Abstract
Mechanical properties, including an extensional modulus, penetration modulus and cut force, of an aerated confectionery nougat were measured instrumentally as a function of nougat density in the range 0.66-1.12 g/mL. Despite the fact that the material was not a true cellular solid, the properties were adequately modeled by the expression C 1(ρ-ρ)n, with n = 3 as befits a closed-cell foam. The critical density, ρc, appeared to correspond to the density at random close packing for spherical air cells, i.e., an air cell fraction of ≈ 0.6.
Original language | English (US) |
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Pages (from-to) | 437-448 |
Number of pages | 12 |
Journal | Journal of Texture Studies |
Volume | 34 |
Issue number | 4 |
DOIs | |
State | Published - Oct 2003 |
All Science Journal Classification (ASJC) codes
- Food Science
- Pharmaceutical Science