{"paper":{"title":"Texture changes during thermal processing of food: experiments and modelling","license":"http://arxiv.org/licenses/nonexclusive-distrib/1.0/","headline":"","cross_cats":[],"primary_cat":"cond-mat.soft","authors_text":"Ankita Sinha, Atul Bhargav","submitted_at":"2018-08-06T11:56:04Z","abstract_excerpt":"Texture is an important attribute in the quality assessment of processed food products. Youngs modulus is an indirect measure of texture. During thermal treatment of hygroscopic foods, parameters such as moisture content significantly affect Youngs modulus. However, the sensitivity to these parameters has not yet been quantified in terms of the stress strain behaviour. We have built an experimentally validated model to address this gap. This paper presents the stress strain behaviour and its sensitivity towards various parameters. Experiments are conducted with potato samples for stress strain"},"claims":{"count":0,"items":[],"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"source":{"id":"1810.06434","kind":"arxiv","version":1},"verdict":{"id":null,"model_set":{},"created_at":null,"strongest_claim":"","one_line_summary":"","pipeline_version":null,"weakest_assumption":"","pith_extraction_headline":""},"references":{"count":0,"sample":[],"resolved_work":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57","internal_anchors":0},"formal_canon":{"evidence_count":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"author_claims":{"count":0,"strong_count":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"builder_version":"pith-number-builder-2026-05-17-v1"}