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OF FOOD MATERIALS
Elastic Properties of Foods
Force
•Shear Stress: acts parallel to the area
Force
Stress and Strain
Area A ∆l
F F
l
strain
Hooke’s law
ForceForce
2F 2F
Area 2A
The stress is opposed by intermolecular
forces within the material. The more the
material, the greater the internal force
resisting the stress.
Types of Stress
strain
Compressive Stress
strain
Shear Stress
Shear stress acts tangent to a surface and
moves the surface out of line with layers
underneath F
s shear strain = tan
h
Hydrostatic Pressure
Hydrostatic pressure is a variation of compression
in which the stress acts inward in all directions
F
F
stress P (hydrostatic pressure)
Pist o n A
area A
V
= strain =
V
ELASTIC MODULI
The rheological properties of solids are
described by elastic moduli which relate the
amount of deformation caused by a given
stress
Assumptions:
elements are elastic: complete recovery occurs
when stress is removed
small strains are applied (1-3%)
material is continuous, homogeneous
There are 4 elastic moduli for solids, all
of which are variations of Hooke’s law
F
stress
E = A Longitudinal compression or stretching
strain
Shear Modulus:
Ft Ft
stress s A
G = = A Shearing
strain s tan
h
Bulk Modulus:
F
stress P
K = A Volume compression
strain V
V
Poisson’s Ratio
w h
w h
²
w ² w
F
h ² h
The elastic moduli and Poisson’s ratio
are sufficient information to describe the
elastic properties of a material
Superposition Principle
P
3 (1 2 )
E
V
= P = -K
V
Bending
where
a 3b
IA moment of inertia
12
Buckling
GI p
r 4
Ip
2
Large Deformations
Ductile material
Strain
Ductile Brittle
Fracture is a process of breaking a solid
into pieces as a result of stress.
There are two principal stages of the
fracture process:
Crack formation
Crack propagation
Ductile fracture