Mechanical properties of aerated confectionery

N. R. Decker, Gregory Ray Ziegler

Research output: Contribution to journalArticle

3 Scopus citations

Abstract

Mechanical properties, including an extensional modulus, penetration modulus and cut force, of an aerated confectionery nougat were measured instrumentally as a function of nougat density in the range 0.66-1.12 g/mL. Despite the fact that the material was not a true cellular solid, the properties were adequately modeled by the expression C 1(ρ-ρ)n, with n = 3 as befits a closed-cell foam. The critical density, ρc, appeared to correspond to the density at random close packing for spherical air cells, i.e., an air cell fraction of ≈ 0.6.

Original languageEnglish (US)
Pages (from-to)437-448
Number of pages12
JournalJournal of Texture Studies
Volume34
Issue number4
DOIs
StatePublished - Jan 1 2003

All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmaceutical Science

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