TY - CHAP
T1 - Indentation technique
T2 - Overview and applications in food science
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.
N1 - Publisher Copyright:
© Springer Science + Business Media New York 2015.
PY - 2015
Y1 - 2015
N2 - 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.
AB - 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.
KW - Biological and foods materials
KW - Hardness and elastic modulus
KW - Indentation technique
KW - Viscoelastic behavior
UR - http://www.scopus.com/inward/record.url?scp=85060762488&partnerID=8YFLogxK
U2 - 10.1007/978-3-319-13596-0_6
DO - 10.1007/978-3-319-13596-0_6
M3 - Capítulo
AN - SCOPUS:85060762488
T3 - Food Engineering Series
SP - 81
EP - 98
BT - Food Engineering Series
PB - Springer
ER -