{"title":"蠕变和应力松弛:阶跃变化实验","authors":"Peter Whittingstall","doi":"10.1002/0471142913.fah0303s09","DOIUrl":null,"url":null,"abstract":"<p>This article discusses the use of step-change tests in rheometry of foods. A step change test allows for a material to be probed in its linear viscoelastic region, and beyond, where deformation is no longer reversible. This irreversible deformation behavior is of interest as it marks the onset of flow and can therefore shed light on the yield or failure of materials.</p>","PeriodicalId":100346,"journal":{"name":"Current Protocols in Food Analytical Chemistry","volume":"9 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2004-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/0471142913.fah0303s09","citationCount":"2","resultStr":"{\"title\":\"Creep and Stress Relaxation: Step-Change Experiments\",\"authors\":\"Peter Whittingstall\",\"doi\":\"10.1002/0471142913.fah0303s09\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This article discusses the use of step-change tests in rheometry of foods. A step change test allows for a material to be probed in its linear viscoelastic region, and beyond, where deformation is no longer reversible. This irreversible deformation behavior is of interest as it marks the onset of flow and can therefore shed light on the yield or failure of materials.</p>\",\"PeriodicalId\":100346,\"journal\":{\"name\":\"Current Protocols in Food Analytical Chemistry\",\"volume\":\"9 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2004-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1002/0471142913.fah0303s09\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Protocols in Food Analytical Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/0471142913.fah0303s09\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Protocols in Food Analytical Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/0471142913.fah0303s09","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Creep and Stress Relaxation: Step-Change Experiments
This article discusses the use of step-change tests in rheometry of foods. A step change test allows for a material to be probed in its linear viscoelastic region, and beyond, where deformation is no longer reversible. This irreversible deformation behavior is of interest as it marks the onset of flow and can therefore shed light on the yield or failure of materials.
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