CONSTITUTIVE MODELS OF FOODS

Authors
KOKINI JL WANG CF HUANG H SHRIMANKER S
Citation
Jl. Kokini et al., CONSTITUTIVE MODELS OF FOODS, Journal of texture studies, 26(4), 1995, pp. 421-455
Citations number
41
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of texture studies → ACNP
ISSN journal
00224901
Volume
26
Issue
4
Year of publication
1995
Pages
421 - 455
Database
ISI
SICI code
0022-4901(1995)26:4<421:CMOF>2.0.ZU;2-V
Abstract
Linear and nonlinear viscoelastic properties of food materials are imp ortant to product design and process design if they can be quantitativ ely defined This paper covers prediction of dilute and concentrated so lution, linear viscoelastic properties and models for nonlinear viscoe lastic properties. The usefulness of various constitutive models in pr edicting these properties are discussed and demonstrated.