Contact stresses in gelatin spheres under compressive die loading

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Rosenthal, Andrew J. (2016) Contact stresses in gelatin spheres under compressive die loading. Journal of Texture Studies, 47 (6). pp. 457-460. ISSN 1745-4603

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Abstract

Gelatin spheres have been used to model stress/strain behaviour of spherical foods (e.g. fruits) during compression testing. Photoelasticity reveals differences in stress distribution within gelatin spheres depending on the way in which the spheres are supported. Moreover, these methods of support appear to result in differences in the elastic modulus at higher levels of applied stress. If differences in the manner of support of model foods under compression result in variation in the stress distribution and moduli, then thought must be given to the way in which real foods are supported during quality and texture testing.

Item Type: Article
RIS ID: https://nottingham-repository.worktribe.com/output/788635
Additional Information: This is the peer reviewed version of the following article: Rosenthal, A. J. (2016), Contact Stresses in Gelatin Spheres Under Compressive Die Loading. Journal of Texture Studies, 47: 457–460. doi:10.1111/jtxs.12196. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Keywords: Compression testing, Fruit, Gel testing, Photoelasticity, Puncture test, Stress loading, Vegetable
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: https://doi.org/10.1111/jtxs.12196
Depositing User: Rosenthal, Andrew
Date Deposited: 04 Nov 2016 14:14
Last Modified: 04 May 2020 17:50
URI: https://eprints.nottingham.ac.uk/id/eprint/38479

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