Predicting the Mechanical Behaviour of Starch Gels through Inverse Analysis of Indentation Data

Predicting the Mechanical Behaviour of Starch Gels through Inverse Analysis of Indentation Data

Two types of starch gels made with various starch/water concentrations were studied in terms of their mechanical behaviour. Indentation tests were performed which revealed a rate independent load-deflection response. An inverse analysis based on the Marquardt-Levenberg optimisation algorithm and Fin...

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Bibliographic Details
Main Authors: Gamonpilas C., Charalambides M.N., Williams J.G., Dooling P.J., Gibbon S.R.
Format: Article
Language:English
Published: De Gruyter 2010-06-01
Series:Applied Rheology
Subjects:
starch gels
constitutive behaviour
indentation
inverse analysis
finite element analysis
food rheology
Online Access:https://doi.org/10.3933/applrheol-20-33283

Internet

https://doi.org/10.3933/applrheol-20-33283

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