کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
789954 | 1466472 | 2008 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Mechanical properties of Tylose gel and chocolate in the freezing range
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
سایر رشته های مهندسی
مهندسی مکانیک
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The mechanical properties of solid foods have not been extensively studied. This is due to the fact that most foods behave as viscous fluids or viscoelastic “solids”. In the case of freezing of foods or by considering solid foods (i.e. chocolate), food can be considered as a solid system. This paper presents results obtained with Tylose® (a model food made of a methyl cellulose gel – 74% water content) and chocolate. The Young's modulus, the Poisson ratio, the bulk modulus and the coefficient of thermal expansions have been determined using specific procedures. These results can be of interest to model the thermomechanical behavior of foods undergoing freezing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Refrigeration - Volume 31, Issue 5, August 2008, Pages 867–873
Journal: International Journal of Refrigeration - Volume 31, Issue 5, August 2008, Pages 867–873
نویسندگان
Brice Tremeac, Murielle Hayert, Alain Le-Bail,