The response of a material under uniaxial compression depends both on the bulk material properties and on the frictional effects at the sample‐platen interface. Three commercial cheeses (cheddar, mozzarella and processed cheese spread) were studied in uniaxial compression. Frictional effects at the sample surface were examined under three conditions: (1) lubrication of the sample‐platen interface; (2) bonding of the sample to the instrument platens; (3) samples neither bonded nor lubricated. The forces required to deform the cylindrical sample to a given strain level were highest for the bonded cases and lowest under lubricated conditions. The stress in lubricated compression, ρL, was calculated from Fh(πRρ2hρ) .

Behavior of mozzarella, cheddar and processed cheese spread in lubricated and bonded uniaxial compression / E. Casiraghi, E.B. Bagley, D.D. Christianson. - In: JOURNAL OF TEXTURE STUDIES. - ISSN 0022-4901. - 16:3(1985), pp. 281-301.

Behavior of mozzarella, cheddar and processed cheese spread in lubricated and bonded uniaxial compression

E. Casiraghi
Primo
;
1985

Abstract

The response of a material under uniaxial compression depends both on the bulk material properties and on the frictional effects at the sample‐platen interface. Three commercial cheeses (cheddar, mozzarella and processed cheese spread) were studied in uniaxial compression. Frictional effects at the sample surface were examined under three conditions: (1) lubrication of the sample‐platen interface; (2) bonding of the sample to the instrument platens; (3) samples neither bonded nor lubricated. The forces required to deform the cylindrical sample to a given strain level were highest for the bonded cases and lowest under lubricated conditions. The stress in lubricated compression, ρL, was calculated from Fh(πRρ2hρ) .
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore FIS/07 - Fisica Applicata(Beni Culturali, Ambientali, Biol.e Medicin)
1985
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/194092
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