VISCOELASTIC BEHAVIOR OF DEHYDRATED CARROT AND POTATO

Viscoelastic properties for carrot and potato were experimentally dete rmined by stress relaxation tests using uniaxial compressive tests of cylindrical specimens at various deformation rates (5, 10 and 20 cm/mi n). Stress relaxation tests were performed following conventional dryi ng at 70 degrees C and 15% humidity for various moisture contents rang ing from 10 to 80%. The tests were performed using a Zwick testing mac hine and the stress relaxation data were modeled using a two-term Maxw ell model. It was shown that the relaxation behavior of carrot and pot ato was not affected by deformation rate, but it was sensitive to mois ture content. The remaining force and relaxation time of the elastic c omponent were found to be depended on moisture content. Drying tends t o decrease the remaining force and the elastic relaxation time of carr ot and potato until a certain moisture content (1.7 and 1.9 kg/kg db). Further uptake of water tends to increase the remaining force and the elastic relaxation time for both materials. The viscous component of Maxwell model does not seem to be affected by moisture content.