圧縮速度が乾燥卵白ゲルの応力 : 歪み曲線に与える影響

概要

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Stress-strain curves for egg white gels (10-16%) were evaluated as a function of the compression Speed in the range from 0.6 to 600 mm/min. The observed stress-strain curves fitted well with the BST equation, and four rheological parameters were determined ; i.e., Young's modulus, the breaking stress and strain, and elasticity parameter n. When the compression speed was changed, different results were obtained for Young's modulus determined in the linear viscoelastic region and for the parameters that characterize the non-linear elastic behavior at large deformation (breaking stress and strain, and elasticity parameter n). The parameters determined in the non-linear viscoelastic region were found to be different with compression sneeds slower and faster than approximately 10 mm/min.
社団法人日本家政学会の論文
2003-04-15