TY - JOUR
T1 - A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate Gels
AU - NUSSINOVITCH, A.
AU - PELEG, M.
AU - NORMAND, M. D.
PY - 1989/7
Y1 - 1989/7
N2 - Compressive stress relaxation curves of agar and alginate gels of different gum concentration (1–3% and 0.5–2%, respectively) were fitted by a two parameter nonexponential empirical model and a three term modified Maxwell model with two fixed relaxation times (10 and 100s). The asymptotic portion of the residual (unrelaxed) stress calculated by the two models for each gel had a similar magnitude, and therefore could serve as an objective measure of the gels degree of solidity. The coefficients of the modified Maxwell model provided a simple but meaningful means to compare, in quantitative terms, the differences in the relaxation time spectra that were associated with the gels' stiffness and strength.
AB - Compressive stress relaxation curves of agar and alginate gels of different gum concentration (1–3% and 0.5–2%, respectively) were fitted by a two parameter nonexponential empirical model and a three term modified Maxwell model with two fixed relaxation times (10 and 100s). The asymptotic portion of the residual (unrelaxed) stress calculated by the two models for each gel had a similar magnitude, and therefore could serve as an objective measure of the gels degree of solidity. The coefficients of the modified Maxwell model provided a simple but meaningful means to compare, in quantitative terms, the differences in the relaxation time spectra that were associated with the gels' stiffness and strength.
UR - http://www.scopus.com/inward/record.url?scp=84985240046&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1989.tb07934.x
DO - 10.1111/j.1365-2621.1989.tb07934.x
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AN - SCOPUS:84985240046
SN - 0022-1147
VL - 54
SP - 1013
EP - 1016
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -