Student Work
Effects of Staling of Bread Crumb on Mechanical Properties and Cell Morphology
公开可下载的内容
open in viewerThis project analyzed the changes in properties of bread as it experiences staling. The basic cell structure based on open-closed cell ratios, relative density and cell wall lengths was determined. The cell morphology was observed over the course of four weeks to determine any changes in dimensions and geometry. Tensile tests were performed on staling bread to analyze any changes in the mechanical properties. There are apparent correlations with staling on cell dimensions and mechanical properties.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
- Creator
- Publisher
- Identifier
- E-project-042910-000722
- Advisor
- Year
- 2010
- Date created
- 2010-04-29
- Resource type
- Major
- Rights statement
关系
- 属于 Collection:
项目
单件
缩略图 | 标题 | 公开度 | Embargo Release Date | 行动 |
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Effects_of_Staling_on_Bread_Crumb_Properties.pdf | 公开 | 下载 | ||
Fracture_video_2.MTS | 公开 | 下载 | ||
Fracture_video_3.MTS | 公开 | 下载 | ||
Fracture_Video_1.MTS | 公开 | 下载 |
Permanent link to this page: https://digital.wpi.edu/show/7h149r34v