食品与发酵工业2013，Vol.39Issue(1)：221-224,4.
酱牛肉应力松弛特性实验
Study on compressed-relaxation properties in marinated cooked beef
摘要
Abstract
Five kinds of marinated cooled beef were compared on the compressed and stress relaxation properties to find out the parameters of mechanical and theological property. The SPSS software was used to make non-linear regression and created general Maxwell model. The results showed that marinated cooled beef has good viscoelastic mechanical property during compression, and it belongs to viscoelastic material, whose stress relaxation can be simulated by the general Maxwell model of five elements. By principal component analysis of stress relaxation, seven stress relax test parameters can be classified into two principal components, viscoelasticity and stress relaxation time.关键词
酱牛肉/应力松弛/粘弹性/松弛时间/主成分分析Key words
spiced beef, stress relaxation, viscoelasticity, stress relaxation time, principal component analysis引用本文复制引用
马龙,武杰,赵大庆,许晖,杨国辉..酱牛肉应力松弛特性实验[J].食品与发酵工业,2013,39(1):221-224,4.基金项目
国家星火计划项目(2012GA710045) （2012GA710045）
安徽省高等学校省级食品科学与工程特色专业建设项目(20101091) （20101091）
安徽省食品科学与工程教学团队项目(20101094) （20101094）
