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Impart studies on extruded food foams

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Abstract

A Charpy-type impact test has been performed on a number of foams produced by the extrusion cooking process. The energy to break falls with increasing notch size for values of the notch length greater than the pore size. The critical strain energy release rate has been calculated from linear elastic fracture mechanics for rectangular cross-section foams. This approach has also been applied to foams of circular cross-section using calibration factors obtained from a comparison of rectangular and circular cross-section foamed plastics.

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Authors and Affiliations

  1. Norwich Laboratory, AFRC Institute of Food Research, NR4 7UA, Colney Lane, Norwich, UK

    A. R. Kirby & A. C. Smith

Authors
  1. A. R. Kirby
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  2. A. C. Smith
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Kirby, A.R., Smith, A.C. Impart studies on extruded food foams. J Mater Sci 23, 2251–2254 (1988). https://doi.org/10.1007/BF01115796

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  • DOI: https://doi.org/10.1007/BF01115796

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