XX ENCUENTRO DEL GRUPO ESPAÑOL DE FRACTURA
2-4 de abril de 2003, Benicàssim, Castellón
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| Título |
APPLICATION OF FRACTURE MECHANICS TO THE TEXTURE OF FOOD |
| Autor 1 |
Julian FV Vincent |
Department of Mechanical Engineering
The University, BATH, BA2 7AY |
| Autor 2 |
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| Resúmen |
The fracture mechanics of food is a rational and useful branch of materials science which can yield
information of more general interest. The critical stress intensity factor, KIC, is a valid replacement for the
organoleptic (sensory) assessment of “hardness” or “crunchiness” in fruit and vegetables and suggests that crack
initiation and propagation in these foods is controlled by factors similar to those found in engineering materials.
By contrast “crispness” is a distinct and separate parameter whose origin and control will require an
understanding of the fracture behaviour of glassy cellular materials. |
| Palabras Clave |
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Lugar |
Benicassim |
| Tomo de Anales |
20 |
Link |
PDF |
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