NDA
Bejelentkezés
Kapcsolat
A possible rheological model of gum candies |
Tartalom: | http://real.mtak.hu/49820/ |
---|---|
Archívum: | MTA Könyvtár |
Gyűjtemény: |
Status = Published
Type = Article |
Cím: |
A possible rheological model of gum candies
|
Létrehozó: |
Csima, Gy.
DĂŠnes, L.
VozĂĄry, E.
|
Kiadó: |
AkadĂŠmiai KiadĂł
|
Dátum: |
2014
|
Téma: |
QD01 Analytical chemistry / analitikai kĂŠmia
|
Tartalmi leírás: |
An appropriate rheological model can be used in production of good quality gum candy required by consumers. For this purpose Creep-Recovery Test (CRT) curves were recorded with a Stable Micro System TA.XT-2 precision texture analyser with 75 mm diameter cylinder probe on gum candies purchased from the local market. The deformation speed was 0.2 mm s<sup>â1</sup>, the creeping- and recovering time was 60 s, while the loading force was set to 1 N, 2 N, 5 N, 7 N, and 10 N. The two-element Kelvin-Voigt-model, a three-element model, and the four-element Burgers-model were fitted on the recorded creep data, and then the parameters of the models were evaluated. The best fitting from the used models was given by the Burgers model.
|
Nyelv: |
magyar
|
Típus: |
Article
PeerReviewed
info:eu-repo/semantics/article
|
Formátum: |
text
|
Azonosító: |
Csima, Gy. and DĂŠnes, L. and VozĂĄry, E. (2014) A possible rheological model of gum candies. Acta Alimentaria, 43 (Supple). pp. 36-44. ISSN 0139-3006
|
Kapcsolat: |