APPLICATION OF FRACTURE MECHANICS TO THE TEXTURE OF FOOD

Julian FV Vincent        

Anales de la Mecánica de la Fractura, nº 20 . 2003 . Pág. 1 -7
Ver (.pdf): GEF098

Resumen: The fracture mechanics of food is a rational and useful branch of materials science which can yield information of more general interest. The critical stress intensity factor, KIC, is a valid replacement for the organoleptic (sensory) assessment of “hardness” or “crunchiness” in fruit and vegetables and suggests that crack initiation and propagation in these foods is controlled by factors similar to those found in engineering materials. By contrast “crispness” is a distinct and separate parameter whose origin and control will require an understanding of the fracture behaviour of glassy cellular materials.

LocalizaciónBenicassim

Department of Mechanical Engineering The University, BATH, BA2 7AY