STRESS RELAXATION BEHAVIOUR OF FROZEN SUCROSE SOLUTIONS

• Published in: Journal of texture studies Vol. 35; no. 1; pp. 11 - 32
• Main Authors: XU, X., JERONIMIDIS, G., ATKINS, A.G., TRUSTY, P.A.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2004; Blackwell
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Frozen product; Carbohydrate; Sucrose; Solution
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/j.1745-4603.2004.tb00820.x

ABSTRACT The stress relaxation behaviour of two frozen sucrose solutions (7% and 19%) during indentation in the temperature range of ‐20C to ‐40C were investigated. The stress relaxation is similar to that of pure polycrystalline ice, which is controlled by steady‐state creep. The steady state creep rate exponent, m, of 7% and 19% sucrose solutions lies between 2.3 and 3.6. The steady state creep rate constant, B, of 19% sucrose solution is greater than that of 7% sucrose solution. It is suggested that the steady‐state creep rate exponent m depends on contributions from the proportions of favourably oriented grains, unfavourably oriented grains and grain boundaries to creep and that these components depend on the value of internal stress which is related to the hardness of samples at the different testing temperatures. The steady‐state creep rate constant B depends on the mobility of dislocations in sucrose solutions which, in turn, depends on the temperature and the concentration of sucrose.