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Characterisation of non-linear viscoelastic foods by the indentation technique

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Abstract

A method to determine the non-linear viscoelastic constitutive constants from indentation force–displacement data corresponding to different indentation speeds has been developed. The method consists of two parts. In the first part, the force–displacement data is expressed as two functions which represent the strain and the time-dependent responses, respectively. From these functions, the time-dependent constants and the instantaneous force–displacement response are obtained. In the second part, the strain-dependent variables are determined from the instantaneous force–displacement response through an inverse analysis based on the Levenberg–Marquardt method. The method was verified by numerical experiments using the properties of cheese as examples.

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Acknowledgements

The author SMG currently holds a Research Fellowship of the Royal Commission for the Exhibition of 1851.

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Authors and Affiliations

  1. Department of Mechanical Engineering, Imperial College, London, SW7 2AZ, UK

    Suk M. Goh, Maria N. Charalambides & J. Gordon Williams

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  1. Suk M. Goh
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  2. Maria N. Charalambides
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  3. J. Gordon Williams
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Correspondence to Suk M. Goh.

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Goh, S.M., Charalambides, M.N. & Williams, J.G. Characterisation of non-linear viscoelastic foods by the indentation technique. Rheol Acta 44, 47–54 (2004). https://doi.org/10.1007/s00397-004-0371-x

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  • DOI: https://doi.org/10.1007/s00397-004-0371-x

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