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Comparison of Four Models for the Compressibility of Breads and Plastic Foams (1991)

SWYNGEDAU, S. ; NUSSINOVITCH, A. ; ROY, I. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 56 (1991), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The sigmoid compressive stress-strain relationship of lye bread, pumpernickel bread and two polyurethane foams (0-75% deformation) were fitted by four empirical models having three or four parameters. No unique model was inherently superior for goodness of fit or for strain definition, that is whether it was presented as an engineering or Hencky's strain. Two models, however, one with three and the other with four parameters, were easier to interpret in terms of stress-strain relationship shape characteristics and are recommended.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05375.x

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