English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/75613
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Viscoelastic characterization of solid foods from creep compliance data: Application to potato tissues

AuthorsÁlvarez, M. Dolores ; Canet, Wenceslao ; Cuesta Benito, Francisco J.; Lamúa Soldevilla, Manuel
Issue Date1998
PublisherSpringer
CitationEuropean Food Research and Technology 207: 356- 362 (1998)
AbstractTwo software systems were developed to simplify acquisition and analysis of data describing creep behavior of viscoelastic solid foods and to determine the magnitude of instantaneous elastic compliance, viscoelastic compliances and viscosity associated with Newtonian flow. The first of these systems was used to store information on the experiment, to collect the data generated during the experiment, to present these in real time and to create files containing the experimental data for subsequent analysis. The second system was used to fit data to discrete Kelvin-Voigt models with four, six or eight constants. The systems were tested in the calculation of rheological properties of fresh and cooked potato tissues. A six-element Burgers model containing two discrete Voigt units proved the most suitable for defining tissue creep behavior, suggesting that different structural components could be related to each unit. The instantaneous elastic modulus could be associated with internal cell pressure. Gelatinization of starch andviscoelastic units appeared to reflect the viscoelastic properties of pectic substances and hemicelluloses, respectively. © Springer-Verlag 1998.
URIhttp://hdl.handle.net/10261/75613
Identifiersissn: 1438-2377
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.