Fig. 1. (a) Typical force-deformation plots during the compression of commercial soft
and firm tofu at a crosshead speed of 60 mm/min with 75% plunger deformation. The
inset shows the fracture peak in commercial soft tofu sample. (b) Typical force-
deformation of thawed frozen soft firm tofu (freezing time equals 3 hr). The inset
shows the variation of the lower modulus (modulus in Region 1, labeled as E1) and
upper modulus (modulus in Region 3, labeled as E3) as a function of freezing time. In
each case, the tofu was frozen for the indicated time and thawed for 20 min before
measuring the mechanical properties. The lower modulus and the upper modulus
were calculated as the slope in region 1 and region 3, respectively, as is typically done
for soft elastomeric materials (ASM, I., 2004).