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Conference Paper: Fracture and energy partitioning in uncooked and cooked noodles

TitleFracture and energy partitioning in uncooked and cooked noodles
Authors
Issue Date2006
PublisherMaterials Research Society. The Journal's web site is located at http://www.mrs.org/publications/epubs/proceedings/spring2004/index.html
Citation
Materials Research Society Symposium Proceedings, 2006, v. 975, p. 70-74 How to Cite?
AbstractHumans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Materials scientists may be interested in the drastic changes in food properties observed over relatively short cooking times. In the current study, the mechanical properties of one of the most common (and oldest at 4,000+ years) foods on earth, the noodle, were examined as a function of cooking time. Two types of noodles were studied, each made from natural materials (wheat flour, salt, alkali and water) by kneading dough and passing them through a pasta-making machine. These were boiled for between 2-14 min and tested at regular intervals from raw to an overcooked state. Cyclic tensile tests at small strain levels were used to examine energy dissipation characteristics. Energy dissipation was >50% per cycle in uncooked noodles, but decreased by an order of magnitude with cooking. Fractional dissipation values remained approximately constant at cooking times greater than 7 min. Overall, a greater effect of cooking was on viscoplastic dissipation characteristics rather than on fracture resistance. The results of the current study plot the evolution of a viscoplastic mixture into an essentially elastic material in the space of 7 minutes and have broad implications for understanding what cooking does to food materials. In particular, they suggest that textural assessment by consumers of the optimally cooked state of food has a definite physical definition. © 2007 Materials Research Society.
Persistent Identifierhttp://hdl.handle.net/10722/179598
ISSN
References

 

DC FieldValueLanguage
dc.contributor.authorSui, Zen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorOyen, MLen_US
dc.contributor.authorLucas, PWen_US
dc.date.accessioned2012-12-19T10:00:07Z-
dc.date.available2012-12-19T10:00:07Z-
dc.date.issued2006en_US
dc.identifier.citationMaterials Research Society Symposium Proceedings, 2006, v. 975, p. 70-74en_US
dc.identifier.issn0272-9172en_US
dc.identifier.urihttp://hdl.handle.net/10722/179598-
dc.description.abstractHumans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Materials scientists may be interested in the drastic changes in food properties observed over relatively short cooking times. In the current study, the mechanical properties of one of the most common (and oldest at 4,000+ years) foods on earth, the noodle, were examined as a function of cooking time. Two types of noodles were studied, each made from natural materials (wheat flour, salt, alkali and water) by kneading dough and passing them through a pasta-making machine. These were boiled for between 2-14 min and tested at regular intervals from raw to an overcooked state. Cyclic tensile tests at small strain levels were used to examine energy dissipation characteristics. Energy dissipation was >50% per cycle in uncooked noodles, but decreased by an order of magnitude with cooking. Fractional dissipation values remained approximately constant at cooking times greater than 7 min. Overall, a greater effect of cooking was on viscoplastic dissipation characteristics rather than on fracture resistance. The results of the current study plot the evolution of a viscoplastic mixture into an essentially elastic material in the space of 7 minutes and have broad implications for understanding what cooking does to food materials. In particular, they suggest that textural assessment by consumers of the optimally cooked state of food has a definite physical definition. © 2007 Materials Research Society.en_US
dc.languageengen_US
dc.publisherMaterials Research Society. The Journal's web site is located at http://www.mrs.org/publications/epubs/proceedings/spring2004/index.htmlen_US
dc.relation.ispartofMaterials Research Society Symposium Proceedingsen_US
dc.titleFracture and energy partitioning in uncooked and cooked noodlesen_US
dc.typeConference_Paperen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-41549091258en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-41549091258&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume975en_US
dc.identifier.spage70en_US
dc.identifier.epage74en_US
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridSui, Z=14054891700en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridOyen, ML=6602216219en_US
dc.identifier.scopusauthoridLucas, PW=7202397192en_US

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