UNIAXIAL COMPRESSION AND STRUCTURAL DEFORMATION OF FERMENTED SOYBEAN SEED

Abstract

ABSTRACTIn order to investigate relationships between changes in a physical response against mechanical compression and histological changes in a tissue by compression relative deformation of fermented soybeans, the structural changes occurring in a sample to a specific compression percentage were measured by means of microscopic techniques. As a result, it was observed that the resistance force linearly increased up to 30% compression, and the force was approximately 3 N at the compression of 30–50%. The histological disruption close to inner area of hilum on the lateral plane of cotyledon and the rupture‐like collapse at contact face of cotyledons were found in the 40% compression sample. At above 50% compression, the force increased exponentially with increasing of compression ratio, and large collapses were found in the tissue, which should be results of expansion of histological disruptions and/or collapses at 40% compression.PRACTICAL APPLICATIONSThe combination of microscopic technique and instrumental evaluations for mechanical properties concerning the compression relative deformation of food materials has a potential to indicate what components are main factors for the texture characteristics of food.