The degeneration mechanism of viscoelastic food material in specific processing mode affects the formulation of food material processing technology. On the other hand, it determines the taste of food in the chewing process. The viscoelastic food material was taken as the research object, and experimental data were obtained through stress relaxation experiments and strain relaxation experiments of texture analyzer material. Based on Maxwell model and Kelvin model, describing small deformation of the nonlinear viscoelastic constitutive model, building a composite model was proposed. By making analysis and comparison between constructed composite model and Maxwell model and Kelvin model, it was verified that the constructed composite model can be better described as the mechanical behavior of viscoelastic food material under the mode of compressed chewing, which is also providing a more precise theoretical model for the processing and development of viscoelastic food material.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.