Research on Mechanical Behavior of Viscoelastic Food Material in the Mode of Compressed Chewing

Abstract

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.

Shrinkage of Food Materials During Drying: Current Status and Challenges

“…Most of the plant‐based food materials exhibit those types of properties that lead to consideration of the high‐moisture foods as viscoelastic (Mahiuddin, Khan, Pham, & Karim, ). During food drying, the mechanical behavior of viscoelastic food material significantly affects the process conditions as well as sensory properties (Lu, Ma, Wang, & Yu, ). Many experimental and theoretical studies have been conducted to reflect the influence of various drying parameters on viscoelastic materials and to accurately describe the stress‐strain relationship of food materials (Lu et al., ).…”

“…During food drying, the mechanical behavior of viscoelastic food material significantly affects the process conditions as well as sensory properties (Lu, Ma, Wang, & Yu, ). Many experimental and theoretical studies have been conducted to reflect the influence of various drying parameters on viscoelastic materials and to accurately describe the stress‐strain relationship of food materials (Lu et al., ). These studies have used basic constitutive Maxwell and Kelvin models to predict stress‐strain relationship for food materials.…”

“…Due to the diverse nature of fruits and vegetables, it is very important to characterize the material as to whether it is elastic, plastic, viscoelastic, elastoplastic or something else. Existing research has been conducted based on some simplistic assumptions regarding the behavior of fruits and vegetables, including that it behaves like elastic (that is, a rubberlike material) (Dhall & Datta, ; Gulati & Datta, ; Gulati, Zhu, & Datta, ), elastoplastic (Akiyama & Hayakawa, ; Curcio & Aversa, ; Izumi & Hayakawa, ; Tsukada et al., ; Yang et al., ), and viscoelastic (Itaya et al., ; Llave et al., ; Lu et al., ; Perré & May, ; Sakai et al., ;). However, the heterogeneous structure of different fruits and vegetables makes its actual behavior complex, and therefore, without material characterization, categorization of the material behavior may not be justified.…”

Design of Shiitake Mushroom Robotic Picking Grasper: Considering Stipe Compressive Stress Relaxation

“…Therefore, when the picking grasper grips the mushroom stipe for picking, it needs to consider the attenuation of the gripping force due to its stress relaxation, to ensure that the grasper can maintain sufficient gripping force on the mushroom stipe during the picking process, so that it does not fall off and cause picking failure. In order to quantitatively characterize the dynamic stress relaxation characteristics of materials, classical linear models such as Maxwell [14] and Burgers [15] are commonly used for fitting. Jiang et al [16] investigated the stress relaxation characteristics of the lychee and described it with the Maxwell model, achieving a high coefficient of determination (R 2 ) of 0.998, indicating a high fitting accuracy.…”

Characterization and Modeling of the Viscoelastic Behavior of Hydrocolloid-Based Films Using Classical and Fractional Rheological Models

“…To determine and quantify the viscoelastic behavior of a matrix, quasi-static (transient) and dynamic tests can be carried out [2]. To describe the viscoelastic nature of food products, rheological models based on mechanical analogues consisting of spring elements (elastic behaviour) and dash-pot elements (viscous behaviour) are used [17][18][19]. Different combinations of spring and dash-pot elements represent different constitutive rheological models [20].…”