The rheological properties of masticated natural rubbers and their linear viscoelastic predictions

2016 ◽  
Vol 55 (8) ◽  
pp. 641-648 ◽  
Author(s):  
Cattaleeya Pattamaprom ◽  
Nathayada Saengklin
Keyword(s):  
Rheological Properties ◽  
Linear Viscoelastic

The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses

2008 ◽  
Vol 4 (4) ◽  
Author(s):  
Edward B Muliawan ◽  
Savvas G Hatzikiriakos
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Properties ◽  
Elevated Temperatures ◽  
Maxwell Model ◽  
Model Parameters ◽  
Refrigerated Storage ◽  
Mozzarella Cheese ◽  
Relaxation Dynamics ◽  
Generalized Maxwell Model ◽  
Linear Viscoelastic

The linear and non-linear viscoelastic properties and the effect of refrigerated storage on the rheological properties of three commercial mozzarella cheeses was studied. The linearity of the rheological behavior of mozzarella cheese increases with temperature because of the ability for the cheese to flow easier at higher temperatures as well as the lack of yield stress at elevated temperatures. The generalized Maxwell model parameters obtained from the linear viscoelastic data were found to describe the linear relaxation dynamics of the mozzarella cheese satisfactorily. It is also shown that the damping function of mozzarella cheese, which is a measure of the degree of non-linearity, can be described by a generalized Zapas model. Although, the different commercial mozzarella cheeses do not exhibit linear viscoelastic differences at room temperature, they do show significant differences at 60°C. The effect of refrigerated storage on the linear viscoelastic properties is brand-dependent and indicates structural differences among cheese samples. Finally it is shown that the dynamic moduli decrease with longer refrigerated storage due to proteolysis activities and/or weakening of the casein matrix.

scholarly journals Rheological properties of branched polystyrenes: linear viscoelastic behavior

2005 ◽  
Vol 45 (2) ◽  
pp. 151-163 ◽  
Author(s):  
Jens Hepperle ◽  
Helmut Münstedt ◽  
Peter K. Haug ◽  
Claus D. Eisenbach
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Behavior ◽  
Linear Viscoelastic Behavior ◽  
Linear Viscoelastic

Non-linear Viscoelastic Rheological Properties of PCC/PEG Suspensions

2009 ◽  
Vol 22 (1) ◽  
pp. 46-50 ◽  
Author(s):  
Hai-lin Yang ◽  
Jian-ming Ruan ◽  
Jian-peng Zou ◽  
Qiu-mei Wu ◽  
Zhong-cheng Zhou ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Non Linear ◽  
Linear Viscoelastic

scholarly journals Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites

2019 ◽  
Vol 7 (6) ◽  
pp. 877 ◽  
Author(s):  
Yunus Emre Tunçil ◽  
Mehtap Fevzioglu ◽  
Seda Arioglu-Tunçil ◽  
Gebisa Ejeta ◽  
Osvaldo H. Campanella ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Phase Angle ◽  
Strain Amplitude ◽  
Viscoelastic Properties ◽  
Elastic System ◽  
Frequency Range ◽  
High Lysine ◽  
Substitution Level ◽  
Linear Viscoelastic ◽  
Dough Rheological Properties

Highly digestible high-lysine (HDHL) sorghum-wheat composites have previously been shown to produce better composite dough and bread compared to normal sorghum-wheat composites. This study aimed to test whether improved HDHL lines can provide further enhanced functionality through the effects of transglutaminase (TG) enzyme to improve dough rheological properties. Sorghum-wheat composite doughs were made using HDHL and normal sorghum flours at substitution levels of 10, 20, and 30%, with and without 0.15% TG. Rheological properties of dough were tested using a mechanical spectrometer at 0.05% strain amplitude (within the linear viscoelastic region) over a 0.01- 50 rad/sec frequency range. A more elastic system was observed in HDHL sorghum-wheat composites above 10% substitution levels compared to normal sorghum-wheat composite dough. Addition of TG to HDHL sorghum-wheat composites resulted in a decrease in phase angle values at all substitution level, indicating that TG increased the dough elasticity. However, TG did not change viscoelastic properties of normal sorghum-wheat composites. Bread from HDHL sorghum-wheat composites had significantly higher (P

Influence of Chemical Constituents of Asphalt Binders on Their Rheological Properties

2019 ◽  
Vol 2673 (6) ◽  
pp. 458-466 ◽  
Author(s):  
K. Lakshmi Roja ◽  
Eyad Masad
Keyword(s):  
Rheological Properties ◽  
Chemical Constituents ◽  
High Density ◽  
Asphalt Binders ◽  
Composition Analysis ◽  
Test Results ◽  
Aging Index ◽  
Linear Viscoelastic ◽  
Frequency Sweep Test ◽  
Rheological Test

The goal of this study is to investigate the chemical constituents and rheological properties of three different binders used in the State of Qatar. Binders were designated as WL (source 1, low density), WH (source 1, high density) and AH (source 2, high density). Binder composition analysis was carried out using the saturates, aromatics, resins and asphaltene determinator (SAR-AD) technique. The percentages of saturates, aromatics, resins and asphaltenes were measured, and from those, the total pericondensed aromatics (TPA), absorbance aging index (AAI), and colloidal instability index (CII) were obtained and their relationship to rheological test results was investigated. In the rheological investigation, the linear viscoelastic properties of these binders were evaluated using a frequency sweep test. The rutting characteristics were evaluated using the percentage of recovery and non-recoverable creep compliance values from the multiple stress creep and recovery (MSCR) test, while the fatigue resistance was assessed using the linear amplitude sweep (LAS) test. The WL binder was found to have the highest stiffness, which is associated with the highest TPA content. From the MSCR test, the AH binder had the lowest rut resistance. This binder also had the lowest CII value, which represents the balanced chemical composition of this material. Out of the three binders, WH had the highest AAI value which is related to the least fatigue life as measured in the LAS test.

scholarly journals Modelling the linear viscoelastic rheological properties of bituminous binders

2011 ◽  
Vol 25 (5) ◽  
pp. 2171-2189 ◽  
Author(s):  
Nur Izzi Md. Yusoff ◽  
Montgomery T. Shaw ◽  
Gordon D. Airey
Keyword(s):  
Rheological Properties ◽  
Linear Viscoelastic ◽  
Bituminous Binders

scholarly journals Quantitative predictions of linear viscoelastic rheological properties of entangled polymers

2000 ◽  
Vol 39 (6) ◽  
pp. 517-531 ◽  
Author(s):  
Cattaleeya Pattamaprom ◽  
Ronald G. Larson ◽  
Timothy J. Van Dyke
Keyword(s):  
Rheological Properties ◽  
Entangled Polymers ◽  
Linear Viscoelastic

Development of a Sliding Plate Rheometer to Measure the High Frequency Viscoelastic Properties of Polymer Melts

2007 ◽  
Vol 17 (6) ◽  
pp. 62563-1-62563-8
Author(s):  
Chelsea A. Braybrook ◽  
Jennifer A. Lee ◽  
Philip J. Bates ◽  
Marianna Kontopoulou
Keyword(s):  
Rheological Properties ◽  
High Frequency ◽  
Viscoelastic Properties ◽  
Parallel Plate ◽  
Polymer Melts ◽  
Measured Data ◽  
Rheological Models ◽  
Linear Viscoelastic ◽  
Good Agreement ◽  
Sliding Plate

Abstract A newly designed and constructed sliding plate rheometer is used to measure the high frequency (210 Hz) linear viscoelastic properties of two model polymers: polybutene (PB) and polydimethylsiloxane (PDMS). Using well-known rheological models, extrapolations of the viscoelastic measurements obtained on a rotational parallel plate rheometer to a frequency of 210 Hz are used to assess the performance of the high frequency sliding plate rheometer. Good agreement between the extrapolated and measured data demonstrates the ability of the sliding plate rheometer to measure the high frequency rheological properties of both Newtonian and shear-thinning materials.

scholarly journals Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on its Dynamic Shear Properties whatever the Strain Modes

2014 ◽  
Vol 71 (1) ◽  
pp. 32
Author(s):  
Jean Didier Koffi Kouassi ◽  
Vlad Muresan ◽  
Sophie Nadège Gnangui ◽  
Elena Mudura ◽  
Lucien Patrice Kouame
Keyword(s):  
Shear Strain ◽  
Glucose Oxidase ◽  
Rheological Properties ◽  
Strain Hardening ◽  
Wheat Flour ◽  
Dynamic Shear ◽  
Strain Mode ◽  
Linear Viscoelastic ◽  
Tan Δ

The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox) on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear viscoelastic domain. Glucose oxidase (Gox) was added to dough in order to enhance its viscoelasticity and to take into account the possible effects of this viscoelasticity on the results. Whatever the types of dough strain used G’ increased, tan δ decreased and led to less sticky dough. Wheat flour dough, an increase in G’ with extension may be associated to a strain-hardening phenomenon but the role of dough viscoelasticity is discussed.

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