Compression measurements on samples of Cheddar, Cheshire and Leicester cheeses with an Instron Universal Testing Machine indicate the presence of a yield point characteristic of crumbly foods. The force and nominal strain at the yield point were studied as a function of deformation rate, temperature and pre‐yield compression history. A recently proposed non‐linear viscoelastic model with a single fracture element fits individual compression curves, but the model has little predictive capability.
No takes yet. Share an insight, caveat, or question.
Dickinson et al. (1980) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: