The Dynamic Characteristics of Gelled Food Materials against Small Impact Force

Abstract

The dynamic mechanical characteristics against small impact force of konjak were measured in thisstudy. Konjak is one of the popular and healthy Japanese foods and is the Gunma prefectural specialty. Thereare many studies discussing the sensory characteristics of food materials, however few of them measure thecharacteristics quantitatively and accurately. If it has been done, the detail of sensory properties will be able to bediscussed. We have done the experience and shown the characteristics. Konjak is flexible and slimy food material.We thought konjak is like rubbers and it can be measured the response against small impact force. To measurethe precise dynamic mechanical force, the levitation mass method (LMM) is used. In LMM, a pneumatic linearbearing is used to reduce friction to almost zero, and an optical interferometer is used. The acceleration, velocity,position, and inertial force of the mass are calculated from the measured time-varying frequency due to DopplerEffect, which can be calculated by using the zero-crossing fitting method (ZFM). LMM had been used to onlymeasure the dynamic forces acting on the mass before, but we utilized it to test the mechanical characteristics offood materials. Konjak has the characteristics of viscoelasticity. We have revealed the quantitative and logicalcharacteristics of konjak.