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Mathematical Problems in Engineering
Volume 2015 (2015), Article ID 581424, 6 pages
http://dx.doi.org/10.1155/2015/581424
Research Article

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

1School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
2Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Received 20 July 2014; Revised 7 September 2014; Accepted 21 September 2014

Academic Editor: Jun Wang

Copyright © 2015 Hui Lu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.