Day, date P la c e Ti'e
: Friday, May 27th 2016 : Laboratory of TPPHP : 0700(0)*0 +-
Asistance : 1 M !hoir"r # 2 P"tri Layla A
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* Hendi /ta !
$F1%120100&
% M +ahy" A
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F//D P#/3 454#45 P#M4TAL #P/#T #heolo8y Pro9erties /f Food And A8ric"lt"ral A8ric"lt"ral Prod"cts
reated by : -a8"s Arif +icasono F1%1*001. 5ro"9 .
;9eri'ental Lect"rer : Dr 4ani P"r
De9arte'ent Mechanical and -iosyste' n8ineerin8 Fac"lty of A8ric"lt"ral Technolo8y Technolo8y -o8or A8ric"lt"ral =ni>ersity 2016
INTRODUCTION
#heolo8y is no< e rheolo8ical 9ro9erties and the area is rele>ant in 'any fields of st"dy: 8eolo8y and 'inin8, concrete technolo8y, soil 'echanics, 9lastics 9rocessin8 , 9oly'ers and co'9osites, tribolo8y $st"dy of l"brication, friction and
cos'etics and toiletries and 9ress"re sensiti>e adhesion There are n"'ero"s areas ol>in8 a isco'eters $b& Deter'inin8 in8redient f"nctionality in 9rod"ct de>elo9'ent $c& nter'ediate or final 9rod"ct ?"ality control $d& 3helf life testin8 $e& >al"ation of food te;t"re by correlation to sensory data $f& Analysis of rheolo8ical e?"ations of state or constit"ti>e e?"ations $de a 8ood "nderstandin8START of stress and strain tart onsider a rectan8"lar bar that, d"e to a tensile force, is sli8htly elon8ated The initial len8th of the bar is Lo and the elon8ated len8th is L e, or shear 4or'al stresses are Cut yam bean into cylinder form withthey theact ratio of diameter and heigh at 1-2! range" considered 9ositi>e e e stress& A 'od"l"s is defined as the ratio of stress to strain
OBJECTIVES e ma'imum load of (! $) The and chose *lename Set P e;9eri'ent Compression the ma'imum of (! $) anddefor'ation chose *lename P Compr obGecti>es of this are load to 'eas"re lar8e $"nia;ial co'9ression& of a food 9rod"ct and an a8ric"lt"ral 9rod"ct and find so'e rheolo8ical 9ro9erties of food and a8ric"lt"ral 9rod"cts Put a little bit para*n oil on the plate before placing the spec little bit para*n oil on the plate before placing the speciment
MATERIAL AND EQUIPMENT Set the upper plate abo&e the surface of speciment Set the upper plate abo&e thecheddar surfacecheese of speciment Hard and ya' bean are selected to re9resent the food 9rod"ct and the a8ric"lt"ral 9rod"ct, res9ecti>ely The rheo'eter "sed for lar8e defor'ation 'eas"re'ent is =ni>ersal Testin8 Machine $=TM& #a$e sure that the load" deform and crosshead are +er #a$e sure that the load" deform and crosshead are +ero METHODS
Practice Proced"re Press the start button
Press the start button" wait until the program end
Sa&e the data Press stop button when the specimen are brea$
Sa&e the data
,)S. StSsjwsart tart
Uniaxial Compression Stress 1"/(("((( 1"2(("((( 1"((("((( (("((( 0(("((( /(("((( 2(("((( (("((( (("(((
(("(((
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Chart 1. Uniaxial Co!r"##ion Str"##
(("(((
Uniaxial Compression Stress 1"0(("((( 1"/(("((( 1"2(("((( 1"((("((( (("((( 0(("((( /(("((( 2(("((( (("((( (("(((
(("(((
(("(((
(("(((
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Chart $. Uniaxial Co!r"##ion Str"## %Tr&" Str"##'
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Chart (. Str"## R"laxion R"#!on#"
Chart ). Tr&" Str"## R"laxion R"#!on#"
DISCUSSION
Te;t"re is a ?"ality attrib"te that is critical in deter'inin8 the acce9tability of fresh fr"its The handlin8 and 9rocessin8 of fr"its and >e8etables in>ol>es s9ecial 9roble's since the cons"'er has ery of acce9table 9rod"cts re?"ires care re8ardin8 te;t"re chan8es, and this is 'ost effecti>ely a99lied e'ents in ?"ality control and 9rocess desi8n in the food ind"stry and the 'aret9lace The rheolo8ical 9ro9erties of foods are affected by their che'ical co'9osition ersal Testin8 Machine&, the 'eas"re'ent data is recorded in a softi>e on the second to B0..0 Materials tend to 8o bac to the startin8 9osition al"e at the end of .)7*0216 Pa Testin8
CONSLUSION
#heolo8y is the st"dy of the 'anner in al"e to ens"re the y"' is safe
RE*ERENCES
dador and 3"sana Fis@'an, 2007 han8es in a99le tiss"e
ATTACHMENT
