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 language||English (US)|
|Number of pages||12|
|Journal||Journal of Texture Studies|
|State||Published - Jan 1 2003|
All Science Journal Classification (ASJC) codes
- Food Science
- Pharmaceutical Science