搜索结果: 1-3 共查到“食品科学技术 compression”相关记录3条 . 查询时间(0.133 秒)
Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
texture fracture stress fracture strain
2009/6/17
Stress developments in cylindrically shaped food gels were comparatively investigated by applying uniaxial compression and torsional deformation up to fracture. While torsion tended to result in earli...
Determination of the Viscoelastic Properties of Apple Flesh under Quasi-Static Compression Based on Finite Element Method Optimization
apple flesh compression stress relaxation FEM optimization
2009/5/8
A procedure for determining the viscoelastic properties of apple flesh has been proposed based on compression tests and FEM optimization. Short-term simple compression tests and long-term relaxation t...
Axial Compression Properties of Calcium Caseinate Gels
texture kamaboko surimi gels rheology
2008/3/18
The wide range of physicochemical and functional properties of caseins and caseinates, as well as their bland flavor, make them an excellent protein source for the creation of formulated foods, either...