Mechanical properties of gelatin-rich micro-particles

Research output: Contribution to journal › Article

Standard

Mechanical properties of gelatin-rich micro-particles. / Ding, Ping; Norton, Ian; Zhang, Zhibing; Pacek, Andrzej.

In: Journal of Food Engineering, Vol. 86, No. 3, 01.06.2008, p. 307-314.

Research output: Contribution to journal › Article

Harvard

Ding, P, Norton, I, Zhang, Z & Pacek, A 2008, 'Mechanical properties of gelatin-rich micro-particles', Journal of Food Engineering, vol. 86, no. 3, pp. 307-314. https://doi.org/10.1016/j.jfoodeng.2007.03.024

APA

Ding, P., Norton, I., Zhang, Z., & Pacek, A. (2008). Mechanical properties of gelatin-rich micro-particles. Journal of Food Engineering, 86(3), 307-314. https://doi.org/10.1016/j.jfoodeng.2007.03.024

Vancouver

Ding P, Norton I, Zhang Z, Pacek A. Mechanical properties of gelatin-rich micro-particles. Journal of Food Engineering. 2008 Jun 1;86(3):307-314. https://doi.org/10.1016/j.jfoodeng.2007.03.024

Author

Ding, Ping ; Norton, Ian ; Zhang, Zhibing ; Pacek, Andrzej. / Mechanical properties of gelatin-rich micro-particles. In: Journal of Food Engineering. 2008 ; Vol. 86, No. 3. pp. 307-314.

Bibtex

@article{8ecb7f5b9acf4705a763f0b96b6f94cb,
title = "Mechanical properties of gelatin-rich micro-particles",
abstract = "Effect of chemical composition and applied strain on mechanical properties of gelled gelatin-rich micro-particles resulting from phase separated gelatin/pullulan mixtures has been investigated. The mechanical properties of micro-particles(20-120 mu m) were measured using a micromanipulation technique. The compress-release tests revealed that at a low deformation (up to 0% strain) particles are fully elastic with Young's modulus proportional to the concentration of gelatin and at the higher deformation (up to 50-80%) particles are visco-elastic. Even at very high load resulting in 50-60% deformation, no fracture of particles was observed and after the load was removed, particles recovered to a fully spherical shape. The visco-clastic behaviour was investigated by a stress-relaxation method, where force relaxation at constant deformation was measured as a function of time. The experimental results were analysed using a standard liner model of visco-clastic solids and the parameters of this model were related to the composition of gelled particles. (C) 2007 Elsevier Ltd. All rights reserved.",
keywords = "standard linear model, gelled micro-particles, mechanical properties, gelatin-rich phase",
author = "Ping Ding and Ian Norton and Zhibing Zhang and Andrzej Pacek",
year = "2008",
month = jun,
day = "1",
doi = "10.1016/j.jfoodeng.2007.03.024",
language = "English",
volume = "86",
pages = "307--314",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Mechanical properties of gelatin-rich micro-particles

AU - Ding, Ping

AU - Norton, Ian

AU - Zhang, Zhibing

AU - Pacek, Andrzej

PY - 2008/6/1

Y1 - 2008/6/1

N2 - Effect of chemical composition and applied strain on mechanical properties of gelled gelatin-rich micro-particles resulting from phase separated gelatin/pullulan mixtures has been investigated. The mechanical properties of micro-particles(20-120 mu m) were measured using a micromanipulation technique. The compress-release tests revealed that at a low deformation (up to 0% strain) particles are fully elastic with Young's modulus proportional to the concentration of gelatin and at the higher deformation (up to 50-80%) particles are visco-elastic. Even at very high load resulting in 50-60% deformation, no fracture of particles was observed and after the load was removed, particles recovered to a fully spherical shape. The visco-clastic behaviour was investigated by a stress-relaxation method, where force relaxation at constant deformation was measured as a function of time. The experimental results were analysed using a standard liner model of visco-clastic solids and the parameters of this model were related to the composition of gelled particles. (C) 2007 Elsevier Ltd. All rights reserved.

AB - Effect of chemical composition and applied strain on mechanical properties of gelled gelatin-rich micro-particles resulting from phase separated gelatin/pullulan mixtures has been investigated. The mechanical properties of micro-particles(20-120 mu m) were measured using a micromanipulation technique. The compress-release tests revealed that at a low deformation (up to 0% strain) particles are fully elastic with Young's modulus proportional to the concentration of gelatin and at the higher deformation (up to 50-80%) particles are visco-elastic. Even at very high load resulting in 50-60% deformation, no fracture of particles was observed and after the load was removed, particles recovered to a fully spherical shape. The visco-clastic behaviour was investigated by a stress-relaxation method, where force relaxation at constant deformation was measured as a function of time. The experimental results were analysed using a standard liner model of visco-clastic solids and the parameters of this model were related to the composition of gelled particles. (C) 2007 Elsevier Ltd. All rights reserved.

KW - standard linear model

KW - gelled micro-particles

KW - mechanical properties

KW - gelatin-rich phase

U2 - 10.1016/j.jfoodeng.2007.03.024

DO - 10.1016/j.jfoodeng.2007.03.024

M3 - Article

VL - 86

SP - 307

EP - 314

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 3

ER -