young's modulus and bulk modulus of cooked pasta

bmbbbh

Hi there,

I am doing some simulation on the cooking process of pasta. Now I need the viscoelastic parameters of cooked pasta (plane sheet lasagna to :) ). To be more specific, i need the shear modulus and the initial bulk modulus.

Right now I found a paper, in which a relaxation test was performed to cooked pasta and the force was measured as a function of time under constant strain (a tensile test). However, they did not provide the size of the sample, so I am unable to obtain the Young's modulus.
If I would be able to know the young's modulus, by assuming a constant poisson's ratio, I should be able to calculate the bulk modulus and the shear modulus.


I am just wondering if anyone could help direct me somewhere for this information?

Thanks a lot.

H

Mapes

Hi bmbbbh, welcome to PF. A simple experiment could give you the Young's modulus: hang a thin piece of cooked pasta vertically, attach a paper clip or binder clip, measure the extension, and calculate E by using the dimensions of the pasta sample and the value of the attached weight. This approach was used by Pelham and Wang ("Cell locomotion and focal adhesions are regulated by substrate flexibility," PNAS 94 (1997)) to calculate the Young's modulus of very compliant (10s of kPa) polyacrylamide films.

The Poisson's ratio of very compliant solids is typically assumed to be 0.5.

Andy Resnick

Food science journals are full of stuff like this:

http://www.sciencedirect.com/science...e91c1c08d82408

http://cat.inist.fr/?aModele=afficheN&cpsidt=1881311

http://air.unimi.it/handle/2434/43408

etc.

bmbbbh

Thank you very much.

I will check this out. Actually I was a little reluctant to do experiments and that's why ive been looking for available data in the literature.

bmbbbh

Thank you very much. I have actually did a keyword search on these journals, but didn't get anything useful out of it.