Mechanical properties of aerated confectionery

N. R. Decker; G. R. Ziegler

doi:10.1111/j.1745-4603.2003.tb01074.x

Mechanical properties of aerated confectionery

N. R. Decker, G. R. Ziegler

Food Science

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

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, ρ_c, 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)
Pages (from-to)	437-448
Number of pages	12
Journal	Journal of Texture Studies
Volume	34
Issue number	4
DOIs	https://doi.org/10.1111/j.1745-4603.2003.tb01074.x
State	Published - Oct 2003

All Science Journal Classification (ASJC) codes

Food Science
Pharmaceutical Science

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10.1111/j.1745-4603.2003.tb01074.x

Cite this

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title = "Mechanical properties of aerated confectionery",

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.",

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AU - Decker, N. R.

AU - Ziegler, G. R.

PY - 2003/10

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N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/0346335220

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U2 - 10.1111/j.1745-4603.2003.tb01074.x

DO - 10.1111/j.1745-4603.2003.tb01074.x

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SP - 437

EP - 448

JO - Journal of Texture Studies

JF - Journal of Texture Studies

IS - 4

ER -

Mechanical properties of aerated confectionery

Abstract

All Science Journal Classification (ASJC) codes

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