CREATING TYPICAL JAGGED FORCE-DEFORMATION RELATIONSHIPS FROM THE IRREGULAR AND IRREPRODUCIBLE COMPRESSION DATA OF CRUNCHY FOODS

被引：16

作者：

ULBRICHT, D ^{[1
]}

NORMAND, MD ^{[1
]}

PELEG, M ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI,AMHERST,MA 01003

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1995年 / 67卷 / 04期

关键词：

TEXTURE; BRITTLE DUCTILE TRANSITION; COMPRESSION; CHAOS; CEREALS;

D O I：

10.1002/jsfa.2740670406

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The irregular jagged force-deformation relationships of two snacks stored at nine levels of relative humidity were used to create typical-averaged relationships by a special mathematical procedure developed on the basis of the statistical properties of random sequences. The typical force-deformation relationships so created were practically indistinguishable from the original experimental ones from which they were derived. In principle, they can be used to identify conditions where textural changes take place and to establish criteria for textual classification of samples by visual comparison.

引用

页码：453 / 459

页数：7

共 15 条

[1] CHARACTERIZATION OF THE JAGGED STRESS-STRAIN RELATIONSHIPS OF PUFFED EXTRUDATES USING THE FAST FOURIER-TRANSFORM AND FRACTAL ANALYSIS [J].