Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion

Ikeda, Shinya; Sangu, Tomoko; Nishinari, Katsuyoshi

doi:10.3136/fstr.9.372

Cited by 9 publications

(5 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Both gels can therefore be assumed to deform in a non-linear elastic manner and are rate independent. This finding agrees with the previous work on starch gels [7,13]. In addition, these figures reveal that fracture stress and fracture strain increase with increasing deformation rate, suggesting that the fracture behaviour of starch gels is rate dependent.…”

Section: Uniaxial Compression Testssupporting

confidence: 83%

Determination of large deformation and fracture behaviour of starch gels from conventional and wire cutting experiments

2009

View full text Add to dashboard Cite

Large deformation and fracture properties of two types of starch gels were investigated through uniaxial compression, single edge-notched bend (SENB) and wire cutting experiments. Tests were performed at various loading rates and for various starch/powder concentrations (%w/w). It was found that starch gels exhibit rate independent stress-strain behaviour but show rate-dependent fracture behaviour, i.e. stress-strain curves at three loading rates are similar but fracture stress and fracture strain increase with increasing strain rate. This is rather unusual and interesting behaviour. SENB and wire cutting experiments also revealed ratedependent fracture behaviour and that the true fracture toughness (G c ) values increase with loading/cutting speeds and starch powder concentration. In addition, the G c values from wire cutting and SENB tests were in reasonable agreement. The wire cutting process was also studied numerically using finite element techniques. A nonlinear elastic constitutive relationship based on Ogden was used to model the starch gels and a frictionless condition was assumed at the wire-starch gel contact interface.A fracture criterion based on maximum principal strain was assumed for the prediction of the steady state cutting force.

show abstract

Section: Uniaxial Compression Testssupporting

confidence: 83%

Determination of large deformation and fracture behaviour of starch gels from conventional and wire cutting experiments

2009

View full text Add to dashboard Cite

show abstract

“…The differences in the obtained fracture strain between gelatin and agar gels is primarily due to the polymer type and resulting gel microstructure. Ikeda, Sangu and Nishinari (2003) have shown that agar gels show lower fracture strain values when compared to gelatin. Also the study further reports that with increase in polymer concentration gelatin based gels have shown increments in fracture strain while a slight decrease was seen for agar based gels.…”

Section: Resultsmentioning

confidence: 99%

Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

Srivastava

Stieger

Scholten

et al. 2021

Current Research in Food Science

View full text Add to dashboard Cite

When undergoing compression during oral processing, stacked gels display different mechanical properties that shape perceptions of texture contrasts (Santagiuliana et al., 2018). However, to date, characterizing the mechanical responses of individual gel layers has been impossible. In this study, an ultrasound (US) technique was developed, that allowed such deformation dynamics to be visualized in real time. Stacked gels were created using layers (height: 5 mm) of brittle agar and elastic gelatin in different combinations. In a series of experimental tests, different stacked gel combinations were placed on a rough, deformable artificial tongue model (ATM) made of polyvinyl alcohol; a texture analyzer was used to apply uniaxial force, and deformation was monitored by an US transducer (5 MHz) located under the ATM. From the obtained results, it was observed that the deformation of ATM surface during compression was in accordance with the force recorded by the texture analyzer, suggesting a collaborative response of different layers under compression. Moreover, US imaging revealed that differences in Young's modulus values between layers led to heterogeneous strain distributions, which were more pronounced for the agar layers. Biopolymer elasticity was also a key factor. Regardless of combination type, the gelatin layers never fractured; such was not the case for the agar layers, especially those with lower Young's modulus values. The results of this US study have thus paved the way for a better understanding of the mechanical deformation that occurs in heterogeneous foods, a phenomenon that has been difficult to examine because of the limitations of conventional techniques.

show abstract

“…Ikeda et al . () compared the torsion and compression of cylindrical food gels. Since some elastic gels such as konjac and curdlan could not be fractured in conventional compression test, and such a gel may not be suitable for people with difficulty in mastication, torsion test is useful to determine rheological properties of such gels.…”

Section: Future Workmentioning

confidence: 99%

“…To understand the mastication in the mouth, however, these treatments should be extended to large deformation and fracture (Kawai et al 2008;Forte et al 2015;Gamonpilas et al 2009;Czerner et al 2016), and in addition, not only the deformation but also the flow should be incorporated, which seems to be a very complicated analysis. Ikeda et al (2003) compared the torsion and compression of cylindrical food gels. Since some elastic gels such as konjac and curdlan could not be fractured in conventional compression test, and such a gel may not be suitable for people with difficulty in mastication, torsion test is useful to determine rheological properties of such gels.…”

Section: Future Workmentioning

confidence: 99%

The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.

show abstract

Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion

Cited by 9 publications

References 17 publications

Determination of large deformation and fracture behaviour of starch gels from conventional and wire cutting experiments

Determination of large deformation and fracture behaviour of starch gels from conventional and wire cutting experiments

Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

The Food Colloid Principle in the Design of Elderly Food

Contact Info

Product

Resources

About