EFFECTS OF SAMPLE DIMENSIONS ON THE SNAPPING FORCE OF CRISP FOODS * : Experimental Verification of a Mathematical Model
: Experimental Verification of a Mathematical Model
You can manage bookmarks using lists, please log in to your user account for this.
Media type:
E-Article
Title:
EFFECTS OF SAMPLE DIMENSIONS ON THE SNAPPING FORCE OF CRISP FOODS * : Experimental Verification of a Mathematical Model
:
Experimental Verification of a Mathematical Model
Description:
<jats:p> <jats:bold>Abstract.</jats:bold> According to well‐known formulae for the mechanics of flexure stresses, the force required to snap a test specimen of uniform rectangular cross‐section is inversely proportional to its length and directly proportional to the width and the square of the thickness. For a specimen of circular cross‐section, the snapping force is directly proportional to the cube of its radius and inversely proportional to its length. In order to test the validity of the theoretical models for foodstuffs, three snappy foods (cookie, beet, carrot) were fashioned into bars of rectangular or circular cross‐section in lengths varying from 2.0 to 5.8 cm. The rectangular bars ranged from 0.4 to 1.0 cm in thickness and 1.5 to 3.0 cm in width. The cylindrical bars ranged from 0.253 to 0.578 cm in diameter. The bars were snapped in two by mounting them in a horizontal plane on two fixed vertical supports and applying force to fracture by means of a descending beam centered between the supports in a snapping rig mounted in an Instron Universal Testing machine. Experimental data for the commodities tested were in satisfactory agreement with the theoretical model.</jats:p>