OPERATIONAL CONDITIONS AND THE STRESS‐STRAIN RELATIONSHIP OF SOLID FOODS—THEORETICAL EVALUATION1

摘要: Many textural evaluation techniques are based on test procedures that involve large compressive deformations and constant deformation rates. These imply the specimen undergoes a straining history which depends length in true strain rate increases progressively. Mathematical simulation of real conditions simplified rheological models indicated single stress-strain curves may provide misleading information characteristics material. I t is shown different materials can cross one another stmin levels depend conditions. Any comparison under such circumstances result inconsistent conclusions. It suggested relaxation data complementary for comprehensive characterization mechanical properties foods.