Failure Deformation and Stress Relaxation of Heated Egg White Gels |
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| Authors: | YIN LIANG HSIEH JOE M. REGENSTEIN |
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| Affiliation: | Author Regenstein is with the Dept. of Food Science and lnstitute of Food Science, 112 Rice Hell, Cornell Univ., Ithaca, NY 14853–5601. |
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| Abstract: | Stress-strain relationships were determined for heated egg white gels. Compressive strain at failure was independent of protein concentration, while stress at failure increased with protein concentration. Between the length ratios of 1.6 and 2.4 before and after compression, the heated egg white gels followed the Mooney Rivlin model. In stress relaxation, the asymptotic hypothetical equilibrium modulus increased with protein concentration. |
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| Keywords: | rheology failure deformation egg white gel Maxwell model |
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