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Titolo:
Prediction of the nonlinear transients and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation
Autore:
Carriere, CJ; Thomas, AJ; Inglett, GE;
Indirizzi:
USDA ARS, Natl Ctr Agr Utilizat Res, Biomat Proc Res Unit, Peoria, IL 61604 USA USDA ARS Peoria IL USA 61604 , Biomat Proc Res Unit, Peoria, IL 61604 USA
Titolo Testata:
CARBOHYDRATE POLYMERS
fascicolo: 3, volume: 47, anno: 2002,
pagine: 219 - 231
SICI:
0144-8617(20020215)47:3<219:POTNTA>2.0.ZU;2-J
Fonte:
ISI
Lingua:
ENG
Soggetto:
SPHERICAL SILICA SUSPENSION; DENSITY POLYETHYLENE MELT; ELONGATIONAL FLOW; SHEAR; SYSTEMS;
Keywords:
rheology; constitutive analysis; flour; nonlinear viscoelasticity;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Physical, Chemical & Earth Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Carriere, CJ USDA ARS, Natl Ctr Agr Utilizat Res, Biomat Proc Res Unit, 1815 N Univ St,Peoria, IL 61604 USA USDA ARS 1815 N Univ St Peoria IL USA 61604 ria, IL 61604 USA
Citazione:
C.J. Carriere et al., "Prediction of the nonlinear transients and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation", CARBOHY POL, 47(3), 2002, pp. 219-231

Abstract

The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research, which has impact on a number of industrial processes including those in the food industry. Various nonlinear VE models have been developed over the years and evaluated for petroleum-based polymers; however, our understanding of thenonlinear VE behavior of biopolymers of industrial import lags our understanding of synthetic polymers. In the work reported herein, the nonlinear VEbehaviors of defatted oat flour, oat bran, barley flour, and oat flour suspensions were investigated. The rheological properties were measured using a Rheometries Series IV controlled-strain rheometer equipped with a cone and plate fixture. The measurements were conducted at 23 +/- 0.5 degreesC. The rheological data were interpreted using a strain-separable K-BKZ type (Wagner) model with a damping function evaluated from stress relaxation data. The Wagner model was found to provide an accurate description of the rheological behavior of the suspensions produced from defatted oat flour, barley flour, and oat bran. For suspensions produced from oat flour, the model predictions deviated from the experimental data to a greater degree than the other materials. (C) 2002 Published by Elsevier Science Ltd.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 06/04/20 alle ore 21:34:34