Csima, Gy. and Dénes, L. and Vozáry, E. (2014) A possible rheological model of gum candies. Acta Alimentaria, 43 (Supple). pp. 36-44. ISSN 0139-3006
|
Text
aalim.43.2014.suppl.6.pdf Download (201kB) | Preview |
Abstract
An appropriate rheological model can be used in production of good quality gum candy required by consumers. For this purpose Creep-Recovery Test (CRT) curves were recorded with a Stable Micro System TA.XT-2 precision texture analyser with 75 mm diameter cylinder probe on gum candies purchased from the local market. The deformation speed was 0.2 mm s<sup>−1</sup>, the creeping- and recovering time was 60 s, while the loading force was set to 1 N, 2 N, 5 N, 7 N, and 10 N. The two-element Kelvin-Voigt-model, a three-element model, and the four-element Burgers-model were fitted on the recorded creep data, and then the parameters of the models were evaluated. The best fitting from the used models was given by the Burgers model.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | Erika Bilicsi |
| Date Deposited: | 06 Mar 2017 10:09 |
| Last Modified: | 04 Apr 2023 12:34 |
| URI: | http://real.mtak.hu/id/eprint/49820 |
Actions (login required)
 |
Edit Item |
