A VIDEO‐BASED METHOD FOR DETERMINATION OF AVERAGE STRESS‐STRAIN RELATIONS IN UNIAXIAL COMPRESSION OF SELECTED FOODS
Harald Rohm, Doris Jaros, MARGREET DeHAAN
Journal of Texture Studies
Abstract
ABSTRACT A video‐based method was applied to evaluate average stress‐strain relationships during uniaxial compression experiments of selected food materials. The determination of apparent Poisson ratios of Gouda cheese resulted in numbers close to the theoretical value for incompressible materials of 0.5. In case of such foodstuffs, mathematically corrected compressional stress based on the consideration of constant specimen volume showed almost similar results to stress values estimated on the basis of the true cross‐sectional area measured from lateral extension. For compressible materials such as apples or bread, which show a certain reduction of volume under stress or strain, the apparent Poisson ratios were strain‐dependent. Average stress values calculated from compressional force and actual specimen diameter were found to be different from either engineering stress and corrected stress.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
bread have apparent Poisson ratios
“For compressible materials such as apples or bread, which show a certain reduction of volume under stress or strain, the apparent Poisson ratios were strain‐dependent.”
apples have apparent Poisson ratios
“For compressible materials such as apples or bread, which show a certain reduction of volume under stress or strain, the apparent Poisson ratios were strain‐dependent.”
Gouda cheese has apparent Poisson ratio
“The determination of apparent Poisson ratios of Gouda cheese resulted in numbers close to the theoretical value for incompressible materials of 0.5.”