In-situ viscoelastic characterization and modeling of ice cream
Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures (−20 °C). Therefore, in this study, a customized compression test device was de...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80283/ http://psasir.upm.edu.my/id/eprint/80283/1/In-situ%20viscoelastic%20characterization%20and%20modeling%20of%20ice%20cream.pdf |
| _version_ | 1848858877823549440 |
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| author | Abd Rahman, Nur 'Aliaa Muhamad Parid, Dzieda Abdul Razak, Siti Zubaidah Mat Johari, Amiruddin Talib, Ahmad Tarmezee P. Mohammed, Mohd Afandi Samsu Baharuddin, Azhari Wakisaka, Minato |
| author_facet | Abd Rahman, Nur 'Aliaa Muhamad Parid, Dzieda Abdul Razak, Siti Zubaidah Mat Johari, Amiruddin Talib, Ahmad Tarmezee P. Mohammed, Mohd Afandi Samsu Baharuddin, Azhari Wakisaka, Minato |
| author_sort | Abd Rahman, Nur 'Aliaa |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures (−20 °C). Therefore, in this study, a customized compression test device was developed, which can be used for experimental analysis at low temperatures (−20 °C) inside a freezer. The viscoelastic behavior of hard ice cream was analyzed using the test device, as observed from the reduction of stress at holding deformation. Viscoelastic modeling was then performed using the finite element method by using user material subroutine. The model agreed to the tests results at small deformation (1mm deformation), but it required the use of a softening function at large deformation. The findings of this study suggest the non-linear viscoelastic behavior of hard ice cream under low temperatures. |
| first_indexed | 2025-11-15T12:20:26Z |
| format | Article |
| id | upm-80283 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:20:26Z |
| publishDate | 2019 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-802832020-10-20T18:40:16Z http://psasir.upm.edu.my/id/eprint/80283/ In-situ viscoelastic characterization and modeling of ice cream Abd Rahman, Nur 'Aliaa Muhamad Parid, Dzieda Abdul Razak, Siti Zubaidah Mat Johari, Amiruddin Talib, Ahmad Tarmezee P. Mohammed, Mohd Afandi Samsu Baharuddin, Azhari Wakisaka, Minato Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures (−20 °C). Therefore, in this study, a customized compression test device was developed, which can be used for experimental analysis at low temperatures (−20 °C) inside a freezer. The viscoelastic behavior of hard ice cream was analyzed using the test device, as observed from the reduction of stress at holding deformation. Viscoelastic modeling was then performed using the finite element method by using user material subroutine. The model agreed to the tests results at small deformation (1mm deformation), but it required the use of a softening function at large deformation. The findings of this study suggest the non-linear viscoelastic behavior of hard ice cream under low temperatures. Elsevier 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80283/1/In-situ%20viscoelastic%20characterization%20and%20modeling%20of%20ice%20cream.pdf Abd Rahman, Nur 'Aliaa and Muhamad Parid, Dzieda and Abdul Razak, Siti Zubaidah and Mat Johari, Amiruddin and Talib, Ahmad Tarmezee and P. Mohammed, Mohd Afandi and Samsu Baharuddin, Azhari and Wakisaka, Minato (2019) In-situ viscoelastic characterization and modeling of ice cream. Journal of Food Engineering, 263. pp. 96-101. ISSN 0260-8774 https://www.sciencedirect.com/science/article/pii/S026087741930247X 10.1016/j.jfoodeng.2019.05.039 |
| spellingShingle | Abd Rahman, Nur 'Aliaa Muhamad Parid, Dzieda Abdul Razak, Siti Zubaidah Mat Johari, Amiruddin Talib, Ahmad Tarmezee P. Mohammed, Mohd Afandi Samsu Baharuddin, Azhari Wakisaka, Minato In-situ viscoelastic characterization and modeling of ice cream |
| title | In-situ viscoelastic characterization and modeling of ice cream |
| title_full | In-situ viscoelastic characterization and modeling of ice cream |
| title_fullStr | In-situ viscoelastic characterization and modeling of ice cream |
| title_full_unstemmed | In-situ viscoelastic characterization and modeling of ice cream |
| title_short | In-situ viscoelastic characterization and modeling of ice cream |
| title_sort | in-situ viscoelastic characterization and modeling of ice cream |
| url | http://psasir.upm.edu.my/id/eprint/80283/ http://psasir.upm.edu.my/id/eprint/80283/ http://psasir.upm.edu.my/id/eprint/80283/ http://psasir.upm.edu.my/id/eprint/80283/1/In-situ%20viscoelastic%20characterization%20and%20modeling%20of%20ice%20cream.pdf |