Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials

Ozkan N., Xin H., CHEN X.

JOURNAL OF FOOD SCIENCE, cilt.67, sa.5, ss.1814-1820, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 5
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1111/j.1365-2621.2002.tb08728.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1814-1820
  • Anahtar Kelimeler: hardness, elastic modulus, indentation, whey protein gels, potato tissue, rheology, ELASTIC PROPERTIES, GELS, CONSISTENCY, MODULUS, COMPRESSION, FATS, LOAD
  • Orta Doğu Teknik Üniversitesi Adresli: Hayır

Özet

A depth sensing indentation hardness test with an associated analysis is described as a convenient and simple technique for characterizing mechanical properties of food materials, such as hardness (H), elastic modulus (E), and an elasticity index (I-E) which represents the ratio of elastic to total deformation. Storage modulus (G) and loss tangent (tandelta) of the selected model food material, a whey protein concentrate (WPC) gel, have also been determined using an oscillatory dynamic testing. Fractal dimension (D) and strain rate (or frequency) exponent (n) of the WPC gels were determined using both the indentation and dynamic test results. A good correlation between the results from the indentation and the dynamic tests was established. The effects of protein concentration, deformation rate, and chemical treatment on the mechanical properties of the WPC gels were clearly illustrated using the indentation test.