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Indentation Technique: Overview and Applications in Food Science

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Food Nanoscience and Nanotechnology

Part of the book series: Food Engineering Series ((FSES))

Abstract

Indentation technique also known as instrumented indentation testing (IIT) has been widely used for characterization of mechanical properties of materials of different nature and different levels. This technique has been mostly used in the field of metallic materials, although in recent years its use has expanded to the biological area, and recently has been also used in the area of food science. The aim of this chapter is to show the general aspects of the indentation technique such as definition, measurement methods and data analysis, measured mechanical parameters, and examples of using the indentation technique in biological materials and specifically in food science. The main contribution of this chapter is to offer the reader a basic understanding of the technique and to show its scope for its possible application in the characterization of food mechanical properties.

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Acknowledgments

This research was financed through the project 20131310 provided by Secretaría de Investigación y Posgrado (SIP) at the Instituto Politécnico Nacional (IPN).

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Authors and Affiliations

  1. Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n, Unidad Profesional Adolfo López Mateos, Col. Zacatenco, C.P, 07738, México, DF, Mexico

    Israel Arzate-Vázquez & Juan V. Méndez-Méndez

  2. Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n, Col. Santo Tomás, C.P., 11340, México, DF, Mexico

    Jorge Chanona-Pérez & Prof. Gustavo F. Gutiérrez-López BSc, MSc, PhD

  3. Instituto Politécnico Nacional, SEPI-ESIME, Unidad Profesional Adolfo López Mateos, Col. Zacatenco, C.P., 07738, México, DF, Mexico

    Germán A. Rodríguez-Castro & Ariel Fuerte-Hernández

Authors
  1. Israel Arzate-Vázquez
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  2. Jorge Chanona-Pérez
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  3. Germán A. Rodríguez-Castro
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  4. Ariel Fuerte-Hernández
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  5. Juan V. Méndez-Méndez
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  6. Prof. Gustavo F. Gutiérrez-López BSc, MSc, PhD
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Corresponding author

Correspondence to Israel Arzate-Vázquez .

Editor information

Editors and Affiliations

  1. Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico

    Humberto Hernández-Sánchez

  2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Distrito Federal, Mexico

    Gustavo Fidel Gutiérrez-López

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Arzate-Vázquez, I., Chanona-Pérez, J., Rodríguez-Castro, G., Fuerte-Hernández, A., Méndez-Méndez, J., Gutiérrez-López, G. (2015). Indentation Technique: Overview and Applications in Food Science. In: Hernández-Sánchez, H., Gutiérrez-López, G. (eds) Food Nanoscience and Nanotechnology. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-13596-0_6

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