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