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Deformation of food powders by nanoindentation


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).


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.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Engineering
Publisher: Federation of Engineering Institutions of Islamic Countries
Keywords: Nanoindentation; Food powders, Deformation; Force; Loading-unloading processes; Viscoelastic
Depositing User: Erni Suraya Abdul Aziz
Date Deposited: 13 Jul 2015 08:33
Last Modified: 13 Jul 2015 08:33
URI: http://psasir.upm.edu.my/id/eprint/39464
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