食品ゲルのエントロピ-弾性に対する応力-歪曲線による証明〔英文〕

概要

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The cross-sectional area of elongated or compressed food gels can be corrected by equation, Ac=Aolα, where Ac is the cross-sectional area of the deformed gel, Ao is the original area, and α is the strain expressed by elongation ratio (elongated length divided by original length). Therefore, the stress-strain relationship for the food gel is expressed by equation, F/Ao=Eo(α-1)/α, where F is deformation force and Eo is initial Young's modulus. Within the range of strain applicable for usual food gel, a theoretical stress-strain curve plotted by the right-hand side of the second equation so closely resembles another curve plotted by the right-hand side of equation, F/Ao=Eo(α-α-2)/3 derived from the entropy elasticity theory that these curves are indistinguishable. Therefore, the entropy elasticity of the food gels is not always certified by the last equation alone.
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