Comparison Between Various Correction Factors in the Calculation of the Creep Compliance2

Uniaxial creep tests of food sometimes involve considerable deformation and consequently a progressive alteration of the specimen's cross‐sectional area. Under such conditions the difference between constant force and constant stress histories becomes substantial, and the strain needs to be represented by one of several possible large strain measures. Correction factors for creep curves, based on the assumption of incompressibility, were calculated employing Green's, Cauchy's, Hencky's, Swainger's and Almansi's strain definitions. The relationships between these correction factors and the extension or compression ratio are presented in a graphical form, and their possible role in the interpretation of creep data of solid foods is evaluated.