Predicting the deformability modulus of multi-layered texturized fruits and gels

Abstract

An empirical mathematical model to predict the deformability modulus of a multi-layered gel array was successfully applied to a series of double-layered gels composed of agar and one of four galactomannans in three different layer-thickness combinations, and to a four-layered gel array of texturized fruit. The model was based on the assumption that the uniaxial stress in the layers is the same and that their deformations are additive. No significant differences were found between experimental and calculated deformability moduli predicted by the model. The model provides a tool for estimation of multi-layered gel stiffness and may be applicable to other food systems that behave similarly. © 1996 Academic Press Limited.