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Deformation of food powders by nanoindentation

Nanoindentation is a test where an indenter induces a localised deformation into a sample surface to determine material properties such as hardness and modulus of elasticity at nanometer scale. The indentation technique to be used in this study is called a depth indentation test. The technique is...

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Main Authors: Yusof, Yus Aniza, Smith, A. C., Briscoe, B. J.
Format: Conference or Workshop Item
Language:English
Published: Federation of Engineering Institutions of Islamic Countries 2006
Online Access:http://psasir.upm.edu.my/id/eprint/39464/1/39464.pdf
http://psasir.upm.edu.my/id/eprint/39464/
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spelling my.upm.eprints.394642015-07-13T08:33:16Z http://psasir.upm.edu.my/id/eprint/39464/ Deformation of food powders by nanoindentation Yusof, Yus Aniza Smith, A. C. Briscoe, B. J. Nanoindentation is a test where an indenter induces a localised deformation into a sample surface to determine material properties such as hardness and modulus of elasticity at nanometer scale. The indentation technique to be used in this study is called a depth indentation test. The technique is based on the recording of the applied force as a function of penetration depth during the loading and unloading processes. In this paper, the compacted fine maize, coarse maize, and Avicel were investigated upon nanoindentation. This test is carried out so that the deformability of the food powders, which has viscoelastic characteristic may be understood better.It was found that Avicel powder may form a more strong and coherent junction compared to maize powders. Direct evidence may be seen from the measurements of hardness and modulus of elasticity of the powders. Federation of Engineering Institutions of Islamic Countries 2006 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39464/1/39464.pdf Yusof, Yus Aniza and Smith, A. C. and Briscoe, B. J. (2006) Deformation of food powders by nanoindentation. In: Seminar on Engineering and Technology (SET2006) , 4-5 Sept. 2006, Putrajaya, Malaysia. (pp. 71-82).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Nanoindentation is a test where an indenter induces a localised deformation into a sample surface to determine material properties such as hardness and modulus of elasticity at nanometer scale. The indentation technique to be used in this study is called a depth indentation test. The technique is based on the recording of the applied force as a function of penetration depth during the loading and unloading processes. In this paper, the compacted fine maize, coarse maize, and Avicel were investigated upon nanoindentation. This test is carried out so that the deformability of the food powders, which has viscoelastic characteristic may be understood better.It was found that Avicel powder may form a more strong and coherent junction compared to maize powders. Direct evidence may be seen from the measurements of hardness and modulus of elasticity of the powders.
format Conference or Workshop Item
author Yusof, Yus Aniza
Smith, A. C.
Briscoe, B. J.
spellingShingle Yusof, Yus Aniza
Smith, A. C.
Briscoe, B. J.
Deformation of food powders by nanoindentation
author_facet Yusof, Yus Aniza
Smith, A. C.
Briscoe, B. J.
author_sort Yusof, Yus Aniza
title Deformation of food powders by nanoindentation
title_short Deformation of food powders by nanoindentation
title_full Deformation of food powders by nanoindentation
title_fullStr Deformation of food powders by nanoindentation
title_full_unstemmed Deformation of food powders by nanoindentation
title_sort deformation of food powders by nanoindentation
publisher Federation of Engineering Institutions of Islamic Countries
publishDate 2006
url http://psasir.upm.edu.my/id/eprint/39464/1/39464.pdf
http://psasir.upm.edu.my/id/eprint/39464/
_version_ 1643832428912967680
score 13.211869

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