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摘要
This paper describes quantitative methods for measuring substantial values of rupture strength and Young's modulus considering the inner, crispy snack food structure at the microscale. The samples used are crispy snack food. A conventional mechanical food test was conducted on a large sample size (>100mm(3)), and only the apparent, macroscopic mechanical property of the food was measured without considering the microscopic structure. The proposed method integrates a small load compression test and finite element analysis for a test piece <10mm(3). Structural deformability of the test piece is calculated using finite element analysis. The estimated rupture strength of commercially available snack food ranged between 95 and 560MPa. The calculated Young's moduli were in the range of 170-1,100MPa. These values are 18-170 times larger than the apparent Young's moduli measured with the conventional method. This paper discusses the reasons for these findings. Practical ApplicationsFood texture of brittle foods is affected by their substantial material property and geometrical structure. In particular, material rupture strength and material Young's modulus are responsible factors. We developed a new estimation method for the substantial material properties of brittle food. Based on these estimated factors, it is possible to evaluate the food texture. This means that it is possible to elucidate how the material factor and the structural factor affect each food texture with our method. It is expected that the method also allows the control of the food texture by changing the material and structural properties in accordance with the demands of people. For example, processed food with good texture will be preferred by elderly people or patients with temporomandibular joint disorders for easy mastication. Pleasurable and hard-textured food will provide good training to children who should train their chewing muscles.
- 出版日期2016-2
