Cellular Structure of Bread Crumb and its Influence on Mechanical Properties
Cellular Structure of Bread Crumb and its Influence on Mechanical Properties
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面包屑的细胞结构及其对力学性能的影响
DOI：
10.1006/jcrs.2001.0445
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发表时间：
2002
影响因子：
3.8
通讯作者：
H. Sapirstein
中科院分区：
文献类型：
--
作者：
M. C. Zghal;M. Scanlon;H. Sapirstein
如果要预测面包屑等细胞固体的机械性能，结构的量化是一个理想的目标。这项研究确定了细胞结构对面包屑机械性能的影响。通过改变面粉类型、含水量和面团加工条件，可以获得结构和机械性能的变化。细胞结构通过碎屑相对密度和通过数字图像分析确定的各种结构参数来表征。机械性能通过拉伸测试确定。杨氏模量和失效应力成功地(0·55≤R2≤0·94)拟合到Gibson和Ashby提出的相对密度幂律模型中。然而，力学性能和相对密度之间的拟合指数低于理论值。通过将碎粒固体中应变硬化的影响和细胞壁缺失（由于气室聚结）的影响与相对密度的理论影响相结合，可以获得不同烘焙强度面团的应变硬化指数 (p) 的估计值 (1·5 < p < 6·5)。这些值与其他研究人员双轴延伸实验的 p 值一致。当使用修订后的吉布森和阿什比模型时，碎粒固体的杨氏模量和破坏应力的估计范围分别为280-440 kN m−2和14-22 kN m−2。
Quantification of structure is a desirable goal if the mechanical properties of cellular solids such as bread crumb are to be predicted. This study determined the influence of cellular structure on the mechanical properties of bread crumb. Variation in structural and mechanical properties was obtained by varying flour type, water content and dough processing conditions. Cellular structure was characterised by crumb relative density and various structural parameters determined by digital image analysis. Mechanical properties were determined by tensile testing. Young's modulus and failure stress were successfully fitted (0·55≤ R2≤0·94) to the relative density power law model proposed by Gibson and Ashby. However, the fitting exponents between mechanical properties and relative density were lower than their theoretical values. By incorporating effects of strain hardening in the crumb solids, and of missing cell walls (due to gas cell coalescence), with the theoretical effect of relative density, estimates could be obtained for strain hardening exponents (p) of doughs of different baking strength (1·5< p<6·5). These values concurred with p values from other researchers» biaxial extension experiments. Estimates of Young's modulus and failure stress of the crumb solids ranged from 280–440 kN m−2, and from 14–22 kN m−2, respectively, when the revised Gibson and Ashby model was used.
影响因子：
2.4
作者：
TURNER, CH;COWIN, SC;RICE, JC
通讯作者：
RICE, JC