Young's modulus and bulk modulus of cooked pasta

AI Thread Summary
The discussion focuses on obtaining viscoelastic parameters, specifically the shear modulus and initial bulk modulus, for cooked pasta, particularly lasagna. The user has found a relevant paper but lacks the sample size needed to calculate Young's modulus. A suggested experimental method involves hanging a piece of cooked pasta and measuring its extension to derive Young's modulus, which can then be used to calculate the other moduli. The Poisson's ratio for compliant solids is typically assumed to be 0.5. The user expresses reluctance to conduct experiments and seeks existing literature for data.
bmbbbh
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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
 
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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.
 
Mapes said:
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.

Thank you very much.

I will check this out. Actually I was a little reluctant to do experiments and that's why I've been looking for available data in the literature.
 
Andy Resnick said:
Food science journals are full of stuff like this:

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-4VHSD8V-7&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=4ae4ddb37c7e23c90ce91c1c08d82408

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

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

etc.

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