Mechanical properties of dried brea

Mechanical properties of dried bread (a cellular bakedproduct) equilibrated at different water activities (A,) were measured using three-point bending and uniaxial compression to compare their responses to moisture sorption. The glass-to-rubber transition was clearly demarcated in all the mechanical property-A, curves, although there were differences in critical A, (0.32-0.56) at which the dramatic changes in mechanical properties occurred. The role of water appeared to be strictly that of a plasticizer where flexural mechanical parameters were concerned, leading to reduced modulus and fracture stress but increased fracture strain with increasing A,. Uniaxial compression tests revealed moisture-induced mechanical antiplasticization effects on the material in the glassy state which resulted in maximum compressive fracture stress but minimum fracture strain over the A, range from 0-0.56.C ompressive modulus apparently was not affected much by moisture sorption up to an A, of 0.43, above which it decreased sharply

結果 (繁體中文) 1:

採用三點彎曲和單軸壓縮來比較它們對水分吸附反應，測定在不同的水活度（A）乾燥平衡麵包的機械性能（蜂窩bakedproduct）。的玻璃 - 橡膠轉變中的所有機械性能-A，曲線被明確劃分，雖然有在臨界甲差異，（0.32-0.56），在該機械特性的急劇變化發生。水的作用似乎是嚴格其中彎曲機械參數而言的增塑劑是，導致降低的模量和斷裂應力反而增加斷裂應變隨著A ,.

結果 (繁體中文) 2:

使用三點彎曲和單軸壓縮測量不同水活動（A，A）平衡的乾麵包（蜂窩烘焙產物）的機械性能，以比較其對水分吸附的反應。玻璃到橡膠的過渡在所有機械屬性-A曲線中都明確劃分，儘管在臨界A（0.32-0.56）中存在差異，而機械性能發生顯著變化。水的作用似乎是嚴格地，在彈性機械參數方面，增塑劑的作用是，導致模量和斷裂應力降低，但隨著A的增加而增加斷裂應變。單軸壓縮試驗顯示，水分引起的機械抗塑化對材料在玻璃狀態下的影響，導致最大的壓縮斷裂應力，但在A上最小斷裂應變，範圍從0-0.56.C通壓模量顯然沒有受到濕氣吸附的影響，高達0.43的A，超過它急劇下降

結果 (繁體中文) 3:

用三點彎曲法和單軸壓縮法量測了幹麵包（一種細胞烘焙產品）在不同水分活度（a）下的力學性能，比較了它們對吸濕的響應。雖然在臨界A（0.32-0.56）之間存在差异，但在所有的力學性能A曲線中，玻璃-橡膠的轉變是清晰的。在考慮彎曲力學參數的情况下，水的作用似乎嚴格地表現為增塑劑的作用，導致模量和斷裂應力降低，但斷裂應變新增，。單軸壓縮試驗表明，在玻璃態下，水分誘導的機械抗塑性效應對資料產生了最大壓縮斷裂應力，但在0-0.56範圍內，斷裂應變最小。壓縮模量明顯不受水分吸附的影響，達到0.43，高於0.43急劇下降