Center for Advanced Research in Drying » Determining Product Morphology and Permeability of Foods During Drying Using Micro CT Scanning and Pore Scale Modeling

Overview

The goal of this project will be to use a nanoindenter to measure the mechanical/viscoelastic properties of the solid walls of a food material at the microscale. The walls of different thicknesses will be deflected in micrometers to measure their viscoelastic properties and ultimate strength. The nanoindenters will be utilized to perform the experiments. The nanoindenter will deflect different solid walls by applying the forces measured in mN by a couple of microns. The deflection and force levels will be used to characterize the wall's viscoelastic properties and strength, thus providing comprehensive information that the industry can utilize to make the products wholesome.

P. Takhar