Mechanical Properties of Wheat Starch Plasticized with Glucose and Water

Acoustic Emission, Fracture Behavior and Morphology of Dry Crispy Foods: A Discussion Article

“…For most dry, crispy foods, the modulus of the solid material can be estimated to be about 1–2 × 10 9 N/m 2 (Baltsavias et al. 1999 and Ollett et al. 1991, respectively) and the density to be about 1–1.5 × 10 3 kg/m 3 .…”

“… the type of deformation of the individual beams to be bending; the beams are rectangular, have fixed ends and equal width ( b ) and thickness ( d ); the length ( L ) of the beams is 200–500 µ m; the deformation at fracture ( ε ) is about 1%; the stiffness ( E ) of the solid material is about 2 × 10 9 N/m 2 (Ollett et al. 1991); and the behavior of the material is linear up to fracture …”

“…(2) the beams are rectangular, have fixed ends and equal width (b) and thickness (d); (3) the length (L) of the beams is 200-500 mm; (4) the deformation at fracture (e) is about 1%; (5) the stiffness (E) of the solid material is about 2 ¥ 10 9 N/m 2 (Ollett et al 1991); and (6) the behavior of the material is linear up to fracture the maximum thickness of the beams can be calculated from (Young 1989)…”