Indentation technique: Overview and applications in food science

Israel Arzate-Vázquez; Jorge Chanona-Pérez; Germán A. Rodríguez-Castro; Ariel Fuerte-Hernández; Juan V. Méndez-Méndez; Gustavo F. Gutiérrez-López

doi:10.1007/978-3-319-13596-0_6

Indentation technique: Overview and applications in food science

Israel Arzate-Vázquez, Jorge Chanona-Pérez, Germán A. Rodríguez-Castro, Ariel Fuerte-Hernández, Juan V. Méndez-Méndez, Gustavo F. Gutiérrez-López

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

5 Scopus citations

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.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	81-98
Number of pages	18
DOIs	https://doi.org/10.1007/978-3-319-13596-0_6
State	Published - 2015

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Biological and foods materials
Hardness and elastic modulus
Indentation technique
Viscoelastic behavior

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10.1007/978-3-319-13596-0_6

Cite this

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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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AU - Arzate-Vázquez, Israel

AU - Chanona-Pérez, Jorge

AU - Rodríguez-Castro, Germán A.

AU - Fuerte-Hernández, Ariel

AU - Méndez-Méndez, Juan V.

AU - Gutiérrez-López, Gustavo F.

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KW - Hardness and elastic modulus

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KW - Viscoelastic behavior

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Indentation technique: Overview and applications in food science

Abstract

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Keywords

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