Deformation of food powders by nanoindentation
Nanoindentation is a test where an indenter induces a localised deformation into a sample surface to determine material properties such as hardness and modulus of elasticity at nanometer scale. The indentation technique to be used in this study is called a depth indentation test. The technique is...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Federation of Engineering Institutions of Islamic Countries
2006
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39464/1/39464.pdf |
| _version_ | 1796973543158710272 |
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| author | Yusof, Yus Aniza Smith, A. C. Briscoe, B. J. |
| author_facet | Yusof, Yus Aniza Smith, A. C. Briscoe, B. J. |
| author_sort | Yusof, Yus Aniza |
| collection | UPM |
| description | Nanoindentation is a test where an indenter induces a localised deformation into a sample surface to determine
material properties such as hardness and modulus of elasticity at nanometer scale. The indentation technique to
be used in this study is called a depth indentation test. The technique is based on the recording of the applied
force as a function of penetration depth during the loading and unloading processes. In this paper, the
compacted fine maize, coarse maize, and Avicel were investigated upon nanoindentation. This test is carried out
so that the deformability of the food powders, which has viscoelastic characteristic may be understood better.It
was found that Avicel powder may form a more strong and coherent junction compared to maize powders.
Direct evidence may be seen from the measurements of hardness and modulus of elasticity of the powders. |
| first_indexed | 2024-03-06T08:44:12Z |
| format | Conference or Workshop Item |
| id | upm.eprints-39464 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:44:12Z |
| publishDate | 2006 |
| publisher | Federation of Engineering Institutions of Islamic Countries |
| record_format | dspace |
| spelling | upm.eprints-394642015-07-13T08:33:16Z http://psasir.upm.edu.my/id/eprint/39464/ Deformation of food powders by nanoindentation Yusof, Yus Aniza Smith, A. C. Briscoe, B. J. Nanoindentation is a test where an indenter induces a localised deformation into a sample surface to determine material properties such as hardness and modulus of elasticity at nanometer scale. The indentation technique to be used in this study is called a depth indentation test. The technique is based on the recording of the applied force as a function of penetration depth during the loading and unloading processes. In this paper, the compacted fine maize, coarse maize, and Avicel were investigated upon nanoindentation. This test is carried out so that the deformability of the food powders, which has viscoelastic characteristic may be understood better.It was found that Avicel powder may form a more strong and coherent junction compared to maize powders. Direct evidence may be seen from the measurements of hardness and modulus of elasticity of the powders. Federation of Engineering Institutions of Islamic Countries 2006 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39464/1/39464.pdf Yusof, Yus Aniza and Smith, A. C. and Briscoe, B. J. (2006) Deformation of food powders by nanoindentation. In: Seminar on Engineering and Technology (SET2006) , 4-5 Sept. 2006, Putrajaya, Malaysia. (pp. 71-82). |
| spellingShingle | Yusof, Yus Aniza Smith, A. C. Briscoe, B. J. Deformation of food powders by nanoindentation |
| title | Deformation of food powders by nanoindentation |
| title_full | Deformation of food powders by nanoindentation |
| title_fullStr | Deformation of food powders by nanoindentation |
| title_full_unstemmed | Deformation of food powders by nanoindentation |
| title_short | Deformation of food powders by nanoindentation |
| title_sort | deformation of food powders by nanoindentation |
| url | http://psasir.upm.edu.my/id/eprint/39464/1/39464.pdf |
| work_keys_str_mv | AT yusofyusaniza deformationoffoodpowdersbynanoindentation AT smithac deformationoffoodpowdersbynanoindentation AT briscoebj deformationoffoodpowdersbynanoindentation |