that the constructed composite model can be better described as the mechanical behavior of viscoelastic food material under the mode of compressed chewing, which is also providing a more precise theoretical model for the processing and development of viscoelastic food material.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
