使用了广义的maxwell模型描述的应力松弛行为的固体状的食物.doc

Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods M.A. Del Nobile \o Affiliation: a a, \o Affiliation: b b, , , S. Chillo \o Affiliation: b b, A. Mentana \o Affiliation: b b, A. Baiano \o Affiliation: b b a Department of Food Science, University of Foggia, Via Napoli, 25-71100 Foggia, b Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italy /10.1016/j.jfoodeng.2005.12.011, How to Cite or Link Using DOI Permissions Reprints Abstract A comprehensive study on the ability of the generalized Maxwell model to describe the stress relaxation behavior of food matrices is presented in this work. Five different food matrices were chosen as representative of a wide range of foods: agar gel, meat, ripened cheese, “mozzarella” cheese and white pan bread. The above foods matrices were selected on the base of their macro-structure and compressive stress strain behavior. Stress relaxation tests were run on the above food matrices at room temperature. The relaxation times distribution function used in this investigation to describe the viscoelastic behavior of the investigated foods was obtained by summing two normal distribution functions with the means equal to zero. Results show that the proposed model satisfactorily fits the experimental data. Moreover, it was also found a substantial difference between the relaxation times distribution curves of the investigated bulky and spongy foods. Keywords Modeling; Generalized maxwell model; Stress relaxation; Mechanical properties 1. Introduction Food products are complex matrices showing a wide range of different mechanical behaviors ( Gunasekaran Mehmet, 2000) even if some of them could be described with a certain approximation on the base of simplified models such as the ideal solid (elastic), the ideal liquid