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Fracture stress of frozen food analyzed by a two-component model consisting of pure water ice and concentrated amorphous solution.

Author(s) : WATANABE H., TANG C. Q., MIHORI T.

Type of article: Article

Summary

Fracture stress of soybean curd was measured at temperatures between -20 and -196 deg C by compression tests. Fracture stress increased as the temperature decreased until it reached a characteristic temperature; below this temperature the fracture stress was constant. Fracture stress varied with the moisture content of the sample measured before freezing; the lower the moisture content, the higher the fracture stress.

Details

  • Original title: Fracture stress of frozen food analyzed by a two-component model consisting of pure water ice and concentrated amorphous solution.
  • Record ID : 1996-0203
  • Languages: English
  • Source: J. Food Eng. - vol. 24 - n. 1
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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