Uneingeschränkter Zugang

Verification of the Peleg and Normand Equation at Varied Loads and Moisture During Stress Relaxation of Wheat


Zitieren

Al Aridhee, J., Łysiak, G. (2015). Stress relaxation characteristics of wheat kernels at different moisture. Acta Scientarum Polonorum, Technica Agraria, 14(3-4), 3-10.Search in Google Scholar

ASAE 368.4. Compression Test of Food Materials of Convex Shape. (2006). St. Joseph, MI (USA): American Society of Agricultural and Biological Engineers, (ASABE), 554-556.Search in Google Scholar

Bargale, P.C., Irudayaraj, J. (1995). Mechanical strength and rheological behavior of barley kernels. Internaional Journal of Food Science and Technology, 30(5), 609-623.10.1111/j.1365-2621.1995.tb01409.xSearch in Google Scholar

Buňka, F., Pachlová, V., Pernická, L., Burešová, I., Kráčmar, S., Lošák, T. (2013). The dependence of Peleg's coefficients on selected conditions of a relaxation test in model samples of edam cheese. Journal of Texture Studies, 44(3), 187-195.10.1111/jtxs.12010Search in Google Scholar

Dell Inc. Dell Statistica (data analysis software system). Version 13. software.dell.com, 2016.Search in Google Scholar

Faridi, H., Faubion, J.M. (2012). Dough rheology and baked product texture. Springer Science & Business Media.Search in Google Scholar

Filipčev, B.V. (2014) Texture and stress relaxation of spelt–amaranth composite breads. Food and Feed Research, 41(1), 1-9.10.5937/FFR1401001FSearch in Google Scholar

Gunasekaran, S., Ak, M.M. (2000). Dynamic oscillatory shear testing of foods-selected applications. Trends in Food Science and Technology, 11(3), 115-127.10.1016/S0924-2244(00)00058-3Search in Google Scholar

Guo, L., Wang, D., Tabil, L.G., Wang, G. (2016). Compression and relaxation properties of selected biomass for briquetting. Biosystems Engineering, 148, 101-110.10.1016/j.biosystemseng.2016.05.009Search in Google Scholar

Guo, Z., Castell-Perez, M.E., Moreira, R.G. (1999). Characterization of masa and low–moisture corn tortilla using stress relaxation methods. Journal of Texture Studies, 30(2), 197-215.10.1111/j.1745-4603.1999.tb00211.xSearch in Google Scholar

Hatcher, D.W., Bellido, G.G., Dexter, J.E., Anderson, M.J., Fu, B.X. (2008). Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats. Journal of Texture Studies, 39(6), 695-708.10.1111/j.1745-4603.2008.00164.xSearch in Google Scholar

Herak, D., Kabutey, A., Choteborsky, R., Petru, M., Sigalingging, R. (2015). Mathematical models describing the relaxation behaviour of Jatropha curcas L. bulk seeds under axial compression. Bio-systems Engineering, 131, 77-83.10.1016/j.biosystemseng.2015.01.004Search in Google Scholar

Karaman, S., Yilmaz, M.T., Toker, O.S., Dogan, M. (2016). Stress relaxation/creep compliance behaviour of kashar cheese: Scanning electron microscopy observations. International Journal of Dairy Technology, 69(2), 254-261.10.1111/1471-0307.12264Search in Google Scholar

Karim, A.A., Norziah, M.H., Seow, C.C. (2000). Methods for the study of starch retrogradation. Food Chemistry, 71(1), 9-36.10.1016/S0308-8146(00)00130-8Search in Google Scholar

Khazaei, J., Mann, D. (2004). Effects of temperature and loading characteristics on mechanical and stress–relaxation behavior of sea buckthorn berries. Part 2. Puncture Tests. Agricultural Engineering International: CIGR Journal.Search in Google Scholar

Khazaei, J., Mann, D. (2005). Effects of moisture content and number of loadings on force relaxation behavior of chickpea kernels. International Agrophysics, 19(4), 305-313.Search in Google Scholar

Lewicki, P. (2004). Water as the determinant of food engineering properties. A review. Journal of Food Engineering, 61(4), 483-495.10.1016/S0260-8774(03)00219-XSearch in Google Scholar

Lewicki, P., Łukaszuk, A. (2000). Changes of rheological properties of apple tissue undergoing convective drying. Drying Technology, 18(3), 707-722.10.1080/07373930008917733Search in Google Scholar

Lewicki, P., Spiess, W.E. (1995). Rheological properties of raisins: Part I. Compression test. Journal of Food Engineering, 24(3), 321-338.10.1016/0260-8774(95)90049-HSearch in Google Scholar

Łysiak, G. (2007). Influence in of moisture on rheological characteristics of the kernel of wheat. Acta Agrophysica, 9(1), 91-97.Search in Google Scholar

Mandala, I., Karabela, D., Kostaropoulos A. (2007). Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling. Food Hydrocolloids, 21(8), 1397-1406.10.1016/j.foodhyd.2006.11.007Search in Google Scholar

Ozturk, O.K., Takhar, P.S. (2017). Stress relaxation behavior of oat flakes. Journal of Cereal Science, 77, 84-89.10.1016/j.jcs.2017.08.005Search in Google Scholar

Peleg, M. (1980). Linearization of relaxation and creep curves of solid biological materials. Journal of Rheology, 24(4), 451-463.10.1122/1.549567Search in Google Scholar

Peleg, M., Normand, M.D. (1983). Comparison of two methods for stress relaxation data presentation of solid foods. Rheologica Acta, 22(1), 108-113.10.1007/BF01679835Search in Google Scholar

Shelef, L., Bousso, D. (1964). A new instrument for measuring relaxation in flour dough. Rheologica Acta, 3(3), 168-172.10.1007/BF01984761Search in Google Scholar

Shiau, S.Y., Chang, Y.H. (2013). Instrumental textural and rheological properties of raw, dried, and cooked noodles with transglutaminase. International Journal of Food Properties, 16(7), 1429-1441.10.1080/10942912.2011.593280Search in Google Scholar

Shiau, S.Y., Wu, T.T., Liu, Y.L. (2012). Effect of the amount and particle size of wheat fiber on textural and rheological properties of raw, dried and cooked noodles. Journal of Food Quality, 35(3), 207-216.10.1111/j.1745-4557.2012.00436.xSearch in Google Scholar

Singh, H., Rockall, A., Martin, C.R., Chung, O.K., Lookhart, G.L. (2006). The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer. Journal of Texture Studies, 37(4), 383-392.10.1111/j.1745-4603.2006.00058.xSearch in Google Scholar

Sozer, N., Dalgic, A. C. (2007). Modelling of rheological characteristics of various spaghetti types. European Food Research and Technology, 225(2), 183-190.10.1007/s00217-006-0402-1Search in Google Scholar

Sozer, N., Kaya, A., Dalgic, A.C. (2008). The effect of resistant starch addition on viscoelastic properties of cooked spaghetti. Journal of Texture Studies, 39(1), 1-16.10.1111/j.1745-4603.2007.00126.xSearch in Google Scholar

Wu, M.Y., Chang, Y.H., Shiau, S.Y., Chen, C.C. (2012). Rheology of fiber–enriched steamed bread: stress relaxation and texture profile analysis. Journal of Food and Drug Analysis, 20(1), 133-142.Search in Google Scholar