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Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
protein film protein modification breaking strength fracturing distance structural characteristics
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2016/5/11
Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the...
Mechanical properties of native maize, wheat, and potato starches
moisture content food powders flowability slip-stick
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2014/2/24
The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using dir...
Comparison of Mechanical Properties Between Two Varieties of Rice Straw
Shear strength shearing energy straw
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2010/9/29
The objective of this work was to compare the mechanical properties between two varieties of rice straw (Hashemi and Alikazemi). The experiments were conducted at moisture contents of 71.6 and 70.8% w...
The physical properties of trout skin gelatin were compared with those of bovine skin gelatin to develop a novel use of fish gelatin. Gelling temperature, melting temperature and jelly strength of tro...
Mechanical Strength of the Interfibrillar Matrix in Horse Mackerel（Trachurus murphyi）Tissue
fish texture mechanical testing
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2009/7/7
A transparent testing cell was constructed to assess flow of fish tissue during a compression-back extrusion mechanical assay. The net action of the plunger over the fiber-interfibrillar collagen matr...
Mechanical Analysis of the Injury of Spores by Reciprocal Pressurization
mechanical analysis spore quick decompression hydrostatic pressure
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2009/5/31
Mechanical analysis of injury of spores of B. subtilis by quick decompression was investigated. The stress on the stress concentration point of germinated spores under 200, 300 and 400 MPa treatment w...
Effects of Head Density of Cabbages（Brassica oleracea var.Capitata）on Mechanical Properties
mechanical properties whole cabbage cabbage leaf head density
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2010/2/3
The mechanical properties of cabbages (var. Yumebutai) with different head densities were evaluated by stress relaxation and a puncture test of whole cabbages, and also by a tensile test of strap-shap...
Effect of Amidated Low Methoxyl Pectin on the Mechanical Properties and Colour Attributes
amidated low methoxyl pectin gel fish restructured products
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2009/3/19
Pectins have been unsuccessfully applied to improve functionality of meat and fish products. Effect of amidated low methoxyl pectin (ALM pectin) levels on functionality of Mexican flounder (Cyclopsett...
Effects of Head Size on the Mechanical Properties of Shredded Cabbage
mechanical properties Winter-type cabbage head size
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2010/2/3
The mechanical properties of cabbages (var. T-520) of various head sizes were evaluated by carrying out a tensile test and a puncture test on fifth leaves. Fracture properties of a strap-shaped specim...
Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry
apple flesh compression stress relaxation FEM optimization
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2010/2/3
This study was intended to build 3D FEM geometry models of actual ‘Fuji’ apples by digitizing their surfaces, and to determine elastic modulus by FEM simulation based on the F-D curves of radial compr...
Physico-chemical and Mechanical Properties of Cornstarch-poly(Lactic Acid) Extrudates as Affected by Ceric Ammonium Nitrate
starch extrudates poly(lactic acid) ceric ammonium nitrate physico-chemical properties
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2008/4/20
Physico-chemical and mechanical properties of extruded cornstarch-poly(lactic acid) (PLA) with addition of ceric ammonium nitrate (CAN) were investigated. An addition of 0.25% CAN improved bulk densit...
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques
water activity crispness quality of food
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2010/11/24
Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in wa...