Fracture Intensity Distributions during Compression of Puffed Corn Meal Extrudates: Method for Quantifying Fracturability

Abstract

The distribution of fracture intensities occurring during compression of puffed corn meal extrudates was described using an exponential function, and parameters from that analysis were used as fracturability indices. Since "jagged" or oscillating stress-strain functions are typical for porous and brittle materials, fracture intensities were determined by measuring the abrupt, sequential reductions in stress produced during compression. Both distribution exponent and cumulative fracture stress correlated strongly with fracturability measured by other techniques, including fractal and Fourier analysis of stress-strain functions.Distribution parameters also indicated textural differences due to process parameters (structural modification through addition of different levels of sucrose) and storage conditions (equilibration at various relative humidities).

Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings

“…Furthermore, according to the method for quantifying fracturability by Barrett et al (1994), the distribution of fracture intensities occurring during compression in the 4-20% strain region was quantitatively described through the following exponential function:…”

Análise das propriedades mecânicas de cereais matinais com diferentes fontes de amido durante o processo de absorção de leite

“…A massa de amostra utilizada foi de 1 a 1,5 g; a taxa de equilíbrio foi de 0,005psig/min, considerada como a taxa máxima de variação de pressão durante as análises e o volume de expansão de 9,186cm 3 . As medidas foram realizadas a temperatura de 25°C.…”

“…A característica de crocância está associada a frescor e qualidade do produto [32] e a sua perda, caracterizada pelo amolecimento é uma das causas de rejeição de consumo [29,30,31]. Inúmeras metodologias instrumentais e sensoriais têm sido utilizadas para descrever e definir as propriedades de textura de produtos a base de cereais [3,11,13,16,20,33,35]. Métodos experimentais para medir a textura em alimentos, baseados em ensaios mecânicos, avaliam a resistência do alimento a uma força ou deformação aplicadas no produto [15].…”

Fracture intermittency during a puncture test of cereal snacks and its relation to porous structure

“…As in other studies (Aarseth, S?rensen, & Storebakken, 2006), the frequency-size distribution fit a Weibull distribution well. The exponential distribution, which is reported for fractures during a compression test (Barrett, Rosenberg, & Ross, 1994), was less accurate although it was still reasonable for puncture test data.…”