Behavior of Mozzarella, Cheddar and processed cheese spread in lubricated and bonded uniaxial compression
作者： E.M. CASIRAGHI , E.B. BAGLEY , D.D. CHRISTIANSON
DOI: 10.1111/J.1745-4603.1985.TB00697.X
关键词:
摘要: The response of a material under uniaxial compression depends both on the bulk properties and frictional effects at sample-platen interface. Three commercial cheeses (cheddar, mozzarella processed cheese spread) were studied in compression. Frictional sample surface examined three conditions: (1) lubrication interface; (2) bonding to instrument platens; (3) samples neither bonded nor lubricated. forces required deform cylindrical given strain level highest for cases lowest lubricated conditions. stress compression, ρL, was calculated from Fh(πRρ2hρ)
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