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Sample records for composition dough viscoelasticity

  1. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.

    Science.gov (United States)

    Jeong, Sungmin; Kim, Hee Won; Lee, Suyong

    2017-04-15

    Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein. The use of zein at more than 5% (w/w) successfully produced gluten-free dough sheets that could be slit into thin and long noodle strands. In addition, the composites were effective in improving the rheological characteristics of gluten-free noodle strands by increasing their maximum force to extension, compared to wheat-based noodles. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough.

    Science.gov (United States)

    Turbin-Orger, A; Babin, P; Boller, E; Chaunier, L; Chiron, H; Della Valle, G; Dendievel, R; Réguerre, A L; Salvo, L

    2015-05-07

    X-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has been applied here to pieces of fermenting wheat flour dough of various compositions, at two different voxel sizes (15 and 5 μm). The resulting evolution of the main cellular features shows that the creation of cellular structures follows two regimes that are defined by a characteristic time of connectivity, tc [30 and 80 min]: first (t ≤ tc), bubbles grow freely and then (t ≥ tc) they become connected since the percolation of the gas phase is limited by liquid films. During the first regime, bubbles can be tracked and the local strain rate can be measured. Its values (10(-4)-5 × 10(-4) s(-1)) are in agreement with those computed from dough viscosity and internal gas pressure, both of which depend on the composition. For higher porosity, P = 0.64 in our case, and thus occurring in the second regime, different cellular structures are obtained and XRT images show deformed gas cells that display complex shapes. The comparison of these images with confocal laser scanning microscopy images suggests the presence of liquid films that separate these cells. The dough can therefore be seen as a three-phase medium: viscoelastic matrix/gas cell/liquid phase. The contributions of the different levels of matter organization can be integrated by defining a capillary number (C = 0.1-1) that makes it possible to predict the macroscopic dough behavior.

  3. Static viscoelasticity of biomass polyethylene composites

    Directory of Open Access Journals (Sweden)

    Keyan Yang

    Full Text Available The biomass polyethylene composites filled with poplar wood flour, rice husk, cotton stalk or corn stalk were prepared by extrusion molding. The static viscoelasticity of composites was investigated by the dynamic thermal mechanical analyzer (DMA. Through the stress-strain scanning, it is found that the linear viscoelasticity interval of composites gradually decreases as the temperature rises, and the critical stress and strain values are 0.8 MPa and 0.03% respectively. The experiment shows that as the temperature rises, the creep compliance of biomass polyethylene composites is increased; under the constant temperature, the creep compliance decreases with the increase of content of biomass and calcium carbonate. The biomass and calcium carbonate used to prepare composites as filler can improve damping vibration attenuation and reduce stress deformation of composites. The stress relaxation modulus of composites is reduced and the relaxation rate increases at the higher temperature. The biomass and calcium carbonate used to prepare composites as filler not only can reduce costs, but also can increase stress relaxation modulus and improve the size thermostability of composites. The corn stalk is a good kind of biomass raw material for composites since it can improve the creep resistance property and the stress relaxation resistance property of composites more effectively than other three kinds of biomass (poplar wood flour, rice husk and cotton stalk. Keywords: Biomass, Composites, Calcium carbonate, Static viscoelasticity, Creep, Stress relaxation

  4. Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions

    NARCIS (Netherlands)

    Aamodt, A.; Magnus, E.M.; Hollung, K.; Uhlen, A.K.; Færgestad, E.M.

    2005-01-01

    The effects of protein composition, protein content, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interaction on dough and bread characteristics were studied by small- and pilot-scale hearth bread baking, dough rheological testing using the Kieffer extensibility rig, and size

  5. Experimental Viscoelastic Characterization of Corn Cob Composited ...

    African Journals Online (AJOL)

    The nature of viscoelasticity in biomateria1s and the techniques for characterizing their rheological properties were reviewed. Relaxation tests were performed with cylindrical samples of corn cob composites which were initially subjected to radial compression. It was found that a Maxwell model composed of two simple ...

  6. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

    Science.gov (United States)

    Erukainure, Ochuko L; Okafor, Jane N C; Ogunji, Akinyele; Ukazu, Happiness; Okafor, Ebele N; Eboagwu, Ijeoma L

    2016-11-01

    The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant ( P  baking characteristics.

  7. Deformation of extreme viscoelastic metals and composites

    International Nuclear Information System (INIS)

    Wang, Y.C.; Ludwigson, M.; Lakes, R.S.

    2004-01-01

    The figure of merit for structural damping and damping layer applications is the product of stiffness E and damping tan δ. For most materials, even practical polymer damping layers, E tan δ is less than 0.6 GPa. We consider several methods to achieve high values of this figure of merit: high damping metals, metal matrix composites and composites containing constituents of negative stiffness. As for high damping metals, damping of polycrystalline zinc was determined and compared with InSn studied earlier. Damping of Zn is less dependent on frequency than that of InSn, so Zn is superior at high frequency. High damping and large stiffness anomalies are possible in viscoelastic composites with inclusions of negative stiffness. Negative stiffness entails a reversal of the usual directional relationship between force and displacement in deformed objects. An isolated object with negative stiffness is unstable, but an inclusion embedded in a composite matrix can be stabilized under some circumstances. Ferroelastic domains in the vicinity of a phase transition can exhibit a region of negative stiffness. Metal matrix composites containing vanadium dioxide were prepared and studied. The concentration of embedded particles was sensitive to the processing method

  8. experimental viscoelastic characterization of corn cob composites ...

    African Journals Online (AJOL)

    Dr Obe

    sufficient to represent the viscoelastic behavior of the corn cob. The effect of moisture content and rates of loading on the mechanical model determined were investigated. 1. ..... F = applied force or residual force σ. = contact stress .... J. Agric. Engineering. Res. 7(4):. 300-315. Journal of the British Society for. Research in ...

  9. Tissue viscoelasticity is related to tissue composition but may not fully predict the apparent-level viscoelasticity in human trabecular bone – An experimental and finite element study

    DEFF Research Database (Denmark)

    Ojanen, X.; Tanska, P.; Malo, M. K.H.

    2017-01-01

    Trabecular bone is viscoelastic under dynamic loading. However, it is unclear how tissue viscoelasticity controls viscoelasticity at the apparent-level. In this study, viscoelasticity of cylindrical human trabecular bone samples (n = 11, male, age 18–78 years) from 11 proximal femurs were charact......). These findings indicate that bone tissue viscoelasticity is affected by tissue composition but may not fully predict the macroscale viscoelasticity in human trabecular bone....

  10. Changes in protein solubility, fermentative capacity, viscoelasticity ...

    African Journals Online (AJOL)

    Frozen dough should be stored for fewer than 21 days; time in which the loaf volume of bread made from frozen dough was approximately 40.84% smaller than that of fresh bread dough formulation. Keywords: French type bread, frozen dough, protein solubility, baking quality, viscoelasticity. African Journal of Biotechnology ...

  11. Process-induced viscoelastic stress in composite laminates

    International Nuclear Information System (INIS)

    Stango, R.J.

    1985-01-01

    In recent years, considerable interest has developed in evaluating the stress response of composite laminates which is associated with cooling the material system from the cure temperature to room temperature. This research examines the fundamental nature of time-dependent residual-thermal stresses in composite laminates which are caused by the extreme temperature reduction encountered during the fabrication process. Viscoelastic stress in finite-width, symmetric composite laminates is examined on the basis of a formulation that employs an incremental hereditary integral approach in conjunction with a quasi-three dimensional finite element analysis. A consistent methodology is developed and employed for the characterization of lamina material properties. Special attention is given to the time-dependent stress response at ply-interface locations near the free-edge. In addition, the influence of cooling path on stress history is examined. Recently published material property data for graphite-epoxy lamina is employed in the analysis. Results of the investigation generally indicate that nominal differences between the thermoelastic and viscoelastic solutions are obtained. Slight changes of the final stress state are observed to result when different cooling paths are selected for the temperature history. The methodology employed is demonstrated to result in an accurate, efficient, and consistent approach for the viscoelastic analysis of advanced composite laminates

  12. Damping Analysis of Cylindrical Composite Structures with Enhanced Viscoelastic Properties

    Science.gov (United States)

    Kliem, Mathias; Høgsberg, Jan; Vanwalleghem, Joachim; Filippatos, Angelos; Hoschützky, Stefan; Fotsing, Edith-Roland; Berggreen, Christian

    2018-04-01

    Constrained layer damping treatments are widely used in mechanical structures to damp acoustic noise and mechanical vibrations. A viscoelastic layer is thereby applied to a structure and covered by a stiff constraining layer. When the structure vibrates in a bending mode, the viscoelastic layer is forced to deform in shear mode. Thus, the vibration energy is dissipated as low grade frictional heat. This paper documents the efficiency of passive constrained layer damping treatments for low frequency vibrations of cylindrical composite specimens made of glass fibre-reinforced plastics. Different cross section geometries with shear webs have been investigated in order to study a beneficial effect on the damping characteristics of the cylinder. The viscoelastic damping layers are placed at different locations within the composite cylinder e.g. circumferential and along the neutral plane to evaluate the location-dependent efficiency of constrained layer damping treatments. The results of the study provide a thorough understanding of constrained layer damping treatments and an improved damping design of the cylindrical composite structure. The highest damping is achieved when placing the damping layer in the neutral plane perpendicular to the bending load. The results are based on free decay tests of the composite structure.

  13. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2016-01-01

    Full Text Available Wheat flour substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively as well as to lessening of dough volumes (about 25–75%, based on lowered protein quality (Zeleny value. Addition of barley flour affected specific bread volume; diminishing for wheat-barley blends 70:30 and 50:50 reached 30% and 43%, respectively. Volume of bread prepared from wheat-barley blend 70:30 enhanced by dehulled hemp wholemeal was the highest within the tested tri-composites set, achieving 130% of wheat-barley control; other hemp products caused the parameter decrease (from 8 to 33%. Within a group of bakery products containing 50% of barley flour, hulled hemp wholemeal partially supressed negative effect of barley flour – specific bread volumes increased about ca 15%. Commercial fine hemp flour samples demonstrated a reversal influence – its addition resulted into lower buns size than wheat-barley control (about 3–34%. Between wheat flour and both groups of flour tri-composites, PCA confirmed differences in dough and bread technological quality. Specific bread volume could be predicted according to maturograph dough elasticity, dough or bread OTG volumes.

  14. Enhancing the Damping Properties of Viscoelastic Composites by Topology Optimization

    DEFF Research Database (Denmark)

    Andreasen, Casper Schousboe; Andreassen, Erik; Sigmund, Ole

    Vibrations, if undamped, might be annoying or even dangerous. Most often some kind of damping mechanism is applied in order to limit the vibration level. Vibration insulators, for instance of rubber material, have favorable damping characteristics but lack the structural stiffness often needed...... in engineering structures. Thus, materials or composites with high stiffness and high damping are of great interest to the industry. The inherent compromise between high stiffness and high damping in viscoelastic materials has been treated theoretically [2, 3] and experimentally [1]. It has been shown that high...

  15. Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.

    Science.gov (United States)

    Devi, Amita; Khatkar, B S

    2018-01-01

    This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36%) and palmitic acid (42.14%), respectively. Microstructure size of all fats and oils ranged from 1 to 20 μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r = 0.836**) and breaking strength (r = 0.792**). Microstructure size showed a significant positive relationship with dough density (r = 0.792**), cookie density (r = 0.386*), spread ratio (r = 0.312*), and breaking strength (r = 0.303*).

  16. Damping analysis of cylindrical composite structures with enhanced viscoelastic properties

    DEFF Research Database (Denmark)

    Kliem, Mathias; Høgsberg, Jan Becker; Vanwalleghem, Joachim

    2018-01-01

    is forced to deform in shear mode. Thus, the vibration energy is dissipated as low grade frictional heat. This paper documents the efficiency of passive constrained layer damping treatments for low frequency vibrations of cylindrical composite specimens made of glass fibre-reinforced plastics. Different cross...... section geometries with shear webs have been investigated in order to study a beneficial effect on the damping characteristics of the cylinder. The viscoelastic damping layers are placed at different locations within the composite cylinder e.g. circumferential and along the neutral plane to evaluate...... in the neutral plane perpendicular to the bending load. The results are based on free decay tests of the composite structure....

  17. Nonlinear viscoelasticity of pre-compressed layered polymeric composite under oscillatory compression

    KAUST Repository

    Xu, Yangguang

    2018-05-03

    Describing nonlinear viscoelastic properties of polymeric composites when subjected to dynamic loading is essential for development of practical applications of such materials. An efficient and easy method to analyze nonlinear viscoelasticity remains elusive because the dynamic moduli (storage modulus and loss modulus) are not very convenient when the material falls into nonlinear viscoelastic range. In this study, we utilize two methods, Fourier transform and geometrical nonlinear analysis, to quantitatively characterize the nonlinear viscoelasticity of a pre-compressed layered polymeric composite under oscillatory compression. We discuss the influences of pre-compression, dynamic loading, and the inner structure of polymeric composite on the nonlinear viscoelasticity. Furthermore, we reveal the nonlinear viscoelastic mechanism by combining with other experimental results from quasi-static compressive tests and microstructural analysis. From a methodology standpoint, it is proved that both Fourier transform and geometrical nonlinear analysis are efficient tools for analyzing the nonlinear viscoelasticity of a layered polymeric composite. From a material standpoint, we consequently posit that the dynamic nonlinear viscoelasticity of polymeric composites with complicated inner structures can also be well characterized using these methods.

  18. Interfacial aspects in the production of advanced viscoelastic composites

    International Nuclear Information System (INIS)

    Khan, M.B.

    1997-01-01

    The integrity and morphology of the interfacial junction often dictate the mechanical and thermal response of multiphase engineering materials. The production of materials with synergistic properties requires the effective generation and consolidation of material interfaces. The paper examines this theme in viscoelastic systems, comprising polymer alloys, reactive composites, electrical insulation and reinforced commodity polymers. Processing protocol is identified through TEM/SEM for the nylon/ABS composite material that alloys optimum utilization of reactive comptabilizers. Comparative results show that both reactive and miscibility are crucial for a compatibilizer to provide sufficient dispersion and adequate interfacial adhesion between the two phases. In discrete system, interfacial coupling is normally accomplished by bonding agents which form chemical bridges across the particle-matrix interface. A recent technique, however, utilizer a lateral modulus gradient across the material interface to increase fracture energy (Mechanical approach), Micro morphology of a convectional composite sans bonding agent is compared with the latter modified via the mechanical approach, Cryo-fracture surfaces of these composites reveal good particle-matrix adhesion in the modified composite, as opposed to visible particle pull-out observed in the other composite. A third approach toward interfacial coupling relies on the suitable modification of the particle surface to promote interaction between the particle and the polymer chains. This strategy is examined with particular reference to electoral cable sheathing and synthetic window profile, by using composite particles produced in the author's processing facility. ESCA spectrum of these particles is discussed, along with impact and TGA/DTA data for the modified PVC/EPDM composites. The impact strength of rigid PVC improved over a range of temperature, including the important region of zero degree centigrade and below. TGGA

  19. Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

    Science.gov (United States)

    Mann, Gulay; Diffey, Simon; Cullis, Brian; Azanza, Fermin; Martin, David; Kelly, Alison; McIntyre, Lynne; Schmidt, Adele; Ma, Wujun; Nath, Zena; Kutty, Ibrahim; Leyne, P Emmett; Rampling, Lynette; Quail, Ken J; Morell, Matthew K

    2009-05-01

    While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

  20. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).

    Science.gov (United States)

    Li, Yin; Wang, Qiong; Li, Xiaoyan; Xiao, Xin; Sun, Fusheng; Wang, Cheng; Hu, Wei; Feng, Zhijuan; Chang, Junli; Chen, Mingjie; Wang, Yuesheng; Li, Kexiu; Yang, Guangxiao; He, Guangyuan

    2012-01-01

    Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum

  1. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum.

    Directory of Open Access Journals (Sweden)

    Yin Li

    Full Text Available Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS, plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina and Puroindoline b (Pinb genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread and may improve the economic

  2. Optimum composite flour, water and mixing time of dough for crispy snack containing fish-head protein hydrolysate

    Directory of Open Access Journals (Sweden)

    Jitbunjerdkul, S.

    2007-11-01

    Full Text Available The properties of dough are responsible to the final quality of crispy snack. The effect of flour, water and mixing time on dough quality were evaluated. The simplex-centroid design for mixture of three flours (A, B and C in a composite flour of 30-70, 25-65 and 5-45%, respectively was used in this study. Contour plot of hedonic scores and the predictive regression models were calculated, using Design-Expert version 7.0.3 (Stat-Ease, Inc. MN, USA. The result revealed that the predictive regression model and goodness-of-fit for the correlation between different composite flours and sensory properties showed adj. R2 0.87-0.96 and lack of fit, p>0.05 in the attribute of color, odor, taste and overall liking. The optimum amount of flour A, B and C that would yield the crispy snack with 9-point hedonic score of the all terms in the range of 6.0-9.0 was 45, 25 and 30% respectively. The optimum mixing conditions of dough using the optimum composite flour were studied. Factorial design of 56, 58, 60 and 62% water and mixing time 5, 10 and 15 min was used. When the physical properties were evaluated, this results showed elasticity, cohesion and adhesion of dough increased with increasing water at mixing time ranging from 5 to 10 min. The crispy snack containing 5% fish-head protein hydrolysate, using the composite flour with flours A, B and C in the ratio of 45 : 25 :30, 62% water and mixing time 10 min obtained bulk density 16.17 g/100 ml, water absorption index 5.15 g/g dried sample, maximum force (hardness 141.74 g and numbers of major peak (crispness 8.2 peaks. The acceptance scores of color, odor, taste, crispness and overall liking of the final product evaluated by 9-point hedonic scales, were 6.84, 6.50 , 6.38, 7.68 and 6.64, respectively.

  3. Micromechanics of transformation fields in ageing linear viscoelastic composites: effects of phase dissolution or precipitation

    Science.gov (United States)

    Honorio, Tulio

    2017-11-01

    Transformation fields, in an affine formulation characterizing mechanical behavior, describe a variety of physical phenomena regardless their origin. Different composites, notably geomaterials, present a viscoelastic behavior, which is, in some cases of industrial interest, ageing, i.e. it evolves independently with respect to time and loading time. Here, a general formulation of the micromechanics of prestressed or prestrained composites in Ageing Linear Viscoelasticity (ALV) is presented. Emphasis is put on the estimation of effective transformation fields in ALV. The result generalizes Ageing Linear Thermo- and Poro-Viscoelasticity and it can be used in approaches coping with a phase transformation. Additionally, the results are extended to the case of locally transforming materials due to non-coupled dissolution and/or precipitation of a given (elastic or viscoelastic) phase. The estimations of locally transforming composites can be made with respect to different morphologies. As an application, estimations of the coefficient of thermal expansion of a hydrating alite paste are presented.

  4. Aging linear viscoelasticity of matrix-inclusion composite materials featuring ellipsoidal inclusions

    OpenAIRE

    LAVERGNE, Francis; SAB, Karam; SANAHUJA, Julien; BORNERT, Michel; TOULEMONDE, Charles

    2016-01-01

    A multi-scale homogenization scheme is proposed to estimate the time-dependent strains of fiber-reinforced concrete. This material is modeled as an aging linear viscoelastic composite material featuring ellipsoidal inclusions embedded in a viscoelastic cementitious matrix characterized by a time-dependent Poisson's ratio. To this end, the homogenization scheme proposed in Lavergne et al. [1] is adapted to the case of a time-dependent Poisson's ratio and it is successfully validated on a non-a...

  5. Finite element reduction strategy for composite sandwich plates with viscoelastic layers

    Directory of Open Access Journals (Sweden)

    Adriana Amaro Diacenco

    2013-04-01

    Full Text Available Composite materials have been regarded as a convenient strategy in various types of engineering systems such as aeronautical and space structures, as well as architecture and light industry products due to their advantages over the traditional engineering materials, such as their high strength/stiffness relation characteristics and their anti-corrosion properties. This paper is devoted to the finite element modeling of composite laminated structures incorporating viscoelastic materials to the problem of vibration attenuation. However, the typically high dimension of large finite element models of composite structures incorporating viscoelastic materials makes the numerical processes sometimes unfeasible. Within this context, emphasis is placed on a general condensation strategy specially adapted for the case of viscoelastically damped structures, in which a constant (frequency- and temperature-independent reduction basis to be enriched by static residues associated to the applied loads and the viscoelastic forces is used. After presenting the theoretical foundations, the numerical applications of composite plates treated by viscoelastic materials are addressed, and the main features of the methodology are discussed.

  6. Finite element reduction strategy for composite sandwich plates with viscoelastic layers

    Directory of Open Access Journals (Sweden)

    Adriana Amaro Diacenco

    2012-01-01

    Full Text Available Composite materials have been regarded as a convenient strategy in various types of engineering systems such as aeronautical and space structures, as well as architecture and light industry products due to their advantages over the traditional engineering materials, such as their high strength/stiffness relation characteristics and their anti-corrosion properties. This paper is devoted to the finite element modeling of composite laminated structures incorporating viscoelastic materials to the problem of vibration attenuation. However, the typically high dimension of large finite element models of composite structures incorporating viscoelastic materials makes the numerical processes sometimes unfeasible. Within this context, emphasis is placed on a general condensation strategy specially adapted for the case of viscoelastically damped structures, in which a constant (frequency- and temperature-independent reduction basis to be enriched by static residues associated to the applied loads and the viscoelastic forces is used. After presenting the theoretical foundations, the numerical applications of composite plates treated by viscoelastic materials are addressed, and the main features of the methodology are discussed.

  7. Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase.

    Science.gov (United States)

    Grossmann, Isabel; Döring, Clemens; Jekle, Mario; Becker, Thomas; Koehler, Peter

    2016-07-20

    Doughs supplemented with endoxylanase (XYL) and varying amounts of microbial transglutaminase (TG) were analyzed by sequential protein extraction, quantitation of protein fractions and protein types, and determination of water-extractable arabinoxylans. With increasing TG activity, the concentration of prolamins and glutelins decreased and increased, respectively, and the prolamin-to-glutelin ratio strongly declined. The overall amount of extractable protein decreased with increasing TG level showing that cross-linking by TG provided high-molecular-weight protein aggregates. The decrease of the high-molecular-weight arabinoxylan fraction and the concurrent increase of the medium-molecular-weight fraction confirmed the degradation of arabinoxylans by XYL. However, XYL addition did not lead to significant improved cross-linking of rye proteins by TG. Volume and crumb hardness measurements of bread showed increased protein connectivity induced by XYL and TG. Significant positive effects on the final bread quality were especially obtained by XYL addition.

  8. RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH

    Directory of Open Access Journals (Sweden)

    Iva Burešová

    2014-02-01

    Full Text Available Dynamic oscillation rheometry was used to determine the viscoelastic properties of gluten-free dough prepared from amaranth, chickpea, millet, corn, quinoa, buckwheat and rice flours. The viscoelastic properties was described by storage modulus G´, loss modulus G´´ and phase angle tg(δ. The relationship between viscoelastic properties of gluten-free dough and bread-making quality was evaluated. The results of this study indicated that dynamic oscillation rheometry may be used to differentiate the bread-making quality of gluten-free flour. Bread-making quality of gluten-free flour is the best characterised by curve slope of storage modulus G´and phase angle tg(δ while bread made from the flour with storage modulus and phase angle with non-linear slope in low deformation frequencies 0.01–0.10 Hz achieved the largest volume.

  9. A finite element modeling of a multifunctional hybrid composite beam with viscoelastic materials

    Science.gov (United States)

    Wang, Ya; Inman, Daniel J.

    2013-04-01

    The multifunctional hybrid composite structure studied here consists of a ceramic outer layer capable of withstanding high temperatures, a functionally graded ceramic layer combining shape memory alloy (SMA) properties of NiTi together with Ti2AlC (called Graded Ceramic/Metal Composite, or GCMeC), and a high temperature sensor patch, followed by a polymer matrix composite laced with vascular cooling channels all held together with various epoxies. Due to the recoverable nature of SMA and adhesive properties of Ti2AlC, the damping behavior of the GCMeC is largely viscoelastic. This paper presents a finite element formulation for this multifunctional hybrid structure with embedded viscoelastic material. In order to implement the viscoelastic model into the finite element formulation, a second order three parameter Golla-Hughes-McTavish (GHM) method is used to describe the viscoelastic behavior. Considering the parameter identification, a strategy to estimate the fractional order of the time derivative and the relaxation time is outlined. The curve-fitting aspects of both GHM and ADF show good agreement with experimental data obtained from dynamic mechanics analysis. The performance of the finite element of the layered multifunctional beam is verified through experimental model analysis.

  10. Viscoelastic behaviour and static fatigue strength of glass/epoxy composites. Influence of hydrothermal ageing

    International Nuclear Information System (INIS)

    Chateauminois, Antoine

    1991-01-01

    As ageing strength of composites appears to be one of the main criteria of their durability, this research thesis addresses the hydrothermal ageing of unidirectional glass/epoxy composites used for load-bearing structures. After having presented the used materials (epoxy matrix, reinforcement, composite elaboration), the author present the experimental techniques: viscoelastic analysis, three-point bend static fatigue test, coupled gravimetry and calorimetry, and thermogravimetry. In the next parts, the author reports the study of water sorption processes (bibliographical study, experimental study of water sorption kinetics, experimental study of interfacial diffusion within the composite), the study of plasticizing phenomena (methodology of study of plasticizing phenomena, study of the modifications of the linear viscoelastic behaviour in the glass transition region and at room temperature, relationship between plasticizing and fatigue mechanical properties by fracture studies), and the study of irreversible degradation and damage mechanisms

  11. Properties of short-dough biscuits in relation to structure

    NARCIS (Netherlands)

    Baltsavias, A.; Jurgens, A.; Vliet, T. van

    1999-01-01

    The mechanical properties of short-dough biscuits of various composition were determined in three-point bending tests. The temperature during dough preparation and the dough water content affected the air volume fraction and the mechanical properties to an extent which depended on the fat content.

  12. Vibration and Damping Analysis of Composite Fiber Reinforced Wind Blade with Viscoelastic Damping Control

    Directory of Open Access Journals (Sweden)

    Tai-Hong Cheng

    2015-01-01

    Full Text Available Composite materials are increasingly used in wind blade because of their superior mechanical properties such as high strength-to-weight and stiffness-to-weight ratio. This paper presents vibration and damping analysis of fiberreinforced composite wind turbine blade with viscoelastic damping treatment. The finite element method based on full layerwise displacement theory was employed to analyze the damping, natural frequency, and modal loss factor of composite shell structure. The lamination angle was considered in mathematical modeling. The curved geometry, transverse shear, and normal strains were exactly considered in present layerwise shell model, which can depict the zig-zag in-plane and out-of-plane displacements. The frequency response functions of curved composite shell structure and wind blade were calculated. The results show that the damping ratio of viscoelastic layer is found to be very sensitive to determination of magnitude of composite structures. The frequency response functions with variety of thickness of damping layer were investigated. Moreover, the natural frequency, modal loss factor, and mode shapes of composite fiber reinforced wind blade with viscoelastic damping control were calculated.

  13. A micromechanics model for bread dough

    Science.gov (United States)

    Mohammed, M. A. P.; Tarleton, E.; Charalambides, M. N.; Williams, J. G.

    2015-01-01

    The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelled as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough.

  14. A micromechanics model for bread dough

    International Nuclear Information System (INIS)

    Mohammed, M. A. P; Tarleton, E.; Charalambides, M. N.; Williams, J. G.

    2015-01-01

    The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelled as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough

  15. A micromechanics model for bread dough

    Energy Technology Data Exchange (ETDEWEB)

    Mohammed, M. A. P; Tarleton, E.; Charalambides, M. N.; Williams, J. G. [Imperial College London, Mechanical Engineering Department, London SW7 2AZ (United Kingdom)

    2015-01-22

    The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelled as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough.

  16. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

    Science.gov (United States)

    Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

    2016-07-01

    The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

  17. Study of rheological, viscoelastic and vulcanization behavior of sponge EPDM/NR blended nano- composites

    International Nuclear Information System (INIS)

    Bashir, M Arshad; Shahid, M; Ahmed, Riaz; Yahya, A G

    2014-01-01

    In this research paper the effect of blending ratio of natural rubber (NR) with Ethylene Propylene Diene Monomer (EPDM) were investigated. Different samples of EPDM/NR ratio were prepared to study the variation of NR in EPDM on rheology, curing characteristics, tangent δ, and viscosity variation during vulcanization of sponge nano composites.The main aim of present research is to develop elastomeric based sponge composites with the blending ratio of base elastomers along with the carbon nano particles for high energy absorbing and damping applications. The curing characteristics, rheology and viscoelastic nature of the composite is remarkably influenced with the progressive blending ratio of the base elastomeric matrix

  18. Study of rheological, viscoelastic and vulcanization behavior of sponge EPDM/NR blended nano-composites

    International Nuclear Information System (INIS)

    Bashir, M. A.; Shahid, M.; Ahmed, R.; Yahya, A. G.

    2013-01-01

    In this research paper the effect of blending ratio of natural rubber (NR) with Ethylene Propylene Diene Monomer (EPDM) were investigated. Different samples of EPDM/NR ratio were prepared to study the variation of NR in EPDM on rheology, curing characteristics, tangent d, and viscosity variation during vulcanization of sponge nano composites. The main aim of present research is to develop elastomeric based sponge composites with the blending ratio of base elastomers along with the carbon nano particles for high energy absorbing and damping applications. The curing characteristics, rheology and viscoelastic nature of the composite is remarkably influenced with the progressive blending ratio of the base elastomeric matrix. (author)

  19. Viscoelastic characterization and self-heating behavior of laminated fiber composite driveshafts

    International Nuclear Information System (INIS)

    Henry, Todd C.; Bakis, Charles E.; Smith, Edward C.

    2015-01-01

    Highlights: • Carbon fiber composites with different matrix moduli were manufactured. • The composites are of interest for flexible driveshaft applications. • The composites are viscoelastically characterized using dynamic mechanical analysis. • The viscoelastic properties are used to predict self-heating in spinning shafts. • Measured and predicted temperatures of shafts agreed within 0.7 °C. - Abstract: The high cyclic strain capacity of fiber reinforced polymeric composites presents an opportunity to design driveshafts that can transmit high power under imperfect alignment conditions without the use of flexible couplers. In weight sensitive applications such as rotorcraft, the design of highly optimized driveshafts requires a general modeling capability that can predict a number of shaft performance characteristics—one of which is self-heating due to dynamic loading conditions. The current investigation developed three new flexible matrix composite materials of intermediate matrix modulus that, together with previously developed composites, cover the full range of material properties that are of potential interest in driveshaft design. An analytical model for the self-heating of spinning, misaligned, laminated composite shafts was refined to suit the full range of materials. Inputs to the model include ply-level dynamic material properties of the composite, cyclic strain amplitude and frequency, and various heat transfer constants related to conduction, radiation, and convection. Predictions of the surface temperature of spinning shafts correspond well with experimental measurements for bending strains of up to 2000 με, which encompasses the range of strains expected in rotorcraft driveshaft applications

  20. Viscoelastic characterization of carbon fiber-epoxy composites by creep and creep rupture tests

    International Nuclear Information System (INIS)

    Farina, Luis Claudio

    2009-01-01

    One of the main requirements for the use of fiber-reinforced polymer matrix composites in structural applications is the evaluation of their behavior during service life. The warranties of the integrity of these structural components demand a study of the time dependent behavior of these materials due to viscoelastic response of the polymeric matrix and of the countless possibilities of design configurations. In the present study, creep and creep rupture test in stress were performed in specimens of unidirectional carbon fiber-reinforced epoxy composites with fibers orientations of 60 degree and 90 degree, at temperatures of 25 and 70 degree C. The aim is the viscoelastic characterization of the material through the creep curves to some levels of constant tension during periods of 1000 h, the attainment of the creep rupture envelope by the creep rupture curves and the determination of the transition of the linear for non-linear behavior through isochronous curves. In addition, comparisons of creep compliance curves with a viscoelastic behavior prediction model based on Schapery equation were also performed. For the test, a modification was verified in the behavior of the material, regarding the resistance, stiffness and deformation, demonstrating that these properties were affected for the time and tension level, especially in work temperature above the ambient. The prediction model was capable to represent the creep behavior, however the determination of the equations terms should be considered, besides the variation of these with the applied tension and the elapsed time of test. (author)

  1. Fully coupled heat conduction and deformation analyses of nonlinear viscoelastic composites

    KAUST Repository

    Khan, Kamran

    2012-05-01

    This study presents an integrated micromechanical model-finite element framework for analyzing coupled heat conduction and deformations of particle-reinforced composite structures. A simplified micromechanical model consisting of four sub-cells, i.e., one particle and three matrix sub-cells is formulated to obtain the effective thermomechanical properties and micro-macro field variables due to coupled heat conduction and nonlinear thermoviscoelastic deformation of a particulate composite that takes into account the dissipation of energy from the viscoelastic constituents. A time integration algorithm for simultaneously solving the equations that govern heat conduction and thermoviscoelastic deformations of isotropic homogeneous materials is developed. The algorithm is then integrated to the proposed micromechanical model. A significant temperature generation due to the dissipation effect in the viscoelastic matrix was observed when the composite body is subjected to cyclic mechanical loadings. Heat conduction due to the dissipation of the energy cannot be ignored in predicting the factual temperature and deformation fields within the composite structure, subjected to cyclic loading for a long period. A higher creep resistant matrix material or adding elastic particles can lower the temperature generation. Our analyses suggest that using particulate composites and functionally graded materials can reduce the heat generation due to energy dissipation. © 2012 Elsevier Ltd.

  2. Local viscoelastic response of direct and indirect dental restorative composites measured by AFM.

    Science.gov (United States)

    Grattarola, Laura; Derchi, Giacomo; Diaspro, Alberto; Gambaro, Carla; Salerno, Marco

    2018-06-08

    We investigated the viscoelastic response of direct and indirect dental restorative composites by the novel technique of AM-FM atomic force microscopy. We selected four composites for direct restorations (Adonis, Optifil, EPH, CME) and three composites for indirect restorations (Gradia, Estenia, Signum). Scanning electron microscopy with micro-analysis was also used to support the results. The mean storage modulus of all composites was in the range of 10.2-15.2 GPa. EPH was the stiffest (pcomposites but Adonis and Estenia), while no significant difference was observed between direct and indirect group (p≥0.05). For the loss tangent, Gradia had the highest value (~0.3), different (pcomposites showed higher loss tangent (pcomposites. All composites exhibited minor contrast at the edge of fillers, showing that these are pre-polymerized, as confirmed by EDS.

  3. Structural analysis of gluten-free doughs by fractional rheological model

    Science.gov (United States)

    Orczykowska, Magdalena; Dziubiński, Marek; Owczarz, Piotr

    2015-02-01

    This study examines the effects of various components of tested gluten-free doughs, such as corn starch, amaranth flour, pea protein isolate, and cellulose in the form of plantain fibers on rheological properties of such doughs. The rheological properties of gluten-free doughs were assessed by using the rheological fractional standard linear solid model (FSLSM). Parameter analysis of the Maxwell-Wiechert fractional derivative rheological model allows to state that gluten-free doughs present a typical behavior of viscoelastic quasi-solid bodies. We obtained the contribution dependence of each component used in preparations of gluten-free doughs (either hard-gel or soft-gel structure). The complicate analysis of the mechanical structure of gluten-free dough was done by applying the FSLSM to explain quite precisely the effects of individual ingredients of the dough on its rheological properties.

  4. The viscoelastic behavior of a composite in a thermal environment

    Science.gov (United States)

    Morris, D. H.; Brinson, H. F.; Griffith, W. I.; Yeow, Y. T.

    1979-01-01

    A proposed method for the accelerated predictions of modulus and life times for time dependent polymer matrix composite laminates is presented. The method, based on the time temperature superposition principle and lamination theory, is described in detail. Unidirectional reciprocal of compliance master curves and the shift functions needed are presented and discussed. Master curves for arbitrarily oriented unidirectional laminates are predicted and compared with experimantal results obtained from master curves generated from 15 minute tests and with 25 hour tests. Good agreement is shown. Predicted 30 deg and 60 deg unidirectional strength master curves are presented and compared to results of creep rupture tests. Reasonable agreement is demonstrated. In addition, creep rupture results for a (90 deg + or - 60 deg/90 deg) sub 2s laminate are presented.

  5. Viscoelastic behaviour of hydrogel-based composites for tissue engineering under mechanical load.

    Science.gov (United States)

    Kocen, Rok; Gasik, Michael; Gantar, Ana; Novak, Saša

    2017-03-06

    Along with biocompatibility, bioinductivity and appropriate biodegradation, mechanical properties are also of crucial importance for tissue engineering scaffolds. Hydrogels, such as gellan gum (GG), are usually soft materials, which may benefit from the incorporation of inorganic particles, e.g. bioactive glass, not only due to the acquired bioactivity, but also due to improved mechanical properties. They exhibit complex viscoelastic properties, which can be evaluated in various ways. In this work, to reliably evaluate the effect of the bioactive glass (BAG) addition on viscoelastic properties of the composite hydrogel, we employed and compared the three most commonly used techniques, analyzing their advantages and limitations: monotonic uniaxial unconfined compression, small amplitude oscillatory shear (SAOS) rheology and dynamic mechanical analysis (DMA). Creep and small amplitude dynamic strain-controlled tests in DMA are suggested as the best ways for the characterization of mechanical properties of hydrogel composites, whereas the SAOS rheology is more useful for studying the hydrogel's processing kinetics, as it does not induce volumetric changes even at very high strains. Overall, the results confirmed a beneficial effect of BAG (nano)particles on the elastic modulus of the GG-BAG composite hydrogel. The Young's modulus of 6.6 ± 0.8 kPa for the GG hydrogel increased by two orders of magnitude after the addition of 2 wt.% BAG particles (500-800 kPa).

  6. A constitutive model for developing blood clots with various compositions and their nonlinear viscoelastic behavior.

    Science.gov (United States)

    van Kempen, Thomas H S; Donders, Wouter P; van de Vosse, Frans N; Peters, Gerrit W M

    2016-04-01

    The mechanical properties determine to a large extent the functioning of a blood clot. These properties depend on the composition of the clot and have been related to many diseases. However, the various involved components and their complex interactions make it difficult at this stage to fully understand and predict properties as a function of the components. Therefore, in this study, a constitutive model is developed that describes the viscoelastic behavior of blood clots with various compositions. Hereto, clots are formed from whole blood, platelet-rich plasma and platelet-poor plasma to study the influence of red blood cells, platelets and fibrin, respectively. Rheological experiments are performed to probe the mechanical behavior of the clots during their formation. The nonlinear viscoelastic behavior of the mature clots is characterized using a large amplitude oscillatory shear deformation. The model is based on a generalized Maxwell model that accurately describes the results for the different rheological experiments by making the moduli and viscosities a function of time and the past and current deformation. Using the same model with different parameter values enables a description of clots with different compositions. A sensitivity analysis is applied to study the influence of parameter variations on the model output. The relative simplicity and flexibility make the model suitable for numerical simulations of blood clots and other materials showing similar behavior.

  7. Bending behavior of thermoplastic composite sheets viscoelasticity and temperature dependency in the draping process

    CERN Document Server

    Ropers, Steffen

    2017-01-01

    Within the scope of this work, Steffen Ropers evaluates the viscoelastic and temperature-dependent nature of the bending behavior of thermoplastic composite sheets in order to further enhance the predictability of the draping simulation. This simulation is a useful tool for the development of robust large scale processes for continuously fiber-reinforced polymers (CFRP). The bending behavior thereby largely influences the size and position of wrinkles, which are one of the most common processing defects for continuously fiber-reinforced parts. Thus, a better understanding of the bending behavior of thermoplastic composite sheets as well as an appropriate testing method along with corresponding material models contribute to a wide-spread application of CFRPs in large scale production. Contents Thermoplastic Prepregs Draping Simulation of Thermoplastic Prepregs Bending Characterization of Textile Composites Modeling of Bending Behavior Target Groups Researchers and students in the field of polymer, lightweight,...

  8. Distributed simulation of mixing flow of dough

    International Nuclear Information System (INIS)

    Baloch, A.

    2005-01-01

    This paper reports on a study concerned with the numerical simulation of incompressible complex mixing flows of viscoelastic fluids is of industrial importance, particularly relevance in the food processing industry, such as occurs in dough mixing. The flows considered are in a complex domain setting. The present problem is one of this form, expressed as the flow between an outer rotating cylindrical vessel all and a stationary cylindrical/stirrers. The context is one of mixing with in a cylindrical vessel, where stirrers are located on the mixing vessel lid, and placed in a concentric/eccentric position with respect to the central cylindrical axis of the vessel. Here, the motion is considered as driven by the rotation of the outer vessel wall, with various stirrer locations. Two dough mixers at various rotation speeds are studied; one with one stirrer and the other with two stirrers. With a singular circular stirrer, an eccentric configuration is adopted. A further eccentric case with two circular stirrers is also contrasted against the above, where a symmetrical arrangement is assumed. Numerical simulations are based on two dimensions in the cylindrical polar co-ordinates system. The results reflected close agreement with the equivalent experimental results. The motivation for this work is to develop and advance technology to model the mixing of dough. The ultimate target is to predict and adjust the design of dough mixers, so that optimal dough processing may be achieved notably, with reference to work input on the dough. The hardware platform is a network combination of homogeneous Intel Linux clusters of workstations. A semi-implicit time-stepping Taylor-Galerkin scheme is employed with PVM (Parallel Virtual Machine) message passing libraries as the message passing protocol. Parallel results are compared against single processor (sequentially) solutions, using the parallelism paradigm of domain decomposition. Linear speed-up with the number of processors is

  9. Investigating Linear and Nonlinear Viscoelastic behaviour and microstructures of Gelatine-Multiwalled carbon nanotubes composites

    KAUST Repository

    Yang, Zhi

    2015-12-01

    We have investigated the linear and nonlinear rheology of various gelatine-multiwalled carbon nanotube (gel-MWNT) composites, namely physically-crosslinked-gelatine gel-MWNT composites, chemically-crosslinked-gelatine gel-MWNT composites, and chemically-physically-crosslinked-gelatine gel-MWNT composites. Further, the internal structures of these gel-MWNT composites were characterized by ultra-small angle neutron scattering and scanning electron microscopy. The adsorption of gelatine onto the surface of MWNT is also investigated to understand gelatine-assisted dispersion of MWNT during ultrasonication. For all gelatine gels, addition of MWNT increases their complex modulus. The dependence of storage modulus with frequency for gelatine-MWNT composites is similar to that of the corresponding neat gelatine matrix. However, by incorporating MWNT, the dependence of the loss modulus on frequency is reduced. The linear viscoelastic region is decreased approximately linearly with the increase of MWNT concentration. The pre-stress results demonstrate that the addition of MWNT does not change the strain-hardening behaviour of physically-crosslinked gelatine gel. However, the addition of MWNT can increase the strain-hardening behaviour of chemically-crosslinked gelatine gel, and chemically-physically crosslinked gelatine gel. Results from light microscopy, cryo-SEM, and USANS demonstrate the hierarchical structures of MWNT, including that tens-of-micron scale MWNT agglomerates are present. Furthermore, the adsorption curve of gelatine onto the surface of MWNT follows two-stage pseudo-saturation behaviour.

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

    Directory of Open Access Journals (Sweden)

    Jean Didier Koffi Kouassi

    2014-05-01

    Full Text Available 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.

  11. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.

    Science.gov (United States)

    Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Chopra, Nidhi; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

    2017-10-01

    Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW. Dough from flours milled from Ex-SW had higher Intermolecular-β-sheets (IM-β-sheets) than those from MHW and HW. Muffins volume increased with decrease in GHI, Ex-SW varieties had more muffin volume and less air space. The accumulation of polypeptides (PPs) varied significantly in different varieties. Ex-SW variety (QBP12-10) showed accumulation of 98, 90, 81 and 79kDa PPs, which was unique and was different from other varieties. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Mechanical properties of short doughs and their corresponding biscuits

    NARCIS (Netherlands)

    Baltsavias, A.

    1996-01-01


    The mechanical properties of short doughs of various composition were determined in small amplitude oscillatory experiments and in uniaxial compression. Regardless of composition, the linear region was very limited; beyond that, pronounced yielding and flow occurred. Conductimetry was

  13. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

    Science.gov (United States)

    Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio

    2015-10-01

    The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined

  14. Alveoconsistograph evaluation of rheological properties of rye doughs

    Energy Technology Data Exchange (ETDEWEB)

    Callejo, M. J.; Bujeda, C.; Rodriguez, G.; Chaya, C.

    2009-07-01

    The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin Consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate. (Author) 35 refs.

  15. Viscoelastic effect on acoustic band gaps in polymer-fluid composites

    International Nuclear Information System (INIS)

    Merheb, B; Deymier, P A; Muralidharan, K; Bucay, J; Jain, M; Aloshyna-Lesuffleur, M; Mohanty, S; Berker, A; Greger, R W

    2009-01-01

    In this paper, we present a theoretical analysis of the propagation of acoustic waves through elastic and viscoelastic two-dimensional phononic crystal structures. Numerical calculations of transmission spectra are conducted by extending the finite-difference-time-domain method to account for linear viscoelastic materials with time-dependent moduli. We study a phononic crystal constituted of a square array of cylindrical air inclusions in a solid viscoelastic matrix. The elastic properties of the solid are those of a silicone rubber. This system exhibits very wide band gaps in its transmission spectrum that extend to frequencies in the audible range of the spectrum. These gaps are characteristic of fluid matrix/air inclusion systems and result from the very large contrast between the longitudinal and transverse speeds of sound in rubber. By treating the matrix as a viscoelastic medium within the standard linear solid (SLS) model, we demonstrate that viscoelasticity impacts the transmission properties of the rubber/air phononic crystal not only by attenuating the transmitted acoustic waves but also by shifting the passing bands frequencies toward lower values. The ranges of frequencies exhibiting attenuation or frequency shift are determined by the value of the relaxation time in the SLS model. We show that viscoelasticity can be used to decrease the frequency of pass bands (and consequently stop bands) in viscoelastic/air phononic crystals

  16. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.

    Science.gov (United States)

    Aboshora, Waleed; Lianfu, Zhang; Dahir, Mohammed; Qingran, Meng; Musa, Abubakr; Gasmalla, Mohammed A A; Omar, Khamis Ali

    2016-01-01

    In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

  17. Nonlinear viscoelasticity of pre-compressed layered polymeric composite under oscillatory compression

    KAUST Repository

    Xu, Yangguang; Tao, Ran; Lubineau, Gilles

    2018-01-01

    remains elusive because the dynamic moduli (storage modulus and loss modulus) are not very convenient when the material falls into nonlinear viscoelastic range. In this study, we utilize two methods, Fourier transform and geometrical nonlinear analysis

  18. Ultrasonic analysis to discriminate bread dough of different types of flour

    Science.gov (United States)

    García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

    2012-12-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  19. Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough

    Directory of Open Access Journals (Sweden)

    Hua Zhang

    2017-01-01

    Full Text Available In this paper, the effects of Bamboo shoot dietary fiber (BSDF on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC and low-field nuclear magnetic resonance (LNMR spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM. The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05. DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1% addition amount of BSDF could significantly (P<0.05 decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05 after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.

  20. Ultrasonic analysis to discriminate bread dough of different types of flour

    International Nuclear Information System (INIS)

    García-Álvarez, J; García-Hernández, M J; Chávez, J A; Turó, A; Salazar, J; Rosell, C M

    2012-01-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  1. Finite element implementation of a thermo-damage-viscoelastic constitutive model for hydroxyl-terminated polybutadiene composite propellant

    Science.gov (United States)

    Xu, Jinsheng; Han, Long; Zheng, Jian; Chen, Xiong; Zhou, Changsheng

    2017-11-01

    A thermo-damage-viscoelastic model for hydroxyl-terminated polybutadiene (HTPB) composite propellant with consideration for the effect of temperature was implemented in ABAQUS. The damage evolution law of the model has the same form as the crack growth equation for viscoelastic materials, and only a single damage variable S is considered. The HTPB propellant was considered as an isotropic material, and the deviatoric and volumetric strain-stress relations are decoupled and described by the bulk and shear relaxation moduli, respectively. The stress update equations were expressed by the principal stresses σ_{ii}R and the rotation tensor M, the Jacobian matrix in the global coordinate system J_{ijkl} was obtained according to the fourth-order tensor transformation rules. Two models having complex stress states were used to verify the accuracy of the constitutive model. The test results showed good agreement with the strain responses of characteristic points measured by a contactless optical deformation test system, which illustrates that the thermo-damage-viscoelastic model perform well at describing the mechanical properties of an HTPB propellant.

  2. Process Modelling of Curing Process-Induced Internal Stress and Deformation of Composite Laminate Structure with Elastic and Viscoelastic Models

    Science.gov (United States)

    Li, Dongna; Li, Xudong; Dai, Jianfeng

    2018-06-01

    In this paper, two kinds of transient models, the viscoelastic model and the linear elastic model, are established to analyze the curing deformation of the thermosetting resin composites, and are calculated by COMSOL Multiphysics software. The two models consider the complicated coupling between physical and chemical changes during curing process of the composites and the time-variant characteristic of material performance parameters. Subsequently, the two proposed models are implemented respectively in a three-dimensional composite laminate structure, and a simple and convenient method of local coordinate system is used to calculate the development of residual stresses, curing shrinkage and curing deformation for the composite laminate. Researches show that the temperature, degree of curing (DOC) and residual stresses during curing process are consistent with the study in literature, so the curing shrinkage and curing deformation obtained on these basis have a certain referential value. Compared the differences between the two numerical results, it indicates that the residual stress and deformation calculated by the viscoelastic model are more close to the reference value than the linear elastic model.

  3. An overview on the additives used in improvement of dough flow behaving characteristics

    Directory of Open Access Journals (Sweden)

    Elnaz Ghobadi

    2017-01-01

    Full Text Available Bread in all its diversity has cited as an ancient foodstuff for over 6000 years; bread dough, due to its viscoelastic behavior may consider as the most complicated rheological system, which highly effects on final products’ sensorial and textural properties. Since the research dough rheology is of being challenging issues, therefore this explains why dough rheology has been an attractive title for several decades. Recently, demand to use new formula and sources such as cassava which result in enhancement of digestibility and along with it, the incorporation of previously mentioned sources in cereal products, has been converted to a growingly investigation of rheological properties of dough. Substitution level of any novel sources directly effects on texture properties, even adverse affections, which evaluates by panelists therefore in this review we focus on different concepts of bread rheology and the affection of all added ingredients on physiochemical properties.

  4. Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

    Directory of Open Access Journals (Sweden)

    Silvia MIRONEASA

    2018-05-01

    Full Text Available In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w, with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm. The effects of the addition of grape peels flour (GPF to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. By GPF addition an increase of water absorption and a decrease of dough stability were recorded, whereas dough development time is remarkable influenced by the particle sizes. Alpha-amylase activity and gelatinization temperature increases by the increased of GPF addition level. The presence of GPF at different levels and particle sizes in dough affected fermentation behaviour of dough with GPF. The whole study shown that grape peels can be used as ingredients in breadmaking in order to improve bread quality.

  5. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization.

    Science.gov (United States)

    Chen, Gengjun; Ehmke, Laura; Miller, Rebecca; Faa, Pierre; Smith, Gordon; Li, Yonghui

    2018-06-07

    Soft wheat flour doughs were prepared with different levels of salt (NaCl) and/or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and/or baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including Zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed phase high performance liquid chromatography (RP-HPLC). Addition of high levels of NaHCO3 (1.0 % fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl and/or NaHCO3. Addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random coil structure of gluten isolated from the doughs. Overall, NaCl and/or NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. Our study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.

  6. Engineering viscoelasticity

    CERN Document Server

    Gutierrez-Lemini, Danton

    2014-01-01

    Engineering Viscoelasticity covers all aspects of the thermo- mechanical response of viscoelastic substances that a practitioner in the field of viscoelasticity would need to design experiments, interpret test data, develop stress-strain models, perform stress analyses, design structural components, and carry out research work. The material in each chapter is developed from the elementary to the advanced, providing the background in mathematics and mechanics that are central to understanding the subject matter being presented. The book examines how viscoelastic materials respond to the application of loads, and provides practical guidelines to use them in the design of commercial, military and industrial applications. This book also: ·         Facilitates conceptual understanding by progressing in each chapter from elementary to challenging material ·         Examines in detail both differential and integral constitutive equations, devoting full chapters to each type and using both forms in ...

  7. Investigating Linear and Nonlinear Viscoelastic behaviour and microstructures of Gelatine-Multiwalled carbon nanotubes composites

    KAUST Repository

    Yang, Zhi; Chaieb, Saharoui; Hemar, Yacine; deCampo, Liliana; Rehm, Christine; McGillivray, Duncan James

    2015-01-01

    , and chemically-physically-crosslinked-gelatine gel-MWNT composites. Further, the internal structures of these gel-MWNT composites were characterized by ultra-small angle neutron scattering and scanning electron microscopy. The adsorption of gelatine onto

  8. Towards a Simple Constitutive Model for Bread Dough

    Science.gov (United States)

    Tanner, Roger I.

    2008-07-01

    Wheat flour dough is an example of a soft solid material consisting of a gluten (rubbery) network with starch particles as a filler. The volume fraction of the starch filler is high-typically 60%. A computer-friendly constitutive model has been lacking for this type of material and here we report on progress towards finding such a model. The model must describe the response to small strains, simple shearing starting from rest, simple elongation, biaxial straining, recoil and various other transient flows. A viscoelastic Lodge-type model involving a damage function. which depends on strain from an initial reference state fits the given data well, and it is also able to predict the thickness at exit from dough sheeting, which has been a long-standing unsolved puzzle. The model also shows an apparent rate-dependent yield stress, although no explicit yield stress is built into the model. This behaviour agrees with the early (1934) observations of Schofield and Scott Blair on dough recoil after unloading.

  9. Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality

    Directory of Open Access Journals (Sweden)

    Mouming Zhao

    2007-01-01

    Full Text Available Two fractions (50-K and permeate from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 % of wheat gluten were separated using ultrafiltration (UF membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified the mixing properties of dough. The addition of these fractions improved the viscoelastic characteristics of wheat dough. A significant (p<0.05 effect of 50-K fraction on these characteristics of wheat dough was observed. After adding these fractions, the bread was considered acceptable by the sensory panel. Also, 50-K fraction resulted in significant (p<0.05 increase in the crumb firmness, while the bread made with wheat flour with WGH and permeate (P fraction showed softer crumbs compared to that of wheat flour. Moreover, these fractions had anti-staling properties for bread during storage. Hence, the wheat gluten hydrolysate and its UF fractions are the products with promising potential in the baking products.

  10. Computational Viscoelasticity

    CERN Document Server

    Marques, Severino P C

    2012-01-01

    This text is a guide how to solve problems in which viscoelasticity is present using existing commercial computational codes. The book gives information on codes’ structure and use, data preparation  and output interpretation and verification. The first part of the book introduces the reader to the subject, and to provide the models, equations and notation to be used in the computational applications. The second part shows the most important Computational techniques: Finite elements formulation, Boundary elements formulation, and presents the solutions of Viscoelastic problems with Abaqus.

  11. Fully coupled heat conduction and deformation analyses of nonlinear viscoelastic composites

    KAUST Repository

    Khan, Kamran; Muliana, Anastasia Hanifah

    2012-01-01

    This study presents an integrated micromechanical model-finite element framework for analyzing coupled heat conduction and deformations of particle-reinforced composite structures. A simplified micromechanical model consisting of four sub-cells, i

  12. Topology optimization of periodic microstructures for enhanced dynamic properties of viscoelastic composite materials

    DEFF Research Database (Denmark)

    Andreassen, Erik; Jensen, Jakob Søndergaard

    2014-01-01

    We present a topology optimization method for the design of periodic composites with dissipative materials for maximizing the loss/attenuation of propagating waves. The computational model is based on a finite element discretization of the periodic unit cell and a complex eigenvalue problem...... with a prescribed wave frequency. The attenuation in the material is described by its complex wavenumber, and we demonstrate in several examples optimized distributions of a stiff low loss and a soft lossy material in order to maximize the attenuation. In the examples we cover different frequency ranges and relate...... the results to previous studies on composites with high damping and stiffness based on quasi-static conditions for low frequencies and the bandgap phenomenon for high frequencies. Additionally, we consider the issues of stiffness and connectivity constraints and finally present optimized composites...

  13. A constitutive model for developing blood clots with various compositions and their nonlinear viscoelastic behavior

    NARCIS (Netherlands)

    van Kempen, T. H. S.; Donders, W. P.; van de Vosse, F. N.; Peters, G. W. M.

    2016-01-01

    The mechanical properties determine to a large extent the functioning of a blood clot. These properties depend on the composition of the clot and have been related to many diseases. However, the various involved components and their complex interactions make it difficult at this stage to fully

  14. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.

    Science.gov (United States)

    Lu, Yingjian; Luthria, Devanand; Fuerst, E Patrick; Kiszonas, Alecia M; Yu, Liangli; Morris, Craig F

    2014-10-29

    This study investigated the effect of breadmaking on the assay of phenolic acids from flour, dough, and bread fractions of three whole and refined wheat varieties. Comparison of the efficacy of two commonly used methods for hydrolysis and extraction of phenoilc acids showed that yields of total phenolic acids (TPA) were 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and EDTA as compared to the method separating free, soluble conjugates and bound, insoluble phenolic acids. Ferulic acid (FA) was the predominant phenolic acid, accounting for means of 59 and 81% of TPA among all refined and whole wheat fractions, respectively. All phenolic acids measured were more abundant in whole wheat than in refined samples. Results indicated that the total quantified phenolic acids did not change significantly when breads were prepared from refined and whole wheat flour. Thus, the potential phytochemical health benefits of total phenolic acids appear to be preserved during bread baking.

  15. Rheological Properties of Gluten Free Dough Systems

    OpenAIRE

    Tandazo, Stephany Aurea

    2013-01-01

    Bread is the one of the oldest processed foods and a major wheat based product. The basic process involves mixing of ingredients until the flour is converted into dough, followed by baking the dough into a loaf. A very important step in breadmaking is to know how to make good quality dough. However, the increasing knowledge of people being diagnosed with celiac disease (gluten intolerance) has encouraged scientists to develop healthier and better quality gluten-free products that would greatl...

  16. Use of glucose oxidase to improve refrigerated dough quality

    Science.gov (United States)

    Refrigerated dough encompasses a wide range of products including bread, rolls, pastries and pizza crust and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to e...

  17. Numerical analysis of some problems related to the mechanics of pneumatic tires: Finite deformation/rolling contact of a viscoelastic cylinder and finite deformation of cord-reinforced rubber composites

    Science.gov (United States)

    Oden, J. T.; Becker, E. B.; Lin, T. L.; Hsieh, K. T.

    1984-01-01

    The formulation and numerical analysis of several problems related to the behavior of pneumatic tires are considered. These problems include the general rolling contact problem of a rubber-like viscoelastic cylinder undergoing finite deformations and the finite deformation of cord-reinforced rubber composites. New finite element models are developed for these problems. Numerical results obtained for several representative cases are presented.

  18. Rigidity percolation in dispersions with a structured viscoelastic matrix

    NARCIS (Netherlands)

    Wilbrink, M.W.L.; Michels, M.A.J.; Vellinga, W.P.; Meijer, H.E.H.

    2005-01-01

    This paper deals with rigidity percolation in composite materials consisting of a dispersion of mineral particles in a microstructured viscoelastic matrix. The viscoelastic matrix in this specific case is a hydrocarbon refinery residue. In a set of model random composites the mean interparticle

  19. The impact of yeast fermentation on dough matrix properties.

    Science.gov (United States)

    Rezaei, Mohammad N; Jayaram, Vinay B; Verstrepen, Kevin J; Courtin, Christophe M

    2016-08-01

    Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of primary (CO2 and ethanol) and secondary (glycerol, acetic acid and succinic acid) metabolites. The aim of this study is to obtain a better understanding of the changes in yeasted dough behavior introduced by fermentation, by investigating the impact of yeast fermentation on Farinograph dough consistency, dough spread, Kieffer rig dough extensibility and gluten agglomeration behavior in a fermented dough-batter gluten starch separation system. Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control. These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  20. Interaction of water extractable pentosans with gluten protein : effect on dough properties and gluten quality

    NARCIS (Netherlands)

    Wang, M.; Hamer, R.J.; Vliet, van T.; Oudgenoeg, G.

    2002-01-01

    The effects of modified water extractable pentosans (WEP) on gluten yield, dough properties, gluten quality and composition were studied. The results show that WEP interfere with gluten formation in both a direct and an indirect way. WEP interfere indirectly by competing for water and thus changing

  1. Texturized pinto bean protein fortification in straight dough bread formulation.

    Science.gov (United States)

    Simons, Courtney W; Hunt-Schmidt, Emily; Simsek, Senay; Hall, Clifford; Biswas, Atanu

    2014-09-01

    Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15% levels to make bread. The air-classification process produced flour with high concentration of lipids and phytic acid in the protein-rich fraction. However, extrusion significantly reduced hexane extractable lipid and phytic acid. However, the reduction observed may simply indicate a reduction in recovery due to bind with other components. Total protein and lysine contents in composite flours increased significantly as THPF levels increased in composite flour. Bread made with 5% THPF had 48% more lysine than the 100 % wheat flour (control). The THPF helped to maintain dough strength by reducing mixing tolerance index (MTI), maintaining dough stability and increasing departure time on Farinograph. Bread loaf volume was significantly reduced above 5% THPF addition. THPF increased water absorption causing an increase in bread weights by up to 6%. Overall, loaf quality deteriorated at 10 and 15% THPF levels while bread with 5% THPF was not significantly different from the control. These results support the addition of 5% THPF as a means to enhance lysine content of white pan bread.

  2. A thermo-viscoelastic approach for the characterization and modeling of the bending behavior of thermoplastic composites – Part II

    NARCIS (Netherlands)

    Ropers, Steffen; Sachs, Ulrich; Kardos, Marton; Osswald, Tim A.

    2017-01-01

    A proper description of the bending behavior is crucial to obtain accurate forming simulations, especially for continuous fiber-reinforced thermoplastic composites. These materials exhibit a highly temperature and bending-curvature dependent bending stiffness. These dependencies make the property

  3. Viscoelastic characterization of carbon fiber-epoxy composites by creep and creep rupture tests; Caracterizacao viscoelastica por meio de ensaios de fluencia e ruptura por fluencia de compositos polimericos de matriz de matriz de resina epoxidica e fibra de carbono

    Energy Technology Data Exchange (ETDEWEB)

    Farina, Luis Claudio

    2009-07-01

    One of the main requirements for the use of fiber-reinforced polymer matrix composites in structural applications is the evaluation of their behavior during service life. The warranties of the integrity of these structural components demand a study of the time dependent behavior of these materials due to viscoelastic response of the polymeric matrix and of the countless possibilities of design configurations. In the present study, creep and creep rupture test in stress were performed in specimens of unidirectional carbon fiber-reinforced epoxy composites with fibers orientations of 60 degree and 90 degree, at temperatures of 25 and 70 degree C. The aim is the viscoelastic characterization of the material through the creep curves to some levels of constant tension during periods of 1000 h, the attainment of the creep rupture envelope by the creep rupture curves and the determination of the transition of the linear for non-linear behavior through isochronous curves. In addition, comparisons of creep compliance curves with a viscoelastic behavior prediction model based on Schapery equation were also performed. For the test, a modification was verified in the behavior of the material, regarding the resistance, stiffness and deformation, demonstrating that these properties were affected for the time and tension level, especially in work temperature above the ambient. The prediction model was capable to represent the creep behavior, however the determination of the equations terms should be considered, besides the variation of these with the applied tension and the elapsed time of test. (author)

  4. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.

    Science.gov (United States)

    Alfonzo, Antonio; Miceli, Claudia; Nasca, Anna; Franciosi, Elena; Ventimiglia, Giusi; Di Gerlando, Rosalia; Tuohy, Kieran; Francesca, Nicola; Moschetti, Giancarlo; Settanni, Luca

    2017-04-01

    The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated. In order to trace the transfer of LAB during the consecutive steps of manipulation, ears were transformed aseptically and, after threshing, milling and fermentation, samples of kernels, semolinas and doughs, respectively, were analysed. LAB were not found to dominate the microbial communities of the raw materials. In general, kernels harboured lower levels of microorganisms than ears and ears than semolinas. Several samples showing no development of LAB colonies acidified the enrichment broth suggesting the presence of LAB below the detection limit. After fermentation, LAB loads increased consistently for all doughs, reaching levels of 7.0-7.5 Log CFU/g on M17. The values of pH (5.0) and TTA (5.6 mL NaOH/10 g of dough) indicated the occurrence of the acidification process for several doughs. LAB were phenotypically and genotypically differentiated by randomly amplified polymorphic DNA (RAPD)-PCR into eight groups including 51 strains belonging to the species Lactobacillus brevis, Lactobacillus coryniformis, Lactobacillus plantarum, Lactococcus lactis, Lactococcus garvieae, Enterococcus casseliflavus, Enterococcus faecium, Leuconostoc citreum, and Pediococcus pentosaceus. Lactobacilli constituted a minority the LAB community, while lactococci represented more than 50% of strains. Lower LAB complexity was found on kernels, while a richer biodiversity was observed in semolinas and fermented doughs. For broader microbiota characterisation in

  5. Modeling and optimization of dough recipe for breadsticks

    Science.gov (United States)

    Krivosheev, A. Yu; Ponomareva, E. I.; Zhuravlev, A. A.; Lukina, S. I.; Alekhina, N. N.

    2018-05-01

    During the work, the authors studied the combined effect of non-traditional raw materials on indicators of quality breadsticks, mathematical methods of experiment planning were applied. The main factors chosen were the dosages of flaxseed flour and grape seed oil. The output parameters were the swelling factor of the products and their strength. Optimization of the formulation composition of the dough for bread sticks was carried out by experimental- statistical methods. As a result of the experiment, mathematical models were constructed in the form of regression equations, adequately describing the process of studies. The statistical processing of the experimental data was carried out by the criteria of Student, Cochran and Fisher (with a confidence probability of 0.95). A mathematical interpretation of the regression equations was given. Optimization of the formulation of the dough for bread sticks was carried out by the method of uncertain Lagrange multipliers. The rational values of the factors were determined: the dosage of flaxseed flour - 14.22% and grape seed oil - 7.8%, ensuring the production of products with the best combination of swelling ratio and strength. On the basis of the data obtained, a recipe and a method for the production of breadsticks "Idea" were proposed (TU (Russian Technical Specifications) 9117-443-02068106-2017).

  6. Implementation of viscoelastic Hopkinson bars

    Directory of Open Access Journals (Sweden)

    Govender R.

    2012-08-01

    Full Text Available Knowledge of the properties of soft, viscoelastic materials at high strain rates are important in furthering our understanding of their role during blast or impact events. Testing these low impedance materials using a metallic split Hopkinson pressure bar setup results in poor signal to noise ratios due to impedance mismatching. These difficulties are overcome by using polymeric Hopkinson bars. Conventional Hopkinson bar analysis cannot be used on the polymeric bars due to the viscoelastic nature of the bar material. Implementing polymeric Hopkinson bars requires characterization of the viscoelastic properties of the material used. In this paper, 30 mm diameter Polymethyl Methacrylate bars are used as Hopkinson pressure bars. This testing technique is applied to polymeric foam called Divinycell H80 and H200. Although there is a large body of of literature containing compressive data, this rarely deals with strain rates above 250s−1 which becomes increasingly important when looking at the design of composite structures where energy absorption during impact events is high on the list of priorities. Testing of polymeric foams at high strain rates allows for the development of better constitutive models.

  7. Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties.

    Science.gov (United States)

    Jayaram, Vinay B; Rezaei, Mohammad N; Cuyvers, Sven; Verstrepen, Kevin J; Delcour, Jan A; Courtin, Christophe M

    2014-09-24

    Yeast's role in bread making is primarily the fermentative production of carbon dioxide to leaven the dough. Fermentation also impacts dough matrix rheology, thereby affecting the quality of the end product. Surprisingly, the role of ethanol, the other yeast primary metabolite, has been ill studied in this context. Therefore, this study aims to assess the potential impact of ethanol on yeastless dough extensibility and spread and gluten agglomeration at concentrations at which it is produced in fermenting dough, i.e., up to 60 mmol per 100 g of flour. Reduced dough extensibility and dough spread were observed upon incorporation of ethanol in the dough formula, and were more pronounced for a weak than for a strong flour. Uniaxial and biaxial extension tests showed up to 50% decrease in dough extensibility and a dough strength increase of up to 18% for 60 mmol of ethanol/100 g of flour. Ethanol enhanced gluten agglomeration of a weak flour. Sequential extraction of flour in increasing ethanol concentrations showed that better gluten-solvent interaction is a possible explanation for the changed dough behavior.

  8. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.

    Science.gov (United States)

    Zanoletti, Miriam; Marti, Alessandra; Marengo, Mauro; Iametti, Stefania; Pagani, M Ambrogina; Renzetti, Stefano

    2017-12-01

    A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. 3D Viscoelastic Traction Force Microscopy

    Science.gov (United States)

    Toyjanova, Jennet; Hannen, Erin; Bar-Kochba, Eyal; Darling, Eric M.; Henann, David L.; Franck, Christian

    2014-01-01

    Native cell-material interactions occur on materials differing in their structural composition, chemistry, and physical compliance. While the last two decades have shown the importance of traction forces during cell-material interactions, they have been almost exclusively presented on purely elastic in-vitro materials. Yet, most bodily tissue materials exhibit some level of viscoelasticity, which could play an important role in how cells sense and transduce tractions. To expand the realm of cell traction measurements and to encompass all materials from elastic to viscoelastic, this paper presents a general, and comprehensive approach for quantifying 3D cell tractions in viscoelastic materials. This methodology includes the experimental characterization of the time-dependent material properties for any viscoelastic material with the subsequent mathematical implementation of the determined material model into a 3D traction force microscopy (3D TFM) framework. Utilizing this new 3D viscoelastic TFM (3D VTFM) approach, we quantify the influence of viscosity on the overall material traction calculations and quantify the error associated with omitting time-dependent material effects, as is the case for all other TFM formulations. We anticipate that the 3D VTFM technique will open up new avenues of cell-material investigations on even more physiologically relevant time-dependent materials including collagen and fibrin gels. PMID:25170569

  10. Features of the rheological properties of dough with sunflower and cedar flour

    Directory of Open Access Journals (Sweden)

    V. A. Gaysina

    2016-01-01

    Full Text Available Promising directions of development of assortment of flour confectionery products are currently creating new combinations, more extraordinary and interesting, the reduction in calories, increase the nutritional value, development of formulations of functional products. As enriching additives in the manufacture of pastry products can be used flour sunflower flour and cedar. Sunflower meal – one of the possible sources of increase of food value. The only raw material component of this product are sunflower seeds that have passed the purification from impurities and shell of the particles, with the subsequent removal of oil from them and grinding. In this torment, to the maximum extent maintained all the valuable biological active substances and vitamins. Sunflower flour is a complex product: it is good recommendation system of proteins, fats, carbohydrates, including fiber, vitamins, phospholipids and mineral substances. Cedar flour is characterized by high protein content (up to 48 % is well balanced in amino acids resultant composition contains b vitamins, food fibers, micro - and macroelements, necessary for life of the human body. Cedar flour has a good functional and technological properties In this paper we study the effect of cedar flour and sunflower meal on the rheological characteristics of dough. Effect of formulation components on the rheological properties of the test is evaluated in terms of water absorption of the flour, the duration of doughing, degree of its dilution and stability when mixing. It was found that the addition of 17% sunflower meal increases the viscosity of the dough and has a strengthening effect on the structure of the dough. Adding cedar flour in the amount of 20% caused the decrease in viscosity and getting more flexible dough.

  11. Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals.

    Science.gov (United States)

    Famakin, Opeyemi; Fatoyinbo, Akindele; Ijarotimi, Oluwole Steve; Badejo, Adebanjo Ayobamidele; Fagbemi, Tayo Nathaniel

    2016-11-01

    Nutrition transition to high energy-dense foods has been implicated as the major causes of diet related diseases. Plantain-based dough meals supplemented with soybean cake and cassava fibre were developed by combining them in different proportions using response surface methodology. The flour blends were analyzed for the nutritional composition while the glycaemic index, antidiabetic potentials and protein digestibility of the dough meals were determined in wistar rats. The nutritional and essential amino acid contents of the flour blends were comparable to that of cerolina (a commercially available food product commonly recommended for diabetic patients). The rats fed with the formulated dough meals had lower glycaemic index and glycaemic load, and the blood glucose was significantly reduced compared to cerolina and metformin (a synthetic antidiabetic drug). All the plantain-based dough meals were comparable to cerolina and metformin in terms of nutritional quality and blood glycaemic control activities, respectively. Hence, the formulated plantain-based dough meals have potential to be used for the prevention and management of diabetes mellitus.

  12. Topology optimization of viscoelastic rectifiers

    DEFF Research Database (Denmark)

    Jensen, Kristian Ejlebjærg; Szabo, Peter; Okkels, Fridolin

    2012-01-01

    An approach for the design of microfluidic viscoelastic rectifiers is presented based on a combination of a viscoelastic model and the method of topology optimization. This presumption free approach yields a material layout topologically different from experimentally realized rectifiers...

  13. Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

    NARCIS (Netherlands)

    Don, C.; Lichtendonk, W.J.; Plijter, J.J.; Hamer, R.J.

    2003-01-01

    Clear correlations exist for glutenin macropolymer (GMP) quantity and rheological properties vs. wheat quality and dough rheological properties, but real insight in understanding these links is still missing. The observation that GMP consists of glutenin particles opens up new possibilities to

  14. Understanding the link between GMP and dough: From glutenin particles in flour towards developed dough

    NARCIS (Netherlands)

    Don, C.; Lichtendonk, W.J.; Plijter, J.J.; Hamer, R.J.

    2003-01-01

    Clear correlations exist for glutenin macropolymer (GMP) quantity and rheological properties vs. wheat quality and dough rheological properties, but real insight in understanding these links is still missing. The observation that GMP consists of glutenin particles opens up new possibilities to

  15. Influence of enzymes and ascorbic acid on dough rheology and ...

    African Journals Online (AJOL)

    Influence of enzymes and ascorbic acid on dough rheology and wheat bread quality. ... Journal Home > Vol 15, No 3 (2016) >. Log in or ... Seven bread formulations containing different concentrations of these ... The rheological properties of each dough formulation were determined by moisture, gluten and farinograph tests.

  16. The effects of commercial fibres on frozen bread dough

    Directory of Open Access Journals (Sweden)

    JELENA FILIPOVIĆ

    2010-02-01

    Full Text Available The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at –18 °C and stored over a period of 60 days. The results concerning the dough (proving time and stability and bread quality (volume and crumb quality were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR. The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250 and after 0 days (6.158, respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.

  17. Addition of glucose oxidase for the improvement of refrigerated dough quality

    Science.gov (United States)

    Refrigerated dough encompasses a wide range of products and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to evaluate glucose oxidase as an additive to refri...

  18. Viscoelastic Surface Waves

    Science.gov (United States)

    Borcherdt, R. D.

    2007-12-01

    General theoretical solutions for Rayleigh- and Love-Type surface waves in viscoelastic media describe physical characteristics of the surface waves in elastic as well as anelastic media with arbitrary amounts of intrinsic absorption. In contrast to corresponding physical characteristics for Rayleigh waves in elastic media, Rayleigh- Type surface waves in anelastic media demonstrate; 1) tilt of the particle motion orbit that varies with depth, and 2) amplitude and volumetric strain distributions with superimposed sinusoidal variations that decay exponentially with depth. Each characteristic is dependent on the amount of intrinsic absorption and the chosen model of viscoelasticity. Distinguishing characteristics of anelastic Love-Type surface waves include: 1) dependencies of the wave speed and absorption coefficient on the chosen model and amount of intrinsic absorption and frequency, and 2) superimposed sinusoidal amplitude variations with an exponential decay with depth. Numerical results valid for a variety of viscoelastic models provide quantitative estimates of the physical characteristics of both types of viscoelastic surface waves appropriate for interpretations pertinent to models of earth materials ranging from low-loss in the crust to moderate- and high-loss in water-saturated soils.

  19. Production of pizza dough with reduced fermentation time

    Directory of Open Access Journals (Sweden)

    Simone Limongi

    2012-12-01

    Full Text Available The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA. The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm. The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA, in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA, indicating a 30 % fermentation time reduction when compared to the conventional process.

  20. THE BEHAVIOR OF DIFFERENT FIBERS AT BREAD DOUGH FREEZING

    Directory of Open Access Journals (Sweden)

    Jelena Filipović

    2008-11-01

    Full Text Available Three different types of commercial fibers (inulin originated from artichoke with long and short molecule chains and Fibrex - originated from sugar beet were incorporated into the dough formula as flour supplements at the level of 5 %. The influence of fiber characteristics on yeast dough (proving time and stability and bread quality (volume and crumb quality during 60 days freezing is presented. Data show that the addition of fibers in frozen yeast dough is positively contributing to preserving the quality of the final product and their influence depends on the characteristics of fibers.

  1. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

  2. Viscoelasticity of biomaterials

    International Nuclear Information System (INIS)

    Glasser, W.G.; Hatakeyama, H.

    1992-01-01

    Viscoelasticity of Biomaterials is divided into three sections. The first offers a materials design lesson on the architectural arrangement of biopolymers in collagen. Included also are reviews on solution properties of polysacchardies, chiral and liquid crystalline solution characteristics of cellulose derivatives, and viscoelastic properties of wood and wood fiber reinforced thermoplastics. The second section, Biogels and Gelation, discusses the molecular arrangements of highly hydrated biomaterials such as mucus, gums, skinlike tissue, and silk fibroin. The physical effects that result from the transition from a liquid to a solid state are the subject of the third section, which focuses on relaxation phenomena. Gel formation, the conformation of domain structures, and motional aspects of complex biomaterials are described in terms of recent experimental advances in various fields. A relevant chapter on the effects of ionizing radiation on connective tissue is abstracted separately

  3. Non linear viscoelastic models

    DEFF Research Database (Denmark)

    Agerkvist, Finn T.

    2011-01-01

    Viscoelastic eects are often present in loudspeaker suspensions, this can be seen in the displacement transfer function which often shows a frequency dependent value below the resonance frequency. In this paper nonlinear versions of the standard linear solid model (SLS) are investigated....... The simulations show that the nonlinear version of the Maxwell SLS model can result in a time dependent small signal stiness while the Kelvin Voight version does not....

  4. Rising dough and baking bread at the Australian synchrotron

    Science.gov (United States)

    Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

    2016-01-01

    Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

  5. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

    Science.gov (United States)

    de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

    2015-12-01

    The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

  6. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

    Directory of Open Access Journals (Sweden)

    Alberto E. León

    2015-01-01

    Full Text Available The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

  7. Effect of different fibers on dough properties and biscuit quality.

    Science.gov (United States)

    Blanco Canalis, María S; Steffolani, María E; León, Alberto E; Ribotta, Pablo D

    2017-03-01

    This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber-enriched biscuit dough. High-amylose corn starch (RSII), chemically modified starch (RSIV), oat fiber (OF) and inulin (IN) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN-incorporated biscuits as much as control biscuits. The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  8. Influence of Structure and Composition on Dynamic Viscoelastic Property of Cartilaginous Tissue: Criteria for Classification between Hyaline Cartilage and Fibrocartilage Based on Mechanical Function

    Science.gov (United States)

    Miyata, Shogo; Tateishi, Tetsuya; Furukawa, Katsuko; Ushida, Takashi

    Recently, many types of methodologies have been developed to regenerate articular cartilage. It is important to assess whether the reconstructed cartilaginous tissue has the appropriate mechanical functions to qualify as hyaline (articular) cartilage. In some cases, the reconstructed tissue may become fibrocartilage and not hyaline cartilage. In this study, we determined the dynamic viscoelastic properties of these two types of cartilage by using compression and shear tests, respectively. Hyaline cartilage specimens were harvested from the articular surface of bovine knee joints and fibrocartilage specimens were harvested from the meniscus tissue of the same. The results of this study revealed that the compressive energy dissipation of hyaline cartilage showed a strong dependence on testing frequency at low frequencies, while that of fibrocartilage did not. Therefore, the compressive energy dissipation that is indicated by the loss tangent could become the criterion for the in vitro assessment of the mechanical function of regenerated cartilage.

  9. Summary Statistics for Homemade ?Play Dough? -- Data Acquired at LLNL

    Energy Technology Data Exchange (ETDEWEB)

    Kallman, J S; Morales, K E; Whipple, R E; Huber, R D; Martz, A; Brown, W D; Smith, J A; Schneberk, D J; Martz, Jr., H E; White, III, W T

    2010-03-11

    Using x-ray computerized tomography (CT), we have characterized the x-ray linear attenuation coefficients (LAC) of a homemade Play Dough{trademark}-like material, designated as PDA. Table 1 gives the first-order statistics for each of four CT measurements, estimated with a Gaussian kernel density estimator (KDE) analysis. The mean values of the LAC range from a high of about 2700 LMHU{sub D} 100kVp to a low of about 1200 LMHUD at 300kVp. The standard deviation of each measurement is around 10% to 15% of the mean. The entropy covers the range from 6.0 to 7.4. Ordinarily, we would model the LAC of the material and compare the modeled values to the measured values. In this case, however, we did not have the detailed chemical composition of the material and therefore did not model the LAC. Using a method recently proposed by Lawrence Livermore National Laboratory (LLNL), we estimate the value of the effective atomic number, Z{sub eff}, to be near 10. LLNL prepared about 50mL of the homemade 'Play Dough' in a polypropylene vial and firmly compressed it immediately prior to the x-ray measurements. We used the computer program IMGREC to reconstruct the CT images. The values of the key parameters used in the data capture and image reconstruction are given in this report. Additional details may be found in the experimental SOP and a separate document. To characterize the statistical distribution of LAC values in each CT image, we first isolated an 80% central-core segment of volume elements ('voxels') lying completely within the specimen, away from the walls of the polypropylene vial. All of the voxels within this central core, including those comprised of voids and inclusions, are included in the statistics. We then calculated the mean value, standard deviation and entropy for (a) the four image segments and for (b) their digital gradient images. (A digital gradient image of a given image was obtained by taking the absolute value of the difference

  10. The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.

    Science.gov (United States)

    Langner, Monika; Krystkowiak, Karolina; Salmanowicz, Bolesław P; Adamski, Tadeusz; Krajewski, Paweł; Kaczmarek, Zygmunt; Surma, Maria

    2017-12-01

    The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at the Glu-1 and Glu-3 loci, as well as their interactions, were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in high- and low-molecular-weight glutenin composition. Flour quality, Reomixer (Reologica Instruments, Lund, Sweden), dough extension, Farinograph (Brabender GmbH, Duisburg, Germany) and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters compared to those with the Glu-A3e and Glu-B3a alleles. Effects of interactions between allelic variants at the Glu-1 and Glu-3 loci on Reomixer parameters, dough extension tests and baking parameters were significant, although additive effects of individual alleles were not always significant. The allelic variants at Glu-B3 had a much greater effect on dough rheological parameters than the variants at Glu-A3 or Glu-D3 loci. The effect of allelic variations at the Glu-D3 loci on rheological parameters and bread-making quality was non-significant, whereas their interactions with a majority of alleles at the other Glu-1 × Glu-3 loci were significant. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Relativistic viscoelastic fluid mechanics

    International Nuclear Information System (INIS)

    Fukuma, Masafumi; Sakatani, Yuho

    2011-01-01

    A detailed study is carried out for the relativistic theory of viscoelasticity which was recently constructed on the basis of Onsager's linear nonequilibrium thermodynamics. After rederiving the theory using a local argument with the entropy current, we show that this theory universally reduces to the standard relativistic Navier-Stokes fluid mechanics in the long time limit. Since effects of elasticity are taken into account, the dynamics at short time scales is modified from that given by the Navier-Stokes equations, so that acausal problems intrinsic to relativistic Navier-Stokes fluids are significantly remedied. We in particular show that the wave equations for the propagation of disturbance around a hydrostatic equilibrium in Minkowski space-time become symmetric hyperbolic for some range of parameters, so that the model is free of acausality problems. This observation suggests that the relativistic viscoelastic model with such parameters can be regarded as a causal completion of relativistic Navier-Stokes fluid mechanics. By adjusting parameters to various values, this theory can treat a wide variety of materials including elastic materials, Maxwell materials, Kelvin-Voigt materials, and (a nonlinearly generalized version of) simplified Israel-Stewart fluids, and thus we expect the theory to be the most universal description of single-component relativistic continuum materials. We also show that the presence of strains and the corresponding change in temperature are naturally unified through the Tolman law in a generally covariant description of continuum mechanics.

  12. Relativistic viscoelastic fluid mechanics.

    Science.gov (United States)

    Fukuma, Masafumi; Sakatani, Yuho

    2011-08-01

    A detailed study is carried out for the relativistic theory of viscoelasticity which was recently constructed on the basis of Onsager's linear nonequilibrium thermodynamics. After rederiving the theory using a local argument with the entropy current, we show that this theory universally reduces to the standard relativistic Navier-Stokes fluid mechanics in the long time limit. Since effects of elasticity are taken into account, the dynamics at short time scales is modified from that given by the Navier-Stokes equations, so that acausal problems intrinsic to relativistic Navier-Stokes fluids are significantly remedied. We in particular show that the wave equations for the propagation of disturbance around a hydrostatic equilibrium in Minkowski space-time become symmetric hyperbolic for some range of parameters, so that the model is free of acausality problems. This observation suggests that the relativistic viscoelastic model with such parameters can be regarded as a causal completion of relativistic Navier-Stokes fluid mechanics. By adjusting parameters to various values, this theory can treat a wide variety of materials including elastic materials, Maxwell materials, Kelvin-Voigt materials, and (a nonlinearly generalized version of) simplified Israel-Stewart fluids, and thus we expect the theory to be the most universal description of single-component relativistic continuum materials. We also show that the presence of strains and the corresponding change in temperature are naturally unified through the Tolman law in a generally covariant description of continuum mechanics.

  13. The Mathematical Modeling Effective Viscosity of Whole Minced Wheat Grain Dough

    Directory of Open Access Journals (Sweden)

    E. I. Ponomareva

    2012-01-01

    Full Text Available Study on the change of rheological properties of whole minced wheat grain dough during fermentation with additives. Retrieving dependencies to predict and manage effective viscosity of dough fermentation.

  14. Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.

    Science.gov (United States)

    Di Renzo, Tiziana; Reale, Anna; Boscaino, Floriana; Messia, Maria C

    2018-01-01

    This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of

  15. Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

    Directory of Open Access Journals (Sweden)

    Tiziana Di Renzo

    2018-03-01

    Full Text Available This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones

  16. Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

    Science.gov (United States)

    Di Renzo, Tiziana; Reale, Anna; Boscaino, Floriana; Messia, Maria C.

    2018-01-01

    This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of

  17. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance

    NARCIS (Netherlands)

    Janssen, A. M.; vanVliet, T; Vereijken, JM

    The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four

  18. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.

    Science.gov (United States)

    Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu

    2017-04-15

    The present study comparatively evaluated the evolution of yeast and chemical leavened steamed bread dough (YLD/CLD) quality during freeze/thaw (FT) cycles. The steamed bread quality of CLD was more freeze-stable than that of the YLD after 3 FT cycles. Decreased yeast viability contributed to the loss of gassing power in YLD while no significant differences were observed for CLD during FT cycles. However, faster gas release rate in frozen CLD indicated gas retention loss due to the distortion of gluten network. Glutenin macropolymers (GMP) depolymerization via breakage of inter-chain disulfide (SS) bonds and conversions of α-helix and β-turn to β-sheet structures were the main indicators of gluten deterioration. Gluten network was more vulnerable in frozen YLD, resulting in detectable loss of viscoelasticity. The results suggested that supplement of chemical leavener contributed to a more freeze-tolerant gluten network besides its stable gassing power. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Theory of viscoelasticity an introduction

    CERN Document Server

    Christensen, R

    1982-01-01

    Theory of Viscoelasticity: An Introduction, Second Edition discusses the integral form of stress strain constitutive relations. The book presents the formulation of the boundary value problem and demonstrates the separation of variables condition.The text describes the mathematical framework to predict material behavior. It discusses the problems to which integral transform methods do not apply. Another topic of interest is the thermoviscoelastic stress analysis. The section that follows describes the heat conduction, glass transition criterion, viscoelastic Rayleigh waves, optimal str

  20. Viscoelasticity of biofilms and their recalcitrance to mechanical and chemical challenges

    Science.gov (United States)

    Peterson, Brandon W.; He, Yan; Ren, Yijin; Zerdoum, Aidan; Libera, Matthew R.; Sharma, Prashant K.; van Winkelhoff, Arie-Jan; Neut, Danielle; Stoodley, Paul; van der Mei, Henny C.; Busscher, Henk J.

    2015-01-01

    We summarize different studies describing mechanisms through which bacteria in a biofilm mode of growth resist mechanical and chemical challenges. Acknowledging previous microscopic work describing voids and channels in biofilms that govern a biofilms response to such challenges, we advocate a more quantitative approach that builds on the relation between structure and composition of materials with their viscoelastic properties. Biofilms possess features of both viscoelastic solids and liquids, like skin or blood, and stress relaxation of biofilms has been found to be a corollary of their structure and composition, including the EPS matrix and bacterial interactions. Review of the literature on viscoelastic properties of biofilms in ancient and modern environments as well as of infectious biofilms reveals that the viscoelastic properties of a biofilm relate with antimicrobial penetration in a biofilm. In addition, also the removal of biofilm from surfaces appears governed by the viscoelasticity of a biofilm. Herewith, it is established that the viscoelasticity of biofilms, as a corollary of structure and composition, performs a role in their protection against mechanical and chemical challenges. Pathways are discussed to make biofilms more susceptible to antimicrobials by intervening with their viscoelasticity, as a quantifiable expression of their structure and composition. PMID:25725015

  1. Viscoelastic and thermal properties of woven sisal fabric reinforced natural rubber biocomposites

    CSIR Research Space (South Africa)

    John, MJ

    2009-01-01

    Full Text Available This study explores the dynamic mechanical behavior of woven sisal fabric reinforced natural rubber composites. The influence of chemical modification on the viscoelastic properties has also been determined. Moreover, the effect of frequency...

  2. Influence of enzymes and ascorbic acid on dough rheology and ...

    African Journals Online (AJOL)

    The combined action of ascorbic acid and two commercial enzymatic complexes containing amylase and xylanase/amylase was analyzed to determine their effects on dough rheology and bread quality. Seven bread formulations containing different concentrations of these improvers were used in the analysis.

  3. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.

    Science.gov (United States)

    Codină, Georgiana Gabriela; Mironeasa, Silvia; Mironeasa, Costel; Popa, Ciprian N; Tamba-Berehoiu, Radiana

    2012-02-01

    In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph. Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength (W), dough tenacity (P) and extensibility (L). The correlation analysis confirmed significant findings (P 0.70 for P, R²(adjusted) > 0.70 for W and R²(adjusted) > 0.38 for L, at a 95% confidence interval. Copyright © 2011 Society of Chemical Industry.

  4. FPGA Controller Design and Simulation of a Portable Dough Mixing ...

    African Journals Online (AJOL)

    With the advent of Microcontrollers, Application Specic Integrated Circuits, Digital Signal Processors (DSP) and Programmable Logic Devices, complex industrial systems and controls can now be integrated into portable embedded household electronic systems. In this paper, the design and simulation of a Dough Mixer ...

  5. Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties

    Directory of Open Access Journals (Sweden)

    Pavlína Pečivová

    2011-01-01

    Full Text Available Dynamic measurements with an oscillatory rheometer were made to study the rheological properties of wheat flour doughs and to examine how they are related to the composition of dough (the addition of oxidising and reducing agents.It was found that L-cysteine hydrochloride monohydrate (0.6 × 10−2 − 4.0 × 10−2 wt.%, L-cysteine p. a. (0.6 × 10−2 − 1.4 × 10−2 wt.% and glutathione-inactivated dry yeast (1.8 × 10−2 − 14.0 × 10−2 wt.% show softening effects. An interesting phenomenon was observed from the concentration of 2.4 × 10−2 wt.% of L-cysteine p. a., where proces of weakening was decelerated. L-cysteine start making cystine by reaction of two cysteine molecules and proces of weakening was decelerated. L-threonine, L-tryptophan within the concentration range of 2.0 × 10−2 − 14.0 × 10−2 wt.% and L-tyrosine, especially at concentrations 10.0 × 10−2 − 14.0 × 10−2 wt.%, have strengthening effects. L-cysteine hydrochloride monohydrate exhibited the strongest softening effect while L-tryptophan had the strongest stiffening effect on the gluten network.

  6. The influence of additional fluors on the retention ability of dough and the technological quality of bakery products

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2015-08-01

    Full Text Available The work monitored rheofermentation properties of dough prepared from composite flours formed by 70% of wheat flour T650 and the addition of 30%. Three kinds of additions were used, namely spelt flour, amaranth flour and buckwheat flour. To determine rheofermentation properties Rheofermentometer Rhea F4 was used, by means of which the dough development, the production of fermentation gases, retention ability of dough and the activity of used baking yeast were analysed. The best ability to retain formed fermentation gas had wheat flour (control and composite flour with the addition of spelt flour. The composite flour with addition of amaranth flour showed a retention coefficient compared to the control lower by 13%, and the composite flour with addition of buckwheat flour showed a retention coefficient compared to the control reduced by 20%. Control flour and composite flours were then processed in the baking experiment. Based on its results it was possible to evaluate the effect of the addition and retention capacity of dough on the quality of the final products (experimental loaves. The biggest loaf volume (200 cm3 and the optimal vaulting (0.65 were found in the control and a loaf made of composite flour with addition of spelt. Loaf volume, produced from composite flours with the addition of amaranth, and buckwheat was compared to control lower by 18.7%, and 16.3% respectively. The value of vaulting of these products (0.40 can be evaluated as unsatisfactory. Based on the evaluation of results observed by measuring on the rheofermentometer and baking experiment results it can be concluded that a better ability to retain the formed fermentation gas, thus ensuring high volume, had loaves made from wheat flour T650 and composite flour with addition of spelt flour. Based on the findings, it is possible to state that the results of rheofermentometric measurements predict the volume and vaulting of bakery products. By means of Rheofermentometer

  7. Interrogating the viscoelastic properties of tissue using viscoelastic response (VISR) ultrasound

    Science.gov (United States)

    Selzo, Mallory Renee

    Affecting approximately 1 in 3,500 newborn males, Duchenne muscular dystrophy (DMD) is one of the most common lethal genetic disorders in humans. Boys with DMD suffer progressive loss of muscle strength and function, leading to wheelchair dependence, cardiac and respiratory compromise, and death during young adulthood. There are currently no treatments that can halt or reverse the disease progression, and translating prospective treatments into clinical trials has been delayed by inadequate outcome measures. Current outcome measures, such as functional and muscle strength assessments, lack sensitivity to individual muscles, require subjective effort of the child, and are impacted by normal childhood growth and development. The goal of this research is to develop Viscoelastic Response (VisR) ultrasound which can be used to delineate compositional changes in muscle associated with DMD. In VisR, acoustic radiation force (ARF) is used to produce small, localized displacements within the muscle. Using conventional ultrasound to track the motion, the displacement response of the tissue can be evaluated against a mechanical model. In order to develop signal processing techniques and assess mechanical models, finite element method simulations are used to model the response of a viscoelastic material to ARF excitations. Results are then presented demonstrating VisR differentiation of viscoelastic changes with progressive dystrophic degeneration in a dog model of DMD. Finally, clinical feasibility of VisR imaging is demonstrated in two boys with DMD.

  8. Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

    Science.gov (United States)

    Escalante-Aburto, Anayansi; de Dios Figueroa-Cárdenas, Juan; Véles-Medina, José Juan; Ponce-García, Néstor; Hernández-Estrada, Zorba Josué; Rayas-Duarte, Patricia; Simsek, Senay

    2017-07-01

    Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests the viscoelastic properties of tablets manufactured from Osborne solubility fractions (globulins, gliadins, glutenins, albumins and residue), pentosans, flour and bread. Hard and soft wheat cultivars were used to prepare the reconstituted tablets. Sintered tablets (except flour and bread) showed similar values to those obtained from the sum of the regression coefficients of the fractions. Gliadins and albumins accounted for about 54% of the total elasticity. Gliadins contributed with almost half of the total viscosity (45.7%), and showed the highest value for the viscosity coefficient of the viscous element. When the effect of dilution was evaluated, the residue showed the highest instantaneous elastic modulus (788.2 MPa). Retardation times of the first element (λ1 3.5 s) were about 10 times lower than the second element (λ2 39.3 s). The analysis of compliance of data corrected by protein content in flour showed that the residue fraction presented the highest values. An important contribution of non-gluten components (starch, albumins and globulins) on the viscoelastic performance of sintered tablets from Osborne fractions, flour and bread was found.

  9. Extensional rheometer based on viscoelastic catastrophes outline

    DEFF Research Database (Denmark)

    2014-01-01

    The present invention relates to a method and a device for determining viscoelastic properties of a fluid. The invention resides inter alia in the generation of viscoelastic catastrophes in confined systems for use in the context of extensional rheology. The viscoelastic catastrophe is according ...... to the invention generated in a bistable fluid system, and the flow conditions for which the catastrophe occurs can be used as a fingerprint of the fluid's viscoelastic properties in extensional flow....

  10. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

    Science.gov (United States)

    Bajd, Franci; Serša, Igor

    2011-04-01

    The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types. Copyright © 2011 Elsevier Inc. All rights reserved.

  11. Dilational viscoelastic properties of fluid interfaces - III mixed surfactant systems

    Energy Technology Data Exchange (ETDEWEB)

    Djabbarah, N.F.; Wasan, D.T.

    1982-01-01

    The surface viscosity and elasticity of solutions of mixed surfactants were determined using the longitudinal wave technique combined with tracer particle measurements. The recent analysis of Maru et al., which was restricted to insoluble monolayers and to monolayers adsorbed from a single surfactant solution, has now been extended to multicomponent solutions. This analysis can be used not only to estimate the ''net'' viscoelastic properties at gas-liquid interfaces but also to estimate the composition as well as the intrinsic viscoelastic properties. Furthermore, when accompanied by separate measurements of shear viscoelastic properties, the above analysis can be used for the determination of dilational viscosity and elasticity. Surface viscoelasticity measurements were conducted on aqueous solutions of sodium lauryl sulfate and sodium lauryl sulfate-lauryl alcohol. Net surface viscosity and elasticity of sodium lauryl sulfate solutions increased with bulk concentration and reached a maximum at a concentration in the neighborhood of the critical micelle concentration. The presence of small amount of lauryl alcohol caused almost an order of magnitude increase in intrinsic surface viscosity and a similar increase in compositional surface elasticity. A comparison between the values of intrinsic surface viscosity and those of surface shear viscosity indicated that surface dilational viscosity exceeds surface shear viscosity by at least two orders of magnitude. These appear to be the first set of data presented hitherto for the surface dilational properties in addition to surface shear properties for the same mixed surfactant systems.

  12. SYNTHESIS OF VISCOELASTIC MATERIAL MODELS (SCHEMES

    Directory of Open Access Journals (Sweden)

    V. Bogomolov

    2014-10-01

    Full Text Available The principles of structural viscoelastic schemes construction for materials with linear viscoelastic properties in accordance with the given experimental data on creep tests are analyzed. It is shown that there can be only four types of materials with linear visco-elastic properties.

  13. Properties of foam and composite materials made o starch and cellulose fiber

    Science.gov (United States)

    Composite materials were made of starch and cellulose fibers. Pre-gelatinized starch was effective in dispersing pulp fiber in a starch matrix to form a viscous starch/fiber dough. The starch/fiber dough was a useful feedstock for various composite foam and plastic materials. Viscous blends of star...

  14. Dynamical problem of micropolar viscoelasticity

    Indian Academy of Sciences (India)

    R. Narasimhan (Krishtel eMaging Solutions)

    gen (1964) and Tomar and Kumar (1999) discussed different types of problems in micropolar elastic medium. Eringen (1967) extended the theory of micropolar elasticity to obtain linear constitutive theory for micropolar material possessing inter- nal friction. A problem on micropolar viscoelastic waves has been discussed by ...

  15. Viscoelastic behaviour of pumpkin balloons

    Science.gov (United States)

    Gerngross, T.; Xu, Y.; Pellegrino, S.

    2008-11-01

    The lobes of the NASA ULDB pumpkin-shaped super-pressure balloons are made of a thin polymeric film that shows considerable time-dependent behaviour. A nonlinear viscoelastic model based on experimental measurements has been recently established for this film. This paper presents a simulation of the viscoelastic behaviour of ULDB balloons with the finite element software ABAQUS. First, the standard viscoelastic modelling capabilities available in ABAQUS are examined, but are found of limited accuracy even for the case of simple uniaxial creep tests on ULDB films. Then, a nonlinear viscoelastic constitutive model is implemented by means of a user-defined subroutine. This approach is verified by means of biaxial creep experiments on pressurized cylinders and is found to be accurate provided that the film anisotropy is also included in the model. A preliminary set of predictions for a single lobe of a ULDB is presented at the end of the paper. It indicates that time-dependent effects in a balloon structure can lead to significant stress redistribution and large increases in the transverse strains in the lobes.

  16. Viscoelastic behavior of rubbery materials

    CERN Document Server

    Roland, C M

    2011-01-01

    The gigantic size of polymer molecules makes them viscoelastic - their behavior changes depending on how fast and for how long the material is used. This book looks at the latest discoveries in the field from a fundamental molecular perspective, in order to guide the development of better and new applications for soft materials.

  17. Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

    Science.gov (United States)

    Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie

    2013-01-01

    The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation. PMID:24056467

  18. Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.

    Science.gov (United States)

    Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie; Courtin, Christophe M; Verstrepen, Kevin J

    2013-12-01

    The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation.

  19. The role of nonlinear viscoelasticity on the functionality of laminating shortenings

    Energy Technology Data Exchange (ETDEWEB)

    Macias-Rodriguez, Braulio A.; Peyronel, Fernanda; Marangoni, Alejandro G.

    2017-11-01

    The rheology of fats is essential for the development of homogeneous and continuous layered structures of doughs. Here, we define laminating shortenings in terms of rheological behavior displayed during linear-to-nonlinear shear deformations, investigated by large amplitude oscillatory shear rheology. Likewise, we associate the rheological behavior of the shortenings with structural length scales elucidated by ultra-small angle x-ray scattering and cryo-electron microscopy. Shortenings exhibited solid-like viscoelastic and viscoelastoplastic behaviors in the linear and nonlinear regimes respectively. In the nonlinear region, laminating shortenings dissipated more viscous energy (larger normalized dynamic viscosities) than a cake bakery shortening. The fat solid-like network of laminating shortening displayed a three-hierarchy structure and layered crystal aggregates, in comparison to two-hierarchy structure and spherical-like crystal aggregates of a cake shortening. We argue that the observed rheology, correlated to the structural network, is crucial for optimal laminating performance of shortenings.

  20. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

    Science.gov (United States)

    Gulia, Neelam; Khatkar, B S

    2014-04-01

    Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

  1. Transcriptome data - Initial stage of dough fermentation - DGBY | LSDB Archive [Life Science Database Archive metadata

    Lifescience Database Archive (English)

    Full Text Available List Contact us DGBY Transcriptome data - Initial stage of dough fermentation Data detail Data name Transcri...ptome data - Initial stage of dough fermentation DOI 10.18908/lsdba.nbdc00953-002 Description of data conten...ts Gene expression profiles of baker's yeast during initial dough-fermentation were investigated using liquid fermentation...aptation mechanisms of baker's yeast. Results showed the onset of fermentation caused drastic changes in gen...f baker's yeast during dough-fermentation, and will thus help clarify genomic res

  2. Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity

    Directory of Open Access Journals (Sweden)

    Andrei Ionuţ SIMION

    2015-08-01

    Full Text Available This work aimed to study the mathematical variation of three main thermodynamic properties (dynamic viscosity, thermal conductivity and thermal diffusivity of pasta dough obtained by mixing wheat semolina and water with dough humidity and deformation speed (for dynamic viscosity, respectively with dough humidity and temperature (for thermal diffusivity and conductivity. The realized regression analysis of existing graphical data led to the development of mathematical models with a high degree of accuracy. The employed statistical tests (least squares, relative error and analysis of variance revealed that the obtained equations are able to describe and predict the tendency of the dough thermodynamic properties.

  3. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism.

    Science.gov (United States)

    Wang, Xuan; Pei, Dudu; Teng, Yuefei; Liang, Jianfen

    2018-01-01

    Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.

  4. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.

    Science.gov (United States)

    Rezaei, Mohammad N; Dornez, Emmie; Jacobs, Pieter; Parsi, Anali; Verstrepen, Kevin J; Courtin, Christophe M

    2014-05-01

    Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effect of harvesting yeast at seven different points of the growth profile on its fermentation performance, metabolite production, and the effect on critical dough fermentation parameters, such as gas retention potential. The yeast cells harvested during the diauxic shift and post-diauxic growth phase showed a higher fermentation rate and, consequently, higher maximum dough height than yeast cells harvested in the exponential or stationary growth phase. The results further demonstrate that the onset of CO2 loss from fermenting dough is correlated with the fermentation rate of yeast, but not with the amount of CO2 that accumulated up to the onset point. Analysis of the yeast metabolites produced in dough yielded a possible explanation for this observation, as they are produced in different levels depending on physiological phase and in concentrations that can influence dough matrix properties. Together, our results demonstrate a strong effect of yeast physiology at the time of harvest on subsequent dough fermentation performance, and hint at an important role of yeast metabolites on the subsequent gas holding capacity. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Characteristics of Viscoelastic Crustal Deformation Following a Megathrust Earthquake: Discrepancy Between the Apparent and Intrinsic Relaxation Time Constants

    Science.gov (United States)

    Fukahata, Yukitoshi; Matsu'ura, Mitsuhiro

    2018-02-01

    The viscoelastic deformation of an elastic-viscoelastic composite system is significantly different from that of a simple viscoelastic medium. Here, we show that complicated transient deformation due to viscoelastic stress relaxation after a megathrust earthquake can occur even in a very simple situation, in which an elastic surface layer (lithosphere) is underlain by a viscoelastic substratum (asthenosphere) under gravity. Although the overall decay rate of the system is controlled by the intrinsic relaxation time constant of the asthenosphere, the apparent decay time constant at each observation point is significantly different from place to place and generally much longer than the intrinsic relaxation time constant of the asthenosphere. It is also not rare that the sense of displacement rate is reversed during the viscoelastic relaxation. If we do not bear these points in mind, we may draw false conclusions from observed deformation data. Such complicated transient behavior can be explained mathematically from the characteristics of viscoelastic solution: for an elastic-viscoelastic layered half-space, the viscoelastic solution is expressed as superposition of three decaying components with different relaxation time constants that depend on wavelength.

  6. Effect of formulation on the quality of frozen bread dough

    Directory of Open Access Journals (Sweden)

    Myriam M. Salas-Mellado

    2003-06-01

    Full Text Available The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A for sweet doughs and (B for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalose had a beneficial effect on the cell survival rate for both the yeasts.O principal objetivo deste trabalho foi determinar a influência da formulação na estabilidade da massa de pão durante a estocagem congelada. As massas para pão contendo glúten Vital e trealose foram submetidas a congelamento mecânico de -30° C e estocadas na forma congelada por 45 dias. Foram testados dois tipos de leveduras instantâneas: (A para massas doces, e (B para massas salgadas. Foram avaliados na massa, os efeitos da formulação, tipo de levedura e a estocagem congelada, pelas características de extensibilidade e a contagem de leveduras viáveis, e no pão, pelo volume específico, a dureza do miolo e as características tecnológicas. Somente o volume específico foi influenciado pelo tipo de levedura, mostrando o tipo A um melhor efeito do que o tipo B. A estocagem congelada influenciou negativamente o volume específico, a dureza do miolo e a pontuação tecnológica do pão. A adição de 10% de trealose mostrou um efeito benéfico na taxa de sobrevivência celular para ambos tipos de leveduras.

  7. Viscoelastic behavior of multiwalled carbon nanotubes into phenolic resin

    Energy Technology Data Exchange (ETDEWEB)

    Botelho, Edson Cocchieri; Costa, Michelle Leali; Braga, Carlos Isidoro, E-mail: ebotelho@feg.unesp.br [Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Guaratingueta, SP (Brazil). Dept. de Materiais e Tecnologia; Burkhart, Thomas [Institut fuer Verbundwerkstoffe GmbH, Kaiserslautern, (Germany); Lauke, Bernd [Leibniz-Institut fuer Polymerforschung, Dresden (Germany)

    2013-11-01

    Nanostructured polymer composites have opened up new perspectives for multi-functional materials. In particular, carbon nanotubes (CNTs) have the potential applications in order to improve mechanical and electrical performance in composites with aerospace application. This study focuses on the viscoelastic evaluation of phenolic resin reinforced carbon nanotubes, processed by using two techniques: aqueous-surfactant solution and three roll calender (TRC) process. According to our results a relative small amount of CNTs in a phenolic resin matrix is capable of enhancing the viscoelastic properties significantly and to modify the thermal stability. Also has been observed that when is used TRC process, the incorporation and distribution of CNT into phenolic resin is more effective when compared with aqueous solution dispersion process. (author)

  8. A Thermodynamic Theory Of Solid Viscoelasticity. Part 1: Linear Viscoelasticity.

    Science.gov (United States)

    Freed, Alan D.; Leonov, Arkady I.

    2002-01-01

    The present series of three consecutive papers develops a general theory for linear and finite solid viscoelasticity. Because the most important object for nonlinear studies are rubber-like materials, the general approach is specified in a form convenient for solving problems important for many industries that involve rubber-like materials. General linear and nonlinear theories for non-isothermal deformations of viscoelastic solids are developed based on the quasi-linear approach of non-equilibrium thermodynamics. In this, the first paper of the series, we analyze non-isothermal linear viscoelasticity, which is applicable in a range of small strains not only to all synthetic polymers and bio-polymers but also to some non-polymeric materials. Although the linear case seems to be well developed, there still are some reasons to implement a thermodynamic derivation of constitutive equations for solid-like, non-isothermal, linear viscoelasticity. The most important is the thermodynamic modeling of thermo-rheological complexity , i.e. different temperature dependences of relaxation parameters in various parts of relaxation spectrum. A special structure of interaction matrices is established for different physical mechanisms contributed to the normal relaxation modes. This structure seems to be in accord with observations, and creates a simple mathematical framework for both continuum and molecular theories of the thermo-rheological complex relaxation phenomena. Finally, a unified approach is briefly discussed that, in principle, allows combining both the long time (discrete) and short time (continuous) descriptions of relaxation behaviors for polymers in the rubbery and glassy regions.

  9. Sensitivity Analysis of Viscoelastic Structures

    Directory of Open Access Journals (Sweden)

    A.M.G. de Lima

    2006-01-01

    Full Text Available In the context of control of sound and vibration of mechanical systems, the use of viscoelastic materials has been regarded as a convenient strategy in many types of industrial applications. Numerical models based on finite element discretization have been frequently used in the analysis and design of complex structural systems incorporating viscoelastic materials. Such models must account for the typical dependence of the viscoelastic characteristics on operational and environmental parameters, such as frequency and temperature. In many applications, including optimal design and model updating, sensitivity analysis based on numerical models is a very usefull tool. In this paper, the formulation of first-order sensitivity analysis of complex frequency response functions is developed for plates treated with passive constraining damping layers, considering geometrical characteristics, such as the thicknesses of the multi-layer components, as design variables. Also, the sensitivity of the frequency response functions with respect to temperature is introduced. As an example, response derivatives are calculated for a three-layer sandwich plate and the results obtained are compared with first-order finite-difference approximations.

  10. Effective properties of linear viscoelastic heterogeneous media: Internal variables formulation and extension to ageing behaviours

    International Nuclear Information System (INIS)

    Ricaud, J.M.; Masson, R.; Masson, R.

    2009-01-01

    The Laplace-Carson transform classically used for homogenization of linear viscoelastic heterogeneous media yields integral formulations of effective behaviours. These are far less convenient than internal variables formulations with respect to computational aspects as well as to theoretical extensions to closely related problems such as ageing viscoelasticity. Noticing that the collocation method is usually adopted to invert the Laplace-Carson transforms, we first remark that this approximation is equivalent to an internal variables formulation which is exact in some specific situations. This result is illustrated for a two-phase composite with phases obeying a compressible Maxwellian behaviour. Next, an incremental formulation allows to extend at each time step the previous general framework to ageing viscoelasticity. Finally, with the help of a creep test of a porous viscoelastic matrix reinforced with elastic inclusions, it is shown that the method yields accurate predictions (comparing to reference results provided by periodic cell finite element computations). (authors)

  11. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.

    Science.gov (United States)

    Heredia-Sandoval, N G; Calderón de la Barca, A M; Carvajal-Millán, E; Islas-Rubio, A R

    2018-01-24

    Consumers with gluten-related disorders require gluten-free (GF) foods to avoid an immune response. Alternative to the use of non-gluten containing grains to prepare GF bread, the gluten reactivity has been greatly reduced using a proline specific cleavage enzyme, however, the gluten functionality was lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality and to evaluate the immunoreactivity and acceptability of the prepared bread. First, wheat flour (20% w/v, substrate) was hydrolyzed using 8.4 U mg -1 protein Aspergillus niger prolyl-endopeptidase (AnPEP) for 8 h at 40 °C under constant agitation. Four types of breads were prepared with the same formulation except for the type of flour (14% w.b.): wheat flour (WF), WF-AFB unmodified not incubated, WF-AFB unmodified incubated and WF-AFB modified. The protein composition and free thiols were analyzed before and after amaranth addition, and the flour and bread proteins were run using SDS-PAGE and immune-detected in blots with IgA from celiac disease patients. The immunoreactive gluten content, specific volume and bread acceptability were evaluated. The polymeric proteins and free thiol groups of WF decreased after AnPEP treatment. The electrophoretic patterns of the modified flour and bread proteins were different and the IgA-immunodetection in blots was highly reduced, particularly for the higher molecular weight subunits. The addition of AFB to the modified wheat flour prepared using AnPEP improved the dough functionality by increasing the thiol groups and allowed the preparation of a sensorially acceptable bread with only 60 mg kg -1 immunoreactive gluten.

  12. Effect of oxidative enzymes on bulk rheological properties of wheat flour doughs

    NARCIS (Netherlands)

    Dunnewind, B.; Vliet, T. van; Orsel, R.

    2002-01-01

    The use of enzymes such as peroxidases or glucose oxidase instead of chemical oxidants is a very interesting option for improving breadmaking performance of doughs. In this study the effect of such enzymes on bulk rheological properties of dough was quantified and their influence on the polymer

  13. Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

    NARCIS (Netherlands)

    Dunnewind, B.; Vliet, van T.; Orsel, R.

    2002-01-01

    The use of enzymes such as peroxidases or glucose oxidase instead of chemical oxidants is a very interesting option for improving breadmaking performance of doughs. In this study the effect of such enzymes on bulk rheological properties of dough was quantified and their influence on the polymer

  14. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  15. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

    Directory of Open Access Journals (Sweden)

    Elham Aslankoohi

    Full Text Available Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

  16. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

    Science.gov (United States)

    Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M; Verstrepen, Kevin J

    2015-01-01

    Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

  17. Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase

    Science.gov (United States)

    The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase, RCL) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, an...

  18. Influence of sodium chloride on shear flow induced starch-gluten separation from Soissons wheat dough

    NARCIS (Netherlands)

    Zalm, van der E.E.J.; Goot, van der A.J.; Boom, R.M.

    2010-01-01

    Wheat dough can be separated into a starch-rich and a gluten-rich fraction by subjecting the dough to curvilinear shear flow. This paper presents the effect of salt (NaCl) addition on the shear-induced separation process. The separation (defined as the changes in protein concentration in the various

  19. Experimental Viscoelastic Characterization of Corn Cob Composited ...

    African Journals Online (AJOL)

    Nigerian Journal of Technology. Journal Home · ABOUT THIS JOURNAL · Advanced Search · Current Issue · Archives · Journal Home > Vol 6, No 1 (1982) >. Log in or Register to get access to full text downloads.

  20. Effect of mixing time and speed on experimental baking and dough testing with a 200g pin-mixer

    Science.gov (United States)

    Under mixing or over mixing the dough results in varied experimental loaf volumes. Bread preparation requires a trained baker to evaluate dough development and determine stop points of mixer. Instrumentation and electronic control of the dough mixer would allow for automatic mixing. This study us...

  1. Application of cell-surface engineering for visualization of yeast in bread dough: development of a fluorescent bio-imaging technique in the mixing process of dough.

    Science.gov (United States)

    Maeda, Tatsuro; Shiraga, Seizaburo; Araki, Tetsuya; Ueda, Mitsuyoshi; Yamada, Masaharu; Takeya, Koji; Sagara, Yasuyuki

    2009-07-01

    Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at -30 degrees C and sliced at 10 microm. The sliced samples were observed at an excitation wavelength of 480 nm and a fluorescent wavelength of 520 nm. The results indicated that the combination of the EGFP-displayed yeasts, rapid freezing, and cryo-sectioning made it possible to visualize 2-D distribution of yeast in bread dough to the extent that the EGFP yeasts could be clearly distinguished from the auto-fluorescent background of bread dough.

  2. Lactic acid fermentation of cassava dough into agbelima.

    Science.gov (United States)

    Amoa-Awua, W K; Appoh, F E; Jakobsen, M

    1996-08-01

    The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.

  3. Linseed fibre – effect on composite flour properties and cereal products quality

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2017-01-01

    Full Text Available Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m, prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min, and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of

  4. Experimental and numerical investigation of ram extrusion of bread dough

    Science.gov (United States)

    Mohammed, M. A. P.; Wanigasooriya, L.; Charalambides, M. N.

    2016-10-01

    An experimental and numerical study on ram extrusion of bread dough was conducted. A laboratory ram extrusion rig was designed and manufactured, where dies with different angles and exit radii were employed. Rate dependent behaviour was observed from tests conducted at different extrusion speeds, and higher extrusion pressure was reported for dies with decreasing exit radius. A finite element simulation of extrusion was performed using the adaptive meshing technique in Abaqus. Simulations using a frictionless contact between the billet and die wall showed that the model underestimates the response at high entry angles. On the other hand, when the coefficient of friction value was set to 0.09 as measured from friction experiments, the dough response was overestimated, i.e. the model extrusion pressure was much higher than the experimentally measured values. When a critical shear stress limit, τmax, was used, the accuracy of the model predictions improved. The results showed that higher die angles require higher τmax values for the model and the experiments to agree.

  5. Learning Particle Physics with DIY Play Dough Model

    Science.gov (United States)

    Thunyaniti, T.; Toedtanya, K.; Wuttiprom, S.

    2017-09-01

    The scientists once believed an atom was the smallest particle, nothing was smaller than this tiny particle. Later, they discovered an atom which consists of protons, neutrons and electrons, and they believed that these particles cannot be broken into the smaller particles. According to advanced technology, the scientists have discovered these particles are consisted of a smaller particles. The new particles are called quarks leptons and bosons which we called fundamental particle. Atomic structure cannot be observed directly, so it is complicated for studying these particles. To help the students get more understanding of its properties, so the researcher develops the learning pattern of fundamental particles from Play Dough Model for high school to graduate students. Four step of learning are 1) to introduces the concept of the fundamental particles discovery 2) to play the Happy Families game by using fundamental particles cards 3) to design and make their particle in a way that reflects its properties 4) to represents their particles from Play Dough Model. After doing activities, the students had more conceptual understanding and better memorability on fundamental particles. In addition, the students gained collaborative working experience among their friends also.

  6. Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath.

    Science.gov (United States)

    van Roon, P S; Houben, J H; Koolmees, P A; van Vliet, T; Krol, B

    1994-01-01

    Meat doughs, all having the same chemical composition, were pasteurised to a comparable heat intensity (calculated as Cook values: target level of 5 min at 100°C): (i) while flowing through a glass tube (inner diameter 50 mm) mounted in a special radio-frequency (27 MHz) heating section; (ii) after flowing unheated through the glass tube at the same rate and heated in a waterbath; and (iii) after sampling immediately after the pump and heated in a waterbath. The cooked products were sampled in the core and at the rim of the product for rheological (oscillation and uniaxial compression tests at small strain), fracture measurements (uniaxial compression tests at high strain) and microstructural evaluation (light microscopy and video image analysis). Additional core samples were used for a sensory evaluation (triangle tests) of the texture of the differently processed doughs. The fast heating rate (25-30 K/min) at a mass flow of the dough of 100 kg/h (mean velocity 0.014 m/s) during dielectrical pasteurisation affected the mechanical character, the microstructure and the triangle test results of core samples from the sausages, compared to heating in a waterbath. Flow of the unheated dough through the tube of the continuous processing equipment, followed by heating in a waterbath, had little effect on the results of the mechanical tests, the microscopical evaluation and the triangle tests. The radio-frequency heated products had both higher storage and loss moduli (were more firm), fractured at higher stress values and were considered more firm in the sensory evaluation. The microstructure of dielectrically heated versus other samples displayed a more open structure of the protein matrix with larger irregularly shaped fat particles that were surrounded by relatively thin and compact protein bridges. The effects of flow and heating method on the behaviour of rim samples were very similar to their effects on the core of the products. A comparison of the mechanical

  7. Viscoelastic modes in chiral liquid crystals

    Indian Academy of Sciences (India)

    amit@fs.rri.local.net (Amit Kumar Agarwal)

    our studies on the viscoelastic modes of some chiral liquid crystals using dynamic light scattering. We discuss viscoelastic ... In the vicinity of the direct beam for a sample aligned in the Bragg mode and. 297 ... experimental investigations on these modes. Duke and Du ..... scattering volume is not true in practice. In an actual ...

  8. The visco-elastic multilayer program VEROAD

    NARCIS (Netherlands)

    Hopman, P.C.

    1996-01-01

    The mathematical principles and derivation of a linear visco-elastic multilayer computer program are described. The mathematical derivation is based on Fourier Transformation. The program is called VEROAD, which is an acronym for Visco-Elastic ROad Analysis Delft. The program allows calculation of

  9. Stress Wave Propagation in Viscoelastic-Plastic Rock-Like Materials

    Directory of Open Access Journals (Sweden)

    Liu Lang

    2016-05-01

    Full Text Available Rock-like materials are composites that can be regarded as a mixture composed of elastic, plastic, and viscous components. They exhibit viscoelastic-plastic behavior under a high-strain-rate loading according to element model theory. This paper presents an analytical solution for stress wave propagation in viscoelastic-plastic rock-like materials under a high-strain-rate loading and verifies the solution through an experimental test. A constitutive equation of viscoelastic-plastic rock-like materials was first established, and then kinematic and kinetic equations were then solved to derive the analytic solution for stress wave propagation in viscoelastic-plastic rock-like materials. An experimental test using the SHPB (Split Hopkinson Pressure Bar for a concrete specimen was conducted to obtain a stress-strain curve under a high-strain-rate loading. Inverse analysis based on differential evolution was conducted to estimate undetermined variables for constitutive equations. Finally, the relationship between the attenuation factor and the strain rate in viscoelastic-plastic rock-like materials was investigated. According to the results, the frequency of the stress wave, viscosity coefficient, modulus of elasticity, and density play dominant roles in the attenuation of the stress wave. The attenuation decreases with increasing strain rate, demonstrating strongly strain-dependent attenuation in viscoelastic-plastic rock-like materials.

  10. Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor.

    Science.gov (United States)

    Jayaram, Vinay B; Cuyvers, Sven; Lagrain, Bert; Verstrepen, Kevin J; Delcour, Jan A; Courtin, Christophe M

    2013-01-15

    Fermenting yeast does not merely cause dough leavening, but also contributes to the bread aroma and might alter dough rheology. Here, the yeast carbon metabolism was mapped during bread straight-dough fermentation. The concentration of most metabolites changed quasi linearly as a function of fermentation time. Ethanol and carbon dioxide concentrations reached up to 60 mmol/100g flour. Interestingly, high levels of glycerol (up to 10 mmol/100g flour) and succinic acid (up to 1.6 mmol/100g flour) were produced during dough fermentation. Further tests showed that, contrary to current belief, the pH decrease in fermenting dough is primarily caused by the production of succinic acid by the yeast instead of carbon dioxide dissolution or bacterial organic acids. Together, our results provide a comprehensive overview of metabolite production during dough fermentation and yield insight into the importance of some of these metabolites for dough properties. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells.

    Science.gov (United States)

    Rezaei, Mohammad N; Dornez, Emmie; Verstrepen, Kevin J; Courtin, Christophe M

    2015-02-01

    Fermentation of bread dough leads to strengthening of the dough matrix. This effect has previously been ascribed to the action of hydrogen peroxide (H2O2) produced by yeast in dough. In this study, we re-evaluate the production of H2O2 by yeast in dough and aqueous fermentation broth. Results show that the previously reported high levels of H2O2 in fermenting dough were most probably due to the lack of specificity of the potassium dichromate/acetic acid-based method used. Using the chemiluminescent HyPerBlu assay, no yeast H2O2 production could be detected in fermented dough or broth. Even though the formation of low levels of H2O2 cannot be ruled out due to the presence of catalase in flour and the fast reaction of H2O2 with gluten proteins, our results suggest that the changes in dough matrix rheological properties upon fermentation are not due to production of H2O2 by yeast. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes.

    Science.gov (United States)

    Ahmad, Zulfiqar; Butt, Masood Sadiq; Ahmed, Anwaar; Riaz, Muhammad; Sabir, Syed Mubashar; Farooq, Umar; Rehman, Fazal Ur

    2014-10-01

    The present study was conducted to investigate the impact of various treatments of xylanase produced by Aspergillus niger applied in bread making processes like during tempering of wheat kernels and dough mixing on the dough quality characteristics i.e. dryness, stiffness, elasticity, extensibility, coherency and bread quality parameters i.e. volume, specific volume, density, moisture retention and sensory attributes. Different doses (200, 400, 600, 800 and 1,000 IU) of purified enzyme were applied to 1 kg of wheat grains during tempering and 1 kg of flour (straight grade flour) during mixing of dough in parallel. The samples of wheat kernels were agitated at different intervals for uniformity in tempering. After milling and dough making of both types of flour (having enzyme treatment during tempering and flour mixing) showed improved dough characteristics but the improvement was more prominent in the samples receiving enzyme treatment during tempering. Moreover, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency and increase in volume & decrease in bread density. Xylanase treatments also resulted in higher moisture retention and improvement of sensory attributes of bread. From the results, it is concluded that dough characteristics and bread quality improved significantly in response to enzyme treatments during tempering as compared to application during mixing.

  13. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

    International Nuclear Information System (INIS)

    Braunstein, D; Peressini, D; Page, J H; Strybulevych, A; Scanlon, M G

    2012-01-01

    Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz – 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

  14. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

    Science.gov (United States)

    Braunstein, D.; Page, J. H.; Strybulevych, A.; Peressini, D.; Scanlon, M. G.

    2012-12-01

    Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz - 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

  15. Changes in protein solubility, fermentative capacity, viscoelasticity ...

    African Journals Online (AJOL)

    SAM

    2014-05-14

    May 14, 2014 ... in crystal size within the gas cells results in water redis- tribution that ... behavior prevails in comparison to that of fresh dough. (Ribotta et al., 2004) .... The flow rate was 0.5 ml/min, the temperature of the column was 40°C and, ...

  16. Bread dough rheology: Computing with a damage function model

    Science.gov (United States)

    Tanner, Roger I.; Qi, Fuzhong; Dai, Shaocong

    2015-01-01

    We describe an improved damage function model for bread dough rheology. The model has relatively few parameters, all of which can easily be found from simple experiments. Small deformations in the linear region are described by a gel-like power-law memory function. A set of large non-reversing deformations - stress relaxation after a step of shear, steady shearing and elongation beginning from rest, and biaxial stretching, is used to test the model. With the introduction of a revised strain measure which includes a Mooney-Rivlin term, all of these motions can be well described by the damage function described in previous papers. For reversing step strains, larger amplitude oscillatory shearing and recoil reasonable predictions have been found. The numerical methods used are discussed and we give some examples.

  17. Addition of different tuna meal levels to pizza dough

    Directory of Open Access Journals (Sweden)

    Daniel Abreu Vasconcelos Campelo

    Full Text Available Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.. In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0% or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%, total lipid (4.63 to 5.89% and ash (2.54 to 3.54% contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05 alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.

  18. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.

    Science.gov (United States)

    Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

    2016-12-01

    Partially hydrolyzed guar gum was prepared using enzymatic hydrolysis of native guar gum that can be utilized as soluble fiber source. The effect of partially hydrolyzed guar gum (PHGG) on pasting, thermo-mechanical and rheological properties of wheat flour was investigated using rapid visco-analyzer, Mixolab and Microdoughlab. Wheat flour was replaced with 1-5g PHGG per 100g of wheat flour on weight basis. PHGG addition decreased the peak, trough, breakdown, setback and final viscosity of wheat flour. Water absorption and amylase activity of wheat dough were increased whereas starch gelatinization and protein weakening of wheat dough were reduced as a result of PHGG addition to wheat flour. PHGG addition also increased the peak dough height, arrival time, dough development time, dough stability and peak energy of wheat dough system. However, dough softening was decreased after PHGG addition to wheat flour dough. Overall, it can be assumed that PHGG has influenced the properties of wheat flour dough system by decreasing the RVA viscosities and increasing the water absorption and starch gelatinization of wheat dough system. Copyright © 2016 Elsevier B.V. All rights reserved.

  19. Vibration analysis of viscoelastic single-walled carbon nanotubes resting on a viscoelastic foundation

    International Nuclear Information System (INIS)

    Zhang, Da Peng; Lei, Yong Jun; Shen, Zhi Bin; Wang, Cheng Yuan

    2017-01-01

    Vibration responses were investigated for a viscoelastic Single-walled carbon nanotube (visco-SWCNT) resting on a viscoelastic foundation. Based on the nonlocal Euler-Bernoulli beam model, velocity-dependent external damping and Kelvin viscoelastic foundation model, the governing equations were derived. The Transfer function method (TFM) was then used to compute the natural frequencies for general boundary conditions and foundations. In particular, the exact analytical expressions of both complex natural frequencies and critical viscoelastic parameters were obtained for the Kelvin-Voigt visco-SWCNTs with full foundations and certain boundary conditions, and several physically intuitive special cases were discussed. Substantial nonlocal effects, the influence of geometric and physical parameters of the SWCNT and the viscoelastic foundation were observed for the natural frequencies of the supported SWCNTs. The study demonstrates the efficiency and robustness of the developed model for the vibration of the visco-SWCNT-viscoelastic foundation coupling system

  20. Transient waves in visco-elastic media

    CERN Document Server

    Ricker, Norman

    1977-01-01

    Developments in Solid Earth Geophysics 10: Transient Waves in Visco-Elastic Media deals with the propagation of transient elastic disturbances in visco-elastic media. More specifically, it explores the visco-elastic behavior of a medium, whether gaseous, liquid, or solid, for very-small-amplitude disturbances. This volume provides a historical overview of the theory of the propagation of elastic waves in solid bodies, along with seismic prospecting and the nature of seismograms. It also discusses the seismic experiments, the behavior of waves propagated in accordance with the Stokes wave

  1. Sensory assessment of stiffness and rheological measurements on doughs of identical farinograph consistencies

    NARCIS (Netherlands)

    Bloksma, A.H.; Meppelink, E.K.

    1973-01-01

    Significant differences were found in the sensory assessment of stiffness of doughs made from various wheat varieties with such water additions that their Brabender farinograph consistencies would have been identical. Sensory ratings correlated significantly with extensigraph and creep measurements.

  2. Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs

    Directory of Open Access Journals (Sweden)

    Ismail Sait Dogan

    2006-01-01

    Full Text Available Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperatures. Biscuit characteristics did not change significantly during storage. Spread ratio was significantly lower for the biscuits baked in the gas oven than for the biscuits baked in the electric oven. Biscuit dough can be refrigerated for 6 weeks, and frozen for 6 months. Results also suggest that unique quality differences exist between the two ovens. For sugar snap cookies and hazelnut biscuits the electric oven without air circulation was better, while for chocolate chip cookies gas oven with air circulation was more suitable.

  3. Viscoelastic response of a model endothelial glycocalyx

    International Nuclear Information System (INIS)

    Nijenhuis, Nadja; Spaan, Jos A E; Mizuno, Daisuke; Schmidt, Christoph F

    2009-01-01

    Many cells cover themselves with a multifunctional polymer coat, the pericellular matrix (PCM), to mediate mechanical interactions with the environment. A particular PCM, the endothelial glycocalyx (EG), is formed by vascular endothelial cells at their luminal side, forming a mechanical interface between the flowing blood and the endothelial cell layer. The glycosaminoglycan (GAG) hyaluronan (HA) is involved in the main functions of the EG, mechanotransduction of fluid shear stress and molecular sieving. HA, due to its length, is the only GAG in the EG or any other PCM able to form an entangled network. The mechanical functions of the EG are, however, impaired when any one of its components is removed. We here used microrheology to measure the effect of the EG constituents heparan sulfate, chondroitin sulfate, whole blood plasma and albumin on the high-bandwidth mechanical properties of a HA solution. Furthermore, we probed the effect of the hyaldherin aggrecan, a constituent of the PCM of chondrocytes, and very similar to versican (present in the PCM of various cells, and possibly in the EG). We show that components directly interacting with HA (chondroitin sulfate and aggrecan) can increase the viscoelastic shear modulus of the polymer composite

  4. Modeling electrically active viscoelastic membranes.

    Directory of Open Access Journals (Sweden)

    Sitikantha Roy

    Full Text Available The membrane protein prestin is native to the cochlear outer hair cell that is crucial to the ear's amplification and frequency selectivity throughout the whole acoustic frequency range. The outer hair cell exhibits interrelated dimensional changes, force generation, and electric charge transfer. Cells transfected with prestin acquire unique active properties similar to those in the native cell that have also been useful in understanding the process. Here we propose a model describing the major electromechanical features of such active membranes. The model derived from thermodynamic principles is in the form of integral relationships between the history of voltage and membrane resultants as independent variables and the charge density and strains as dependent variables. The proposed model is applied to the analysis of an active force produced by the outer hair cell in response to a harmonic electric field. Our analysis reveals the mechanism of the outer hair cell active (isometric force having an almost constant amplitude and phase up to 80 kHz. We found that the frequency-invariance of the force is a result of interplay between the electrical filtering associated with prestin and power law viscoelasticity of the surrounding membrane. Paradoxically, the membrane viscoelasticity boosts the force balancing the electrical filtering effect. We also consider various modes of electromechanical coupling in membrane with prestin associated with mechanical perturbations in the cell. We consider pressure or strains applied step-wise or at a constant rate and compute the time course of the resulting electric charge. The results obtained here are important for the analysis of electromechanical properties of membranes, cells, and biological materials as well as for a better understanding of the mechanism of hearing and the role of the protein prestin in this mechanism.

  5. Modelling of Wheat-Flour Dough Mixing as an Open-Loop Hysteretic Process

    Czech Academy of Sciences Publication Activity Database

    Anderssen, R.; Kružík, Martin

    2013-01-01

    Roč. 18, č. 2 (2013), s. 283-293 ISSN 1531-3492 R&D Projects: GA AV ČR IAA100750802 Keywords : Dissipation * Dough mixing * Rate-independent systems Subject RIV: BA - General Mathematics Impact factor: 0.628, year: 2013 http://library.utia.cas.cz/separaty/2013/MTR/kruzik-modelling of wheat-flour dough mixing as an open-loop hysteretic process.pdf

  6. Effect of sorbitol on dough rheology and quality of sugar replaced cookies

    Directory of Open Access Journals (Sweden)

    Mohammad Ali Shariati

    2018-02-01

    Full Text Available A high amount of sugar is used in bakery products, which may cause diabetes, high blood glucose levels and obesity. Due to these reasons, sugar is being replaced with substitutes. There is different carbohydrate-based sugar substitutes (polyols that can efficiently replace sugar. Among polyols, sorbitol is an efficient replacer that can mimic sugar with minimal effects on cookie quality. Effects of different sorbitol levels (0 to 12.5% were seen on the dough rheology. Mixographic studies showed that peak height and mixing time reduced with the addition of sorbitol. Farinographic studies showed that water absorption and the mixing tolerance index of dough reduced with the supplementation of sorbitol, whereas dough development time, arrival time, dough stability time and softening of dough increased. Extensographic studies revealed that sorbitol substitution produced hard, cohesive, adhesive and elastic dough. Sugar in cookies formulations was reduced from 100 to 50% by replacing with sorbitol 0 to 50%. Physical analysis of sorbitol containing cookies showed that the diameter and spread factor of cookies decreased with higher levels of sorbitol, whereas thickness, color, hardness and water activity of cookies increased. The calorific value of cookies decreased with the increasing levels of sorbitol. At upto 20% replacement of sugar, other parameters of cookies were not affected. Sensory evaluation of the cookies showed that hedonic points for sensory evaluation parameters reduced with the increasing levels of sorbitol, T2 (20% replacement showed maximum overall acceptability. Normal 0 false false false EN-GB X-NONE AR-SA

  7. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.

    Science.gov (United States)

    Peressini, Donatella; Braunstein, Dobrila; Page, John H; Strybulevych, Anatoliy; Lagazio, Corrado; Scanlon, Martin G

    2017-06-01

    The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3-6 MHz. Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics. Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  8. Understanding viscoelasticity an introduction to rheology

    CERN Document Server

    Phan-Thien, Nhan

    2017-01-01

    This book presents an introduction to viscoelasticity, in particular, to the theories of dilute polymer solutions and dilute suspensions of rigid particles in viscous and incompressible fluids. These theories are important, not just because they apply to practical problems of industrial interest, but because they form a solid theoretical base upon which mathematical techniques can be built, from which more complex theories can be constructed, to better mimic material behaviour. The emphasis of this book is not on the voluminous current topical research, but on the necessary tools to understand viscoelasticity. This is a compact book for a first year graduate course in viscoelasticity and modelling of viscoelastic multiphase fluids. The Dissipative Particle Dynamics (DPD) is introduced as a particle-based method, relevant in modelling of complex-structured fluids. All the basic ideas in DPD are reviewed. The third edition has been updated and expanded with new results in the meso-scale modelling, links between...

  9. Linear viscoelastic characterization from filament stretching rheometry

    DEFF Research Database (Denmark)

    Wingstrand, Sara Lindeblad; Alvarez, Nicolas J.; Hassager, Ole

    to measure both linear and nonlinear dynamics on a single apparatus. With a software modification to the FSR motor control, we show that linear viscoelasticity can be measured via small amplitude squeeze flow (SASF). Squeeze flow is a combination of both shear and extensional flow applied by axially......Traditionally, linear viscoelasticity is measured using small amplitude oscillatory shear flow. Due to experimental difficulties, shear flows are predominately confined to the linear and mildly nonlinear regime. On the other hand, extensional flows have proven more practical in measuring...... viscoelasticity well into the nonlinear regime. Therefore at present, complete rheological characterization of a material requires two apparatuses: a shear and an extensional rheometer. This work is focused on developing a linear viscoelastic protocol for the filament stretching rheometer (FSR) in order...

  10. Understanding Viscoelasticity An Introduction to Rheology

    CERN Document Server

    Phan-Thien, Nhan

    2013-01-01

    This book presents an introduction to viscoelasticity; in particular, to the theories of dilute polymer solutions and dilute suspensions of rigid particles in viscous and incompressible fluids. These theories are important, not just because they apply to practical problems of industrial interest, but because they form a solid theoretical base upon which mathematical techniques can be built, from which more complex theories can be constructed, to better mimic material behaviour. The emphasis is not on the voluminous current topical research, but on the necessary tools to understand viscoelasticity at a first year graduate level. The main aim is to provide a still compact book, sufficient at the level of first year graduate course for those who wish to understand viscoelasticity and to embark in modeling of viscoelastic multiphase fluids. To this end, a new chapter on Dissipative Particle Dynamics (DPD) was introduced which is relevant to model complex-structured fluids. All the basic ideas in DPD are reviewed,...

  11. Viscoelastic model of tungsten 'fuzz' growth

    International Nuclear Information System (INIS)

    Krasheninnikov, S I

    2011-01-01

    A viscoelastic model of fuzz growth is presented. The model describes the main features of tungsten fuzz observed in experiments. It gives estimates of fuzz growth rate and temperature range close to experimental ones.

  12. Dynamics and Stability of Rolling Viscoelastic Tires

    Energy Technology Data Exchange (ETDEWEB)

    Potter, Trevor [Univ. of California, Berkeley, CA (United States)

    2013-04-30

    Current steady state rolling tire calculations often do not include treads because treads destroy the rotational symmetry of the tire. We describe two methodologies to compute time periodic solutions of a two-dimensional viscoelastic tire with treads: solving a minimization problem and solving a system of equations. We also expand on work by Oden and Lin on free spinning rolling elastic tires in which they disovered a hierachy of N-peak steady state standing wave solutions. In addition to discovering a two-dimensional hierarchy of standing wave solutions that includes their N-peak hiearchy, we consider the eects of viscoelasticity on the standing wave solutions. Finally, a commonplace model of viscoelasticity used in our numerical experiments led to non-physical elastic energy growth for large tire speeds. We show that a viscoelastic model of Govindjee and Reese remedies the problem.

  13. Gravitational Instability of Cylindrical Viscoelastic Medium ...

    Indian Academy of Sciences (India)

    similar to that of viscoelastic fluid where both properties work together. They also ... cylindrical gravitational waves provides a strong motivation in this regard. .... which represents the solenoidal character of the magnetic field and the total stress.

  14. VISCOELASTIC STRUCTURAL MODEL OF ASPHALT CONCRETE

    Directory of Open Access Journals (Sweden)

    V. Bogomolov

    2016-06-01

    Full Text Available The viscoelastic rheological model of asphalt concrete based on the generalized Kelvin model is offered. The mathematical model of asphalt concrete viscoelastic behavior that can be used for calculation of asphalt concrete upper layers of non-rigid pavements for strength and rutting has been developed. It has been proved that the structural model of Burgers does not fully meet all the requirements of the asphalt-concrete.

  15. Recent advances in elasticity, viscoelasticity and inelasticity

    CERN Document Server

    Rajagopal, KR

    1995-01-01

    This is a collection of papers dedicated to Prof T C Woo to mark his 70th birthday. The papers focus on recent advances in elasticity, viscoelasticity and inelasticity, which are related to Prof Woo's work. Prof Woo's recent work concentrates on the viscoelastic and viscoplastic response of metals and plastics when thermal effects are significant, and the papers here address open questions in these and related areas.

  16. Viscoelastic Properties of Human Tracheal Tissues.

    Science.gov (United States)

    Safshekan, Farzaneh; Tafazzoli-Shadpour, Mohammad; Abdouss, Majid; Shadmehr, Mohammad B

    2017-01-01

    The physiological performance of trachea is highly dependent on its mechanical behavior, and therefore, the mechanical properties of its components. Mechanical characterization of trachea is key to succeed in new treatments such as tissue engineering, which requires the utilization of scaffolds which are mechanically compatible with the native human trachea. In this study, after isolating human trachea samples from brain-dead cases and proper storage, we assessed the viscoelastic properties of tracheal cartilage, smooth muscle, and connective tissue based on stress relaxation tests (at 5% and 10% strains for cartilage and 20%, 30%, and 40% for smooth muscle and connective tissue). After investigation of viscoelastic linearity, constitutive models including Prony series for linear viscoelasticity and quasi-linear viscoelastic, modified superposition, and Schapery models for nonlinear viscoelasticity were fitted to the experimental data to find the best model for each tissue. We also investigated the effect of age on the viscoelastic behavior of tracheal tissues. Based on the results, all three tissues exhibited a (nonsignificant) decrease in relaxation rate with increasing the strain, indicating viscoelastic nonlinearity which was most evident for cartilage and with the least effect for connective tissue. The three-term Prony model was selected for describing the linear viscoelasticity. Among different models, the modified superposition model was best able to capture the relaxation behavior of the three tracheal components. We observed a general (but not significant) stiffening of tracheal cartilage and connective tissue with aging. No change in the stress relaxation percentage with aging was observed. The results of this study may be useful in the design and fabrication of tracheal tissue engineering scaffolds.

  17. Rough viscoelastic sliding contact: Theory and experiments

    Science.gov (United States)

    Carbone, G.; Putignano, C.

    2014-03-01

    In this paper, we show how the numerical theory introduced by the authors [Carbone and Putignano, J. Mech. Phys. Solids 61, 1822 (2013), 10.1016/j.jmps.2013.03.005] can be effectively employed to study the contact between viscoelastic rough solids. The huge numerical complexity is successfully faced up by employing the adaptive nonuniform mesh developed by the authors in Putignano et al. [J. Mech. Phys. Solids 60, 973 (2012), 10.1016/j.jmps.2012.01.006]. Results mark the importance of accounting for viscoelastic effects to correctly simulate the sliding rough contact. In detail, attention is, first, paid to evaluate the viscoelastic dissipation, i.e., the viscoelastic friction. Fixed the sliding speed and the normal load, friction is completely determined. Furthermore, since the methodology employed in the work allows to study contact between real materials, a comparison between experimental outcomes and numerical prediction in terms of viscoelastic friction is shown. The good agreement seems to validate—at least partially—the presented methodology. Finally, it is shown that viscoelasticity entails not only the dissipative effects previously outlined, but is also strictly related to the anisotropy of the contact solution. Indeed, a marked anisotropy is present in the contact region, which results stretched in the direction perpendicular to the sliding speed. In the paper, the anisotropy of the deformed surface and of the contact area is investigated and quantified.

  18. Finite element method for viscoelastic medium with damage and the application to structural analysis of solid rocket motor grain

    Science.gov (United States)

    Deng, Bin; Shen, ZhiBin; Duan, JingBo; Tang, GuoJin

    2014-05-01

    This paper studies the damage-viscoelastic behavior of composite solid propellants of solid rocket motors (SRM). Based on viscoelastic theories and strain equivalent hypothesis in damage mechanics, a three-dimensional (3-D) nonlinear viscoelastic constitutive model incorporating with damage is developed. The resulting viscoelastic constitutive equations are numerically discretized by integration algorithm, and a stress-updating method is presented by solving nonlinear equations according to the Newton-Raphson method. A material subroutine of stress-updating is made up and embedded into commercial code of Abaqus. The material subroutine is validated through typical examples. Our results indicate that the finite element results are in good agreement with the analytical ones and have high accuracy, and the suggested method and designed subroutine are efficient and can be further applied to damage-coupling structural analysis of practical SRM grain.

  19. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.

    Science.gov (United States)

    Jayaram, Vinay B; Cuyvers, Sven; Verstrepen, Kevin J; Delcour, Jan A; Courtin, Christophe M

    2014-05-15

    Succinic acid (SA) was recently shown to be the major pH determining metabolite produced by yeast during straight-dough fermentation (Jayaram et al., 2013), reaching levels as high as 1.6 mmol/100 g of flour. Here, the impact of such levels of SA (0.8, 1.6 and 2.4 mmol/100 g flour) on yeastless dough properties was investigated. SA decreased the development time and stability of dough significantly. Uniaxial extension tests showed a consistent decrease in dough extensibility upon increasing SA addition. Upon biaxial extension in the presence of 2.4 mmol SA/100 g flour, a dough extensibility decrease of 47-65% and a dough strength increase of 25-40% were seen. While the SA solvent retention capacity of flour increased with increasing SA concentration in the solvent, gluten agglomeration decreased with gluten yield reductions of over 50%. The results suggest that SA leads to swelling and unfolding of gluten proteins, thereby increasing their interaction potential and dough strength, but simultaneously increasing intermolecular electrostatic repulsive forces. These phenomena lead to the reported changes in dough properties. Together, our results establish SA as an important yeast metabolite for dough rheology. Copyright © 2013 Elsevier Ltd. All rights reserved.

  20. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.

    Science.gov (United States)

    Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

    2016-10-02

    Pastry products are produced from heterogeneous multilayered dough systems. The main ingredients are flour, water, fat and sugar for puff pastry, and the same plus yeast for fermented pastry. Key aspects in pastry production are (i) building laminated dough containing alternating layers of dough and bakery fat and (ii) maintaining this multilayered structure during processing to allow for steam entrapment for proper dough lift during baking. Although most authors agree on the importance of gluten and fat for maintaining the integrity of the different layers, detailed studies on their specific function are lacking. The exact mechanism of steam entrapment during dough lift and the relative contribution of water set free from the fat phase during baking also remain unclear. This review brings together current knowledge on pastry products and the factors determining (intermediate) product quality. Its focus is on flour constituents, fat, water, and (where applicable) yeast during the different production stages of pastry products. Future research needs are addressed as the knowledge on biochemical and physical changes occurring in flour constituents and other ingredients during pastry production and their effect on product quality is currently inadequate.

  1. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.

    Science.gov (United States)

    Wang, Pei; Tao, Han; Jin, Zhengyu; Xu, Xueming

    2016-06-01

    Impact of water extractable arabinoxylan from rye bran on frozen steamed bread dough quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan dough during storage, which could explain the alleviated yeast activity loss. For all the frozen dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed bread dough improver. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant.

    Science.gov (United States)

    Ando, Akira; Nakamura, Toshihide

    2016-10-01

    γ-Aminobutyric acid (GABA) is consumed by yeasts during fermentation. To prevent GABA reduction in bread dough, a baker's yeast mutant AY77 deficient in GABA assimilation was characterized and utilized for wheat dough fermentation. An amber mutation in the DAL81 gene, which codes for a positive regulator of multiple nitrogen degradation pathways, was found in the AY77 strain. The qPCR analyses of genes involved in nitrogen utilization showed that transcriptional levels of the UGA1 and DUR3 genes encoding GABA transaminase and urea transporter, respectively, are severely decreased in the AY77 cells. The AY77 strain cultivated by fed-batch culture using cane molasses exhibited inferior gas production during dough fermentation compared to that of wild-type strain AY13. However, when fed with molasses containing 0.5% ammonium sulfate, the mutant strain exhibited gas production comparable to that of the AY13 strain. In contrast to the AY13 strain, which completely consumed GABA in dough within 5 h, the AY77 strain consumed no GABA under either culture condition. Dough fermentation with the dal81 mutant strain should be useful for suppression of GABA reduction in breads. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  3. Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

    Directory of Open Access Journals (Sweden)

    Virginia Giannou

    2016-01-01

    Full Text Available The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC, while their low molecular sugar content (fructose, glucose, sucrose was measured using High Pressure Liquid Chromatography (HPLC, as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour and those with 4% and 5% gluten (for whole-wheat flour. Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage.

  4. Use of an ultrasonic reflectance technique to examine bubble size changes in dough

    Science.gov (United States)

    Strybulevych, A.; Leroy, V.; Shum, A. L.; Koksel, H. F.; Scanlon, M. G.; Page, J. H.

    2012-12-01

    Bread quality largely depends on the manner in which bubbles are created and manipulated in the dough during processing. We have developed an ultrasonic reflectance technique to monitor bubbles in dough, even at high volume fractions, where near the bubble resonances it is difficult to make measurements using transmission techniques. A broadband transducer centred at 3.5 MHz in a normal incidence wave reflection set-up is used to measure longitudinal velocity and attenuation from acoustic impedance measurements. The technique is illustrated by examining changes in bubbles in dough due to two very different physical effects. In dough made without yeast, a peak in attenuation due to bubble resonance is observed at approximately 2 MHz. This peak diminishes rapidly and shifts to lower frequencies, indicative of Ostwald ripening of bubbles within the dough. The second effect involves the growth of bubble sizes due to gas generated by yeast during fermentation. This process is experimentally challenging to investigate with ultrasound because of very high attenuation. The reflectance technique allows the changes of the velocity and attenuation during fermentation to be measured as a function of frequency and time, indicating bubble growth effects that can be monitored even at high volume fractions of bubbles.

  5. EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH

    Directory of Open Access Journals (Sweden)

    Valeriy MAKHYNKO

    2017-06-01

    Full Text Available The results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has been investigated. On the basis of farinogram curves the additional quantity of water needed to obtain proper structure of dough made from all types of raw materials has been determined. A formula of calculation the additional quantity of water has been proposed. It proves that most quantity of water is needed for dough with isolate of soya protein – 2.3 g per 1 g of added isolate. Isolate of pea protein needs additionally 1.5 g of water, dry wheat gluten – 1.3 g, and isolate of rice protein – 0.9 g of water. The proposed calculation has been checked for mixes with different proportion of raw materials and its effectiveness has been proven. The calculation method was used to determine the additional quantity of water required to obtain wheat dough with necessary structural and mechanical properties.

  6. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

    Science.gov (United States)

    Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

    2016-12-15

    The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

  7. Image analysis and mathematical modelling for the supervision of the dough fermentation process

    Science.gov (United States)

    Zettel, Viktoria; Paquet-Durand, Olivier; Hecker, Florian; Hitzmann, Bernd

    2016-10-01

    The fermentation (proof) process of dough is one of the quality-determining steps in the production of baking goods. Beside the fluffiness, whose fundaments are built during fermentation, the flavour of the final product is influenced very much during this production stage. However, until now no on-line measurement system is available, which can supervise this important process step. In this investigation the potential of an image analysis system is evaluated, that enables the determination of the volume of fermented dough pieces. The camera is moving around the fermenting pieces and collects images from the objects by means of different angles (360° range). Using image analysis algorithms the volume increase of individual dough pieces is determined. Based on a detailed mathematical description of the volume increase, which based on the Bernoulli equation, carbon dioxide production rate of yeast cells and the diffusion processes of carbon dioxide, the fermentation process is supervised. Important process parameters, like the carbon dioxide production rate of the yeast cells and the dough viscosity can be estimated just after 300 s of proofing. The mean percentage error for forecasting the further evolution of the relative volume of the dough pieces is just 2.3 %. Therefore, a forecast of the further evolution can be performed and used for fault detection.

  8. The effect of pineapple core fiber on dough rheology and the quality of mantou

    Directory of Open Access Journals (Sweden)

    Sy-Yu Shiau

    2015-09-01

    Full Text Available The consumption of dietary fiber offers the health benefit of lowering the risk of many chronic diseases. Pineapple core fiber (PCF in this study was extracted and incorporated into dough and mantou (i.e., steamed bread. The effects of PCF substitution and fiber size on textural and rheological properties of dough and mantou were evaluated by a texture analyzer. The substitution of wheat flour by PCF resulted in a stiffer and less extensible dough with or without fermentation. The hardness and gumminess of mantou significantly increased as the PCF substitution increased from 0% to 15%, but the cohesiveness, specific volume, and elasticity significantly decreased with the fiber substitution. Ten percent PCF-enriched dough and mantou with various fiber sizes had similar rheological and textural properties, except for the k1 and k2 values. By sensory evaluation, 5% PCF-enriched mantou and the control bread had better acceptability in texture, color, odor, and overall acceptability, compared to mantous enriched with 10% or 15% PCF. Significant correlations existed between the rheological properties of dough and textural parameters of mantou and between the sensory quality and textural parameters of mantou. Therefore, we suggest that fiber-enriched mantou can be prepared with 5% PCF substitution to increase the intake of dietary fiber and maintain the quality of mantou.

  9. Use of an ultrasonic reflectance technique to examine bubble size changes in dough

    International Nuclear Information System (INIS)

    Strybulevych, A; Leroy, V; Page, J H; Shum, A L; Koksel, H F; Scanlon, M G

    2012-01-01

    Bread quality largely depends on the manner in which bubbles are created and manipulated in the dough during processing. We have developed an ultrasonic reflectance technique to monitor bubbles in dough, even at high volume fractions, where near the bubble resonances it is difficult to make measurements using transmission techniques. A broadband transducer centred at 3.5 MHz in a normal incidence wave reflection set-up is used to measure longitudinal velocity and attenuation from acoustic impedance measurements. The technique is illustrated by examining changes in bubbles in dough due to two very different physical effects. In dough made without yeast, a peak in attenuation due to bubble resonance is observed at approximately 2 MHz. This peak diminishes rapidly and shifts to lower frequencies, indicative of Ostwald ripening of bubbles within the dough. The second effect involves the growth of bubble sizes due to gas generated by yeast during fermentation. This process is experimentally challenging to investigate with ultrasound because of very high attenuation. The reflectance technique allows the changes of the velocity and attenuation during fermentation to be measured as a function of frequency and time, indicating bubble growth effects that can be monitored even at high volume fractions of bubbles.

  10. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.

    Science.gov (United States)

    Kukurová, Kristína; Morales, Francisco J; Bednáriková, Alena; Ciesarová, Zuzana

    2009-12-01

    A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

  11. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.

    Science.gov (United States)

    Abiodun, O A; Akinoso, R

    2015-05-01

    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough 'amala' production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 (°)C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm(3) respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63-46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam.

  12. A Method of Visualizing Three-Dimensional Distribution of Yeast in Bread Dough

    Science.gov (United States)

    Maeda, Tatsurou; Do, Gab-Soo; Sugiyama, Junichi; Oguchi, Kosei; Shiraga, Seizaburou; Ueda, Mitsuyoshi; Takeya, Koji; Endo, Shigeru

    A novel technique was developed to monitor the change in three-dimensional (3D) distribution of yeast in frozen bread dough samples in accordance with the progress of mixing process. Application of a surface engineering technology allowed the identification of yeast in bread dough by bonding EGFP (Enhanced Green Fluorescent Protein) to the surface of yeast cells. The fluorescent yeast (a biomarker) was recognized as bright spots at the wavelength of 520 nm. A Micro-Slicer Image Processing System (MSIPS) with a fluorescence microscope was utilized to acquire cross-sectional images of frozen dough samples sliced at intervals of 1 μm. A set of successive two-dimensional images was reconstructed to analyze 3D distribution of yeast. Samples were taken from each of four normal mixing stages (i.e., pick up, clean up, development, and final stages) and also from over mixing stage. In the pick up stage yeast distribution was uneven with local areas of dense yeast. As the mixing progressed from clean up to final stages, the yeast became more evenly distributed throughout the dough sample. However, the uniformity in yeast distribution was lost in the over mixing stage possibly due to the breakdown of gluten structure within the dough sample.

  13. Three-sphere swimmer in a nonlinear viscoelastic medium

    KAUST Repository

    Curtis, Mark P.; Gaffney, Eamonn A.

    2013-01-01

    are determined analytically in both a Newtonian Stokes fluid and a zero Reynolds number, nonlinear, Oldroyd-B viscoelastic fluid with Deborah numbers of order one (or less), highlighting the effects of viscoelasticity on the net displacement of swimmer

  14. Parametric imaging of viscoelasticity using optical coherence elastography

    Science.gov (United States)

    Wijesinghe, Philip; McLaughlin, Robert A.; Sampson, David D.; Kennedy, Brendan F.

    2015-03-01

    We demonstrate imaging of soft tissue viscoelasticity using optical coherence elastography. Viscoelastic creep deformation is induced in tissue using step-like compressive loading and the resulting time-varying deformation is measured using phase-sensitive optical coherence tomography. From a series of co-located B-scans, we estimate the local strain rate as a function of time, and parameterize it using a four-parameter Kelvin-Voigt model of viscoelastic creep. The estimated viscoelastic strain and time constant are used to visualize viscoelastic creep in 2D, dual-parameter viscoelastograms. We demonstrate our technique on six silicone tissue-simulating phantoms spanning a range of viscoelastic parameters. As an example in soft tissue, we report viscoelastic contrast between muscle and connective tissue in fresh, ex vivo rat gastrocnemius muscle and mouse abdominal transection. Imaging viscoelastic creep deformation has the potential to provide complementary contrast to existing imaging modalities, and may provide greater insight into disease pathology.

  15. Viscoelastic love-type surface waves

    Science.gov (United States)

    Borcherdt, Roger D.

    2008-01-01

    The general theoretical solution for Love-Type surface waves in viscoelastic media provides theoreticalexpressions for the physical characteristics of the waves in elastic as well as anelastic media with arbitraryamounts of intrinsic damping. The general solution yields dispersion and absorption-coefficient curves for the waves as a function of frequency and theamount of intrinsic damping for any chosen viscoelastic model.Numerical results valid for a variety of viscoelastic models provide quantitative estimates of the physicalcharacteristics of the waves pertinent to models of Earth materials ranging from small amounts of damping in the Earth’s crust to moderate and large amounts of damping in soft soils and water-saturated sediments. Numerical results, presented herein, are valid for a wide range of solids and applications.

  16. Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure

    NARCIS (Netherlands)

    Renzetti, S.; Harder, R. de; Jurgens, A.

    2015-01-01

    In puff pastry, fat and dough rheological behavior during sheeting control pastry dough development by formation of the layered structure which is essential for product quality. The aim of this work was to unravel the influence of fat and dough physical interactions during sheeting, as affected by

  17. Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models

    Science.gov (United States)

    Dhanasekharan, M.; Huang, H.; Kokini, J. L.; Janes, H. W. (Principal Investigator)

    1999-01-01

    The measured rheological behavior of hard wheat flour dough was predicted using three nonlinear differential viscoelastic models. The Phan-Thien Tanner model gave good zero shear viscosity prediction, but overpredicted the shear viscosity at higher shear rates and the transient and extensional properties. The Giesekus-Leonov model gave similar predictions to the Phan-Thien Tanner model, but the extensional viscosity prediction showed extension thickening. Using high values of the mobility factor, extension thinning behavior was observed but the predictions were not satisfactory. The White-Metzner model gave good predictions of the steady shear viscosity and the first normal stress coefficient but it was unable to predict the uniaxial extensional viscosity as it exhibited asymptotic behavior in the tested extensional rates. It also predicted the transient shear properties with moderate accuracy in the transient phase, but very well at higher times, compared to the Phan-Thien Tanner model and the Giesekus-Leonov model. None of the models predicted all observed data consistently well. Overall the White-Metzner model appeared to make the best predictions of all the observed data.

  18. Study of process frozen dough of steamed bread added black rice

    International Nuclear Information System (INIS)

    Liu Shuang; Wang Chonglin

    2014-01-01

    The aim of the present work is to extent the storage period of wheat steamed bread added black rice. Based on index of sensory evaluation steamed bread. Effects of the use of film, Effects of electron beam irradiation on processing characteristics of wheat flour, yeast content, fermentation time before frozen, second fermentation time before steaming, combination of differerent additives on bread properties of frozen dough were investigate. The result showed that: the best frozen dough recipe were film processing, l% yeast, 1 h fermentation time before frozen , 45 min second fermentation time before steaming, 0.075% CMC, O.21 % Vc, 0.35% GMS. (authors)

  19. Linear viscoelastic properties of aging suspensions

    NARCIS (Netherlands)

    Purnomo, E.H.; Purnomo, E.H; van den Ende, Henricus T.M.; Mellema, J.; Mugele, Friedrich Gunther

    2006-01-01

    We have examined the linear viscoelastic behavior of poly-N-isopropylacrylamide (PNIPAM) microgel suspensions in order to obtain insight in the aging processes in these densely packed suspensions at various temperatures below the volume transition temperature. The system is found to display a strong

  20. Viscoelastic Pavement Modeling with a Spreadsheet

    DEFF Research Database (Denmark)

    Levenberg, Eyal

    2016-01-01

    The aim herein was to equip civil engineers and students with an advanced pavement modeling tool that is both easy to use and highly adaptive. To achieve this, a mathematical solution for a layered viscoelastic half-space subjected to a moving load was developed and subsequently implemented...

  1. Viscoelastic behavior of discrete human collagen fibrils

    DEFF Research Database (Denmark)

    Svensson, Rene; Hassenkam, Tue; P, Hansen

    2010-01-01

    Whole tendon and fibril bundles display viscoelastic behavior, but to the best of our knowledge this property has not been directly measured in single human tendon fibrils. In the present work an atomic force microscopy (AFM) approach was used for tensile testing of two human patellar tendon fibr...

  2. Viscoelastic fingering with a pulsed pressure signal

    International Nuclear Information System (INIS)

    Corvera Poire, E; Rio, J A del

    2004-01-01

    We derive a generalized Darcy's law in the frequency domain for a linear viscoelastic fluid flowing in a Hele-Shaw cell. This leads to an analytic expression for the dynamic permeability that has maxima which are several orders of magnitude larger than the static permeability. We then follow an argument of de Gennes (1987 Europhys. Lett. 2 195) to obtain the smallest possible finger width when viscoelasticity is important. Using this and a conservation law, we obtain the lowest bound for the width of a single finger displacing a viscoelastic fluid. When the driving force consists of a constant pressure gradient plus an oscillatory signal, our results indicate that the finger width varies in time following the frequency of the incident signal. Also, the amplitude of the finger width in time depends on the value of the dynamic permeability at the imposed frequency. When the finger is driven with a frequency that maximizes the permeability, variations in the amplitude are also maximized. This gives results that are very different for Newtonian and viscoelastic fluids. For the former ones the amplitude of the oscillation decays with frequency. For the latter ones on the other hand, the amplitude has maxima at the same frequencies that maximize the dynamic permeability

  3. On viscoelastic instability in polymeric filaments

    DEFF Research Database (Denmark)

    Rasmussen, Henrik Koblitz; Hassager, Ole

    1999-01-01

    The 3D Lagrangian Integral Method is used to simulate the effects of surface tension on the viscoelastic end-plate instability, occuring in the rapid extension of some polymeric filaments between parallel plates. It is shovn that the surface tension delays the onset of the instability. Furthermore...

  4. Isolation of nanoscale exosomes using viscoelastic effect

    Science.gov (United States)

    Hu, Guoqing; Liu, Chao

    2017-11-01

    Exosomes, molecular cargos secreted by almost all mammalian cells, are considered as promising biomarkers to identify many diseases including cancers. However, the small size of exosomes (30-200 nm) poses serious challenges on their isolation from the complex media containing a variety of extracellular vesicles (EVs) of different sizes, especially in small sample volumes. Here we develop a viscoelasticity-based microfluidic system to directly separate exosomes from cell culture media or serum in a continuous, size-dependent, and label-free manner. Using a small amount of biocompatible polymer as the additive into the media to control the viscoelastic forces exerted on EVs, we are able to achieve a high separation purity (>90%) and recovery (>80%) of exosomes. The size cutoff in viscoelasticity-based microfluidics can be easily controlled using different PEO concentrations. Based on this size-dependent viscoelastic separation strategy, we envision the handling of diverse nanoscale objects, such as gold nanoparticles, DNA origami structures, and quantum dots. This work was supported financially by National Natural Science Foundation of China (11572334, 91543125).

  5. Impact load time histories for viscoelastic missiles

    International Nuclear Information System (INIS)

    Stoykovich, M.

    1977-01-01

    Generation of the impact load time history at the contact point between a viscoelastic missile and its targets is presented. In the past, in the case of aircraft striking containment shell structure, the impact load history was determined on the basis of actual measurements by subjecting a rigid wall to aircraft crash. The effects of elastic deformation of the target upon the impact load time history is formulated in this paper. The missile is idealized by a linear mass-spring-dashpot combination using viscoelastic models. These models can readily be processed taking into account the elastic as well as inelastic deformations of the missiles. The target is assumed to be either linearly elastic or rigid. In the case of the linearly elastic target, the normal mode theory is used to express the time-dependent displacements of the target which is simulated by lumped masses, elastic properties and dashpots in discrete parts. In the case of Maxwell viscoelastic model, the time-dependent displacements of the missile and the target are given in terms of the unknown impact load time history. This leads to an integral equation which may be solved by Laplace transformation. The normal mode theory is provided. Examples are given for bricks with viscoelastic materials as missiles against a rigid target. (Auth.)

  6. Seismic Analysis of a Viscoelastic Damping Isolator

    Directory of Open Access Journals (Sweden)

    Bo-Wun Huang

    2015-01-01

    Full Text Available Seismic prevention issues are discussed much more seriously around the world after Fukushima earthquake, Japan, April 2011, especially for those countries which are near the earthquake zone. Approximately 1.8×1012 kilograms of explosive energy will be released from a magnitude 9 earthquake. It destroys most of the unprotected infrastructure within several tens of miles in diameter from the epicenter. People can feel the earthquake even if living hundreds of miles away. This study is a seismic simulation analysis for an innovated and improved design of viscoelastic damping isolator, which can be more effectively applied to earthquake prevention and damage reduction of high-rise buildings, roads, bridges, power generation facilities, and so forth, from earthquake disaster. Solidworks graphic software is used to draw the 3D geometric model of the viscoelastic isolator. The dynamic behavior of the viscoelastic isolator through shock impact of specific earthquake loading, recorded by a seismometer, is obtained via ANSYS finite element package. The amplitude of the isolator is quickly reduced by the viscoelastic material in the device and is shown in a time response diagram. The result of this analysis can be a crucial reference when improving the design of a seismic isolator.

  7. Viscoelasticity promotes collective swimming of sperm

    Science.gov (United States)

    Tung, Chih-Kuan; Harvey, Benedict B.; Fiore, Alyssa G.; Ardon, Florencia; Suarez, Susan S.; Wu, Mingming

    From flocking birds to swarming insects, interactions of organisms large and small lead to the emergence of collective dynamics. Here, we report striking collective swimming of bovine sperm, with sperm orienting in the same direction within each cluster, enabled by the viscoelasticity of the fluid. A long-chain polyacrylamide solution was used as a model viscoelastic fluid such that its rheology can be fine-tuned to mimic that of bovine cervical mucus. In viscoelastic fluid, sperm formed dynamic clusters, and the cluster size increased with elasticity of the polyacrylamide solution. In contrast, sperm swam randomly and individually in Newtonian fluids of similar viscosity. Analysis of the fluid motion surrounding individual swimming sperm indicated that sperm-fluid interaction is facilitated by the elastic component of the fluid. We note that almost all biological fluids (e.g. mucus and blood) are viscoelastic in nature, this finding highlights the importance of fluid elasticity in biological function. We will discuss what the orientation fluctuation within a cluster reveals about the interaction strength. Supported by NIH Grant 1R01HD070038.

  8. DYNAMIC DEFORMATION THE VISCOELASTIC TWOCOMPONENT MEDIUM

    Directory of Open Access Journals (Sweden)

    V. S. Polenov

    2015-01-01

    Full Text Available Summary. In the article are scope harmonious warping of the two-component medium, one component which are represent viscoelastic medium, hereditary properties which are described by the kernel aftereffect Abel integral-differential ratio BoltzmannVolterr, while second – compressible liquid. Do a study one-dimensional case. Use motion equation of two-component medium at movement. Look determination system these equalization in the form of damped wave. Introduce dimensionless coefficient. Combined equations happen to homogeneous system with complex factor relatively waves amplitude in viscoelastic component and in fluid. As a result opening system determinant receive biquadratic equation. Elastic operator express through kernel aftereffect Abel for space Fourier. With the help transformation and symbol series biquadratic equation reduce to quadratic equation. Come to the conclusion that in two-component viscoelastic medium exist two mode sonic waves. As a result solution of quadratic equation be found description advance of waves sonic in viscoelastic two-component medium, which physical-mechanical properties represent complex parameter. Velocity determination advance of sonic waves, attenuation coefficient, mechanical loss tangent, depending on characteristic porous medium and circular frequency formulas receive. Graph dependences of description advance of waves sonic from the temperature logarithm and with the fractional parameter γ are constructed.

  9. Viscoelastic properties of cellular polypropylene ferroelectrets

    Czech Academy of Sciences Publication Activity Database

    Gaal, M.; Bovtun, Viktor; Stark, W.; Erhard, A.; Yakymenko, Y.; Kreutzbruck, M.

    2016-01-01

    Roč. 119, č. 12 (2016), s. 1-12, č. článku 125101. ISSN 0021-8979 R&D Projects: GA ČR GA15-08389S Institutional support: RVO:68378271 Keywords : ferroelectrets * viscoelastic properties * ultrasonic Subject RIV: BM - Solid Matter Physics ; Magnetism Impact factor: 2.068, year: 2016

  10. The effect of water volume and mixing time on physical properties of bread made from modified cassava starch-wheat composite flour

    Science.gov (United States)

    Srirejeki, S.; Manuhara, G. J.; Amanto, B. S.; Atmaka, W.; Laksono, P. W.

    2018-03-01

    Modification of cassava starch with soaking in the whey (by product on cheese production) resulted in changes of the flour characteristics. Adjustments of processing condition are important to be studied in the making of bread from modified cassava starch and wheat composite flour (30:70). This research aims to determine the effect of water volume and mixing time on the physical properties of the bread. The experimental design of this research was Completely Randomized Factorial Design (CRFD) with two factors which were water volume and mixing time. The variation of water volume significantly affected on bread height, dough volume, dough specific volume, and crust thickness. The variation of mixing time had a significant effect on the increase of dough volume and dough specific volume. The combination of water volume and mixing time had a significant effect on dough height, bread volume, bread specific volume, baking expansion, and weight loss.

  11. Viscoelastic gravel-pack carrier fluid

    International Nuclear Information System (INIS)

    Nehmer, W.L.

    1988-01-01

    The ability of a fluid to flow adequately into the formation during gravel-pack treatments is critical to achieving a good pack. Recent studies have indicated ''fish-eyes'' and/or ''microgels'' present in many polymer gelled carrier fluids will plug pore throats, leading to impaired leakoff and causing formation damage. Intensive manipulation of the polymer gelled fluid using shear and filter devices will help remove the particles, but it adds to the cost of the treatment in terms of equipment and manpower. Excessive shear will degrade the polymer leading to poor gravel suspension, while too little shear will cause filtration problems. A gelled carried fluid using a viscoelastic surfactant system has been found to leak off very efficiently to the formation, and cause no formation damage, without the use of shear/filter devices. Viscoelastic surfactant-base gelled fluids develop viscosity because of the association of surfactant moloecules into large rod-shaped aggregates. There is no hydration of polymer involved, so fish-eyes and microgels will not be formed in the viscoelastic fluid. A surfactant-base system having a yield point allows the gravel carrying properties to be much better than fluids gelled with conventional polymer systems (hydroxyethylcellulose [HEC]). For example, a gravel carried fluid gelled with 80 lb HEC/1,000 gal has a viscosity of about 400 cp at 170 sec/sup -1/; a viscoelastic surfactant-base system having only one-half the viscosity still flows into cores about four times more efficiently than the HEC-base fluid. The rheology, leakoff, formation damage and mixing properties of a viscoelastic, surfactant-base, gravel-pack carrier fluid are discussed

  12. Qualitative effect of added gluten on dough properties and quality of Chinese steamed bread

    Science.gov (United States)

    Glutens isolated from fifteen soft red winter (SRW) wheat flours were added into a SRW wheat flour to obtain protein levels of 9.6% and 11.3% for determination of the qualitative effect of gluten protein on the dough properties and quality of northern-style Chinese steamed bread (CSB). Sodium dodecy...

  13. Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast

    Science.gov (United States)

    Shima, Jun; Hino, Akihiro; Yamada-Iyo, Chie; Suzuki, Yasuo; Nakajima, Ryouichi; Watanabe, Hajime; Mori, Katsumi; Takano, Hiroyuki

    1999-01-01

    Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Δnth1), acid trehalase mutants (Δath1), and double mutants (Δnth1 ath1) by using commercial baker’s yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalose was inhibited with all of the trehalase mutants. The gassing power of frozen doughs made with these mutants was greater than the gassing power of doughs made with the parent strains. The Δnth1 and Δath1 strains also exhibited higher levels of tolerance of dry conditions than the parent strains exhibited; however, the Δnth1 ath1 strain exhibited lower tolerance of dry conditions than the parent strain exhibited. The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough. PMID:10388673

  14. Estimation of semolina dough rheological parameters by inversion of a finite elements model

    Directory of Open Access Journals (Sweden)

    Angelo Fabbri

    2015-10-01

    Full Text Available The description of the rheological properties of food material plays an important role in food engineering. Particularly for the optimisation of pasta manufacturing process (extrusion is needful to know the rheological properties of semolina dough. Unfortunately characterisation of non-Newtonian fluids, such as food doughs, requires a notable time effort, especially in terms of number of tests to be carried out. The present work proposes an alternative method, based on the combination of laboratory measurement, made with a simplified tool, with the inversion of a finite elements numerical model. To determine the rheological parameters, an objective function, defined as the distance between simulation and experimental data, was considered and the well-known Levenberg-Marqard optimisation algorithm was used. In order to verify the feasibility of the method, the rheological characterisation of the dough was carried also by a traditional procedure. Results shown that the difference between measurements of rheological parameters of the semolina dough made with traditional procedure and inverse methods are very small (maximum percentage error equal to 3.6%. This agreement supports the coherence of the inverse method that, in general, may be used to characterise many non-Newtonian materials.

  15. Wheat dough rheology at low water contents and the influence of xylanases

    NARCIS (Netherlands)

    Hardt, N.A.; Boom, R.M.; Goot, van der A.J.

    2014-01-01

    The effect of low water contents and xylanases on wheat dough rheology is reported. Farinograph, dynamic oscillation, and creep-recovery measurements were performed using water concentrations from 34 to 44.8% (total basis). A water reduction from 43.5–44.8% to 34% increased resistance upon mixing as

  16. Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

    NARCIS (Netherlands)

    Laguna, L.; Vallons, K.J.R.; Jurgens, A.; Sanz, T.

    2013-01-01

    Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The

  17. The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

    Directory of Open Access Journals (Sweden)

    Nicola Secchi

    2018-01-01

    Full Text Available Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten. For each dough the optimum mixing time and hydration level were calculated using the consistograph. The whey powder negatively affected the leavening volume of all doughs, at all percentages except the lowest one (5%, mainly because of its effects on the elastic component of gluten as measured with a stress relaxation test. Differences of the secondary structure of gluten proteins among samples were investigated by analyzing the amide I band in the Fourier transform infrared spectra of the dough. Weak and strong semolina showed a different relative percentage of α-helix, random coil, and β-sheet structures. The longer mixing times for dough formation when using semolina with strong gluten led to an increase in α-helices and random coils, which caused a worse leavening performance than the weak-gluten semolina.

  18. Effect of soy addition on microwavable pocket-type flat doughs.

    Science.gov (United States)

    Serventi, Luca; Sachleben, Joseph; Vodovotz, Yael

    2011-01-01

    Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and ¹H nuclear magnetic resonance [¹H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy

  19. Chickpea (Cicer arietinum steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

    Directory of Open Access Journals (Sweden)

    Saad Ahmed M.

    2015-01-01

    Full Text Available Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v for 24 h at 37оC, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of CSL to wheat flour (WF brought changes in the dough mixing behavior as measured by the farinograph. An increase in the farinograph water absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added, while arrival time was not affected. Addition of CSL to the dough at a content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough stability. The CSL addition also increased mechanical tolerance index, dough weakening and mixing time. Dough development time for all blends was higher than the control (1.2-1.5 min, while between the CSL samples no significant difference was observed. The loaf weight slightly increased from 146.2 g for control to 152.2 g for CSL fermented bread, whereas the loaf volume and specific volume of CSL-fermented bread were lower than the control. The combination of yeast and CSL increased the acceptability of bread with the increasing level of both leavening agents’. The results show that CSL could be used as an alternative to yeast for syngas fermentation. On the other hand, CLS is rich in nutrients and lower in cost compared to yeast.

  20. Ionic and viscoelastic mechanisms of a bucky-gel actuator

    Science.gov (United States)

    Kruusamäe, Karl; Sugino, Takushi; Asaka, Kinji

    2015-07-01

    Ionic electromechanically active polymers (IEAPs) are considered attractive candidates for soft, miniature, and lightweight actuators. The bucky-gel actuator is a carbonaceous subtype of IEAP that due to its structure (i.e. two highly porous electrodes sandwiching a thin ion-permeable electrolyte layer) and composition (i.e. being composed of soft porous polymer, carbon nanotubes, and ionic liquid) is very similar to an electric double-layer capacitor. In response to the voltage applied between the electrodes of a bucky-gel actuator, the laminar structure bends. The time domain behavior exhibits, however, a phenomenon called the back-relaxation, i.e., after some time the direction of bending is reversed even though voltage remains constant. In spite of the working mechanism of IEAP actuators being generally attributed to the transport of ions within the soft multilayer system, the specific details remain unclear. A so-called two-carrier model proposes that the bending and subsequent back-relaxation are caused by the relocation of two ionic species having different mobilities as they enter and exit the electrode layers. By adopting the two-carrier model for bucky-gel actuators, we see very good agreement between the mathematical representation and the experimental data of the electromechanical behavior. Furthermore, since the bucky-gel actuator is viscoelastic, we propose to use the time domain response of a blocking force as the key parameter related to the inner ionic mechanism. We also introduce a method to estimate the viscoelastic creep compliance function from the time domain responses for curvature and blocking force. This analysis includes four types of bucky-gel actuators of varying composition and structure.

  1. Dynamics of gas cell coalescence during baking expansion of leavened dough.

    Science.gov (United States)

    Miś, Antoni; Nawrocka, Agnieszka; Lamorski, Krzysztof; Dziki, Dariusz

    2018-01-01

    The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Effect of inulin on dough and biscuit quality produced from different flours

    Directory of Open Access Journals (Sweden)

    Maria S. Blanco Canalis

    2017-04-01

    Full Text Available One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC and protein content. Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement. Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

  3. Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat (Triticum aestivum L.).

    Science.gov (United States)

    Zhou, Jiaxing; Liu, Dongmiao; Deng, Xiong; Zhen, Shoumin; Wang, Zhimin; Yan, Yueming

    2018-03-12

    Water deficiency affects grain proteome dynamics and storage protein compositions, resulting in changes in gluten viscoelasticity. In this study, the effects of field water deficit on wheat breadmaking quality and grain storage proteins were investigated. Water deficiency produced a shorter grain-filling period, a decrease in grain number, grain weight and grain yield, a reduced starch granule size and increased protein content and glutenin macropolymer contents, resulting in superior dough properties and breadmaking quality. Reverse phase ultra-performance liquid chromatography analysis showed that the total gliadin and glutenin content and the accumulation of individual components were significantly increased by water deficiency. Two-dimensional gel electrophoresis detected 144 individual storage protein spots with significant accumulation changes in developing grains under water deficit. Comparative proteomic analysis revealed that water deficiency resulted in significant upregulation of 12 gliadins, 12 high-molecular-weight glutenin subunits and 46 low-molecular-weight glutenin subunits. Quantitative real-time polymerase chain reaction analysis revealed that the expression of storage protein biosynthesis-related transcription factors Dof and Spa was upregulated by water deficiency. The present results illustrated that water deficiency leads to increased accumulation of storage protein components and upregulated expression of Dof and Spa, resulting in an improvement in glutenin strength and breadmaking quality. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  4. Viscoelasticity of metallic, polymeric and oxide glasses

    Energy Technology Data Exchange (ETDEWEB)

    Pelletier, J.M. [GEMPPM, INSA Lyon, Bat. B. Pascal, 69621 Villeurbanne (France)]. E-mail: Jean-marc.Pelletier@insa-lyon.fr; Gauthier, C. [GEMPPM, INSA Lyon, Bat. B. Pascal, 69621 Villeurbanne (France); Munch, E. [GEMPPM, INSA Lyon, Bat. B. Pascal, 69621 Villeurbanne (France)

    2006-12-20

    Present work addresses on mechanical spectroscopy experiments performed on bulk metallic glasses (Zr-Ti-Cu-Ni-Be alloys, Mg-Y-Cu alloys), on oxide glasses (SiO{sub 2}-Na{sub 2}O-CaO) and on amorphous polymers (polyethylene terephtalate (PET), nitrile butadiene rubber (NBR), etc.). It appears that whatever the nature of the chemical bonding involved in the material, we observe strong relaxation effects in an intermediate temperature range, near the glass transition temperature. In addition, when crystallization occurs in the initially amorphous material, similar evolution is observed in all the materials. A method is proposed to properly separate elastic, viscoelastic and viscoplastic contributions to the deformation. Finally a physical model is given to describe these viscoelastic phenomena.

  5. Stress wave propagation in linear viscoelasticity

    International Nuclear Information System (INIS)

    Asada, Kazuo; Fukuoka, Hidekazu.

    1992-01-01

    Decreasing characteristics of both stress and stress gradient with propagation distance at a 2-dimensional linear viscoelasticity wavefront are derived by using our 3-dimensional theoretical equation for particle velocity discontinuities. By finite-element method code DYNA3D, stress at a noncurvature dilatation wavefront of linear viscoelasticity is shown to decrease exponentially. This result is in good accordance with our theory. By dynamic photoelasticity experiment, stress gradients of urethane rubber plates at 3 types of wavefronts are shown to decrease exponentially at a noncurvature wavefront and are shown to be a decreasing function of (1/√R) exp (α 1 2 /(2α 0 3 ξ)) at a curvature wavefront. These experiment results are in good accordance with our theory. (author)

  6. Quasistatic nonlinear viscoelasticity and gradient flows

    OpenAIRE

    Ball, John M.; Şengül, Yasemin

    2014-01-01

    We consider the equation of motion for one-dimensional nonlinear viscoelasticity of strain-rate type under the assumption that the stored-energy function is λ-convex, which allows for solid phase transformations. We formulate this problem as a gradient flow, leading to existence and uniqueness of solutions. By approximating general initial data by those in which the deformation gradient takes only finitely many values, we show that under suitable hypotheses on the stored-energy function the d...

  7. Viscoelastic property identification from waveform reconstruction

    Science.gov (United States)

    Leymarie, N.; Aristégui, C.; Audoin, B.; Baste, S.

    2002-05-01

    An inverse method is proposed for the determination of the viscoelastic properties of material plates from the plane-wave transmitted acoustic field. Innovations lie in a two-step inversion scheme based on the well-known maximum-likelihood principle with an analytic signal formulation. In addition, establishing the analytical formulations of the plate transmission coefficient we implement an efficient and slightly noise-sensitive process suited to both very thin plates and strongly dispersive media.

  8. Viscoelastic creep of high-temperature concrete

    International Nuclear Information System (INIS)

    Pfeiffer, P.A.; Marchertas, A.H.; Bazant, Z.P.

    1985-01-01

    Presented in this report is the analytical model for analysis of high temperature creep response of concrete. The creep law used is linear (viscoelastic), the temperature and moisture effects on the creep rate and also aging are included. Both constant and transient temperature as well as constant and transient moisture conditions are considered. Examples are presented to correlate experimental data with parameters of the analytical model by the use of a finite element scheme

  9. VISCOELASTIC MODELS OF TIDALLY HEATED EXOMOONS

    Energy Technology Data Exchange (ETDEWEB)

    Dobos, Vera [Konkoly Thege Miklos Astronomical Institute, Research Centre of Astronomy and Earth Sciences, Hungarian Academy of Sciences, H-1121 Konkoly Thege Miklós út 15-17, Budapest (Hungary); Turner, Edwin L., E-mail: dobos@konkoly.hu [Department of Astrophysical Sciences, Princeton University, 08544, 4 Ivy Lane, Peyton Hall, Princeton, NJ (United States)

    2015-05-01

    Tidal heating of exomoons may play a key role in their habitability, since the elevated temperature can melt the ice on the body even without significant solar radiation. The possibility of life has been intensely studied on solar system moons such as Europa or Enceladus where the surface ice layer covers a tidally heated water ocean. Tidal forces may be even stronger in extrasolar systems, depending on the properties of the moon and its orbit. To study the tidally heated surface temperature of exomoons, we used a viscoelastic model for the first time. This model is more realistic than the widely used, so-called fixed Q models because it takes into account the temperature dependence of the tidal heat flux and the melting of the inner material. Using this model, we introduced the circumplanetary Tidal Temperate Zone (TTZ), which strongly depends on the orbital period of the moon and less on its radius. We compared the results with the fixed Q model and investigated the statistical volume of the TTZ using both models. We have found that the viscoelastic model predicts 2.8 times more exomoons in the TTZ with orbital periods between 0.1 and 3.5 days than the fixed Q model for plausible distributions of physical and orbital parameters. The viscoelastic model provides more promising results in terms of habitability because the inner melting of the body moderates the surface temperature, acting like a thermostat.

  10. VISCOELASTIC MODELS OF TIDALLY HEATED EXOMOONS

    International Nuclear Information System (INIS)

    Dobos, Vera; Turner, Edwin L.

    2015-01-01

    Tidal heating of exomoons may play a key role in their habitability, since the elevated temperature can melt the ice on the body even without significant solar radiation. The possibility of life has been intensely studied on solar system moons such as Europa or Enceladus where the surface ice layer covers a tidally heated water ocean. Tidal forces may be even stronger in extrasolar systems, depending on the properties of the moon and its orbit. To study the tidally heated surface temperature of exomoons, we used a viscoelastic model for the first time. This model is more realistic than the widely used, so-called fixed Q models because it takes into account the temperature dependence of the tidal heat flux and the melting of the inner material. Using this model, we introduced the circumplanetary Tidal Temperate Zone (TTZ), which strongly depends on the orbital period of the moon and less on its radius. We compared the results with the fixed Q model and investigated the statistical volume of the TTZ using both models. We have found that the viscoelastic model predicts 2.8 times more exomoons in the TTZ with orbital periods between 0.1 and 3.5 days than the fixed Q model for plausible distributions of physical and orbital parameters. The viscoelastic model provides more promising results in terms of habitability because the inner melting of the body moderates the surface temperature, acting like a thermostat

  11. Viscoelastic behaviour of cold recycled asphalt mixes

    Science.gov (United States)

    Cizkova, Zuzana; Suda, Jan

    2017-09-01

    Behaviour of cold recycled mixes depends strongly on both the bituminous binder content (bituminous emulsion or foamed bitumen) and the hydraulic binder content (usually cement). In the case of cold recycled mixes rich in bitumen and with low hydraulic binder content, behaviour is close to the viscoelastic behaviour of traditional hot mix asphalt. With decreasing bituminous binder content together with increasing hydraulic binder content, mixes are characteristic with brittle behaviour, typical for concrete pavements or hydraulically bound layers. The behaviour of cold recycled mixes with low content of both types of binders is similar to behaviour of unbound materials. This paper is dedicated to analysing of the viscoelastic behaviour of the cold recycled mixes. Therefore, the tested mixes contained higher amount of the bituminous binder (both foamed bitumen and bituminous emulsion). The best way to characterize any viscoelastic material in a wide range of temperatures and frequencies is through the master curves. This paper includes interesting findings concerning the dependency of both parts of the complex modulus (elastic and viscous) on the testing frequency (which simulates the speed of heavy traffic passing) and on the testing temperature (which simulates the changing climate conditions a real pavement is subjected to).

  12. Aero-servo-viscoelasticity theory: Lifting surfaces, plates, velocity transients, flutter, and instability

    Science.gov (United States)

    Merrett, Craig G.

    Modern flight vehicles are fabricated from composite materials resulting in flexible structures that behave differently from the more traditional elastic metal structures. Composite materials offer a number of advantages compared to metals, such as improved strength to mass ratio, and intentional material property anisotropy. Flexible aircraft structures date from the Wright brothers' first aircraft with fabric covered wooden frames. The flexibility of the structure was used to warp the lifting surface for flight control, a concept that has reappeared as aircraft morphing. These early structures occasionally exhibited undesirable characteristics during flight such as interactions between the empennage and the aft fuselage, or control problems with the elevators. The research to discover the cause and correction of these undesirable characteristics formed the first foray into the field of aeroelasticity. Aeroelasticity is the intersection and interaction between aerodynamics, elasticity, and inertia or dynamics. Aeroelasticity is well suited for metal aircraft, but requires expansion to improve its applicability to composite vehicles. The first is a change from elasticity to viscoelasticity to more accurately capture the solid mechanics of the composite material. The second change is to include control systems. While the inclusion of control systems in aeroelasticity lead to aero-servo-elasticity, more control possibilities exist for a viscoelastic composite material. As an example, during the lay-up of carbon-epoxy plies, piezoelectric control patches are inserted between different plies to give a variety of control options. The expanded field is called aero-servo-viscoelasticity. The phenomena of interest in aero-servo-viscoelasticity are best classified according to the type of structure considered, either a lifting surface or a panel, and the type of dynamic stability present. For both types of structures, the governing equations are integral

  13. The influence of time dependent flight and maneuver velocities and elastic or viscoelastic flexibilities on aerodynamic and stability derivatives

    Energy Technology Data Exchange (ETDEWEB)

    Cochrane, Alexander P. [Aerospace Engineering Department, University of Glasgow, University Avenue, Glasgow, Lanarkshire (United Kingdom); Merrett, Craig G. [Mechanical and Aerospace Engineering Department, Carleton Univ., 1125 Col. By Dr., Ottawa, ON (Canada); Hilton, Harry H. [Aerospace Engineering Department in the College of Engineering and Private Sector Program Division at the National Center for Supercomputing Applications, University of Illinois at Urbana-Champaign, 104 South Wright Street, Urbana, IL 61801 (United States)

    2014-12-10

    The advent of new structural concepts employing composites in primary load carrying aerospace structures in UAVs, MAVs, Boeing 787s, Airbus A380s, etc., necessitates the inclusion of flexibility as well as viscoelasticity in static structural and aero-viscoelastic analyses. Differences and similarities between aeroelasticity and aero-viscoelasticity have been investigated in [2]. An investigation is undertaken as to the dependence and sensitivity of aerodynamic and stability derivatives to elastic and viscoelastic structural flexibility and as to time dependent flight and maneuver velocities. Longitudinal, lateral and directional stabilities are investigated. It has been a well established fact that elastic lifting surfaces are subject to loss of control effectiveness and control reversal at certain flight speeds, which depend on aerodynamic, structural and material properties [5]. Such elastic analyses are extended to linear viscoelastic materials under quasi-static, dynamic, and sudden and gradual loading conditions. In elastic wings one of the critical static parameters is the velocity at which control reversal takes place (V{sub REV}{sup E}). Since elastic formulations constitute viscoelastic initial conditions, viscoelastic reversal may occur at speeds V{sub REV<}{sup ≧}V{sub REV}{sup E}, but furthermore does so in time at 0 < t{sub REV} ≤ ∞. The influence of the twin effects of viscoelastic and elastic materials and of variable flight velocities on longitudinal, lateral, directional and spin stabilities are also investigated. It has been a well established fact that elastic lifting surfaces are subject to loss of control effectiveness and control reversal at certain flight speeds, which depend on aerodynamic, structural and material properties [5]. Such elastic analyses are here extended to linear viscoelastic materials under quasi-static, dynamic, and sudden and gradual loading conditions. In elastic wings the critical parameter is the velocity at

  14. The influence of time dependent flight and maneuver velocities and elastic or viscoelastic flexibilities on aerodynamic and stability derivatives

    International Nuclear Information System (INIS)

    Cochrane, Alexander P.; Merrett, Craig G.; Hilton, Harry H.

    2014-01-01

    The advent of new structural concepts employing composites in primary load carrying aerospace structures in UAVs, MAVs, Boeing 787s, Airbus A380s, etc., necessitates the inclusion of flexibility as well as viscoelasticity in static structural and aero-viscoelastic analyses. Differences and similarities between aeroelasticity and aero-viscoelasticity have been investigated in [2]. An investigation is undertaken as to the dependence and sensitivity of aerodynamic and stability derivatives to elastic and viscoelastic structural flexibility and as to time dependent flight and maneuver velocities. Longitudinal, lateral and directional stabilities are investigated. It has been a well established fact that elastic lifting surfaces are subject to loss of control effectiveness and control reversal at certain flight speeds, which depend on aerodynamic, structural and material properties [5]. Such elastic analyses are extended to linear viscoelastic materials under quasi-static, dynamic, and sudden and gradual loading conditions. In elastic wings one of the critical static parameters is the velocity at which control reversal takes place (V REV E ). Since elastic formulations constitute viscoelastic initial conditions, viscoelastic reversal may occur at speeds V REV< ≧ V REV E , but furthermore does so in time at 0 < t REV ≤ ∞. The influence of the twin effects of viscoelastic and elastic materials and of variable flight velocities on longitudinal, lateral, directional and spin stabilities are also investigated. It has been a well established fact that elastic lifting surfaces are subject to loss of control effectiveness and control reversal at certain flight speeds, which depend on aerodynamic, structural and material properties [5]. Such elastic analyses are here extended to linear viscoelastic materials under quasi-static, dynamic, and sudden and gradual loading conditions. In elastic wings the critical parameter is the velocity at which control reversal takes place

  15. Viscoelastic response of hydrogel materials at finite strains

    OpenAIRE

    Skovly, Martin Johannessen

    2015-01-01

    Hydrogel materials are very soft materials consisting of polymer networks and solvent molecules. The materials may exhibit large volume changes depending on its external chemical and mechanical environment and have viscoelastic properties which is common for many polymeric materials. In order to model the material response with the finite element method, a hydrogel constitutive model have been combined with finite viscoelastic theory and the resulting viscoelastic hydrogel constitutive model ...

  16. Salt type and concentration affect the viscoelasticity of polyelectrolyte solutions

    Science.gov (United States)

    Turkoz, Emre; Perazzo, Antonio; Arnold, Craig B.; Stone, Howard A.

    2018-05-01

    The addition of small amounts of xanthan gum to water yields viscoelastic solutions. In this letter, we show that the viscoelasticity of aqueous xanthan gum solutions can be tuned by different types of salts. In particular, we find that the decrease in viscoelasticity not only depends, as is known, on the salt concentration, but also is affected by the counterion ionic radius and the valence of the salt.

  17. Bread Making Potential of Composite Flour of Wheat-Acha ...

    African Journals Online (AJOL)

    Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method ...

  18. The viscoelastic properties of the cervical mucus plug

    DEFF Research Database (Denmark)

    Kjær Bastholm, Sara; Becher, Naja; Stubbe, Peter Reimer

    2013-01-01

    The objective of this study was to characterize the viscoelastic properties of cervical mucus plugs (CMPs) shed during labor at term. Spontaneously shed cervical mucus plugs from healthy women in active labor, were tested. The viscoelastic properties of cervical mucus plugs were investigated...... with using frequency and stress sweep experiments within the linear viscoelastic region. Random-effects regression was used for statistical analysis. The CMPs are solid-like viscoelastic structures and the elastic modulus dominated the viscous modulus at all frequencies. These rheological characteristics...

  19. Viscoelastic material inversion using Sierra-SD and ROL

    Energy Technology Data Exchange (ETDEWEB)

    Walsh, Timothy [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Aquino, Wilkins [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Ridzal, Denis [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Kouri, Drew Philip [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); van Bloemen Waanders, Bart Gustaaf [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Urbina, Angel [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

    2014-11-01

    In this report we derive frequency-domain methods for inverse characterization of the constitutive parameters of viscoelastic materials. The inverse problem is cast in a PDE-constrained optimization framework with efficient computation of gradients and Hessian vector products through matrix free operations. The abstract optimization operators for first and second derivatives are derived from first principles. Various methods from the Rapid Optimization Library (ROL) are tested on the viscoelastic inversion problem. The methods described herein are applied to compute the viscoelastic bulk and shear moduli of a foam block model, which was recently used in experimental testing for viscoelastic property characterization.

  20. Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems.

    Science.gov (United States)

    Hamlet, C G; Sadd, P A

    2005-07-01

    A major precursor of 3-monochloropropanediol (3-MCPD) in leavened cereal products is glycerol, which is formed as a natural by-product of yeast fermentation. However, yeast metabolism is affected by stresses such as low osmotic pressure from, for example, the incorporation of sugar or salt in the dough recipe. Tests with model doughs have shown that glycerol production was proportional to yeast mass and limited by available sugars, but that high levels of yeast inhibited 3-MCPD formation. The yeast fraction responsible for the inhibition of 3-MCPD in model dough was shown to be the soluble cytosol proteins, and the inhibition mechanism could be explained by the known reactions of 3-MCPD and/or its precursors with ammonia/amino acids (from yeast proteins). Added glucose did not increase the production of glycerol by yeast but it did promote the generation of 3-MCPD in cooked doughs. The latter effect was attributed to the removal of 3-MCPD inhibitors such as ammonia and amino acids by their reactions with added glucose (e.g. Maillard). The thermal generation of organic acids from added glucose also reduced the pH of cooked doughs, so the effect of pH and short-chain organic acids on 3-MCPD generation in dough was measured. There was a good correlation between initial dough pH and the level of 3-MCPD generated. The effect was weaker than that predicted by simple kinetic modelling, suggesting that the involvement of H+ and/or the organic acid was catalytic. The results showed that modifications to dough recipes involving the addition of reducing sugars and/or organic acids can have a significant impact on 3-MPCD generation in bakery products.

  1. Analytical, numerical, and experimental studies of viscoelastic effects on the performance of soft piezoelectric nanocomposites.

    Science.gov (United States)

    Li, Jing; Zhu, Zhiren; Fang, Lichen; Guo, Shu; Erturun, Ugur; Zhu, Zeyu; West, James E; Ghosh, Somnath; Kang, Sung Hoon

    2017-09-28

    Piezoelectric composite (p-NC) made of a polymeric matrix and piezoelectric nanoparticles with conductive additives is an attractive material for many applications. As the matrix of p-NC is made of viscoelastic materials, both elastic and viscous characteristics of the matrix are expected to contribute to the piezoelectric response of p-NC. However, there is limited understanding of how viscoelasticity influences the piezoelectric performance of p-NC. Here we combined analytical and numerical analyses with experimental studies to investigate effects of viscoelasticity on piezoelectric performance of p-NC. The viscoelastic properties of synthesized p-NCs were controlled by changing the ratio between monomer and cross-linker of the polymer matrix. We found good agreement between our analytical models and experimental results for both quasi-static and dynamic loadings. It is found that, under quasi-static loading conditions, the piezoelectric coefficients (d 33 ) of the specimen with the lowest Young's modulus (∼0.45 MPa at 5% strain) were ∼120 pC N -1 , while the one with the highest Young's modulus (∼1.3 MPa at 5% strain) were ∼62 pC N -1 . The results suggest that softer matrices enhance the energy harvesting performance because they can result in larger deformation for a given load. Moreover, from our theoretical analysis and experiments under dynamic loading conditions, we found the viscous modulus of a matrix is also important for piezoelectric performance. For instance, at 40 Hz and 50 Hz the storage moduli of the softest specimen were ∼0.625 MPa and ∼0.485 MPa, while the loss moduli were ∼0.108 MPa and ∼0.151 MPa, respectively. As piezocomposites with less viscous loss can transfer mechanical energy to piezoelectric particles more efficiently, the dynamic piezoelectric coefficient (d' 33 ) measured at 40 Hz (∼53 pC N -1 ) was larger than that at 50 Hz (∼47 pC N -1 ) though it has a larger storage modulus. As an application of our findings

  2. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

    DEFF Research Database (Denmark)

    Pedersen, L.; Kaack, K.; Bergsøe, M.N.

    2004-01-01

    differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough theological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several theological parameters, including phase angle delta, Farinograph and creep......Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... recovery parameters. Sedimentation value was the only physiochernical flour characteristic with considerable influence on the model. Validation of the partial least squares-model including all samples from the 3 years gave only a weak correlation (r = 0.58), whereas when each single year was evaluated...

  3. Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour

    Directory of Open Access Journals (Sweden)

    Luz Araceli Ochoa-Martínez

    2016-12-01

    Full Text Available A mixture of cornmeal dough and cooked bean flour (BF was prepared at different ratios (50/50, 60/40, and 70/30 w/w, and processed to chips. Viscosity profile, temperature of gelatinization and enthalpy, texture, protein content, and in vitro digestibility were measured. Pasting temperature tended to be lower when the flour bean concentration was lower. Maximum viscosity increased significantly in both samples (dough mixture and chips when the BF concentration was lower. In general, gelatinization temperature remains constant, while the heating enthalpy was higher with lower BF concentration. The addition of BF was correlated with greater crispiness, suggesting improved chip texture at higher BF concentrations. The final protein content in the corn-bean chips was very similar, despite the concentration of BF used. Protein digestibility in the chips was affected by the proportion of BF added, being higher when the amount of the BF was lower.

  4. Effect of the addition of wheat bran stream on dough rheology and bread quality

    Directory of Open Access Journals (Sweden)

    Iuliana Banu

    2012-08-01

    Full Text Available The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30% of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread.

  5. Rheological parameters of dough with inulin addition and its effect on bread quality

    Science.gov (United States)

    Bojnanska, T.; Tokar, M.; Vollmannova, A.

    2015-04-01

    The rheological properties of enriched flour prepared with an addition of inulin were studied. The addition of inulin caused changes of the rheological parameters of the recorder curve. 10% and more addition significantly extended development time and on the farinogram were two peaks of consistency, what is a non-standard shape. With increasing addition of inulin resistance to deformation grows and dough is difficult to process, over 15% addition make dough short and unsuitable for making bread. Bread volume, the most important parameter, significantly decreased with inulin addition. Our results suggest a level of 5% inulin to produce a functional bread of high sensory acceptance and a level of 10% inulin produce a bread of satisfactory sensory acceptance. Bread with a level over 10% of inulin was unsatisfactory.

  6. Study of irradiation effect of wheat flour on microbiological properties and on rheology of obtained dough

    International Nuclear Information System (INIS)

    Salem, Senda

    2008-01-01

    The purpose of this work is to study the effect of the irradiation by gamma rays in 1, 2, and 3 kGy on the microbiological and physico-chemical properties of the wheat flour, and on dough rheology. The rheological properties, studied by a compression-relaxation test in greased conditions are estimated by an analysis of variance approach and repeatability studies. Results show that irradiation has no effect on relaxation properties of dough. On the other hand we registered an increase of the falling number. Bread making essay shows that a dose lower than 2 kGy increased the bread volume. Reduction of the microbial load according to the dose of irradiation is also observed. (Author)

  7. Quality characteristics of wheat flour dough and bread containing grape pomace flour.

    Science.gov (United States)

    Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

    2018-04-01

    Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

  8. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough

    DEFF Research Database (Denmark)

    Katsaiti, Tatiana; Granby, Kit

    2016-01-01

    . Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for AAM and its main precursor, ASN, determination. The resulting ASN depletion in the dough (68–89%) is significantly affected by fermentation time and yeast type, while AAM mitigation levels in the baked buns are significantly...... influenced by yeast amount, fermentation time and yeast type. The mean concentrations for each combination range between 5 and 15 µg kg– 1....

  9. Viscoelastic stress modeling in cementitious materials using constant viscoelastic hydration modulus

    NARCIS (Netherlands)

    Hansen, W.; Liu, Z.; Koenders, E.A.B.

    2014-01-01

    Viscoelastic stress modeling in ageing cementitious materials is of major importance in high performance concrete of low water cement ratio (e.g. w/c ~0.35) where crack resistance due to deformation restraint needs to be determined. Total stress analysis is complicated by the occurrence of internal

  10. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

    OpenAIRE

    Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

    2015-01-01

    The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermo...

  11. Visualization and quantification of three-dimensional distribution of yeast in bread dough.

    Science.gov (United States)

    Maeda, Tatsuro; DO, Gab-Soo; Sugiyama, Junichi; Araki, Tetsuya; Tsuta, Mizuki; Shiraga, Seizaburo; Ueda, Mitsuyoshi; Yamada, Masaharu; Takeya, Koji; Sagara, Yasuyuki

    2009-07-01

    A three-dimensional (3-D) bio-imaging technique was developed for visualizing and quantifying the 3-D distribution of yeast in frozen bread dough samples in accordance with the progress of the mixing process of the samples, applying cell-surface engineering to the surfaces of the yeast cells. The fluorescent yeast was recognized as bright spots at the wavelength of 520 nm. Frozen dough samples were sliced at intervals of 1 microm by an micro-slicer image processing system (MSIPS) equipped with a fluorescence microscope for acquiring cross-sectional images of the samples. A set of successive two-dimensional images was reconstructed to analyze the 3-D distribution of the yeast. The average shortest distance between centroids of enhanced green fluorescent protein (EGFP) yeasts was 10.7 microm at the pick-up stage, 9.7 microm at the clean-up stage, 9.0 microm at the final stage, and 10.2 microm at the over-mixing stage. The results indicated that the distribution of the yeast cells was the most uniform in the dough of white bread at the final stage, while the heterogeneous distribution at the over-mixing stage was possibly due to the destruction of the gluten network structure within the samples.

  12. Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect.

    Science.gov (United States)

    Novelli, Enrico; Fasolato, Luca; Cardazzo, Barbara; Carraro, Lisa; Taticchi, Agnese; Balzan, Stefania

    2014-08-28

    A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively). The control batch was composed of lean and fat cuts of pork in 70:30 ratio, 2.7% salt and a mixed starter culture of staphylococci and pediococci. After stuffing into natural casings, salamis were aged until they reached a total weight loss of 30%. The product was then sliced and packaged in a protective atmosphere (nitrogen:carbon dioxide 80:20) and placed in a refrigerator thermostat (2-4°C) with alternating 12 h of artificial light and darkness. The samples were analysed for the measurement of pH, water activity, organic acidity, peroxide number and secondary products of lipid peroxidation at the time of slicing and after 10, 20 and 30 days of storage into the refrigerated thermostat. The pH and water activity were not substantially different between the control and the two enriched batches. The peroxide number and secondary products of lipid peroxidation values in the two batches with phenols were at least substantially lower than the control sample. In conclusion, the phenol compounds obtained from vegetation water have shown no interference with the ripening process while protecting the dough from oxidation.

  13. [Psychosocial Factors and Burnout Syndrome Found in Workers in the Dough Processing Industry, Tepic, Mexico].

    Science.gov (United States)

    Beltrán, Carolina Aranda; Gónzalez, José Luis López; Barraza Salas, José Horacio

    2013-06-01

    The workers in the dough processing industry are a population exposed to psychosocial risk factors due to the conditions in the workplace; therefore, they are likely to suffer from one of the consequences of chronic stress to which a worker is exposed daily: burnout syndrome. The aim of this study was to analyze the relationship between psychosocial factors and the burnout syndrome in workers in the dough processing industry in the city of Tepic, Mexico. A cross-sectional and descriptive study was conducted in five companies from the dough processing industry. The total population consisted of 122 workers who were administered the scale of Psychosocial Factors Identification of the Mexican Social Security Institute and the Maslach Burnout Inventory scale, in order to gather information. The presence of adverse psychosocial factors was reported in 18.3%, and 79.8% with the syndrome. There were several variables that behaved as risk factors, specifically, the system of working with the emotional exhaustion. Copyright © 2013 Asociación Colombiana de Psiquiatría. Publicado por Elsevier España. All rights reserved.

  14. Impact load time histories for viscoelastic missiles

    International Nuclear Information System (INIS)

    Stoykovich, M.

    1977-01-01

    Generation of the impact load time history at the contact point between a viscoelastic missile and its targets is presented. In the past, in the case of aircraft striking containment shell structure, the impact load time history was determined on the basis of actual measurements by subjecting a rigid wall to aircraft crash. The effects of elastic deformation of the target upon the impact load time history is formulated in this paper. The missile is idealized by a linear mass-spring-dashpot combination using viscoelastic models. These models can readily be processed taking into account the elastic as well as inelastic deformations of the missiles. The target is assumed to be either linearly elastic or rigid. In the case of the linearly elastic target, the normal mode theory is used to express the time-dependent displacements of the target which is simulated by lumped masses, elastic properties and dashpots in discrete parts. In the case of Maxwell viscoelastic model, the time-dependent displacements of the missile and the target are given in terms of the unknown impact load time history. This leads to an integral equation which may be solved by Laplace transformation. The normal mode theory is provided. The target structure may be composed of different materials with different components. Concrete and steel structural components have inherently different viscous friction damping properties. Hence, the equivalent modal damping depends on the degree of participation of these components in the modal response. An approximate rule for determining damping in any vibration mode by weighting the damping of each component according to the modal energy stored in each component is considered

  15. Experimental Characterization of Innovative Viscoelastic Foams

    Directory of Open Access Journals (Sweden)

    Massimo Viscardi

    2016-05-01

    Full Text Available The evolutionary trend in the automotive industry has produced over time numerous performance and aesthetic innovations, however, the exponential development related to transportation technologies also introduced new requirements concerning the environmental impact [1]. The awareness of ecological issues has led to a reorganization of the evaluations and the vehicle design, currently aimed at reducing the problems that have emerged in empirical investigations and the parallel increase in environmental solutions. The vehicle renewal process involves targeted technical mutations both to observance of ecology as to the safety and comfort of the driver. New recyclable materials and more resistant have been developed in order to minimize the environmental impact of the vehicle even at the end of the operating life of its components, as well as solutions relating to the reduction of noise pollution generated as a response to the requirements of comfort. Modern research programs on a global scale have set themselves the objective of exploiting the potentiality of innovative technologies in the optimization of vehicles efficiency, the noise reduction and in the consequent reduction of fuel burn. One of the crucial topics in the greening of the new generation automotive sector is therefore the use and development of high vibro-acoustic performance materials. The goal of this research is properly focused on the analysis of viscoelastic materials appointed to increase the damping of the vibrations generated in a vehicle. The use of a viscoelastic material in this context is due to its high property to convert vibrational energy into heat, providing a significant dissipation of the vibrations. Trade-off analyses are performed in order define the stiffness and damping capacity of several viscoelastic foams with different thickness and density.

  16. Seismic Wave Propagation in Layered Viscoelastic Media

    Science.gov (United States)

    Borcherdt, R. D.

    2008-12-01

    Advances in the general theory of wave propagation in layered viscoelastic media reveal new insights regarding seismic waves in the Earth. For example, the theory predicts: 1) P and S waves are predominantly inhomogeneous in a layered anelastic Earth with seismic travel times, particle-motion orbits, energy speeds, Q, and amplitude characteristics that vary with angle of incidence and hence, travel path through the layers, 2) two types of shear waves exist, one with linear and the other with elliptical particle motions each with different absorption coefficients, and 3) surface waves with amplitude and particle motion characteristics not predicted by elasticity, such as Rayleigh-Type waves with tilted elliptical particle motion orbits and Love-Type waves with superimposed sinusoidal amplitude dependencies that decay exponentially with depth. The general theory provides closed-form analytic solutions for body waves, reflection-refraction problems, response of multiple layers, and surface wave problems valid for any material with a viscoelastic response, including the infinite number of models, derivable from various configurations of springs and dashpots, such as elastic, Voight, Maxwell, and Standard Linear. The theory provides solutions independent of the amount of intrinsic absorption and explicit analytic expressions for physical characteristics of body waves in low-loss media such as the deep Earth. The results explain laboratory and seismic observations, such as travel-time and wide-angle reflection amplitude anomalies, not explained by elasticity or one dimensional Q models. They have important implications for some forward modeling and inverse problems. Theoretical advances and corresponding numerical results as recently compiled (Borcherdt, 2008, Viscoelastic Waves in Layered Media, Cambridge University Press) will be reviewed.

  17. Numerical simulations of viscoelastic flows with free surfaces

    DEFF Research Database (Denmark)

    Comminal, Raphaël; Spangenberg, Jon; Hattel, Jesper Henri

    2013-01-01

    We present a new methodology to simulate viscoelastic flows with free-surfaces. These simulations are motivated by the modelling of polymers manufacturing techniques, such as extrusion and injection moulding. One of the consequences of viscoelasticity is that polymeric materials have a “memory...

  18. On the Abaqus FEA model of finite viscoelasticity

    OpenAIRE

    Ciambella, Jacopo; Destrade, Michel; Ogden, Ray W.

    2013-01-01

    Predictions of the QLV (Quasi-Linear Viscoelastic) constitutive law are compared with those of the ABAQUS viscoelastic model for two simple motions in order to highlight, in particular, their very different dissipation rates and certain shortcomings of the ABAQUS model.

  19. Noise reduction of rotating machinery by viscoelastic bearing supports

    NARCIS (Netherlands)

    Tillema, H.G.

    2003-01-01

    The demand for silent rolling bearing applications, such as electric motors and gearboxes, has resulted in an investigation of viscoelastic bearing supports. By placing a thin viscoelastic layer between the bearing outer ring and the surrounding structure, vibrations of the shaft-bearing arrangement

  20. Transient vibration of thin viscoelastic orthotropic plates

    Czech Academy of Sciences Publication Activity Database

    Soukup, J.; Valeš, František; Volek, J.; Skočilas, J.

    2011-01-01

    Roč. 27, č. 1 (2011), s. 98-107 ISSN 0567-7718. [International Conference on Dynamical Systems - Theory and Applications /10./. Lodz, 07.12.2009-10.12.2009] R&D Projects: GA ČR GA101/07/0946 Institutional research plan: CEZ:AV0Z20760514 Keywords : transient vibration thin plate * orthotropic * general viscoelastic standard solid Subject RIV: BI - Acoustics Impact factor: 0.860, year: 2011 http://www.springerlink.com/content/hn67324178846n4r/

  1. Viscoelastic Analysis of Thermally Stiffening Polymer Nanocomposites

    Science.gov (United States)

    Ehlers, Andrew; Rende, Deniz; Senses, Erkan; Akcora, Pinar; Ozisik, Rahmi

    Poly(ethylene oxide), PEO, filled with silica nanoparticles coated with poly(methyl methacrylate), PMMA, was shown to present thermally stiffening behavior above the glass transition temperature of both PEO and PMMA. In the current study, the viscoelastic beahvior of this nanocomposite system is investigated via nanoindenation experiments to complement on going rheological studies. Results were compared to neat polymers, PEO and PMMA, to understand the effect of coated nanoparticles. This material is based upon work supported by the National Science Foundation under Grant No. CMMI-1538730.

  2. Pearling Instabilities of a Viscoelastic Thread

    Science.gov (United States)

    Deblais, A.; Velikov, K. P.; Bonn, D.

    2018-05-01

    Pearling instabilities of slender viscoelastic threads have received much attention, but remain incompletely understood. We study the instabilities in polymer solutions subject to uniaxial elongational flow. Two distinctly different instabilites are observed: beads on a string and blistering. The beads-on-a-string structure arises from a capillary instability whereas the blistering instability has a different origin: it is due to a coupling between stress and polymer concentration. By varying the temperature to change the solution properties we elucidate the interplay between flow and phase separation.

  3. Direct and inverse scattering for viscoelastic media

    International Nuclear Information System (INIS)

    Ammicht, E.; Corones, J.P.; Krueger, R.J.

    1987-01-01

    A time domain approach to direct and inverse scattering problems for one-dimensional viscoelastic media is presented. Such media can be characterized as having a constitutive relation between stress and strain which involves the past history of the strain through a memory function, the relaxation modulus. In the approach in this article, the relaxation modulus of a material is shown to be related to the reflection properties of the material. This relation provides a constructive algorithm for direct and inverse scattering problems. A numerical implementation of this algorithm is tested on several problems involving realistic relaxation moduli

  4. Viscoelastic behavior of discrete human collagen fibrils

    DEFF Research Database (Denmark)

    Svensson, René; Hassenkam, Tue; Hansen, Philip

    2010-01-01

    Whole tendon and fibril bundles display viscoelastic behavior, but to the best of our knowledge this property has not been directly measured in single human tendon fibrils. In the present work an atomic force microscopy (AFM) approach was used for tensile testing of two human patellar tendon...... saline, cyclic testing was performed in the pre-yield region at different strain rates, and the elastic response was determined by a stepwise stress relaxation test. The elastic stress-strain response corresponded to a second-order polynomial fit, while the viscous response showed a linear dependence...

  5. Numerical and Experimental Low-Velocity Impact Behaivor of Sandwich Plates with Viscoelastic Core

    Directory of Open Access Journals (Sweden)

    Soroush Sadeghnejad

    2016-03-01

    Full Text Available A numerical and experimental low-velocity impact behavior of sandwich plates have been presently studied with regard to the compressibility and viscoelasticity features of their cores. Face sheets were assumed to be anisotropic composites or isotropic aluminum materials and a viscoelastic behavior has been considered for core. The boundary conditions are assumed to be simply supported or rigid. Abaqus, as FEM software, and its python script programming feature, have been used to model the specimens. To model hyper-viscoelastic nonlinear behavior of the core, Ogden hyper-foam elasticity and Prony series approach are manipulated. To solve the numerical problem, dynamic explicit solver option with sufficient solving amplitude has been used. Prony series have been used to model the core time-dependent behavior. In conjunction with a simple indentation experiment, FEM used to formulate a novel method for finding the Prony series coefficients. By performing some low-velocity impact experiments, the impact force and displacement of the composite sandwich plates have been investigated. The results indicate that increasing the structural damping increases the contact time and missing energy and decreases the stored energy of the system. The structures with composite face sheets have a minimum ratio of upper face sheet displacement to lower face sheet displacement in comparison to those with the isotropic face sheets. Impact behavior of isotropic face sheet specimens are more flattened than that of the composite face sheets. In addition, the specific energy stored in the sandwich plates with composite face sheets, on different supports, is greater than that stored in the aluminum face sheets.

  6. Effects of viscoelasticity in the high Reynolds number cylinder wake

    KAUST Repository

    Richter, David

    2012-01-16

    At Re = 3900, Newtonian flow past a circular cylinder exhibits a wake and detached shear layers which have transitioned to turbulence. It is the goal of the present study to investigate the effects which viscoelasticity has on this state and to identify the mechanisms responsible for wake stabilization. It is found through numerical simulations (employing the FENE-P rheological model) that viscoelasticity greatly reduces the amount of turbulence in the wake, reverting it back to a state which qualitatively appears similar to the Newtonian mode B instability which occurs at lower Re. By focusing on the separated shear layers, it is found that viscoelasticity suppresses the formation of the Kelvin-Helmholtz instability which dominates for Newtonian flows, consistent with previous studies of viscoelastic free shear layers. Through this shear layer stabilization, the viscoelastic far wake is then subject to the same instability mechanisms which dominate for Newtonian flows, but at far lower Reynolds numbers. © Copyright Cambridge University Press 2012.

  7. Effects of viscoelasticity in the high Reynolds number cylinder wake

    KAUST Repository

    Richter, David; Iaccarino, Gianluca; Shaqfeh, Eric S. G.

    2012-01-01

    At Re = 3900, Newtonian flow past a circular cylinder exhibits a wake and detached shear layers which have transitioned to turbulence. It is the goal of the present study to investigate the effects which viscoelasticity has on this state and to identify the mechanisms responsible for wake stabilization. It is found through numerical simulations (employing the FENE-P rheological model) that viscoelasticity greatly reduces the amount of turbulence in the wake, reverting it back to a state which qualitatively appears similar to the Newtonian mode B instability which occurs at lower Re. By focusing on the separated shear layers, it is found that viscoelasticity suppresses the formation of the Kelvin-Helmholtz instability which dominates for Newtonian flows, consistent with previous studies of viscoelastic free shear layers. Through this shear layer stabilization, the viscoelastic far wake is then subject to the same instability mechanisms which dominate for Newtonian flows, but at far lower Reynolds numbers. © Copyright Cambridge University Press 2012.

  8. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.

    Science.gov (United States)

    Shanthilal, J; Bhattacharya, Suvendu

    2015-08-01

    The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G') and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power-law type equation was suitable to relate angular frequency (ω) with G', G", and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6-element spring-dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤ 3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure. © 2015 Institute of Food Technologists®

  9. Measurement of tissue viscoelasticity with ultrasound

    Science.gov (United States)

    Greenleaf, J. F.; Alizad, A.

    2017-02-01

    Tissue properties such as elasticity and viscosity have been shown to be related to such tissue conditions as contraction, edema, fibrosis, and fat content among others. Magnetic Resonance Elastography has shown outstanding ability to measure the elasticity and in some cases the viscosity of tissues, especially in the liver, providing the ability to stage fibrotic liver disease similarly to biopsy. We discuss ultrasound methods of measuring elasticity and viscosity in tissues. Many of these methods are becoming widely available in the extant ultrasound machines distributed throughout the world. Some of the methods to be discussed are in the developmental stage. The advantages of the ultrasound methods are that the imaging instruments are widely available and that many of the viscoelastic measurements can be made during a short addition to the normal ultrasound examination time. In addition, the measurements can be made by ultrasound repetitively and quickly allowing evaluation of dynamic physiologic function in circumstances such as muscle contraction or artery relaxation. Measurement of viscoelastic tissue mechanical properties will become a consistent part of clinical ultrasound examinations in our opinion.

  10. Viscoelasticity of Edam cheese during its ripening

    Directory of Open Access Journals (Sweden)

    Šárka Nedomová

    2010-01-01

    Full Text Available Series of the indentation of the ball (10 mm in diameter by the constant speed into blocks of Edam cheese has been conducted. The indentation tests were performed at different speeds (1, 5, 10, 20 and 100 mm/min, and the corresponding force–displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force–displacement response. The measurement has been performed for the cheeses of different stages of their maturity. The dependence of the indentation force on the penetration depth has been evaluated. This dependence can be fitted by a polynom. The indentation force decreases with cheese fat content. It increases with the loading rate. Its value also decreases with the time of the cheese ripening. The recently proposed method for the indenation of the ball into viscoelastic solids has been used for our data analysis. This procedure, which needs the use of the numeric methods, enables to obtain stress relaxation moduli, which describe the viscoelasticity of the tested materials. The obtained moduli describe the stage of the cheese maturity.

  11. Dynamics of magnetic nanoparticles in viscoelastic media

    Energy Technology Data Exchange (ETDEWEB)

    Remmer, Hilke, E-mail: h.remmer@tu-bs.de [Institute of Electrical Measurement and Fundamental Electrical Engineering, TU Braunschweig, Braunschweig (Germany); Roeben, Eric; Schmidt, Annette M. [Institute of Physical Chemistry, Universität zu Köln, Köln (Germany); Schilling, Meinhard; Ludwig, Frank [Institute of Electrical Measurement and Fundamental Electrical Engineering, TU Braunschweig, Braunschweig (Germany)

    2017-04-01

    We compare different models for the description of the complex susceptibility of magnetic nanoparticles in an aqueous gelatin solution representing a model system for a Voigt-Kelvin scheme. The analysis of susceptibility spectra with the numerical model by Raikher et al. is compared with the analysis applying a phenomenological, modified Debye model. The fit of the models to the measured data allows one to extract the viscoelastic parameter dynamic viscosity η and shear modulus G. The experimental data were recorded on single-core thermally blocked CoFe{sub 2}O{sub 4} nanoparticles in an aqueous solution with 2.5 wt% gelatin. Whereas the dynamic viscosities obtained by fitting the model – extended by distributions of hydrodynamic diameters and viscosities – agree very well, the derived values for the shear modulus show the same temporal behavior during the gelation process, but vary approximately by a factor of two. To verify the values for viscosity and shear modulus obtained from nanorheology, macrorheological measurements are in progress. - Highlights: • Ac susceptibility spectra of CoFe2O4 nanoparticles in aqueous gelatin solution. • Analysis of spectra with different approaches of Voigt-Kelvin model. • Comparison of modified Debye model with numerical model. • Both models provide similar values for viscoelastic parameters.

  12. TIDALLY HEATED TERRESTRIAL EXOPLANETS: VISCOELASTIC RESPONSE MODELS

    International Nuclear Information System (INIS)

    Henning, Wade G.; O'Connell, Richard J.; Sasselov, Dimitar D.

    2009-01-01

    Tidal friction in exoplanet systems, driven by orbits that allow for durable nonzero eccentricities at short heliocentric periods, can generate internal heating far in excess of the conditions observed in our own solar system. Secular perturbations or a notional 2:1 resonance between a hot Earth and hot Jupiter can be used as a baseline to consider the thermal evolution of convecting bodies subject to strong viscoelastic tidal heating. We compare results first from simple models using a fixed Quality factor and Love number, and then for three different viscoelastic rheologies: the Maxwell body, the Standard Anelastic Solid (SAS), and the Burgers body. The SAS and Burgers models are shown to alter the potential for extreme tidal heating by introducing the possibility of new equilibria and multiple response peaks. We find that tidal heating tends to exceed radionuclide heating at periods below 10-30 days, and exceed insolation only below 1-2 days. Extreme cases produce enough tidal heat to initiate global-scale partial melting, and an analysis of tidal limiting mechanisms such as advective cooling for earthlike planets is discussed. To explore long-term behaviors, we map equilibria points between convective heat loss and tidal heat input as functions of eccentricity. For the periods and magnitudes discussed, we show that tidal heating, if significant, is generally detrimental to the width of habitable zones.

  13. Polymer engineering science and viscoelasticity an introduction

    CERN Document Server

    Brinson, Hal F

    2015-01-01

    This book provides a unified mechanics and materials perspective on polymers: both the mathematics of viscoelasticity theory as well as the physical mechanisms behind polymer deformation processes. Introductory material on fundamental mechanics is included to provide a continuous baseline for readers from all disciplines. Introductory material on the chemical and molecular basis of polymers is also included, which is essential to the understanding of the thermomechanical response. This self-contained text covers the viscoelastic characterization of polymers including constitutive modeling, experimental methods, thermal response, and stress and failure analysis. Example problems are provided within the text as well as at the end of each chapter.   New to this edition:   ·         One new chapter on the use of nano-material inclusions for structural polymer applications and applications such as fiber-reinforced polymers and adhesively bonded structures ·         Brings up-to-date polymer pro...

  14. Viscoelastic deformation of lipid bilayer vesicles†

    Science.gov (United States)

    Wu, Shao-Hua; Sankhagowit, Shalene; Biswas, Roshni; Wu, Shuyang; Povinelli, Michelle L.

    2015-01-01

    Lipid bilayers form the boundaries of the cell and its organelles. Many physiological processes, such as cell movement and division, involve bending and folding of the bilayer at high curvatures. Currently, bending of the bilayer is treated as an elastic deformation, such that its stress-strain response is independent of the rate at which bending strain is applied. We present here the first direct measurement of viscoelastic response in a lipid bilayer vesicle. We used a dual-beam optical trap (DBOT) to stretch 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC) giant unilamellar vesicles (GUVs). Upon application of a step optical force, the vesicle membrane deforms in two regimes: a fast, instantaneous area increase, followed by a much slower stretching to an eventual plateau deformation. From measurements of dozens of GUVs, the average time constant of the slower stretching response was 0.225 ± 0.033 s (standard deviation, SD). Increasing the fluid viscosity did not affect the observed time constant. We performed a set of experiments to rule out heating by laser absorption as a cause of the transient behavior. Thus, we demonstrate here that the bending deformation of lipid bilayer membranes should be treated as viscoelastic. PMID:26268612

  15. Viscoelastic deformation of lipid bilayer vesicles.

    Science.gov (United States)

    Wu, Shao-Hua; Sankhagowit, Shalene; Biswas, Roshni; Wu, Shuyang; Povinelli, Michelle L; Malmstadt, Noah

    2015-10-07

    Lipid bilayers form the boundaries of the cell and its organelles. Many physiological processes, such as cell movement and division, involve bending and folding of the bilayer at high curvatures. Currently, bending of the bilayer is treated as an elastic deformation, such that its stress-strain response is independent of the rate at which bending strain is applied. We present here the first direct measurement of viscoelastic response in a lipid bilayer vesicle. We used a dual-beam optical trap (DBOT) to stretch 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC) giant unilamellar vesicles (GUVs). Upon application of a step optical force, the vesicle membrane deforms in two regimes: a fast, instantaneous area increase, followed by a much slower stretching to an eventual plateau deformation. From measurements of dozens of GUVs, the average time constant of the slower stretching response was 0.225 ± 0.033 s (standard deviation, SD). Increasing the fluid viscosity did not affect the observed time constant. We performed a set of experiments to rule out heating by laser absorption as a cause of the transient behavior. Thus, we demonstrate here that the bending deformation of lipid bilayer membranes should be treated as viscoelastic.

  16. Flashing subdiffusive ratchets in viscoelastic media

    International Nuclear Information System (INIS)

    Kharchenko, Vasyl; Goychuk, Igor

    2012-01-01

    We study subdiffusive ratchet transport in periodically and randomly flashing potentials. A central Brownian particle is elastically coupled to the surrounding auxiliary Brownian quasi-particles, which account for the influence of the viscoelastic environment. Similar to standard dynamical modeling of Brownian motion, the external force influences only the motion of the central particle, not affecting directly the environmental degrees of freedom. Just a handful of auxiliary Brownian particles suffices to model subdiffusion over many temporal decades. Time modulation of the potential violates the symmetry of thermal detailed balance and induces an anomalous subdiffusive current which exhibits a remarkably small dispersion at low temperatures, as well as a number of other surprising features such as saturation at low temperatures, and multiple inversions of the transport direction upon a change of the driving frequency in the non-adiabatic regime. It is shown that the subdiffusive current is finite at zero temperature for random flashing and can be finite for periodic flashing for a certain frequency window. Our study generalizes classical Brownian motors towards operating in sticky viscoelastic environments such as the cytosol of biological cells or dense polymer solutions. (paper)

  17. Viscoelastic Flow Modelling for Polymer Flooding

    Science.gov (United States)

    de, Shauvik; Padding, Johan; Peters, Frank; Kuipers, Hans; Multi-scale Modelling of Multi-phase Flows Team

    2015-11-01

    Polymer liquids are used in the oil industry to improve the volumetric sweep and displacement efficiency of oil from a reservoir. Surprisingly, it is not only the viscosity but also the elasticity of the displacing fluid that determine the displacement efficiency. The main aim of our work is to obtain a fundamental understanding of the effect of fluid elasticity, by developing an advanced computer simulation methodology for the flow of non-Newtonian fluids through porous media. We simulate a 3D unsteady viscoelastic flow through a converging diverging geometry of realistic pore dimension using computational fluid dynamics (CFD).The primitive variables velocity, pressure and extra stresses are used in the formulation of models. The viscoelastic stress part is formulated using a FENE-P type of constitutive equation, which can predict both shear and elongational stress properties during this flow. A Direct Numerical Simulation (DNS) approach using Finite volume method (FVM) with staggered grid has been applied. A novel second order Immersed boundary method (IBM) has been incorporated to mimic porous media. The effect of rheological parameters on flow characteristics has also been studied. The simulations provide an insight into 3D flow asymmetry at higher Deborah numbers. Micro-Particle Image Velocimetry experiments are carried out to obtain further insights. These simulations present, for the first time, a detailed computational study of the effects of fluid elasticity on the imbibition of an oil phase.

  18. Local linear viscoelasticity of confined fluids.

    Science.gov (United States)

    Hansen, J S; Daivis, P J; Todd, B D

    2007-04-14

    In this paper the authors propose a novel method to study the local linear viscoelasticity of fluids confined between two walls. The method is based on the linear constitutive equation and provides details about the real and imaginary parts of the local complex viscosity. They apply the method to a simple atomic fluid undergoing zero mean oscillatory flow using nonequilibrium molecular dynamics simulations. The method shows that the viscoelastic properties of the fluid exhibit dramatic spatial changes near the wall-fluid boundary due to the high density in this region. It is also shown that the real part of the viscosity converges to the frequency dependent local shear viscosity sufficiently far away from the wall. This also provides valuable information about the transport properties in the fluid, in general. The viscosity is compared with predictions from the local average density model. The two methods disagree in that the local average density model predicts larger viscosity variations near the wall-fluid boundary than what is observed through the method presented here.

  19. 2.5-D frequency-domain viscoelastic wave modelling using finite-element method

    Science.gov (United States)

    Zhao, Jian-guo; Huang, Xing-xing; Liu, Wei-fang; Zhao, Wei-jun; Song, Jian-yong; Xiong, Bin; Wang, Shang-xu

    2017-10-01

    2-D seismic modelling has notable dynamic information discrepancies with field data because of the implicit line-source assumption, whereas 3-D modelling suffers from a huge computational burden. The 2.5-D approach is able to overcome both of the aforementioned limitations. In general, the earth model is treated as an elastic material, but the real media is viscous. In this study, we develop an accurate and efficient frequency-domain finite-element method (FEM) for modelling 2.5-D viscoelastic wave propagation. To perform the 2.5-D approach, we assume that the 2-D viscoelastic media are based on the Kelvin-Voigt rheological model and a 3-D point source. The viscoelastic wave equation is temporally and spatially Fourier transformed into the frequency-wavenumber domain. Then, we systematically derive the weak form and its spatial discretization of 2.5-D viscoelastic wave equations in the frequency-wavenumber domain through the Galerkin weighted residual method for FEM. Fixing a frequency, the 2-D problem for each wavenumber is solved by FEM. Subsequently, a composite Simpson formula is adopted to estimate the inverse Fourier integration to obtain the 3-D wavefield. We implement the stiffness reduction method (SRM) to suppress artificial boundary reflections. The results show that this absorbing boundary condition is valid and efficient in the frequency-wavenumber domain. Finally, three numerical models, an unbounded homogeneous medium, a half-space layered medium and an undulating topography medium, are established. Numerical results validate the accuracy and stability of 2.5-D solutions and present the adaptability of finite-element method to complicated geographic conditions. The proposed 2.5-D modelling strategy has the potential to address modelling studies on wave propagation in real earth media in an accurate and efficient way.

  20. Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

    Science.gov (United States)

    Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

    2018-01-01

    Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

  1. Composite Materials

    DEFF Research Database (Denmark)

    Nielsen, Lauge Fuglsang

    This book deals with the mechanical and physical behavior of composites as influenced by composite geometry. "Composite Materials" provides a comprehensive introduction for researchers and students to modern composite materials research with a special emphasis on the significance of phase geometry......, viscoelastic behavior, and internal stress states. Other physical properties considered are thermal and electrical conductivities, diffusion coefficients, dielectric constants and magnetic permeability. Special attention is given to the effect of pore shape on the mechanical and physical behavior of porous....... The book enables the reader to a better understanding of the behavior of natural composites, improvement of such materials, and design of new materials with prescribed properties. A number of examples are presented: Special composite properties considered are stiffness, shrinkage, hygro-thermal behavior...

  2. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.

    Science.gov (United States)

    Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu

    2017-08-15

    Successive freeze/thaw (FT) cycle was a widely used empirical approach to shorten the experimental period since it could accelerate frozen dough deterioration compared with frozen storage (FS). In order to compare the effect of FS and FT cycle on deterioration procedure of chemical-leavened steamed bread dough, kinetic studies of bread quality indices were performed and the relationships between bread quality and dough components were further established. Results showed that degradation of steamed bread loaf volume and firmness followed first-order kinetics during FS and zero-order kinetics during FT, respectively. Glutenin macropolymers (GMP) depolymerization and dough weight loss occurred steadily throughout FS and FT. Significant enhancement of damaged starch and crystallinity were observed at the later FS period and FT cycle. Multiple regression study led to the conclusion that dough weight loss contributed the most to the reduced bread loaf volume under FS whereas GMP depolymerization dominated under FT condition. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

    Science.gov (United States)

    Ma, Sen; Li, Li; Wang, Xiao-Xi; Zheng, Xue-Ling; Bian, Ke; Bao, Qing-Dan

    2016-07-01

    The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Viscoelasticity evaluation of rubber by surface reflection of supersonic wave.

    Science.gov (United States)

    Omata, Nobuaki; Suga, Takahiro; Furusawa, Hirokazu; Urabe, Shinichi; Kondo, Takeru; Ni, Qing-Qing

    2006-12-22

    The main characteristic of rubber is a viscoelasticity. So it is important to research the characteristic of the viscoelasticity of the high frequency band for the friction between a rubber material and the hard one with roughness, for instance, the tire and the road. As for the measurement of the viscoelasticity of rubber, DMA (dynamic mechanical analysis) is general. However, some problems are pointed out to the measurement of the high frequency band by DMA. Then, we evaluated the viscoelasticity characteristic by the supersonic wave measurement. However, attenuation of rubber is large, and when the viscoelasticity is measured by the supersonic wave therefore, it is inconvenient and limited in a past method by means of bottom reflection. In this report, we tried the viscoelasticity evaluation by the method of using complex surface reflection coefficient and we compared with the friction coefficient under wide-range friction velocity. As a result, some relationships had been found for two properties. We report the result that character of viscoelasticity of rubber was comparable to friction coefficient.

  5. The viscoelastic properties of the cervical mucus plug

    DEFF Research Database (Denmark)

    Bastholm, Sara K.; Becher, Naja; Stubbe, Peter Reimer

    2014-01-01

    labor. MethodsViscoelastic properties of CMPs were investigated with a dynamic oscillatory rheometer using frequency and stress sweep experiments within the linear viscoelastic region. Main outcome measuresThe rheological variables obtained were as follows: elastic modulus (G), viscous modulus (G......ObjectiveTo characterize the viscoelastic properties of cervical mucus plugs (CMPs) shed during labor at term. DesignExperimental research. SettingDepartment of Obstetrics and Gynecology, Aarhus University Hospital, Denmark. Population/SampleSpontaneously shed CMPs from 18 healthy women in active...

  6. Thermal convection of viscoelastic shear-thinning fluids

    International Nuclear Information System (INIS)

    Albaalbaki, Bashar; Khayat, Roger E; Ahmed, Zahir U

    2016-01-01

    The Rayleigh–Bénard convection for non-Newtonian fluids possessing both viscoelastic and shear-thinning behaviours is examined. The Phan-Thien–Tanner (PTT) constitutive equation is implemented to model the non-Newtonian character of the fluid. It is found that while the shear-thinning and viscoelastic effects could annihilate one another for the steady roll flow, presence of both behaviours restricts the roll stability limit significantly compared to the cases when the fluid is either inelastic shear-thinning or purely viscoelastic with constant viscosity. (paper)

  7. Composites

    International Nuclear Information System (INIS)

    Kasen, M.B.

    1983-01-01

    This chapter discusses the roles of composite laminates and aggregates in cryogenic technology. Filamentary-reinforced composites are emphasized because they are the most widely used composite materials. Topics considered include composite systems and terminology, design and fabrication, composite failure, high-pressure reinforced plastic laminates, low-pressure reinforced plastics, reinforced metals, selectively reinforced structures, the effect of cryogenic temperatures, woven-fabric and random-mat composites, uniaxial fiber-reinforced composites, composite joints in cryogenic structures, joining techniques at room temperature, radiation effects, testing laminates at cryogenic temperatures, static and cyclic tensile testing, static and cyclic compression testing, interlaminar shear testing, secondary property tests, and concrete aggregates. It is suggested that cryogenic composite technology would benefit from the development of a fracture mechanics model for predicting the fitness-for-purpose of polymer-matrix composite structures

  8. Water evaporation on highly viscoelastic polymer surfaces.

    Science.gov (United States)

    Pu, Gang; Severtson, Steven J

    2012-07-03

    Results are reported for a study on the evaporation of water droplets from a highly viscoelastic acrylic polymer surface. These are contrasted with those collected for the same measurements carried out on polydimethylsiloxane (PDMS). For PDMS, the evaporation process involves the expected multistep process including constant drop area, constant contact angle, and finally a combination of these steps until the liquid is gone. In contrast, water evaporation from the acrylic polymer shows a constant drop area mode throughout. Furthermore, during the evaporation process, the drop area actually expands on the acrylic polymer. The single mode evaporation process is consistent with formation of wetting structures, which cannot be propagated by the capillary forces. Expansion of the drop area is attributed to the influence of the drop capillary pressure. Furthermore, the rate of drop area expansion is shown to be dependent on the thickness of the polymer film.

  9. Viscoelastic characterization of soft biological materials

    Science.gov (United States)

    Nayar, Vinod Timothy

    Progressive and irreversible retinal diseases are among the primary causes of blindness in the United States, attacking the cells in the eye that transform environmental light into neural signals for the optic pathway. Medical implants designed to restore visual function to afflicted patients can cause mechanical stress and ultimately damage to the host tissues. Research shows that an accurate understanding of the mechanical properties of the biological tissues can reduce damage and lead to designs with improved safety and efficacy. Prior studies on the mechanical properties of biological tissues show characterization of these materials can be affected by environmental, length-scale, time, mounting, stiffness, size, viscoelastic, and methodological conditions. Using porcine sclera tissue, the effects of environmental, time, and mounting conditions are evaluated when using nanoindentation. Quasi-static tests are used to measure reduced modulus during extended exposure to phosphate-buffered saline (PBS), as well as the chemical and mechanical analysis of mounting the sample to a solid substrate using cyanoacrylate. The less destructive nature of nanoindentation tests allows for variance of tests within a single sample to be compared to the variance between samples. The results indicate that the environmental, time, and mounting conditions can be controlled for using modified nanoindentation procedures for biological samples and are in line with averages modulus values from previous studies but with increased precision. By using the quasi-static and dynamic characterization capabilities of the nanoindentation setup, the additional stiffness and viscoelastic variables are measured. Different quasi-static control methods were evaluated along with maximum load parameters and produced no significant difference in reported reduced modulus values. Dynamic characterization tests varied frequency and quasi-static load, showing that the agar could be modeled as a linearly

  10. Generalized Fractional Derivative Anisotropic Viscoelastic Characterization

    Directory of Open Access Journals (Sweden)

    Harry H. Hilton

    2012-01-01

    Full Text Available Isotropic linear and nonlinear fractional derivative constitutive relations are formulated and examined in terms of many parameter generalized Kelvin models and are analytically extended to cover general anisotropic homogeneous or non-homogeneous as well as functionally graded viscoelastic material behavior. Equivalent integral constitutive relations, which are computationally more powerful, are derived from fractional differential ones and the associated anisotropic temperature-moisture-degree-of-cure shift functions and reduced times are established. Approximate Fourier transform inversions for fractional derivative relations are formulated and their accuracy is evaluated. The efficacy of integer and fractional derivative constitutive relations is compared and the preferential use of either characterization in analyzing isotropic and anisotropic real materials must be examined on a case-by-case basis. Approximate protocols for curve fitting analytical fractional derivative results to experimental data are formulated and evaluated.

  11. Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation.

    Science.gov (United States)

    Pao, Steven; Kim, Chyer; Jordan, Larry; Long, Wilbert; Inserra, Paula; Sayre, Brian

    2011-02-01

    A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (Pyeast brand. The multiplication rates of S. enterica in the initial 12 h and S. aureus over the entire 24 h of fermentation were positively correlated with fermentation temperatures of 21 to 38°C (Pbread may compromise consumer kitchen sanitation and food safety. Copyright ©, International Association for Food Protection

  12. Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.

    Science.gov (United States)

    Mamat, Hasmadi; Hill, Sandra E

    2014-09-01

    Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

  13. Algebraic Theory of Linear Viscoelastic Nematodynamics

    International Nuclear Information System (INIS)

    Leonov, Arkady I.

    2008-01-01

    This paper consists of two parts. The first one develops algebraic theory of linear anisotropic nematic 'N-operators' build up on the additive group of traceless second rank 3D tensors. These operators have been implicitly used in continual theories of nematic liquid crystals and weakly elastic nematic elastomers. It is shown that there exists a non-commutative, multiplicative group N 6 of N-operators build up on a manifold in 6D space of parameters. Positive N-operators, which in physical applications hold thermodynamic stability constraints, do not generally form a subgroup of group N 6 . A three-parametric, commutative transversal-isotropic subgroup S 3 subset of N 6 of positive symmetric nematic operators is also briefly discussed. The special case of singular, non-negative symmetric N-operators reveals the algebraic structure of nematic soft deformation modes. The second part of the paper develops a theory of linear viscoelastic nematodynamics applicable to liquid crystalline polymer. The viscous and elastic nematic components in theory are described by using the Leslie-Ericksen-Parodi (LEP) approach for viscous nematics and de Gennes free energy for weakly elastic nematic elastomers. The case of applied external magnetic field exemplifies the occurrence of non-symmetric stresses. In spite of multi-(10) parametric character of the theory, the use of nematic operators presents it in a transparent form. When the magnetic field is absent, the theory is simplified for symmetric case with six parameters, and takes an extremely simple, two-parametric form for viscoelastic nematodynamics with possible soft deformation modes. It is shown that the linear nematodynamics is always reducible to the LEP-like equations where the coefficients are changed for linear memory functionals whose parameters are calculated from original viscosities and moduli

  14. Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

    Directory of Open Access Journals (Sweden)

    Enrico Novelli

    2014-08-01

    Full Text Available A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass obtained from vegetation water (a by-product of oil mill was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively. The control batch was composed of lean and fat cuts of pork in 70:30 ratio, 2.7% salt and a mixed starter culture of staphylococci and pediococci. After stuffing into natural casings, salamis were aged until they reached a total weight loss of 30%. The product was then sliced and packaged in a protective atmosphere (nitrogen:carbon dioxide 80:20 and placed in a refrigerator thermostat (2-4°C with alternating 12 h of artificial light and darkness. The samples were analysed for the measurement of pH, water activity, organic acidity, peroxide number and secondary products of lipid peroxidation at the time of slicing and after 10, 20 and 30 days of storage into the refrigerated thermostat. The pH and water activity were not substantially different between the control and the two enriched batches. The peroxide number and secondary products of lipid peroxidation values in the two batches with phenols were at least substantially lower than the control sample. In conclusion, the phenol compounds obtained from vegetation water have shown no interference with the ripening process while protecting the dough from oxidation.

  15. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.

    Science.gov (United States)

    Liu, Wenjun; Brennan, Margaret Anne; Serventi, Luca; Brennan, Charles Stephen

    2017-11-01

    The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm) and cellulase (35 and 60ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (pcellulase had a synergetic effect on the dough rheology. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. Viscoelasticity and pattern formations in stock market indices

    Science.gov (United States)

    Gündüz, Güngör; Gündüz, Aydın

    2017-06-01

    The viscoelastic and thermodynamic properties of four stock indices, namely, DJI, Nasdaq-100, Nasdaq-Composite, and S&P were analyzed for a period of 30 years from 1986 to 2015. The asset values (or index) can be placed into Aristotelian `potentiality-actuality' framework by using scattering diagram. Thus, the index values can be transformed into vectorial forms in a scattering diagram, and each vector can be split into its horizontal and vertical components. According to viscoelastic theory, the horizontal component represents the conservative, and the vertical component represents the dissipative behavior. The related storage and the loss modulus of these components are determined and then work-like and heat-like terms are calculated. It is found that the change of storage and loss modulus with Wiener noise (W) exhibit interesting patterns. The loss modulus shows a featherlike pattern, whereas the storage modulus shows figurative man-like pattern. These patterns are formed due to branchings in the system and imply that stock indices do have a kind of `fine-order' which can be detected when the change of modulus values are plotted with respect to Wiener noise. In theoretical calculations it is shown that the tips of the featherlike patterns stay at negative W values, but get closer to W = 0 as the drift in the system increases. The shift of the tip point from W = 0 indicates that the price change involves higher number of positive Wiener number corrections than the negative Wiener. The work-like and heat-like terms also exhibit patterns but with different appearance than modulus patterns. The decisional changes of people are reflected as the arrows in the scattering diagram and the propagation path of these vectors resemble the path of crack propagation. The distribution of the angle between two subsequent vectors shows a peak at 90°, indicating that the path mostly obeys the crack path occurring in hard objects. Entropy mimics the Wiener noise in the evolution

  17. Hybrid yeast strains capable of raising an extraordinarily broad range of dough types

    Energy Technology Data Exchange (ETDEWEB)

    Kowalski, S.; Zander, I.; Windisch, S.

    1981-01-01

    Over 200 hybrid yeast strains were screened and 11 of these found to have versatile fermentation characteristics. This paper reports the results obtained with these 11 strains compared with a commercially available strain of baker's yeast used for bread making and marketed as 'instant active dry yeast'. In contrast to bakers yeast, the hybrid strains fermented very well in yeast, hard biscuit, shortcake and heavy cake dough without prior sponge formation. The fermentation kinetics were investigated and the technical potential of such hybrid strains discussed on the basis of the fermentation kinetics.

  18. Effect of hydrated apple powder on dough rheology and cookies quality

    Directory of Open Access Journals (Sweden)

    Michaela Lauková

    2016-10-01

    Full Text Available Dietary fiber is a group of food components, which are resistant to human enzymatic digestion. The incorporation of dietary fiber obtained from various sources of fruit and vegetable by-products into the cereal based products such as bread, rolls, cookies, muffins, crackers, cakes and pasta is of growing interest for the food industry. The replacement of wheat flour by dietary fiber from various sources can change physicochemical, textural and organoleptic characteristic of bakery products. Apple pomace is the main by-product produced in the apple fruit processing industry. It is a rich source of carbohydrate, pectin, crude fiber, and minerals. The dietary fiber content in apple pomace ranges between 33 - 35%. The influence of hydrated commercial dietary fiber on wheat dough rheology (5, 10 and 15% flour replacement and physical and sensory properties of cookies was examined. It was found that addition of HAP significantly increased the rheological properties of dough such as water absorption (from 58.0% to 75.3%, dough stability (from 6.7 min to 11.6 min and prolonged dough development time (from 3.5 min to 11.0 min and reduced the mixing tolerance index (from 34.7 BU to 11.9 BU. It was also concluded that hydrated apple powder addition reduced physical properties of cookies such as volume (from 10.4 cm3 to 8.0 cm3, diameter (from 4.7 cm to 4.2 cm, volume index (from 1.35 cm to 1.10 cm and porosity (from 0.32 to 0.24. Sensory properties (taste, odour, stickiness, firmness and density of cookies were also analysed. Cookies with addition of hydrated apple powder had fruity taste and odour and showed high overall acceptance. From this study resulted that hydrated apple powder can be used as potentially source of dietary fiber in cookie formulation. Moreover, addition of apple pomace inhibits the use of any other flavouring ingredients because has a pleasant fruity flavour.

  19. Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

    Science.gov (United States)

    Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

    2017-06-01

    Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D 2 and D 3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n -heptane followed by liquid-liquid extraction. Then n -heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

  20. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

    Science.gov (United States)

    Engmann, Jan

    2008-07-01

    We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

  1. Viscoelasticity in Polymers: Phenomenological to Molecular Mathematical Modelling

    National Research Council Canada - National Science Library

    Banks, H. T; Luke, N. S

    2006-01-01

    We report on two recent advances in the modelling of viscoelastic polymers: (i) a new constitutive model which combines the virtual stick-slip continuum "molecular-based" ideas of Johnson and Stacer with the Rouse bead chain ideas; (ii...

  2. Linear Viscoelasticity, Reptation, Chain Stretching and Constraint Release

    DEFF Research Database (Denmark)

    Neergaard, Jesper; Schieber, Jay D.; Venerus, David C.

    2000-01-01

    A recently proposed self-consistent reptation model - alreadysuccessful at describing highly nonlinear shearing flows of manytypes using no adjustable parameters - is used here to interpretthe linear viscoelasticity of the same entangled polystyrenesolution. Using standard techniques, a relaxatio...

  3. Experimental characterisation of a novel viscoelastic rectifier design

    DEFF Research Database (Denmark)

    Jensen, Kristian Ejlebjærg; Okkels, Fridolin; Szabo, Peter

    2012-01-01

    A planar microfluidic system with contractions and obstacles is characterized in terms of anisotropic flow resistance due to viscoelastic effects. The working mechanism is illustrated using streak photography, while the diodicity performance is quantified by pressure drop measurements. The point ...

  4. Stagnation point flow and heat transfer for a viscoelastic fluid ...

    Indian Academy of Sciences (India)

    M REZA

    2017-11-09

    Nov 9, 2017 ... MS received 15 August 2016; revised 26 February 2017; accepted 15 March 2017; published online 9 ... surface has several engineering applications within, for ... viscoelastic fluids in several industrial manufacturing pro-.

  5. Large deflection of viscoelastic beams using fractional derivative model

    International Nuclear Information System (INIS)

    Bahranini, Seyed Masoud Sotoodeh; Eghtesad, Mohammad; Ghavanloo, Esmaeal; Farid, Mehrdad

    2013-01-01

    This paper deals with large deflection of viscoelastic beams using a fractional derivative model. For this purpose, a nonlinear finite element formulation of viscoelastic beams in conjunction with the fractional derivative constitutive equations has been developed. The four-parameter fractional derivative model has been used to describe the constitutive equations. The deflected configuration for a uniform beam with different boundary conditions and loads is presented. The effect of the order of fractional derivative on the large deflection of the cantilever viscoelastic beam, is investigated after 10, 100, and 1000 hours. The main contribution of this paper is finite element implementation for nonlinear analysis of viscoelastic fractional model using the storage of both strain and stress histories. The validity of the present analysis is confirmed by comparing the results with those found in the literature.

  6. Stability of non-linear constitutive formulations for viscoelastic fluids

    CERN Document Server

    Siginer, Dennis A

    2014-01-01

    Stability of Non-linear Constitutive Formulations for Viscoelastic Fluids provides a complete and up-to-date view of the field of constitutive equations for flowing viscoelastic fluids, in particular on their non-linear behavior, the stability of these constitutive equations that is their predictive power, and the impact of these constitutive equations on the dynamics of viscoelastic fluid flow in tubes. This book gives an overall view of the theories and attendant methodologies developed independently of thermodynamic considerations as well as those set within a thermodynamic framework to derive non-linear rheological constitutive equations for viscoelastic fluids. Developments in formulating Maxwell-like constitutive differential equations as well as single integral constitutive formulations are discussed in the light of Hadamard and dissipative type of instabilities.

  7. On the stabilization of viscoelastic laminated beams with interfacial slip

    Science.gov (United States)

    Mustafa, Muhammad I.

    2018-04-01

    In this paper, we consider a viscoelastic laminated beam model. This structure is given by two identical uniform layers on top of each other, taking into account that an adhesive of small thickness is bonding the two surfaces and produces an interfacial slip. We use viscoelastic damping with general assumptions on the relaxation function and establish explicit energy decay result from which we can recover the optimal exponential and polynomial rates. Our result generalizes the earlier related results in the literature.

  8. Investigation of transient cavitating flow in viscoelastic pipes

    International Nuclear Information System (INIS)

    Keramat, A; Tijsseling, A S; Ahmadi, A

    2010-01-01

    A study on water hammer in viscoelastic pipes when the fluid pressure drops to liquid vapour pressure is performed. Two important concepts including column separation and the effects of retarded strains in the pipe wall on the fluid response have been investigated separately in recent works, but there is some curiosity as to how the results for pressure and discharge are when column separation occurs in a viscoelastic pipe. For pipes made of plastic such as polyethylene (PE) and polyvinyl chloride (PVC), viscoelasticity is a crucial mechanical property which changes the hydraulic and structural transient responses. Based on previous developments in the analysis of water hammer, a model which is capable of analysing column separation in viscoelastic pipes is presented and used for solving the selected case studies. For the column-separation modelling the Discrete Vapour Cavity Model (DVCM) is utilised and the viscoelasticity property of the pipe wall is modelled by Kelvin-Voigt elements. The effects of viscoelasticity play an important role in the column separation phenomenon because it changes the water hammer fundamental frequency and so affects the time of opening or collapse of the cavities. Verification of the implemented computer code is performed for the effects of viscoelasticity and column separation - separately and simultaneously - using experimental results from the literature. In the provided examples the focus is placed on the simultaneous effect of viscoelasticity and column separation on the hydraulic transient response. The final conclusions drawn are that if rectangular grids are utilised the DVCM gives acceptable predictions of the phenomenon and that the pipe wall material's retarded behaviour strongly dampens the pressure spikes caused by column separation.

  9. Modelling Viscoelasticity of Loudspeaker Suspensions using Retardation Spectra

    DEFF Research Database (Denmark)

    Ritter, Tobias; Agerkvist, Finn T.

    2010-01-01

    , the viscoelastic retardation spectrum, which provides a more fundamental description of the suspension viscoelasticity, is rst used to explain the accuracy of the empirical LOG creep model (Knudsen et al.). Then, two extensions to the LOG model are proposed which include the low and high frequency limit...... of the compliance, not accounted for in the original LOG model. The new creep models are veried by measurements on two 5.5 loudspeakers with different surrounds....

  10. Estimation of piezoelastic and viscoelastic properties in laminated structures

    DEFF Research Database (Denmark)

    Araujo, A. L.; Soares, C. M. Mota; Herskovits, J.

    2009-01-01

    An inverse method for material parameter estimation of elastic, piezoelectric and viscoelastic laminated plate structures is presented. The method uses a gradient based optimization technique in order to solve the inverse problem, through minimization of an error functional which expresses...... the difference between experimental free vibration data and corresponding numerical data produced by a finite element model. The complex modulus approach is used to model the viscoelastic material behavior, assuming hysteretic type damping. Applications that illustrate the influence of adhesive material...

  11. Investigation of transient cavitating flow in viscoelastic pipes

    Science.gov (United States)

    Keramat, A.; Tijsseling, A. S.; Ahmadi, A.

    2010-08-01

    A study on water hammer in viscoelastic pipes when the fluid pressure drops to liquid vapour pressure is performed. Two important concepts including column separation and the effects of retarded strains in the pipe wall on the fluid response have been investigated separately in recent works, but there is some curiosity as to how the results for pressure and discharge are when column separation occurs in a viscoelastic pipe. For pipes made of plastic such as polyethylene (PE) and polyvinyl chloride (PVC), viscoelasticity is a crucial mechanical property which changes the hydraulic and structural transient responses. Based on previous developments in the analysis of water hammer, a model which is capable of analysing column separation in viscoelastic pipes is presented and used for solving the selected case studies. For the column-separation modelling the Discrete Vapour Cavity Model (DVCM) is utilised and the viscoelasticity property of the pipe wall is modelled by Kelvin-Voigt elements. The effects of viscoelasticity play an important role in the column separation phenomenon because it changes the water hammer fundamental frequency and so affects the time of opening or collapse of the cavities. Verification of the implemented computer code is performed for the effects of viscoelasticity and column separation - separately and simultaneously - using experimental results from the literature. In the provided examples the focus is placed on the simultaneous effect of viscoelasticity and column separation on the hydraulic transient response. The final conclusions drawn are that if rectangular grids are utilised the DVCM gives acceptable predictions of the phenomenon and that the pipe wall material's retarded behaviour strongly dampens the pressure spikes caused by column separation.

  12. Modelling water hammer in viscoelastic pipelines: short brief

    Science.gov (United States)

    Urbanowicz, K.; Firkowski, M.; Zarzycki, Z.

    2016-10-01

    The model of water hammer in viscoelastic pipelines is analyzed. An appropriate mathematical model of water hammer in polymer pipelines is presented. An additional term has been added to continuity equation to describe the retarded deformation of the pipe wall. The mechanical behavior of viscoelastic material is described by generalized Kelvin-Voigt model. The comparison of numerical simulation and experimental data from well known papers is presented. Short discussion about obtained results are given.

  13. Enhancing the rheological performance of wheat flour dough with glucose oxidase, transglutaminase or supplementary gluten

    NARCIS (Netherlands)

    Meerts, Mathieu; Van Ammel, Helene; Meeus, Yannick; Van Engeland, Sarah; Cardinaels, Ruth; Oosterlinck, Filip; Courtin, Christophe M.; Moldenaers, Paula

    2017-01-01

    The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a flour’s breadmaking performance, rheological tests offer an

  14. Role of enzymes in improving the functionality of proteins in non-wheat dough systems

    NARCIS (Netherlands)

    Renzetti, S.; Rosell, C.M.

    2016-01-01

    Gluten free systems lack the viscoelastic network required to resist gas production and expansion during baking. Enzymatic treatments of the GF flours have been proposed initially for creating protein aggregates that mimic gluten functionality but then also for modifying proteins changing their

  15. Composition

    DEFF Research Database (Denmark)

    Bergstrøm-Nielsen, Carl

    2011-01-01

    Strategies are open compositions to be realised by improvising musicians. See more about my composition practise in the entry "Composition - General Introduction". Caution: streaming the sound files will in some cases only provide a few minutes' sample. Please DOWNLOAD them to hear them in full...

  16. Composition

    DEFF Research Database (Denmark)

    2014-01-01

    Memory Pieces are open compositions to be realised solo by an improvising musicians. See more about my composition practise in the entry "Composition - General Introduction". Caution: streaming the sound files will in some cases only provide a few minutes' sample. Please DOWNLOAD them to hear them...

  17. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.

    Science.gov (United States)

    Katsaiti, Tatiana; Granby, Kit

    2016-09-01

    Over the past few years there has been an increasing awareness regarding acrylamide (AAM) content of various foods. Although there are several relevant articles on AAM mitigation in industrially prepared products, the literature regarding homemade preparations is rather scarce. The objective of this study is to mitigate the AAM formation in baked buns made with 1:1 sifted wheat/wholegrain flour through the depletion of asparagine (ASN) in the bread dough. Using a full-factorial design, the effect of four factors (yeast amount, fermentation time, fermentation temperature and yeast types) was tested. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for AAM and its main precursor, ASN, determination. The resulting ASN depletion in the dough (68-89%) is significantly affected by fermentation time and yeast type, while AAM mitigation levels in the baked buns are significantly influenced by yeast amount, fermentation time and yeast type. The mean concentrations for each combination range between 5 and 15 µg kg(-)(1).

  18. Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.

    Science.gov (United States)

    Tao, Han; Wang, Pei; Wu, Fengfeng; Jin, Zhengyu; Xu, Xueming

    2016-02-10

    The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. Wheat starches were fractionated into A- and B-type granules, and then subjected to freezing/thawing treatment for 3 cycles. The freezing treatment did not cause apparent damage on A-type granular surface but induced cracked structure on B-type granules. It facilitated materials such as amylose, proteins, and lipids leaching from starch granule and an increase in gelatinization temperatures, melting enthalpy, and pasting viscosities. A smaller bread specific volume was obtained from freezing-treated B-granules while the crumb firmness significantly increased (p>0.05). No marked differences were observed in the counterparts of A-granules after freezing treatment. It seemed that the B-type granules were more sensitive to the freezing/thawing treatment, thus facilitating structural transformations from dough to bread. Results indicated that the deterioration in frozen bread quality derived from starch could be minimized by increasing the A-granules content. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. FARINOGRAPHIC EVALUATION OF WHEAT DOUGH ENRICHED WITH INULIN, NAKED BARLEY, MALT AND POTEX ADDITION

    Directory of Open Access Journals (Sweden)

    Marián Tokár

    2015-02-01

    Full Text Available One of the most important biological substances consumed in insufficient quantity is fibre that is often deficient in the diet. In general, dietary fibre is edible part of plants, or similar carbohydrates, that are resistant to digestion and absorption in the small intestine. Nowadays, there are many sources of fibre available for bakery industry, whether through addition of non-traditional bread cereals or through isolated form as additives. Except to supposed increase the nutritional value of bakery products with added fiber and raw materials containing fiber is necessary to think about their technological quality and rheological properties of dough. The aim of this experimental work was to investigate the effect of the addition of selected polysaccharides (inulin, Potex - potato fiber and non-bakery crops (naked barley, malt containing significant polysaccharides used in the mixture with wheat flour type T-650 in different ratios on the basis of farinographic evaluations. Based on the results of rheological measurements we found out that quality of dough was deteriorating proportionally to the amount of used additives. On the other hand, positively could be considered the increase of water absorption with addition of Potex and naked barley.

  20. Protein-transitions in and out of the dough matrix in wheat flour mixing.

    Science.gov (United States)

    Wang, Xiaolong; Appels, Rudi; Zhang, Xiaoke; Bekes, Ferenc; Torok, Kitti; Tomoskozi, Sandor; Diepeveen, Dean; Ma, Wujun; Islam, Shahidul

    2017-02-15

    Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32min (80°C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.

    Science.gov (United States)

    Wani, Ali Abas; Sogi, D S; Singh, Preeti; Khatkar, B S

    2015-04-01

    Fruit processing wastes contain numerous by products of potential use in food & allied industry. Watermelon seeds represent a major by-product of the processing waste and contain high amount of nutritional proteins. Protein rich cereal based products are in demand due to their health promoting benefits. With this aim, wheat flour was fortified with watermelon seed protein concentrates (2.5 %, 5 %, 7.5 % and 10 % levels) to prepare cookies with desirable physical, nutritional, and textural and sensory properties. Substitution levels of 5 % and 10 % significantly (p ≤ 0.05) increased the dough stability and mixing tolerance index, however pasting properties and dough extensibility decreased considerably above 5 % substitution levels. Cookie fracture force (kg) increased significantly (p ≤ 0.05) above 5 % fortification levels. Cookie spread factor (W/T) increased from 2.5 % to 7.5 % fortification levels, further increase showed negative impact. Sensory scores of the cookies showed that protein concentrate may be added up to 7.5 % fortification levels. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5-7.5 % levels in cookies to improve their protein quality.

  2. EVALUATION OF ELASTICITY AND MECHANICAL PROPERTIES OF BREAD DOUGH MADE WITH REPLACED FLOUR POTATO (IPOMOEA BATATA

    Directory of Open Access Journals (Sweden)

    Ely Fernando Sacón Vera

    2016-10-01

    Full Text Available The effect of the incorporation of sweet potato flour, with 30% replacement in 1kg of wheat flour was evaluated to determine the behavior of elastic and mechanical properties during the kneading and baking stage of bread. For the evaluation the following varieties were studied: Morado Brazil, Morado Ecuador, Guayaco Morado, Ina and Toquecita, and the evaluated properties were: texture (hardness, elasticity, firmness, chewiness measured by a texture meter Bloomfield and volume was measured by INEN standard (NTE INEN 0530: 80. The design employed was completely at random, using analysis of variance at 5% significance level. The results obtained showed that elasticity attribute in texture variable presented significant differences (P <0.05. Analysis concluded that including Toquecita flour in the mixture to form the dough, had the highest elasticity of 13.32mm. However, Morado Ecuador variety flour presented a 6.24 mm elasticity value, ideal for both the malleability of the dough and the freshness of the bread, and concerning volume, the inclusion of Ecuador Morado flour and Ina in the formulation of bread, showed an increase in volume at 93.30 and 93.67cm3 respectively, close to the normed value for wheat flour bread.

  3. Rotating bouncing disks, tossing pizza dough, and the behavior of ultrasonic motors

    Science.gov (United States)

    Liu, Kuang-Chen; Friend, James; Yeo, Leslie

    2009-10-01

    Pizza tossing and certain forms of standing-wave ultrasonic motors (SWUMs) share a similar process for converting reciprocating input into continuous rotary motion. We show that the key features of this motion conversion process such as collision, separation and friction coupling are captured by the dynamics of a disk bouncing on a vibrating platform. The model shows that the linear or helical hand motions commonly used by pizza chefs and dough-toss performers for single tosses maximize energy efficiency and the dough’s airborne rotational speed; on the other hand, the semielliptical hand motions used for multiple tosses make it easier to maintain dough rotation at the maximum speed. The system’s bifurcation diagram and basins of attraction also provide a physical basis for understanding the peculiar behavior of SWUMs and provide a means to design them. The model is able to explain the apparently chaotic oscillations that occur in SWUMs and predict the observed trends in steady-state speed and stall torque as preload is increased.

  4. A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

    Directory of Open Access Journals (Sweden)

    Xiaozhi Tang

    2017-01-01

    Full Text Available The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30% on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP diluted the concentration of gluten, leading to an increase in dough development time (MDT and breakdown torque and a decrease in stability time (MST and minimum torque (MMT. The gelation of WP during the heat treatment increased dough peak torque (MPT, G′, and G′′. As a contrast, the addition of soy protein (SP increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

  5. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

    Science.gov (United States)

    The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, g...

  6. Quantitative assessment of gas cell development during the proofing of dough by magnetic resonance imaging and image analysis

    NARCIS (Netherlands)

    Duynhoven, van J.P.M.; Kempen, van G.M.P.; Sluis, van R.; Rieger, B.; Weegels, P.; Vliet, van L.J.; Nicolaij, K.

    2003-01-01

    The structure of bread crumb is an important factor in consumer acceptance of bakery products. The noninvasive monitoring of the gas cell formation during the proofing of dough can aid in understanding the mechanisms governing the crumb appearance in the baked product. The development of gas cells

  7. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.

    Science.gov (United States)

    Lauková, Michaela; Kohajdová, Zlatica; Karovičová, Jolana; Kuchtová, Veronika; Minarovičová, Lucia; Tomášiková, Lenka

    2017-09-01

    Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

  8. Framework for analyzing hyper-viscoelastic polymers

    Science.gov (United States)

    Trivedi, Akash; Siviour, Clive

    2017-06-01

    Hyper-viscoelastic polymers have multiple areas of application including aerospace, biomedicine, and automotive. Their mechanical responses are therefore extremely important to understand, particularly because they exhibit strong rate and temperature dependence, including a low temperature brittle transition. Relationships between the response at various strain rates and temperatures are investigated and a framework developed to predict response at rates where experiments are unfeasible. A master curve of the storage modulus's rate dependence at a reference temperature is constructed using a DMA test of the polymer. A frequency sweep spanning two decades and a temperature range from pre-glass transition to pre-melt is used. A fractional derivative model is fitted to the experimental data, and this model's parameters are used to derive stress-strain relationships at a desired strain rate. Finite element simulations with this constitutive model are used for verification with experimental data. This material is based upon work supported by the Air Force Office of Scientific Research, Air Force Materiel Command, USAF under Award No. FA9550-15-1-0448.

  9. A viscoelastic-viscoplastic model for short-fibre reinforced polymers with complex fibre orientations

    Directory of Open Access Journals (Sweden)

    Nciri M.

    2015-01-01

    Full Text Available This paper presents an innovative approach for the modelling of viscous behaviour of short-fibre reinforced composites (SFRC with complex distributions of fibre orientations and for a wide range of strain rates. As an alternative to more complex homogenisation methods, the model is based on an additive decomposition of the state potential for the computation of composite’s macroscopic behaviour. Thus, the composite material is seen as the assembly of a matrix medium and several linear elastic fibre media. The division of short fibres into several families means that complex distributions of orientation or random orientation can be easily modelled. The matrix behaviour is strain-rate sensitive, i.e. viscoelastic and/or viscoplastic. Viscoelastic constitutive laws are based on a generalised linear Maxwell model and the modelling of the viscoplasticity is based on an overstress approach. The model is tested for the case of a polypropylene reinforced with short-glass fibres with distributed orientations and subjected to uniaxial tensile tests, in different loading directions and under different strain rates. Results demonstrate the efficiency of the model over a wide range of strain rates.

  10. Effect of potato (Solanum tuberosum addition on dough properties, sensory qualities and resistant starch content of bread

    Directory of Open Access Journals (Sweden)

    Maria Lidia IANCU

    2015-08-01

    Full Text Available The aim of this study is to assess the effects of adding different varieties of boiled potatoes-pasta (PP, Impala (I and Orchestra (O, to wheat flour in bread making. These potato varieties were used to replace wholemeal 1250 type flour (F1 and hard wheat semolina flour (F2 in different concentrations: 5%, 10%, 20%, 30%. The rheological properties of dough with added potato were assessed by means of the flour-graphic technique. The study also determined the amount of resistant starch (RS, non-resistant starch (n-RS, total starch (TS and moisture content of the potato bread. The results showed that the water absorption (WA in the potato dough containing salt and yeast decreased by 28.8% (F2-I-PP, and by 41.2% (F1-I-PP respectively. The same happened with the dough development time, dough stability and quality number. We found out that the degree of dough softening was increased, as was the moisture content of the bread, which went from 47.7% (O-PP-F2 to 50.3% (I-PP-F1. The level of the ten analyzed sensory properties led to the conclusion that, by adding up to 20% PP, we enhance the bread quality. The RS content increased by 5.1 g/100 g d.m. for F1 bread for the 30% (O-PP-F2 potato content batch. In F2 bread, the RS content increased by up to 5.11g/100 g d.m. for the 30% (O-PP-F2 potato content batch. Given the method of analysis, RS may be a mixture of RS2 (natural granule starch and RS3 (retrograde or non crystalline retrograde. Therefore, potato bread is very healthy and recommended for its nutritional benefits.

  11. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

    Science.gov (United States)

    Altınel, Burak; Ünal, S Sezgin

    2017-05-01

    This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

  12. Nonlocal vibration and biaxial buckling of double-viscoelastic-FGM-nanoplate system with viscoelastic Pasternak medium in between

    Energy Technology Data Exchange (ETDEWEB)

    Liu, J.C. [College of Civil Engineering and Architecture, Zhejiang University, Hangzhou 310058 (China); Zhang, Y.Q., E-mail: cyqzhang@zju.edu.cn [College of Civil Engineering and Architecture, Zhejiang University, Hangzhou 310058 (China); State Key Laboratory of Mechanical Structural Strength and Vibration, Xi' an Jiaotong University, Xi' an 710049 (China); Fan, L.F. [College of Architecture and Civil Engineering, Beijing University of Technology, Beijing 100084 (China)

    2017-04-11

    The general equation for transverse vibration of double-viscoelastic-FGM-nanoplate system with viscoelastic Pasternak medium in between and each nanoplate subjected to in-plane edge loads is formulated on the basis of the Eringen's nonlocal elastic theory and the Kelvin model. The factors of the structural damping, medium damping, small size effect, loading ratio, and Winkler modulus and shear modulus of the medium are incorporated in the formulation. Based on the Navier's method, the analytical solutions for vibrational frequency and buckling load of the system with simply supported boundary conditions are obtained. The influences of these factors on vibrational frequency and buckling load of the system are discussed. It is demonstrated that the vibrational frequency of the system for the out-of-phase vibration is dependent upon the structural damping, small size effect and viscoelastic Pasternak medium, whereas the vibrational frequency for the in-phase vibration is independent of the viscoelastic Pasternak medium. While the buckling load of the system for the in-phase buckling case has nothing to do with the viscoelastic Pasternak medium, the buckling load for the out-of-phase case is related to the small size effect, loading ratio and Pasternak medium. - Highlights: • Vibration of double-viscoelastic-FGM-nanoplate system under in-plane edge loads is investigated. • Biaxial buckling of the system with simply supported boundary conditions is analyzed. • Explicit expression for the vibrational frequency and buckling load is obtained. • Impacts of viscoelastic Pasternak medium on vibrational frequency and buckling load are discussed. • Influences of structural damping, small size effect and loading ratio are also considered.

  13. Viscoelastic properties of microfibrillated cellulose (MFC) produced from agricultural residue corn stover

    Science.gov (United States)

    The rheological properties of microfibrillated cellulose (MFC) produced from agricultural residue corn stover were investigated. The corn stover MFC gels exhibited concentration-dependent viscoelastic properties. Higher corn stover MFC concentrations resulted in stronger viscoelastic properties. Th...

  14. Viscoelastic properties of doped-ceria under reduced oxygen partial pressure

    DEFF Research Database (Denmark)

    Teocoli, Francesca; Esposito, Vincenzo

    2014-01-01

    The viscoelastic properties of gadolinium-doped ceria (CGO) powder compacts are characterized during sintering and cooling under reduced oxygen partial pressure and compared with conventional sintering in air. Highly defective doped ceria in reducing conditions shows peculiar viscoelastic...

  15. Composition

    DEFF Research Database (Denmark)

    Bergstrøm-Nielsen, Carl

    2014-01-01

    Cue Rondo is an open composition to be realised by improvising musicians. See more about my composition practise in the entry "Composition - General Introduction". Caution: streaming the sound/video files will in some cases only provide a few minutes' sample, or the visuals will not appear at all....... Please DOWNLOAD them to see/hear them in full length! This work is licensed under a Creative Commons "by-nc" License. You may for non-commercial purposes use and distribute it, performance instructions as well as specially designated recordings, as long as the author is mentioned. Please see http...

  16. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.

    Science.gov (United States)

    Li, Zhijian; Deng, Cui; Li, Haifeng; Liu, Changhong; Bian, Ke

    2015-07-15

    In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10 g/100 g, whereas the specific volume of steamed bread significantly decreased. SEM analysis demonstrated that the gas cells of the steamed bread remained as a discrete spherical or oval-like entity only at 10 g/100 g level of remixed flour. Time-domain NMR showed that water migrated from T22 population to T21 population with increasing the amount of remixed flour. The XRD results indicated that starch in the steamed bread with remixed flour was gelatinized. A significant decrease of both the rate and extent of starch hydrolysis of the steamed bread was observed when flour was remixed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. Use of monoglyceride hydrogel for the production of low fat short dough pastry.

    Science.gov (United States)

    Manzocco, Lara; Anese, Monica; Calligaris, Sonia; Quarta, Barbara; Nicoli, Maria Cristina

    2012-05-01

    The influence of palm oil replacement with a monoglyceride-palm oil-water gel (hydrogel) on physical properties and acrylamide content of a low fat short dough pastry was studied. The effect of the incorporation of the hydrogel was monitored during storage by assessing moisture, firmness, proton density/mobility using magnetic resonance imaging (MRI) and acrylamide content. The use of hydrogel allowed the lipid content of pastries to be reduced with minor effects on their quality characteristics. However, the hydrogel-containing pastries showed a crunchier crust, higher acrylamide content and a higher tendency to staling. As assessed by MRI, these results were ascribable to the development of a peculiar system morphology promoted by hydrogel incorporation in the food matrix. Copyright © 2011 Elsevier Ltd. All rights reserved.

  18. The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters

    Directory of Open Access Journals (Sweden)

    Rodica Chereji

    2010-05-01

    Full Text Available In this study we determined the influence of xylanase supplementation on dough rheology concerning its consistograph parameters: maximum pressure (Pr max, (mb and water absorption (Wa, %. The consistograph analyses were conducted at constant hydration and consistency of 500UF. Determinations were made on 4 types of flour and optimal enzyme dosages were determined. Then we added the optimal enzyme dose for each type of flour as follows: F1, F2, F3, F4: P1-8100U.FXU/100kg flour, P2-16200U.FXU/100kg flour, P3-24300U.FXU/100kg flour. Fungal xylanase used in these concentrations led to the improvement of bread quality properties: finer texture of the crumb, extending freshness of bread, improving the colour and flavour, improving the slicing ability.

  19. Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population.

    Science.gov (United States)

    Quiles, Juan Manuel; Saladino, Federica; Mañes, Jordi; Fernández-Franzón, Mónica; Meca, Giuseppe

    2016-08-01

    Mycotoxins are toxic metabolites produced by filamentous fungi, as Aspergillus, Penicillium and Fusarium. The first objective of this research was to study the presence of mycotoxins in 60 samples of refrigerated pizza dough, by extraction with methanol and determination by liquid chromatography associated with tandem mass spectrometry (LC-MS/MS). Then, the estimated dietary intakes (EDIs) of these mycotoxins, among the Spanish population, was calculated and the health risk assessment was performed, comparing the EDIs data with the tolerable daily intake values (TDIs). The mycotoxins detected in the analyzed samples were aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), zearalenone (ZEA), enniatin A (ENA), enniatin A1 (ENA1), enniatin (ENB), enniatin B1 (ENB1) and BEA (beauvericin) with average concentration of the positive samples of 4.09 μg/kg, 0.50 μg/kg, 0.79 μg/kg, 77.78 μg/kg, 14.96 μg/kg, 4.54 μg/kg, 3.37 μg/kg, 1.69 μg/kg and 22.39 μg/kg, respectively. The presence of ZEA, ENA1, ENB and ENB1 was detected in 100% of the samples, AFB2 in 32%, AFB1 in 23%, ENA in 8% and BEA in 3%. Twelve percent of the samples contaminated with AFB1 and 12% of the doughs contaminated with ZEA exceeded the EU legislated maximum limits. The dietary intakes were estimated considering three different age groups of population, and the EDIs calculated for the mycotoxins detected in the samples were all below the established TDI. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Generating Bulk-Scale Ordered Optical Materials Using Shear-Assembly in Viscoelastic Media

    Directory of Open Access Journals (Sweden)

    Chris E. Finlayson

    2017-06-01

    Full Text Available We review recent advances in the generation of photonics materials over large areas and volumes, using the paradigm of shear-induced ordering of composite polymer nanoparticles. The hard-core/soft-shell design of these particles produces quasi-solid “gum-like” media, with a viscoelastic ensemble response to applied shear, in marked contrast to the behavior seen in colloidal and granular systems. Applying an oscillatory shearing method to sub-micron spherical nanoparticles gives elastomeric photonic crystals (or “polymer opals” with intense tunable structural color. The further engineering of this shear-ordering using a controllable “roll-to-roll” process known as Bending Induced Oscillatory Shear (BIOS, together with the interchangeable nature of the base composite particles, opens potentially transformative possibilities for mass manufacture of nano-ordered materials, including advances in optical materials, photonics, and metamaterials/plasmonics.

  1. Bifurcation and chaos of an axially accelerating viscoelastic beam

    International Nuclear Information System (INIS)

    Yang Xiaodong; Chen Liqun

    2005-01-01

    This paper investigates bifurcation and chaos of an axially accelerating viscoelastic beam. The Kelvin-Voigt model is adopted to constitute the material of the beam. Lagrangian strain is used to account for the beam's geometric nonlinearity. The nonlinear partial-differential equation governing transverse motion of the beam is derived from the Newton second law. The Galerkin method is applied to truncate the governing equation into a set of ordinary differential equations. By use of the Poincare map, the dynamical behavior is identified based on the numerical solutions of the ordinary differential equations. The bifurcation diagrams are presented in the case that the mean axial speed, the amplitude of speed fluctuation and the dynamic viscoelasticity is respectively varied while other parameters are fixed. The Lyapunov exponent is calculated to identify chaos. From numerical simulations, it is indicated that the periodic, quasi-periodic and chaotic motions occur in the transverse vibrations of the axially accelerating viscoelastic beam

  2. Lattice Boltzmann model for three-phase viscoelastic fluid flow

    Science.gov (United States)

    Xie, Chiyu; Lei, Wenhai; Wang, Moran

    2018-02-01

    A lattice Boltzmann (LB) framework is developed for simulation of three-phase viscoelastic fluid flows in complex geometries. This model is based on a Rothman-Keller type model for immiscible multiphase flows which ensures mass conservation of each component in porous media even for a high density ratio. To account for the viscoelastic effects, the Maxwell constitutive relation is correctly introduced into the momentum equation, which leads to a modified lattice Boltzmann evolution equation for Maxwell fluids by removing the normal but excess viscous term. Our simulation tests indicate that this excess viscous term may induce significant errors. After three benchmark cases, the displacement processes of oil by dispersed polymer are studied as a typical example of three-phase viscoelastic fluid flow. The results show that increasing either the polymer intrinsic viscosity or the elastic modulus will enhance the oil recovery.

  3. Surface loading of a viscoelastic earth-I. General theory

    Science.gov (United States)

    Tromp, Jeroen; Mitrovica, Jerry X.

    1999-06-01

    We present a new normal-mode formalism for computing the response of an aspherical, self-gravitating, linear viscoelastic earth model to an arbitrary surface load. The formalism makes use of recent advances in the theory of the Earth's free oscillations, and is based upon an eigenfunction expansion methodology, rather than the tradi-tional Love-number approach to surface-loading problems. We introduce a surface-load representation theorem analogous to Betti's reciprocity relation in seismology. Taking advantage of this theorem and the biorthogonality of the viscoelastic modes, we determine the complete response to a surface load in the form of a Green's function. We also demonstrate that each viscoelastic mode has its own unique energy partitioning, which can be used to characterize it. In subsequent papers, we apply the theory to spherically symmetric and aspherical earth models.

  4. Viscoelastic Plate Analysis Based on Gâteaux Differential

    Directory of Open Access Journals (Sweden)

    Kadıoğlu Fethi

    2016-01-01

    Full Text Available In this study, it is aimed to analyze the quasi-static response of viscoelastic Kirchhoff plates with mixed finite element formulation based on the Gâteaux differential. Although the static response of elastic plate, beam and shell structures is a widely studied topic, there are few studies that exist in the literature pertaining to the analysis of the viscoelastic structural elements especially with complex geometries, loading conditions and constitutive relations. The developed mixed finite element model in transformed Laplace-Carson space has four unknowns as displacement, bending and twisting moments in addition to the dynamic and geometric boundary condition terms. Four-parameter solid model is employed for modelling the viscoelastic behaviour. For transformation of the solutions obtained in the Laplace-Carson domain to the time domain, different numerical inverse transform techniques are employed. The developed solution technique is applied to several quasi-static example problems for the verification of the suggested numerical procedure.

  5. Uniform Decay for Solutions of an Axially Moving Viscoelastic Beam

    Energy Technology Data Exchange (ETDEWEB)

    Kelleche, Abdelkarim, E-mail: kellecheabdelkarim@gmail.com [Université des Sciences et de la Technologie Houari Boumediene, Faculté des Mathématiques (Algeria); Tatar, Nasser-eddine, E-mail: tatarn@Kfupm.edu.sa [King Fahd University of Petroleum and Minerals, Department of Mathematics and Statistics (Saudi Arabia)

    2017-06-15

    The paper deals with an axially moving viscoelastic structure modeled as an Euler–Bernoulli beam. The aim is to suppress the transversal displacement (transversal vibrations) that occur during the axial motion of the beam. It is assumed that the beam is moving with a constant axial speed and it is subject to a nonlinear force at the right boundary. We prove that when the axial speed of the beam is smaller than a critical value, the dissipation produced by the viscoelastic material is sufficient to suppress the transversal vibrations. It is shown that the rate of decay of the energy depends on the kernel which arise in the viscoelastic term. We consider a general kernel and notice that solutions cannot decay faster than the kernel.

  6. Analysis of viscoelastic flow in tin phosphate glass

    International Nuclear Information System (INIS)

    Cha, Jaemin; Asida, Yuto; Takebe, Hiromichi

    2011-01-01

    The change of the viscoelastic flow near the imprinting temperature was analyzed by a penetration method with a commercial TMA and the result was compared with thermally-imprinted SnO-P 2 O 5 (SP) and SnO-B 2 O 3 -P 2 O 5 (SBP) glass samples by an imprint apparatus. The viscosity of SP glass increases monotonically with increasing SnO content and the specific movement is shown in viscoelastic flow under the optimized thermal imprinting temperature for SP glasses.

  7. A generalization of the bond fluctuation model to viscoelastic environments

    International Nuclear Information System (INIS)

    Fritsch, Christian C

    2014-01-01

    A lattice-based simulation method for polymer diffusion in a viscoelastic medium is presented. This method combines the eight-site bond fluctuation model with an algorithm for the simulation of fractional Brownian motion on the lattice. The method applies to unentangled self-avoiding chains and is probed for anomalous diffusion exponents α between 0.7 and 1.0. The simulation results are in very good agreement with the predictions of the generalized Rouse model of a self-avoiding chain polymer in a viscoelastic medium. (paper)

  8. Modelling nonlinear viscoelastic behaviours of loudspeaker suspensions-like structures

    Science.gov (United States)

    Maillou, Balbine; Lotton, Pierrick; Novak, Antonin; Simon, Laurent

    2018-03-01

    Mechanical properties of an electrodynamic loudspeaker are mainly determined by its suspensions (surround and spider) that behave nonlinearly and typically exhibit frequency dependent viscoelastic properties such as creep effect. The paper aims at characterizing the mechanical behaviour of electrodynamic loudspeaker suspensions at low frequencies using nonlinear identification techniques developed in recent years. A Generalized Hammerstein based model can take into account both frequency dependency and nonlinear properties. As shown in the paper, the model generalizes existing nonlinear or viscoelastic models commonly used for loudspeaker modelling. It is further experimentally shown that a possible input-dependent law may play a key role in suspension characterization.

  9. Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation.

    Science.gov (United States)

    Rezaei, Mohammad N; Aslankoohi, Elham; Verstrepen, Kevin J; Courtin, Christophe M

    2015-07-02

    Succinic acid produced by yeast during bread dough fermentation can significantly affect the rheological properties of the dough. By introducing mutations in the model S288C yeast strain, we show that the oxidative pathway of the TCA cycle and the glyoxylate shunt contribute significantly to succinic acid production during dough fermentation. More specifically, deletion of ACO1 and double deletion of ACO1 and ICL1 resulted in a 36 and 77% decrease in succinic acid levels in fermented dough, respectively. Similarly, double deletion of IDH1 and IDP1 decreased succinic acid production by 85%, while also affecting the fermentation rate. By contrast, double deletion of SDH1 and SDH2 resulted in a two-fold higher succinic acid accumulation compared to the wild-type. Deletion of fumarate reductase activity (FRD1 and OSM1) in the reductive pathway of the TCA cycle did not affect the fermentation rate and succinic acid production. The changes in the levels of succinic acid produced by mutants Δidh1Δidp1 (low level) and Δsdh1Δsdh2 (high level) in fermented dough only resulted in small pH differences, reflecting the buffering capacity of dough at a pH of around 5.1. Moreover, Rheofermentometer analysis using these mutants revealed no difference in maximum dough height and gas retention capacity with the dough prepared with S288C. The impact of the changed succinic acid profile on the organoleptic or antimicrobial properties of bread remains to be demonstrated. Copyright © 2015 Elsevier B.V. All rights reserved.

  10. The Utilization of Premix Flour with Sorghum Mutant Lines Zh-30 Based as Material For Dough Making And Dry Noodle Industry

    International Nuclear Information System (INIS)

    Dwi Djoko Slamet Santosa

    2009-01-01

    Sorghum mutant line Zh-30 is a breeding line developed at the Center for the Application of Isotope and Radiation Technology, BATAN by using mutation techniques. Gamma irradiation with the dose of 300 Gy was used to induced plant genetic variability. Through selection processes on several generations, the mutant line Zh-30 was identified to have better agronomic characteristics, better grain quality and higher yield than the original variety. Research on flour quality of this mutant line was done to identify its potential use in dry noodle. Subsequent experiments, i.e. the effect of kansui (alkaline salt Na 2 CO 3 and K 2 CO 3 ) on rheological properties of dough, the effect of egg addition on rheological properties of dough and cooked noodles. Observations were done on dough which were premix flour I, II and III with 10.2 %, 14.5 % and 17.4 % protein content respectively. The influence of each alkaline salt and their mixture on dough rheology i.e., dough consistency and resistant to extension and extensibility. The kansui Concentration applied were 0, 0.5, 1.0 and 1.5 %. Obviously premix flour I + 0.5 % kansui gave optimal consistency, resistance and extensibility of the dough. The addition of five ml egg to premix I dough + 0.5 % kansui gave optimal results. The increase of egg mellowed the dough, and increase noodle texture and reduce stickiness. Addition of five ml egg already gave significant increase of elasticity, with the highest elasticity was reached by addition of 35 ml egg, although no difference was found for 5 - 35 ml.. (author)

  11. Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.

    Science.gov (United States)

    Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Lynch, Kieran M; Arendt, Elke K

    2016-11-01

    Puff pastry is a major contributor of fat and sodium intake in many countries. The objective of this research was to determine the impact of salt (0-8.4g/100g flour) on the structure and quality characteristics of puff pastry with full and reduced (-40%) fat content as well as the rheological properties of the resulting dough. Therefore, empirical rheological tests were carried out including dough extensibility, dough stickiness and GlutoPeak test. The quality of the puff pastry was characterized with the VolScan, Texture Analyzer and C-Cell. NaCl reduction significantly changed rheological properties of the basic dough as well as a number of major quality characteristics of the puff pastry. Significant differences due to NaCl addition were found in particular for dough resistance, dough stickiness, Peak Maximum Time and Maximum Torque (ppastry containing full fat. Likewise, maximal lift, specific volume, number of cells and slice brightness increased with increasing NaCl at both fat levels. Although a sensorial comparison of puff pastries revealed that salt reduction (30%) was perceptible, no significant differences were found for all other investigated attributes. Nevertheless, a reduction of 30% salt and 40% fat in puff pastry is achievable as neither the perception and visual impression nor attributes such as volume, firmness and flavour of the final products were significantly affected. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Effect of Surface Modification of Nanosilica on the Viscoelastic Properties of Its Polystyrene Nanocomposite

    Directory of Open Access Journals (Sweden)

    M. Mortezaei

    2008-12-01

    Full Text Available The preparation and characterization of the vinyltriethoxysilane-modified silica nanoparticles were investigated. Also the surface tension of polystyrene, native (hydrophilic silica and silane-modified (hydrophobic silica were determined. Two kinds of polystyrene/silica (treated and non-treated nanocomposites were prepared with different filler loadings by solution method. Their viscoelastic properties were studied by dynamic stress controlled rotary shear rheometer. Solid-like response of polystyrene/native silica nanocomposites were observed in the terminal zone. Solid inclusionsincrease the storage modulus more than the loss modulus, hence decrease the material damping. By increasing filler volume fraction, the particles tend to agglomerate and build clusters. The presence of clusters increases the viscosity, the moduli and the viscoelastic non-linearity of the composites.Treating the filler surface reduces its tendency to agglomerate as well as the adhesion between the particles and the polystyrene, leading to lower viscosity and interfacial slippage. Also the loss modulus peak is affected significantly by the particle surface area and its surface property in silica-filled polystyrene, which corresponds to its glass transition.

  13. Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.

    Science.gov (United States)

    Petrović, Jovana; Rakić, Dušan; Fišteš, Aleksandar; Pajin, Biljana; Lončarević, Ivana; Tomović, Vladimir; Zarić, Danica

    2017-10-01

    The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics.

  14. Characterization and Analysis of Viscoelastically Loaded Thin Film Piezoelectric Resonators Incorporated in AN Oscillator Microsensing System.

    Science.gov (United States)

    O'Toole, Ronald Patrick

    1994-01-01

    In the recent advancement of piezoelectric resonator technology, there has been a large growth in the application of these devices for chemical sensing. These sensors operate by detecting changes in their environment which perturb the electrical - acoustic operation and in turn can be harnessed by means of supporting electronics and signal processing to monitor various processes. Examples include remote environmental monitoring, chemical process control, and commercial gas phase detectors. In this dissertation, the chemical sensing theory and properties of piezoelectric resonators such as the bulk-acoustic wave thin-film resonator (TFR) and the quartz crystal microbalance (QCM) are developed. This analysis concentrates on characterizing the resonance behavior of thickness mode resonators based upon the physical properties at the electrode interface which include interfacial mass density, elasticity, viscosity, and thickness of the composite device consisting of the piezoelectric material, the electrodes, and any deposited layer on the electrode surface in contact with the surrounding medium. In this work, no approximation is made as to the stress or particle displacement variation across the visco-elastic film which allows a complete study of the perturbational mechanical variations on the electrical and resonance properties of the composite resonator. The derivation and verification of equivalent circuit models based on the physical properties of the piezoelectric resonator and visco-elastic sensing film are presented. The results and models from this research will be beneficial to surface chemistry studies and also have application to fabrication techniques and electrical modeling. The use of this theory is employed in a study of a QCM coated with a commercially developed negative resist. Photo-polymerization of the resist results in induced visco-elastic structural changes which can be monitored and characterized using the full admittance theory of the composite

  15. Viscoelastic materials with anisotropic rigid particles: stress-deformation behavior

    NARCIS (Netherlands)

    Sagis, L.M.C.; Linden, van der E.

    2001-01-01

    In this paper we have derived constitutive equations for the stress tensor of a viscoelastic material with anisotropic rigid particles. We have assumed that the material has fading memory. The expressions are valid for slow and small deformations from equilibrium, and for systems that are nearly

  16. Viscoelastic-Viscoplastic Modelling of the Scratch Response of PMMA

    Directory of Open Access Journals (Sweden)

    G. Kermouche

    2013-01-01

    Full Text Available This paper aims at understanding how to model the time-dependent behavior of PMMA during a scratch loading at a constant speed and at middle strain levels. A brief experimental study is first presented, consisting of the analysis of microscratches carried out at various scratching velocities and normal loads. The loading conditions have been chosen in such a way that neither (viscoelasticity nor (viscoplasticity of the PMMA may be neglected a priori. The main analyzed parameter is the tip penetration depth measured during the steady state. Then, a finite element model is used to investigate the potential of classical elastic-viscoplastic constitutive models to reproduce these experimental results. It is mainly shown that these models lead to unsatisfying results. More specifically, it is pointed out here that the time-independent Young modulus used in such models is not suitable. To take into account this feature, a viscoelastic-viscoplastic model based on the connection in series of a viscoelastic part with a viscoplastic part is proposed. It is shown that it leads to more acceptable results, which points out the importance of viscoelasticity in the scratch behavior of solid polymers.

  17. Viscoelastic shock wave in ballistic gelatin behind soft body armor.

    Science.gov (United States)

    Liu, Li; Fan, Yurun; Li, Wei

    2014-06-01

    Ballistic gelatins are widely used as a surrogate of biological tissue in blunt trauma tests. Non-penetration impact tests of handgun bullets on the 10wt% ballistic gelatin block behind soft armor were carried out in which a high-speed camera recorded the crater׳s movement and pressure sensors imbedded in the gelatin block recorded the pressure waves at different locations. The observed shock wave attenuation indicates the necessity of considering the gelatin׳s viscoelasticity. A three-element viscoelastic constitutive model was adopted, in which the relevant parameters were obtained via fitting the damping free oscillations at the beginning of the creep-mode of rheological measurement, and by examining the data of published split Hopkinson pressure bar (SHPB) experiments. The viscoelastic model is determined by a retardation time of 5.5×10(-5)s for high oscillation frequencies and a stress relaxation time of 2.0-4.5×10(-7)s for shock wave attenuation. Using the characteristic-line method and the spherical wave assumption, the propagation of impact pressure wave front and the subsequent unloading profile can be simulated using the experimental velocity boundary condition. The established viscoelastic model considerably improves the prediction of shock wave attenuation in the ballistic gelatin. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Axial Dynamic Stiffness of Tubular Piles in Viscoelastic Soil

    DEFF Research Database (Denmark)

    Bayat, Mehdi; Andersen, Lars Vabbersgaard; Ibsen, Lars Bo

    2016-01-01

    Large offshore wind turbines are f0W1ded on jacket structures. In this study, an elastic full-space jacket structure foundation in an elastic and viscoelastic medium is investigated by using boundary integral equations. The jacket structure foundation is modeled as a hollow, long circular cylinde...

  19. Understanding the viscoelastic behavior of silica filled rubber

    NARCIS (Netherlands)

    de Castro, J.G.

    2014-01-01

    This thesis focuses on the understanding the viscoelastic behavior of silica filled Nitrile Butadiene Rubber (NBR) using different sizes/surface areas in three different regions of deformation that will be developed in 3 chapters. The characterization of the samples used in this work is described in

  20. Viscoelastic nature of Au nanoparticle–PDMS nanocomposite gels

    Indian Academy of Sciences (India)

    A stable gel of Au nanoparticles in polydimethylsiloxane (PDMS) nanocomposite is prepared by employing the curing agent of PDMS elastomer as a reducing agent for the formation of Au nanoparticles by an in-situ process. The viscoelastic nature of these gels is very sensitive to the Au nanoparticle loading and the ...

  1. Asymptotic Green's function in homogeneous anisotropic viscoelastic media

    Czech Academy of Sciences Publication Activity Database

    Vavryčuk, Václav

    2007-01-01

    Roč. 463, č. 2086 (2007), s. 2689-2707 ISSN 1364-5021 Institutional research plan: CEZ:AV0Z30120515 Keywords : anisotropy * attenuation * Green's function * viscoelasticity Subject RIV: DC - Siesmology, Volcanology, Earth Structure Impact factor: 1.523, year: 2007

  2. Cyclic viscoelasticity and viscoplasticity of polypropylene/clay nanocomposites

    DEFF Research Database (Denmark)

    Drozdov, Aleksey; Christiansen, Jesper de Claville; Hog Lejre, Anne-Lise

    2012-01-01

    Observations are reported in tensile relaxation tests under stretching and retraction on poly-propylene/clay nanocomposites with various contents of filler. A two-phase constitutive model is developed in cyclic viscoelasticity and viscoplasticity of hybrid nanocomposites. Adjustable parameters in...

  3. Cutting edge science: Laser surgery illuminates viscoelasticity of merotelic kinetochores.

    Science.gov (United States)

    Cabello, Simon; Gachet, Yannick; Tournier, Sylvie

    2016-03-28

    Increasing evidence in eukaryotic cells suggests that mechanical forces are essential for building a robust mitotic apparatus and correcting inappropriate chromosome attachments. In this issue, Cojoc et al. (2016. J. Cell Biol., http://dx.doi.org/10.1083/jcb.201506011) use laser microsurgery in vivo to measure and study the viscoelastic properties of kinetochores. © 2016 Cabello.

  4. Simulations of flow induced ordering in viscoelastic fluids

    NARCIS (Netherlands)

    Santos de Oliveira, I.S.

    2012-01-01

    In this thesis we report on simulations of colloidal ordering phenomena in shearthinning viscoelastic fluids under shear flow. Depending on the characteristics of the fluid, the colloids are observed to align in the direction of the flow. These string-like structures remain stable as long as the

  5. Post-seismic relaxation theory on laterally heterogeneous viscoelastic model

    Science.gov (United States)

    Pollitz, F.F.

    2003-01-01

    Investigation was carried out into the problem of relaxation of a laterally heterogeneous viscoelastic Earth following an impulsive moment release event. The formal solution utilizes a semi-analytic solution for post-seismic deformation on a laterally homogeneous Earth constructed from viscoelastic normal modes, followed by application of mode coupling theory to derive the response on the aspherical Earth. The solution is constructed in the Laplace transform domain using the correspondence principle and is valid for any linear constitutive relationship between stress and strain. The specific implementation described in this paper is a semi-analytic discretization method which assumes isotropic elastic structure and a Maxwell constitutive relation. It accounts for viscoelastic-gravitational coupling under lateral variations in elastic parameters and viscosity. For a given viscoelastic structure and minimum wavelength scale, the computational effort involved with the numerical algorithm is proportional to the volume of the laterally heterogeneous region. Examples are presented of the calculation of post-seismic relaxation with a shallow, laterally heterogeneous volume following synthetic impulsive seismic events, and they illustrate the potentially large effect of regional 3-D heterogeneities on regional deformation patterns.

  6. Viscoelastic Earthquake Cycle Simulation with Memory Variable Method

    Science.gov (United States)

    Hirahara, K.; Ohtani, M.

    2017-12-01

    There have so far been no EQ (earthquake) cycle simulations, based on RSF (rate and state friction) laws, in viscoelastic media, except for Kato (2002), who simulated cycles on a 2-D vertical strike-slip fault, and showed nearly the same cycles as those in elastic cases. The viscoelasticity could, however, give more effects on large dip-slip EQ cycles. In a boundary element approach, stress is calculated using a hereditary integral of stress relaxation function and slip deficit rate, where we need the past slip rates, leading to huge computational costs. This is a cause for almost no simulations in viscoelastic media. We have investigated the memory variable method utilized in numerical computation of wave propagation in dissipative media (e.g., Moczo and Kristek, 2005). In this method, introducing memory variables satisfying 1st order differential equations, we need no hereditary integrals in stress calculation and the computational costs are the same order of those in elastic cases. Further, Hirahara et al. (2012) developed the iterative memory variable method, referring to Taylor et al. (1970), in EQ cycle simulations in linear viscoelastic media. In this presentation, first, we introduce our method in EQ cycle simulations and show the effect of the linear viscoelasticity on stick-slip cycles in a 1-DOF block-SLS (standard linear solid) model, where the elastic spring of the traditional block-spring model is replaced by SLS element and we pull, in a constant rate, the block obeying RSF law. In this model, the memory variable stands for the displacement of the dash-pot in SLS element. The use of smaller viscosity reduces the recurrence time to a minimum value. The smaller viscosity means the smaller relaxation time, which makes the stress recovery quicker, leading to the smaller recurrence time. Second, we show EQ cycles on a 2-D dip-slip fault with the dip angel of 20 degrees in an elastic layer with thickness of 40 km overriding a Maxwell viscoelastic half

  7. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.

    Science.gov (United States)

    Peng, Bo; Li, Youqian; Ding, Shiyong; Yang, Jun

    2017-10-15

    The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field 1 H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread. Trehalose decreased the staling rate constant k, indicating an inhibitory effect on firming process in bread. Trehalose had the ability to retain water by hindering the interaction among water molecules, gluten and starch, thus relatively increasing the immobility of the part of water represented by T 22 in low-field 1 H NMR tests. Trehalose restricted water mobilization during storage, resulting in a better water-holding capacity. Our findings reveal that trehalose could be an improver in dough and bread-making performance, as well as an antistaling agent in bread. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

    Directory of Open Access Journals (Sweden)

    Małgorzata Tańska

    2016-01-01

    Full Text Available This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5 % of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough.

  9. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

    Science.gov (United States)

    Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

    2015-01-01

    Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste. PMID:26691480

  10. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

    Science.gov (United States)

    Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

    2014-08-01

    A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread. © 2014 Institute of Food Technologists®

  11. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

    Science.gov (United States)

    Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej

    2016-01-01

    Summary This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough. PMID:27904407

  12. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

    Science.gov (United States)

    Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

    2009-02-11

    This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

  13. Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making.

    Science.gov (United States)

    Hemdane, S; Langenaeken, N A; Jacobs, P J; Verspreet, J; Delcour, J A; Courtin, C M

    2018-07-01

    This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of regular and pericarp-enriched bran in dough (15% dm) led to a lower oven rise than the control dough. Bread volumes decreased with 11% and 30%, respectively. Dough with synthetic bran, having a low water binding capacity, displayed a near to normal leavening and oven rise and resulted in a bread volume decrease of only 5% compared to the control. Particle size reduction of regular bran and synthetic bran to an average size of 200 µm did not affect final bread quality. Results indicate that water binding by bran affects bread quality the most, whereas steric hindrance by physical presence of bran particles is less determinative. Copyright © 2018 Elsevier Ltd. All rights reserved.

  14. The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread

    Directory of Open Access Journals (Sweden)

    Bojana Filipčev

    2016-01-01

    Full Text Available The paper presents the effect of a soy protein concentrate (protein content 65% as a substituent (substituting 20% wholegrain spelt flour and a pea protein isolate (protein concentration 90% as a substituent (substituting 5% and 10% wholegrain spelt flour on the rheological characteristics of spelt dough and on the physical and sensory characteristics of spelt bread enriched with proteins. The stability of dough supplemented with a soy protein concentrate has turned out to be higher than the stability of dough supplemented with pea protein isolates. It is probably the result of different protein behaviour in soybeans and peas. The applied ingredients have manifested different effects on the specific bread volume. In comparison to the control bread, the specific volume of bread samples have been reduced significantly with addition of a 20% soy protein concentrate and a 10% pea protein isolate (from 1.83 ml/g to 1.39 and 1.38 respectively. On the other hand, addition of a 5% pea protein isolate has not brought to a significant decline in the specific bread volume. Addition of a 10% pea protein isolate has increased the chewiness while this parameter has not changed significantly in relation to the control bread with addition of 5% pea protein and 20% soy protein. Spelt bread with 5% pea isolated protein is the most acceptable according to the overall sensory acceptance among all the analysed samples.

  15. Nonlinear viscoelastic characterization of molten thermoplastic vulcanizates (TPV) through large amplitude harmonic experiments

    Energy Technology Data Exchange (ETDEWEB)

    Leblanc, Jean L. [University P. and M. Curie-Paris 6, Polymer Rheology and Processing, Vitry-sur-Seine (France)

    2007-10-15

    The so-called thermoplastic vulcanizates (TPV) are essentially blends of a crystalline thermoplastic polymer (e.g., polypropylene) and a vulcanizable rubber composition, prepared through a special process called dynamic vulcanization, which yields a fine dispersion of micron-size crosslinked rubber particles in a thermoplastic matrix. Such materials are by nature complex polymer systems, i.e., multiphase, heterogeneous, typically disordered materials for which structure is as important as composition. Correctly assessing their rheological properties is a challenging task for several reasons: first, even if the uniformity of their composition is taken for granted, TPV are indeed very complicated materials, not only heterogeneous but also with a morphology related to their composition; second, their morphology can be affected by the flow field used; third, the migration of small labile ingredients (e.g., oil, curative residue, etc.) can in the meantime significantly change the boundary flow conditions, for instance through self-lubrication due to phase separation of the oil, or wall slip, or both. The aims of the work reported were to investigate a series of commercial TPV through the so-called Fourier transform rheometry, a testing technique especially developed to accurately investigate the nonlinear viscoelastic domain. Results are tentatively interpreted in terms of material composition and structure. (orig.)

  16. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.

    Science.gov (United States)

    Barrera, Gabriela N; León, Alberto E; Ribotta, Pablo D

    2016-05-01

    During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of α-amylase, maltogenic amylase and amyloglucosidase on dough rheology in order to propose alternatives to reduce the issues related to high levels of damaged starch. The dough with a high level of damaged starch became more viscous and resistant to deformations as well as less elastic and extensible. The soluble fraction of the doughs influenced the rheological behavior of the systems. The α-amylase and amyloglucosidase reduced the negative effects of high damaged starch contents, improving the dough rheological properties modified by damaged starch. The rheological behavior of dough with the higher damaged-starch content was related to a more open gluten network arrangement as a result of the large size of the swollen damaged starch granules. We can conclude that the dough rheological properties of systems with high damaged starch content changed positively as a result of enzyme action, particularly α-amylase and amyloglucosidase additions, allowing the use of these amylases and mixtures of them as corrective additives. Little information was reported about amyloglucosidase activity alone or combined with α-amylase. The combinations of these two enzymes are promising to minimize the negative effects caused by high levels of damaged starch on product quality. More research needs to be done on bread quality combining these two enzymes. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  17. Core-Shell-Structured Copolyaniline-Coated Polymeric Nanoparticle Suspension and Its Viscoelastic Response under Various Electric Fields

    Directory of Open Access Journals (Sweden)

    Il-Jae Moon

    2015-08-01

    Full Text Available Semi-conducting poly(n-methylaniline (PNMA-coated poly(methyl methacrylate (PMMA composite nanoparticles were synthesized using cross-linked and grafted PMMA particles as a core, and then, the PNMA shell was coated via chemical oxidative polymerization on the surface of modified PMMA nanoparticles. Their electroresponsive electrorheological characteristics when dispersed in silicone were confirmed under applied electric fields using a rotational rheometer, focusing on their viscoelastic response. Using a frequency sweep test, the frequency dependence of both the storage and loss moduli was confirmed to increase upon increasing the electric field, with a stable plateau regime over the entire angular frequency range.

  18. Effects of inulin on the structure and emulsifying properties of protein components in dough.

    Science.gov (United States)

    Liu, Juan; Luo, Denglin; Li, Xuan; Xu, Baocheng; Zhang, Xiaoyu; Liu, Jianxue

    2016-11-01

    High-purity gliadin, glutenin and gluten fractions were extracted from wheat gluten flour. To investigate the effects of three types of inulin with different degrees of polymerization (DP) on the emulsifying properties, disulfide contents, secondary structures and microstructures of these fractions, Turbidimetry, spectrophotometer, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) were used in this study. The results showed that the emulsifying activity of gliadin was higher than that of glutenin and gluten, but its emulsion stability was lower than that of glutenin. Adding inulin increased the emulsifying activity of the three protein fractions and emulsion stability of gliadin and gluten, but decreased the emulsion stability of glutenin and disulfide bond contents of glutenin and gluten. In the presence of inulin, the α-helical structure of the three proteins had no significant change, whereas the β-turn structure decreased and β-sheet structure increased. The SEM images showed that inulin had the most significant effect on the glutenin microstructure. In general, inulin with a higher DP had greater effects on the structure and emulsifying properties of protein components in dough. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo).

    Science.gov (United States)

    Chaves-Lopez, Clemencia; Serio, Annalisa; Delgado-Ospina, Johannes; Rossi, Chiara; Grande-Tovar, Carlos D; Paparella, Antonello

    2016-01-01

    Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mean value of cell density was 7.6 log CFU/g of presumptive lactic acid bacteria, 5.4 log cfu/g for presumptive acetic bacteria and 5.6 og CFU/g for yeasts. The abundance of these microorganisms is also responsible for the low pH (3.1-3.7) registered. Although the 16S rRNA pyrosequencing revealed that the analyzed samples were different in bacteria richness and diversity, the genera Lactobacillus, Weissella, and Acetobacter were predominant. In particular, the most common species were Lactobacillus plantarum and Acetobacter fabarum, followed by L. fermentum, L. vaccinostercus, and Pediococcus argentinicus. Several microorganisms of environmental origin, such as Dechloromonas and most of all Sphingobium spp., revealed in each sample, were detected, and also bacteria related to maize, such as Phytoplasma. In conclusion, our results elucidated for the first time the structures of the bacterial communities of Masa Agria samples obtained from different producers, identifying the specific dominant species and revealing a complete picture of the bacterial consortium in this specific niche. The selective pressure of tropical environments may favor microbial biodiversity characterized by a useful technological potential.

  20. Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast.

    Science.gov (United States)

    Breitling-Utzmann, C M; Hrenn, H; Haase, N U; Unbehend, G M

    2005-02-01

    The influence of different dough ingredients such as fat, salt, sourdough, emulsifiers, and sugar on the formation of 3-chloropropane-1,2-diol (3-MCPD) during toast preparation under domestic conditions was investigated. In comparison with a fat-free recipe, addition of 1% peanut fat considerably increased 3-MCPD formation, but varying the fat (2-5%) or salt (1.6-2.4%) contents within technological acceptable limits did not show any significant differences. A baking agent, which is usually commercially applied by many toast bakers or industrial toast manufacturers, increased 3-MCPD formation in toasted bread slices. Considerable evidence was found that the baking agent's main component sucrose had the major part in increasing 3-MCPD levels. Emulsifiers containing monoacylglycerols moderately increased 3-MCPD levels, but the addition of lecithin did not have any significant influence. 3-MCPD levels showed a good correlation with the lightness (L* value) of the bread slices; their 3-MCPD content increased exponentially towards dark coloured toasts. The relation between 3-MCPD and 2-MCPD was an average of 3:1 in all samples. Dichloropropanols such as, for example, 1,3-dichloropropanol could not be detected.

  1. Effect of water volume based on water absorption and mixing time on physical properties of tapioca starch – wheat composite bread

    Science.gov (United States)

    Prameswari, I. K.; Manuhara, G. J.; Amanto, B. S.; Atmaka, W.

    2018-05-01

    Tapioca starch application in bread processing change water absorption level by the dough, while sufficient mixing time makes the optimal water absorption. This research aims to determine the effect of variations in water volume and mixing time on physical properties of tapioca starch – wheat composite bread and the best method for the composite bread processing. This research used Complete Randomized Factorial Design (CRFD) with two factors: variations of water volume (111,8 ml, 117,4 ml, 123 ml) and mixing time (16 minutes, 17 minutes 36 seconds, 19 minutes 12 seconds). The result showed that water volume significantly affected on dough volume, bread volume and specific volume, baking expansion, and crust thickness. Mixing time significantly affected on dough volume and specific volume, bread volume and specific volume, baking expansion, bread height, and crust thickness. While the combination of water volume and mixing time significantly affected for all physical properties parameters except crust thickness.

  2. Geometric decomposition of the conformation tensor in viscoelastic turbulence

    Science.gov (United States)

    Hameduddin, Ismail; Meneveau, Charles; Zaki, Tamer A.; Gayme, Dennice F.

    2018-05-01

    This work introduces a mathematical approach to analysing the polymer dynamics in turbulent viscoelastic flows that uses a new geometric decomposition of the conformation tensor, along with associated scalar measures of the polymer fluctuations. The approach circumvents an inherent difficulty in traditional Reynolds decompositions of the conformation tensor: the fluctuating tensor fields are not positive-definite and so do not retain the physical meaning of the tensor. The geometric decomposition of the conformation tensor yields both mean and fluctuating tensor fields that are positive-definite. The fluctuating tensor in the present decomposition has a clear physical interpretation as a polymer deformation relative to the mean configuration. Scalar measures of this fluctuating conformation tensor are developed based on the non-Euclidean geometry of the set of positive-definite tensors. Drag-reduced viscoelastic turbulent channel flow is then used an example case study. The conformation tensor field, obtained using direct numerical simulations, is analysed using the proposed framework.

  3. Viscoelasticity and diffusional properties of colloidal model dispersions

    CERN Document Server

    Naegele, G

    2003-01-01

    We examine linear viscoelastic, and translational and rotational diffusion properties of colloidal model dispersions. Theoretical results are discussed, in comparison with experiments, for monodisperse suspensions of charged and neutral colloidal spheres, and for binary dispersions of differently sized tracer and host particles. The theoretical methods employed comprise a mode-coupling scheme for Brownian particles, and a rooted cluster expansion scheme of tracer diffusion with two- and three-body hydrodynamic interactions included. We analyse in particular the validity of various empirical generalized Stokes-Einstein-Debye (SED) relations between the (dynamic) shear viscosity and translational/rotational diffusion coefficients. Some of these generalized SED relations are basic to microrheological measurements aimed at characterizing the viscoelasticity of complex fluids on the basis of the diffusional properties of immersed tracer particles.

  4. Viscoelastic analysis of a dental metal-ceramic system

    Science.gov (United States)

    Özüpek, Şebnem; Ünlü, Utku Cemal

    2012-11-01

    Porcelain-fused-to-metal (PFM) restorations used in prosthetic dentistry contain thermal stresses which develop during the cooling phase after firing. These thermal stresses coupled with the stresses produced by mechanical loads may be the dominant reasons for failures in clinical situations. For an accurate calculation of these stresses, viscoelastic behavior of ceramics at high temperatures should not be ignored. In this study, the finite element technique is used to evaluate the effect of viscoelasticity on stress distributions of a three-point flexure test specimen, which is the current international standard, ISO 9693, to characterize the interfacial bond strength of metal-ceramic restorative systems. Results indicate that the probability of interfacial debonding due to normal tensile stress is higher than that due to shear stress. This conclusion suggests modification of ISO 9693 bond strength definition from one in terms of the shear stress only to that accounting for both normal and shear stresses.

  5. A Galerkin least squares approach to viscoelastic flow.

    Energy Technology Data Exchange (ETDEWEB)

    Rao, Rekha R. [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States); Schunk, Peter Randall [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

    2015-10-01

    A Galerkin/least-squares stabilization technique is applied to a discrete Elastic Viscous Stress Splitting formulation of for viscoelastic flow. From this, a possible viscoelastic stabilization method is proposed. This method is tested with the flow of an Oldroyd-B fluid past a rigid cylinder, where it is found to produce inaccurate drag coefficients. Furthermore, it fails for relatively low Weissenberg number indicating it is not suited for use as a general algorithm. In addition, a decoupled approach is used as a way separating the constitutive equation from the rest of the system. A Pressure Poisson equation is used when the velocity and pressure are sought to be decoupled, but this fails to produce a solution when inflow/outflow boundaries are considered. However, a coupled pressure-velocity equation with a decoupled constitutive equation is successful for the flow past a rigid cylinder and seems to be suitable as a general-use algorithm.

  6. Viscoelasticity and diffusional properties of colloidal model dispersions

    International Nuclear Information System (INIS)

    Naegele, Gerhard

    2003-01-01

    We examine linear viscoelastic, and translational and rotational diffusion properties of colloidal model dispersions. Theoretical results are discussed, in comparison with experiments, for monodisperse suspensions of charged and neutral colloidal spheres, and for binary dispersions of differently sized tracer and host particles. The theoretical methods employed comprise a mode-coupling scheme for Brownian particles, and a rooted cluster expansion scheme of tracer diffusion with two- and three-body hydrodynamic interactions included. We analyse in particular the validity of various empirical generalized Stokes-Einstein-Debye (SED) relations between the (dynamic) shear viscosity and translational/rotational diffusion coefficients. Some of these generalized SED relations are basic to microrheological measurements aimed at characterizing the viscoelasticity of complex fluids on the basis of the diffusional properties of immersed tracer particles

  7. Spatio-temporal dynamics of an active, polar, viscoelastic ring.

    Science.gov (United States)

    Marcq, Philippe

    2014-04-01

    Constitutive equations for a one-dimensional, active, polar, viscoelastic liquid are derived by treating the strain field as a slow hydrodynamic variable. Taking into account the couplings between strain and polarity allowed by symmetry, the hydrodynamics of an active, polar, viscoelastic body include an evolution equation for the polarity field that generalizes the damped Kuramoto-Sivashinsky equation. Beyond thresholds of the active coupling coefficients between the polarity and the stress or the strain rate, bifurcations of the homogeneous state lead first to stationary waves, then to propagating waves of the strain, stress and polarity fields. I argue that these results are relevant to living matter, and may explain rotating actomyosin rings in cells and mechanical waves in epithelial cell monolayers.

  8. Nonlinear wave breaking in self-gravitating viscoelastic quantum fluid

    Energy Technology Data Exchange (ETDEWEB)

    Mitra, Aniruddha, E-mail: anibabun@gmail.com [Center for Plasma Studies, Department of Instrumentation Science, Jadavpur University, Kolkata, 700 032 (India); Roychoudhury, Rajkumar, E-mail: rajdaju@rediffmail.com [Advanced Centre for Nonlinear and Complex Phenomena, 1175 Survey Park, Kolkata 700075 (India); Department of Mathematics, Bethune College, Kolkata 700006 (India); Bhar, Radhaballav [Center for Plasma Studies, Department of Instrumentation Science, Jadavpur University, Kolkata, 700 032 (India); Khan, Manoranjan, E-mail: mkhan.ju@gmail.com [Center for Plasma Studies, Department of Instrumentation Science, Jadavpur University, Kolkata, 700 032 (India)

    2017-02-12

    The stability of a viscoelastic self-gravitating quantum fluid has been studied. Symmetry breaking instability of solitary wave has been observed through ‘viscosity modified Ostrovsky equation’ in weak gravity limit. In presence of strong gravitational field, the solitary wave breaks into shock waves. Response to a Gaussian perturbation, the system produces quasi-periodic short waves, which in terns predicts the existence of gravito-acoustic quasi-periodic short waves in lower solar corona region. Stability analysis of this dynamical system predicts gravity has the most prominent effect on the phase portraits, therefore, on the stability of the system. The non-existence of chaotic solution has also been observed at long wavelength perturbation through index value theorem. - Highlights: • In weak gravitational field, viscoelastic quantum fluid exhibits symmetry breaking instability. • Gaussian perturbation produces quasi-periodic gravito-acoustic waves into the system. • There exists no chaotic state of the system against long wavelength perturbations.

  9. Thin viscoelastic disc subjected to radial non-stationary loading

    Directory of Open Access Journals (Sweden)

    Adámek V.

    2010-07-01

    Full Text Available The investigation of non-stationary wave phenomena in isotropic viscoelastic solids using analytical approaches is the aim of this paper. Concretely, the problem of a thin homogeneous disc subjected to radial pressure load nonzero on the part of its rim is solved. The external excitation is described by the Heaviside function in time, so the nonstationary state of stress is induced in the disc. Dissipative material behaviour of solid studied is represented by the discrete material model of standard linear viscoelastic solid in the Zener configuration. After the derivation of motion equations final form, the method of integral transforms in combination with the Fourier method is used for finding the problem solution. The solving process results in the derivation of integral transforms of radial and circumferential displacement components. Finally, the type of derived functions singularities and possible methods for their inverse Laplace transform are mentioned.

  10. Helicobacter pylori moves through mucus by reducing mucin viscoelasticity

    OpenAIRE

    Celli, Jonathan P.; Turner, Bradley S.; Afdhal, Nezam H.; Keates, Sarah; Ghiran, Ionita; Kelly, Ciaran P.; Ewoldt, Randy H.; McKinley, Gareth H.; So, Peter; Erramilli, Shyamsunder; Bansil, Rama

    2009-01-01

    The ulcer-causing gastric pathogen Helicobacter pylori is the only bacterium known to colonize the harsh acidic environment of the human stomach. H. pylori survives in acidic conditions by producing urease, which catalyzes hydrolysis of urea to yield ammonia thus elevating the pH of its environment. However, the manner in which H. pylori is able to swim through the viscoelastic mucus gel that coats the stomach wall remains poorly understood. Previous rheology studies on gastric mucin, the key...

  11. Tensor Fields for Use in Fractional-Order Viscoelasticity

    Science.gov (United States)

    Freed, Alan D.; Diethelm, Kai

    2003-01-01

    To be able to construct viscoelastic material models from fractional0order differentegral equations that are applicable for 3D finite-strain analysis requires definitions for fractional derivatives and integrals for symmetric tensor fields, like stress and strain. We define these fields in the body manifold. We then map them ito spatial fields expressed in terms of an Eulerian or Lagrangian reference frame where most analysts prefer to solve boundary problems.

  12. pH-induced contrast in viscoelasticity imaging of biopolymers

    International Nuclear Information System (INIS)

    Yapp, R D; Insana, M F

    2009-01-01

    Understanding contrast mechanisms and identifying discriminating features is at the heart of diagnostic imaging development. This paper focuses on how pH influences the viscoelastic properties of biopolymers to better understand the effects of extracellular pH on breast tumour elasticity imaging. Extracellular pH is known to decrease as much as 1 pH unit in breast tumours, thus creating a dangerous environment that increases cellular mutatation rates and therapeutic resistance. We used a gelatin hydrogel phantom to isolate the effects of pH on a polymer network with similarities to the extracellular matrix in breast stroma. Using compressive unconfined creep and stress relaxation measurements, we systematically measured the viscoelastic features sensitive to pH by way of time-domain models and complex modulus analysis. These results are used to determine the sensitivity of quasi-static ultrasonic elasticity imaging to pH. We found a strong elastic response of the polymer network to pH, such that the matrix stiffness decreases as pH was reduced; however, the viscous response of the medium to pH was negligible. While physiological features of breast stroma such as proteoglycans and vascular networks are not included in our hydrogel model, observations in this study provide insight into viscoelastic features specific to pH changes in the collagenous stromal network. These observations suggest that the large contrast common in breast tumours with desmoplasia may be reduced under acidic conditions, and that viscoelastic features are unlikely to improve discriminability.

  13. On Lamb and Rayleigh wave convergence in viscoelastic tissues

    Energy Technology Data Exchange (ETDEWEB)

    Nenadic, Ivan Z; Urban, Matthew W; Aristizabal, Sara; Mitchell, Scott A; Humphrey, Tye C; Greenleaf, James F, E-mail: Nenadic.Ivan@mayo.edu [Department of Biomedical Engineering, Mayo Clinic College of Medicine, Rochester, MN, 55905 (United States)

    2011-10-21

    Characterization of the viscoelastic material properties of soft tissue has become an important area of research over the last two decades. Our group has been investigating the feasibility of using a shear wave dispersion ultrasound vibrometry (SDUV) method to excite Lamb waves in organs with plate-like geometry to estimate the viscoelasticity of the medium of interest. The use of Lamb wave dispersion ultrasound vibrometry to quantify the mechanical properties of viscoelastic solids has previously been reported. Two organs, the heart wall and the spleen, can be readily modeled using plate-like geometries. The elasticity of these two organs is important because they change in pathological conditions. Diastolic dysfunction is the inability of the left ventricle (LV) of the heart to supply sufficient stroke volumes into the systemic circulation and is accompanied by the loss of compliance and stiffening of the LV myocardium. It has been shown that there is a correlation between high splenic stiffness in patients with chronic liver disease and strong correlation between spleen and liver stiffness. Here, we investigate the use of the SDUV method to quantify the viscoelasticity of the LV free-wall myocardium and spleen by exciting Rayleigh waves on the organ's surface and measuring the wave dispersion (change of wave velocity as a function of frequency) in the frequency range 40-500 Hz. An equation for Rayleigh wave dispersion due to cylindrical excitation was derived by modeling the excised myocardium and spleen with a homogenous Voigt material plate immersed in a nonviscous fluid. Boundary conditions and wave potential functions were solved for the surface wave velocity. Analytical and experimental convergence between the Lamb and Rayleigh waves is reported in a finite element model of a plate in a fluid of similar density, gelatin plate and excised porcine spleen and left-ventricular free-wall myocardium.

  14. Global existence result for the generalized Peterlin viscoelastic model

    Czech Academy of Sciences Publication Activity Database

    Lukáčová-Medviďová, M.; Mizerová, H.; Nečasová, Šárka; Renardy, M.

    2017-01-01

    Roč. 49, č. 4 (2017), s. 2950-2964 ISSN 0036-1410 R&D Projects: GA ČR GA13-00522S Institutional support: RVO:67985840 Keywords : Peterlin viscoelastic equations * global existence * weak solutions Subject RIV: BA - General Mathematics OBOR OECD: Pure mathematics Impact factor: 1.648, year: 2016 http://epubs.siam.org/doi/abs/10.1137/16M1068505

  15. Dynamics of beam pair coupled by visco-elastic interlayer

    Czech Academy of Sciences Publication Activity Database

    Náprstek, Jiří; Hračov, Stanislav

    2015-01-01

    Roč. 9, č. 2 (2015), s. 127-140 ISSN 1802-680X R&D Projects: GA ČR(CZ) GP13-41574P; GA ČR(CZ) GA15-01035S Institutional support: RVO:68378297 Keywords : double-beam dynamics * visco-elastic interlayer * kinematic damping Subject RIV: JM - Building Engineering http://www.kme.zcu.cz/acm/acm/article/view/292

  16. Viscoelasticity of Brownian Carbon Nanotubes in PDMS Semidilute Regime

    OpenAIRE

    MARCEAU, Sandrine; DUBOIS, Philippe; FULCHIRON, René; CASSAGNAU, Philippe

    2009-01-01

    The objective of the present paper is to investigate the linear viscoelasticity of diluted suspension of MWNT spread in PDMS. Specifically, we focus our attention on both the CNT relaxation in semidilute conditions and the concept of percolation threshold for such system. Finally, the results, and mainly the concentration dependence of the zero-shear viscosity and mean relaxation time, will be discussed within the Doi−Edwards theory framework on molecular dynamic of rigid rods in a semi...

  17. Exact asymptotic relations for the effective response of linear viscoelastic heterogeneous media

    Science.gov (United States)

    Gallican, Valentin; Brenner, Renald; Suquet, Pierre

    2017-11-01

    This article addresses the asymptotic response of viscoelastic heterogeneous media in the frequency domain, at high and low frequencies, for different types of elementary linear viscoelastic constituents. By resorting to stationary principles for complex viscoelasticity and adopting a classification of the viscoelastic behaviours based on the nature of their asymptotic regimes, either elastic or viscous, four exact relations are obtained on the overall viscoelastic complex moduli in each case. Two relations are related to the asymptotic uncoupled heterogeneous problems, while the two remaining ones result from the viscoelastic coupling that manifests itself in the transient regime. These results also provide exact conditions on certain integrals in time of the effective relaxation spectrum. This general setting encompasses the results obtained in preceding studies on mixtures of Maxwell constituents [1,2]. xml:lang="fr"

  18. Effects of viscoelastic ophthalmic solutions on cell cultures

    Directory of Open Access Journals (Sweden)

    Madhavan Hajib

    1998-01-01

    Full Text Available The development of mild but significant inflammation probably attributable to viscoelastic ophthalmic solutions in cataract surgery was recently brought to the notice of the authors, and hence a study of the effects of these solutions available in India, on cell cultures was undertaken. We studied the effects of 6 viscoelastic ophthalmic solutions (2 sodium hyaluronate designated as A and B, and 4 hydroxypropylmethylcellulose designated as C, D, E and F on HeLa, Vero and BHK-21 cell lines in tissue culture microtitre plates using undiluted, 1:10 and 1:100 dilutions of the solutions, and in cover slip cultures using undiluted solutions. Phase contrast microscopic examination of the solutions was also done to determine the presence of floating particles. The products D and F produced cytotoxic changes in HeLa cell line and these products also showed the presence of floating particles under phase contrast microscopy. Other products did not have any adverse effects on the cell lines nor did they show floating particles. The viscoelastic ophthalmic pharmaceutical products designated D and F have cytotoxic effects on HeLa cell line which appears to be a useful cell line for testing these products for their toxicity. The presence of particulate materials in products D and F indicates that the methods used for purification of the solution are not effective.

  19. Numerical modeling of bubble dynamics in viscoelastic media with relaxation

    Science.gov (United States)

    Warnez, M. T.; Johnsen, E.

    2015-06-01

    Cavitation occurs in a variety of non-Newtonian fluids and viscoelastic materials. The large-amplitude volumetric oscillations of cavitation bubbles give rise to high temperatures and pressures at collapse, as well as induce large and rapid deformation of the surroundings. In this work, we develop a comprehensive numerical framework for spherical bubble dynamics in isotropic media obeying a wide range of viscoelastic constitutive relationships. Our numerical approach solves the compressible Keller-Miksis equation with full thermal effects (inside and outside the bubble) when coupled to a highly generalized constitutive relationship (which allows Newtonian, Kelvin-Voigt, Zener, linear Maxwell, upper-convected Maxwell, Jeffreys, Oldroyd-B, Giesekus, and Phan-Thien-Tanner models). For the latter two models, partial differential equations (PDEs) must be solved in the surrounding medium; for the remaining models, we show that the PDEs can be reduced to ordinary differential equations. To solve the general constitutive PDEs, we present a Chebyshev spectral collocation method, which is robust even for violent collapse. Combining this numerical approach with theoretical analysis, we simulate bubble dynamics in various viscoelastic media to determine the impact of relaxation time, a constitutive parameter, on the associated physics. Relaxation time is found to increase bubble growth and permit rebounds driven purely by residual stresses in the surroundings. Different regimes of oscillations occur depending on the relaxation time.

  20. MECHANICAL BEHAVIOR OF PRESTRESSED VISCOELASTIC ADHESIVE AREAS UNDER COMBINING LOADINGS

    Directory of Open Access Journals (Sweden)

    Halil Murat Enginsoy

    2017-12-01

    Full Text Available In this article, mechanical behaviors of adhesive tape VHB 4950 elastomeric material, which is an element of acrylic polymer group and which is in viscoelastic behavior, under different pre-stress conditions and complex forces of different geometric parameters created by combining loadings have been experimentally and numerically investigated. In experimental studies, loading-unloading cyclic tests, one of the different standardized tests for the mechanical characterization of viscoelastic material, have been applied which give the most suitable convergent optimization parameters for the finite element model. Different material models were also investigated by using the data obtained from loading-unloading test results in all numerical models. According to the experimental results, the most suitable material parameters were determined with the Abaqus Parallel Rheological Framework Model (PRF for 4 Yeoh Networks with Bergstrom-Boyce Flow model created in the Mcalibration software for finite element analysis. Subsequently, using these material parameters, finite element analysis was performed as three dimension non-linear viscoelastic with a commercial finite element software Abaqus. The finite element analysis results showed good correlation to the Force (N-Displacement (mm experimental data for maximum load-carrying capacity of structural specimens.

  1. Earthquake response of adjacent structures with viscoelastic and friction dampers

    Directory of Open Access Journals (Sweden)

    Žigić Miodrag

    2015-01-01

    Full Text Available We study the seismic response of two adjacent structures connected with a dry friction damper. Each of them consists of a viscoelastic rod and a rigid block, which can slide without friction along the moving base. A simplified earthquake model is used for modeling the horizontal ground motion. Energy dissipation is taken by the presence of the friction damper, which is modeled by the set-valued Coulomb friction law. Deformation of viscoelastic rods during the relative motion of the blocks represents another way of energy dissipation. The constitutive equation of a viscoelastic body is described by the fractional Zener model, which includes fractional derivatives of stress and strain. The problem merges fractional derivatives as non-local operators and theory of set-valued functions as the non-smooth ones. Dynamical behaviour of the problem is governed by a pair of coupled multi-valued differential equations. The posed Cauchy problem is solved by use of the Grünwald-Letnikov numerical scheme. The behaviour of the system is analyzed for different values of system parameters.

  2. Three-sphere swimmer in a nonlinear viscoelastic medium

    KAUST Repository

    Curtis, Mark P.

    2013-04-10

    A simple model for a swimmer consisting of three colinearly linked spheres attached by rods and oscillating out of phase to break reciprocal motion is analyzed. With a prescribed forcing of the rods acting on the three spheres, the swimming dynamics are determined analytically in both a Newtonian Stokes fluid and a zero Reynolds number, nonlinear, Oldroyd-B viscoelastic fluid with Deborah numbers of order one (or less), highlighting the effects of viscoelasticity on the net displacement of swimmer. For instance, the model predicts that the three-sphere swimmer with a sinusoidal, but nonreciprocal, forcing cycle within an Oldroyd-B representation of a polymeric Boger fluid moves a greater distance with enhanced efficiency in comparison with its motility in a Newtonian fluid of the same viscosity. Furthermore, the nonlinear contributions to the viscoelastic constitutive relation, while dynamically nontrivial, are predicted a posteriori to have no effect on swimmer motility at leading order, given a prescribed forcing between spheres. © 2013 American Physical Society.

  3. Floquet stability analysis of viscoelastic flow over a cylinder

    KAUST Repository

    Richter, David

    2011-06-01

    A Floquet linear stability analysis has been performed on a viscoelastic cylinder wake. The FENE-P model is used to represent the non-Newtonian fluid, and the analysis is done using a modified version of an existing nonlinear code to compute the linearized initial value problem governing the growth of small perturbations in the wake. By measuring instability growth rates over a wide range of disturbance spanwise wavenumbers α, the effects of viscoelasticity were identified and compared directly to Newtonian results.At a Reynolds number of 300, two unstable bands exist over the range 0. ≤ α≤ 10 for Newtonian flow. For the low α band, associated with the "mode A" wake instability, a monotonic reduction in growth rates is found for increasing polymer extensibility L. For the high α band, associated with the "mode B" instability, first a rise, then a significant decrease to a stable state is found for the instability growth rates as L is increased from L= 10 to L= 30. The mechanism behind this stabilization of both mode A and mode B instabilities is due to the change of the base flow, rather than a direct effect of viscoelasticity on the perturbation. © 2011 Elsevier B.V.

  4. Magnetic and viscoelastic response of elastomers with hard magnetic filler

    International Nuclear Information System (INIS)

    Kramarenko, E Yu; Chertovich, A V; Semisalova, A S; Makarova, L A; Perov, N S; Khokhlov, A R; Stepanov, G V

    2015-01-01

    Magnetic elastomers (MEs) based on a silicone matrix and magnetically hard NdFeB particles have been synthesized and their magnetic and viscoelastic properties have been studied depending on the size and concentration of magnetic particles and the magnetizing field. It has been shown that magnetic particles can rotate in soft polymer matrix under applied magnetic field, this fact leading to some features in both magnetic and viscoelastic properties. In the maximum magnetic field used magnetization of MEs with smaller particles is larger while the coercivity is smaller due to higher mobility of the particles within the polymer matrix. Viscoelastic behavior is characterized by long relaxation times due to restructuring of the magnetic filler under the influence of an applied mechanical force and magnetic interactions. The storage and loss moduli of magnetically hard elastomers grow significantly with magnetizing field. The magnetic response of the magnetized samples depends on the mutual orientation of the external magnetic field and the internal sample magnetization. Due to the particle rotation within the polymer matrix, the loss factor increases abruptly when the magnetic field is turned on in the opposite direction to the sample magnetization, further decreasing with time. Moduli versus field dependences have minimum at non-zero field and are characterized by a high asymmetry with respect to the field direction. (paper)

  5. Floquet stability analysis of viscoelastic flow over a cylinder

    KAUST Repository

    Richter, David; Shaqfeh, Eric S.G.; Iaccarino, Gianluca

    2011-01-01

    A Floquet linear stability analysis has been performed on a viscoelastic cylinder wake. The FENE-P model is used to represent the non-Newtonian fluid, and the analysis is done using a modified version of an existing nonlinear code to compute the linearized initial value problem governing the growth of small perturbations in the wake. By measuring instability growth rates over a wide range of disturbance spanwise wavenumbers α, the effects of viscoelasticity were identified and compared directly to Newtonian results.At a Reynolds number of 300, two unstable bands exist over the range 0. ≤ α≤ 10 for Newtonian flow. For the low α band, associated with the "mode A" wake instability, a monotonic reduction in growth rates is found for increasing polymer extensibility L. For the high α band, associated with the "mode B" instability, first a rise, then a significant decrease to a stable state is found for the instability growth rates as L is increased from L= 10 to L= 30. The mechanism behind this stabilization of both mode A and mode B instabilities is due to the change of the base flow, rather than a direct effect of viscoelasticity on the perturbation. © 2011 Elsevier B.V.

  6. Anisotropy in the viscoelastic response of knee meniscus cartilage.

    Science.gov (United States)

    Coluccino, Luca; Peres, Chiara; Gottardi, Riccardo; Bianchini, Paolo; Diaspro, Alberto; Ceseracciu, Luca

    2017-01-26

    The knee meniscus is instrumental to stability, shock absorption, load transmission and stress distribution within the knee joint. Such functions are mechanically demanding, and replacement constructs used in meniscus repair often fail because of a poor match with the surrounding tissue. This study focused on the native structure-mechanics relationships and on their anisotropic behavior in meniscus, to define the target biomechanical viscoelastic properties required by scaffolds upon loading. To show regional orientation of the collagen fibers and their viscoelastic behavior, bovine lateral menisci were characterized by second harmonic generation microscopy and through time-dependent mechanical tests. Furthermore, their dynamic viscoelastic response was analyzed over a wide range of frequencies. Multilevel characterization aims to expand the biomimetic approach from the structure itself, to include the mechanical characteristics that give the meniscus its peculiar properties, thus providing tools for the design of novel, effective scaffolds. An example of modeling of anisotropic open-cell porous material tailored to fulfill the measured requirements is presented, leading to a definition of additional parameters for a better understanding of the load transmission mechanism and for better scaffold functionality.

  7. Explicit solution for the natural frequency of structures with partial viscoelastic treatment

    OpenAIRE

    Høgsberg, Jan Becker

    2016-01-01

    The free vibration characteristics of structures with viscoelastic treatment are represented by the complex-valued natural frequencies. The assumed single mode representation associated with the low-frequency stiffness of the viscoelastic treatment is modified by a correction term representing the influence from residual vibration modes. The correction term is eliminated in terms of the corresponding natural frequency associated with the high-frequency stiffness of the viscoelastic treatment,...

  8. On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.

    Science.gov (United States)

    Döring, Clemens; Hussein, Mohamed A; Jekle, Mario; Becker, Thomas

    2017-08-15

    For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis proves that the arabinoxylan surrounds the proteins, negatively affecting protein networking. Further, it is hypothesised that the dosing of xylanase and transglutaminase has a positive impact on rye dough and bread characteristics; the findings in this study evidenced that this increases the protein network by up to 38% accompanied by a higher volume rise of 10.67%, compared to standard rye dough. These outcomes combine a product-oriented and physiochemical design of a recipe, targeting structural and functional relationships, and demonstrate a successful methodology for enhancing rye bread quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. EVALUATION OF SURVIVABILITY AND BIOACTIVITY OF SACCHAROMYCES CEREVISIAE IN BREAD DOUGH

    Directory of Open Access Journals (Sweden)

    Zahra Kasaie

    2017-10-01

    Full Text Available One of the most significant current discussions in dough fermentation is survivability and bioactivity of Saccharomyces cerevisiae. In this study, four samples of instant dry yeast (all the yeast strains are active dry type were evaluated by epifluorescence light microscopy using 0.2 % fluorescein diacetate. Microbial tests were carried out in order to count the number of viable cells yeast. Gasograph used to measuring CO2 produced during fermentation. Bread volume and height were assessed. Yeast (A had the highest number of green cells (178 ± 7 due to its more bioactivity as compared to types B, C and D (P<0.05 and yeast (D had the lowest number of green yeast cells (48 ± 8. In microbial tests, the number of viable yeast in yeast (A was highest (15×1010 cfu‧mg-1 and in yeast (D was the lowest (9×1010 cfu‧mg-1. In gasography yeast (A produced the highest amount of CO2 (163 ± 2 mL CO2/3h and in yeast (D produced the lowest amount of CO2 (140 ± 2 mL CO2/3h. Bread (A (that made by yeast A had the highest volume (132 ± 1.0 cm3 and height (4.8 ± 0.3 cm and bread (D (that made by yeast D had the lowest volume (102 ± 6cm3 and height (3.7 ± 0.2 cm. High survivability and bioactivity of baker’s yeast leads to more CO2 production that leads to high volume and height in bread.

  10. Determination of the concentration of alum additive in deep-fried dough sticks using dielectric spectroscopy

    Directory of Open Access Journals (Sweden)

    Wenyu Kang

    2015-09-01

    Full Text Available The concentration of alum additive in deep-fried dough sticks (DFDSs was investigated using a coaxial probe method based on dielectric properties in the 0.3–10-GHz frequency range. The dielectric spectra of aqueous solutions with different concentrations of alum, sodium bicarbonate, and mixtures thereof were used. The correspondence between dielectric loss and alum concentration was thereby revealed. A steady, uniform correspondence was successfully established by introducing ω·ε″(ω, the sum of dielectric loss and conductor loss (i.e., total loss, according to the electrical conductivity of the alum-containing aqueous solutions. Specific, resonant-type dielectric dispersion arising from alum due to atomic polarization was identified around 1 GHz. This was used to discriminate the alum additive in the DFDS from other ingredients. A quantitative relationship between alum and sodium bicarbonate concentrations in the aqueous solutions and the differential dielectric loss Δε″(ω at 0.425 GHz was also established with a regression coefficient over 0.99. With the intention of eliminating the effects of the chemical reactions with sodium bicarbonate and the physical processes involved in leavening and frying during preparation, the developed technique was successfully applied to detect the alum dosage in a commercial DFDS (0.9942 g/L. The detected value agreed well with that determined using graphite furnace atomic absorption spectrometry (0.9722 g/L. The relative error was 2.2%. The results show that the proposed dielectric differential dispersion and loss technique is a suitable and effective method for determining the alum content in DFDSs.

  11. THE INFLUENCE OF RECIPE COMPONENTS ON QUALITY PARAMETERS OF AERATED DOUGH AND WHOLEGRAIN BREAD FROM CHICKPEA SEEDS

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2015-01-01

    Full Text Available The article presents the results of studying the effect of using table salt, apple juice and citric acid on quality parameters of aerated dough and bread prepared by mechanical leavening. The wholegrain flour from chickpea seeds has been used to prepare dough. The amount of salt is in the range from 1 to 3 %, apple juice from 5 to 25%, citric acid 0.05 to 0.2 % over the weight of the flour. The working mechanism of recipe components on the process of foaming while kneading of the semi-finished products of chickpea flour has been identified. The increase of their amount leads to increase of active acidity of the test and brings the protein pH to isoelectric point. Thus increasing the foaming capacity of the albuminous substances while kneading the semis. It has been founded that the maximum foaming capacity of the semis is achieved at pH 5.5. At the same time a decrease in the bulk density of the dough and the increase in specific volume of the baked product. In this case, the samples are characterized by lower bulk density (0.32 g / cm3 , and maximum specific volume of finished product (365 cm3 / 100 g. The reasonable amount of components in the bread recipe: table salt 1.5 %, apple juice 5.0 %, citric acid 0.1 % over weight of flour has been recommended. The data obtained form the basis for the development of technology of aerated bread "Atreus" with higher nutritional and biological value. The degree of satisfaction of adult daily need of 100 g of the product is, %: protein 17, dietary fiber 39, magnesium 21, phosphorus 28, iron 30, potassium, thiamine and riboflavin 18. The product is recommended for mass consumption in order to enrich dietary intake with protein, dietary fiber. minerals and vitamins.

  12. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation.

    Science.gov (United States)

    Jeong, Seul-Gi; Kang, Dong-Hyun

    2017-06-01

    This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D 10 -values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D 10 -value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

    Directory of Open Access Journals (Sweden)

    Javier Gil-Humanes

    Full Text Available In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain', and along with the transgenic line A1152 (cv. Bobwhite compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of 'Gazul', 'Podenco' and 'Arpain' indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of 'Podenco' and 'Arpain'. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance.

  14. The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

    Science.gov (United States)

    Gil-Humanes, Javier; Pistón, Fernando; Giménez, María J; Martín, Antonio; Barro, Francisco

    2012-01-01

    In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain'), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA) was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of 'Gazul', 'Podenco' and 'Arpain' indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of 'Podenco' and 'Arpain'. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance.

  15. Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.

    Science.gov (United States)

    Wang, Jian; Wang, Chang; Zhen, Shoumin; Li, Xiaohui; Yan, Yueming

    2018-04-01

    Wheat-related genomes may carry new glutenin genes with the potential for quality improvement of breadmaking. In this study, we estimated the gluten quality properties of the wheat line CNU609 derived from crossing between Chinese Spring (CS, Triticum aestivum L., 2n = 6x = 42, AABBDD) and the wheat Aegilops umbellulata (2n = 2x = 14, UU) 1U(1B) substitution line, and investigated the function of 1U-encoded low-molecular-weight glutenin subunits (LMW-GS). The main quality parameters of CNU609 were significantly improved due to introgression of the 1U genome, including dough development time, stability time, farinograph quality number, gluten index, loaf size and inner structure. Glutenin analysis showed that CNU609 and CS had the same high-molecular-weight glutenin subunit (HMW-GS) composition, but CNU609 carried eight specific 1U genome-encoded LMW-GS. The introgression of the 1U-encoded LMW-GS led to more and larger protein body formation in the CNU609 endosperm. Two new LMW-m type genes from the 1U genome, designated Glu-U3a and Glu-U3b, were cloned and characterized. Secondary structure prediction implied that both Glu-U3a and Glu-U3b encode subunits with high α-helix and β-strand content that could benefit the formation of superior gluten structure. Our results indicate that the 1U genome has superior LMW-GS that can be used as new gene resources for wheat gluten quality improvement. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  16. Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins

    NARCIS (Netherlands)

    Erickson, D.P.; Renzetti, S.; Jurgens, A.; Campanella, O.H.; Hamaker, B.R.

    2014-01-01

    Viscoelastic properties have been observed in maize zein above its glass transition temperature; however, current understanding of how these viscoelastic polymers can be further manipulated for optimal performance is limited. Using resins formed via precipitation from aqueous ethanolic environments,

  17. WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR

    Directory of Open Access Journals (Sweden)

    Olexandr ROZHNO

    2017-09-01

    Full Text Available Authors have developed macaroni products made from fine meal corn flour by structure forming additives of different nature and without them. The correlation between water of different bond forms in macaroni dough with different structural forming additives and without them has been investigated. Results show that water of macro and microcapillaries is prevalent in the corn dough – 39.40 - 54.69 % of overall amount of water. Osmotically bound water amounts 18.75 – 28.04 %, adsorbically bound water -18.49 – 23.13 % of overall amount of water. The absorbtion capability of the macaroni products and amount of adsorbed water has been determined. The micropore structure of these samples was characterized. The correlation between structures of macaroni products, both amount of adsorbed moisture and energy of sorption were proven. The amount of monomolecular layer’s moisture for gluten-free corn macaroni products is significantly higher – in 1.2 – 1.5 times – when compared to the wheat macaroni products. Due to this fact, corn samples obtained higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and their quality was shown.

  18. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

    Directory of Open Access Journals (Sweden)

    B. Dhiraj

    2013-01-01

    Full Text Available This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina. Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour and Comb3 (T. aestivum wheat semolina and T. durum semolina were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C but the highest peak viscosity (1.053 BU. Starch release was maximum in Comb1 (53.45% when compared with control (44.9% as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N when compared with control (2.304 N, and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta.

  19. Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

    Science.gov (United States)

    Park, S H; Lim, H S; Hwang, S Y

    2012-10-01

    The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

  20. A viscoelastic deadly fluid in carnivorous pitcher plants.

    Science.gov (United States)

    Gaume, Laurence; Forterre, Yoel

    2007-11-21

    The carnivorous plants of the genus Nepenthes, widely distributed in the Asian tropics, rely mostly on nutrients derived from arthropods trapped in their pitcher-shaped leaves and digested by their enzymatic fluid. The genus exhibits a great diversity of prey and pitcher forms and its mechanism of trapping has long intrigued scientists. The slippery inner surfaces of the pitchers, which can be waxy or highly wettable, have so far been considered as the key trapping devices. However, the occurrence of species lacking such epidermal specializations but still effective at trapping insects suggests the possible implication of other mechanisms. Using a combination of insect bioassays, high-speed video and rheological measurements, we show that the digestive fluid of Nepenthes rafflesiana is highly viscoelastic and that this physical property is crucial for the retention of insects in its traps. Trapping efficiency is shown to remain strong even when the fluid is highly diluted by water, as long as the elastic relaxation time of the fluid is higher than the typical time scale of insect movements. This finding challenges the common classification of Nepenthes pitchers as simple passive traps and is of great adaptive significance for these tropical plants, which are often submitted to high rainfalls and variations in fluid concentration. The viscoelastic trap constitutes a cryptic but potentially widespread adaptation of Nepenthes species and could be a homologous trait shared through common ancestry with the sundew (Drosera) flypaper plants. Such large production of a highly viscoelastic biopolymer fluid in permanent pools is nevertheless unique in the plant kingdom and suggests novel applications for pest control.

  1. A viscoelastic deadly fluid in carnivorous pitcher plants.

    Directory of Open Access Journals (Sweden)

    Laurence Gaume

    Full Text Available BACKGROUND: The carnivorous plants of the genus Nepenthes, widely distributed in the Asian tropics, rely mostly on nutrients derived from arthropods trapped in their pitcher-shaped leaves and digested by their enzymatic fluid. The genus exhibits a great diversity of prey and pitcher forms and its mechanism of trapping has long intrigued scientists. The slippery inner surfaces of the pitchers, which can be waxy or highly wettable, have so far been considered as the key trapping devices. However, the occurrence of species lacking such epidermal specializations but still effective at trapping insects suggests the possible implication of other mechanisms. METHODOLOGY/PRINCIPAL FINDINGS: Using a combination of insect bioassays, high-speed video and rheological measurements, we show that the digestive fluid of Nepenthes rafflesiana is highly viscoelastic and that this physical property is crucial for the retention of insects in its traps. Trapping efficiency is shown to remain strong even when the fluid is highly diluted by water, as long as the elastic relaxation time of the fluid is higher than the typical time scale of insect movements. CONCLUSIONS/SIGNIFICANCE: This finding challenges the common classification of Nepenthes pitchers as simple passive traps and is of great adaptive significance for these tropical plants, which are often submitted to high rainfalls and variations in fluid concentration. The viscoelastic trap constitutes a cryptic but potentially widespread adaptation of Nepenthes species and could be a homologous trait shared through common ancestry with the sundew (Drosera flypaper plants. Such large production of a highly viscoelastic biopolymer fluid in permanent pools is nevertheless unique in the plant kingdom and suggests novel applications for pest control.

  2. Nonlinear Viscoelastic Mechanism for Aftershock Triggering and Decay

    Science.gov (United States)

    Shcherbakov, R.; Zhang, X.

    2016-12-01

    Aftershocks are ubiquitous in nature. They are the manifestation of relaxation phenomena observed in various physical systems. In one prominent example, they typically occur after large earthquakes. They also occur in other natural or experimental systems, for example, in solar flares, in fracture experiments on porous materials and acoustic emissions, after stock market crashes, in the volatility of stock prices returns, in internet traffic variability and e-mail spamming, to mention a few. The observed aftershock sequences usually obey several well defined non-trivial empirical laws in magnitude, temporal, and spatial domains. In many cases their characteristics follow scale-invariant distributions. The occurrence of aftershocks displays a prominent temporal behavior due to time-dependent mechanisms of stress and/or energy transfer. In this work, we consider a slider-block model to mimic the behavior of a seismogenic fault. In the model, we introduce a nonlinear viscoelastic coupling mechanism to capture the essential characteristics of crustal rheology and stress interaction between the blocks and the medium. For this purpose we employ nonlinear Kelvin-Voigt elements consisting of an elastic spring and a dashpot assembled in parallel to introduce viscoelastic coupling between the blocks and the driving plate. By mapping the model into a cellular automaton we derive the functional form of the stress transfer mechanism in the model. We show that the nonlinear viscoelasticity plays a critical role in triggering of aftershocks. It explains the functional form of the Omori-Utsu law and gives physical interpretation of its parameters. The proposed model also suggests that the power-law rheology of the fault gauge and underlying lower crust and upper mantle control the decay rate of aftershocks. To verify this, we analyze several prominent aftershock sequences to estimate their decay rates and correlate with the rheological properties of the underlying lower crust and

  3. Brain viscoelasticity alteration in chronic-progressive multiple sclerosis.

    Directory of Open Access Journals (Sweden)

    Kaspar-Josche Streitberger

    Full Text Available INTRODUCTION: Viscoelastic properties indicate structural alterations in biological tissues at multiple scales with high sensitivity. Magnetic Resonance Elastography (MRE is a novel technique that directly visualizes and quantitatively measures biomechanical tissue properties in vivo. MRE recently revealed that early relapsing-remitting multiple sclerosis (MS is associated with a global decrease of the cerebral mechanical integrity. This study addresses MRE and MR volumetry in chronic-progressive disease courses of MS. METHODS: We determined viscoelastic parameters of the brain parenchyma in 23 MS patients with primary or secondary chronic progressive disease course in comparison to 38 age- and gender-matched healthy individuals by multifrequency MRE, and correlated the results with clinical data, T2 lesion load and brain volume. Two viscoelastic parameters, the shear elasticity μ and the powerlaw exponent α, were deduced according to the springpot model and compared to literature values of relapsing-remitting MS. RESULTS: In chronic-progressive MS patients, μ and α were reduced by 20.5% and 6.1%, respectively, compared to healthy controls. MR volumetry yielded a weaker correlation: Total brain volume loss in MS patients was in the range of 7.5% and 1.7% considering the brain parenchymal fraction. All findings were significant (P<0.001. CONCLUSIONS: Chronic-progressive MS disease courses show a pronounced reduction of the cerebral shear elasticity compared to early relapsing-remitting disease. The powerlaw exponent α decreased only in the chronic-progressive stage of MS, suggesting an alteration in the geometry of the cerebral mechanical network due to chronic neuroinflammation.

  4. Explicit solution for the natural frequency of structures with partial viscoelastic treatment

    DEFF Research Database (Denmark)

    Høgsberg, Jan Becker

    2016-01-01

    The free vibration characteristics of structures with viscoelastic treatment are represented by the complex-valued natural frequencies. The assumed single mode representation associated with the low-frequency stiffness of the viscoelastic treatment is modified by a correction term representing...

  5. Postseismic viscoelastic surface deformation and stress. Part 1: Theoretical considerations, displacement and strain calculations

    Science.gov (United States)

    Cohen, S. C.

    1979-01-01

    A model of viscoelastic deformations associated with earthquakes is presented. A strike-slip fault is represented by a rectangular dislocation in a viscoelastic layer (lithosphere) lying over a viscoelastic half-space (asthenosphere). Deformations occur on three time scales. The initial response is governed by the instantaneous elastic properties of the earth. A slower response is associated with viscoelastic relaxation of the lithosphere and a yet slower response is due to viscoelastic relaxation of the asthenosphere. The major conceptual contribution is the inclusion of lithospheric viscoelastic properties into a dislocation model of earthquake related deformations and stresses. Numerical calculations using typical fault parameters reveal that the postseismic displacements and strains are small compared to the coseismic ones near the fault, but become significant further away. Moreover, the directional sense of the deformations attributable to the elastic response, the lithospheric viscoelastic softening, and the asthenospheric viscoelastic flow may differ and depend on location and model details. The results and theoretical arguments suggest that the stress changes accompanying lithospheric relaxation may also be in a different sense than and be larger than the strain changes.

  6. Fully coupled heat conduction and deformation analyses of visco-elastic solids

    KAUST Repository

    Khan, Kamran; Muliana, Anastasia Hanifah

    2012-01-01

    the temperature in a viscoelastic body. The rate of stress relaxation (or the rate of creep) and the mechanical and physical properties of visco-elastic materials, such as polymers, vary with temperature. This study aims at understanding the effect of coupling

  7. Noise Reduction Evaluation of Multi-Layered Viscoelastic Infinite Cylinder under Acoustical Wave Excitation

    Directory of Open Access Journals (Sweden)

    M.R. Mofakhami

    2008-01-01

    Full Text Available In this paper sound transmission through the multilayered viscoelastic air filled cylinders subjected to the incident acoustic wave is studied using the technique of separation of variables on the basis of linear three dimensional theory of elasticity. The effect of interior acoustic medium on the mode maps (frequency vs geometry and noise reduction is investigated. The effects of internal absorption and external moving medium on noise reduction are also evaluated. The dynamic viscoelastic properties of the structure are rigorously taken into account with a power law technique that models the viscoelastic damping of the cylinder. A parametric study is also performed for the two layered infinite cylinders to obtain the effect of viscoelastic layer characteristics such as thickness, material type and frequency dependency of viscoelastic properties on the noise reduction. It is shown that using constant and frequency dependent viscoelastic material with high loss factor leads to the uniform noise reduction in the frequency domain. It is also shown that the noise reduction obtained for constant viscoelastic material property is subjected to some errors in the low frequency range with respect to those obtained for the frequency dependent viscoelastic material.

  8. Influence of fluoride-detergent combinations on the visco-elasticity of adsorbed salivary protein films

    NARCIS (Netherlands)

    Veeregowda, Deepak H.; van der Mei, Henny C.; Busscher, Henk J.; Sharma, Prashant K.

    The visco-elasticity of salivary-protein films is related to mouthfeel, lubrication, biofilm formation, and protection against erosion and is influenced by the adsorption of toothpaste components. The thickness and the visco-elasticity of hydrated films (determined using a quartz crystal

  9. Dynamic rheological properties of viscoelastic magnetic fluids in uniform magnetic fields

    International Nuclear Information System (INIS)

    Yamaguchi, Hiroshi; Niu Xiaodong; Ye Xiaojiang; Li Mingjun; Iwamoto, Yuhiro

    2012-01-01

    The dynamic rheological properties of viscoelastic magnetic fluids in externally applied uniform magnetic fields are investigated by a laboratory-made cone-plate rheometer in this study. In particular, the effects of the magnetic field on the viscoelastic properties (the complex dynamic modulus) of the viscoelastic magnetic fluids are studied. In the investigation, three viscoelastic magnetic fluids are made by mixing a magnetic fluid and a viscoelastic fluid with different mass ratios. As a supplementation to the experimental investigation, a theoretical analysis is also presented. The present study shows that the viscosity and elasticity of the viscoelastic magnetic fluids are significantly influenced by the magnetic field and the concentrations of the magnetic particles in the test fluids. Theoretical analysis qualitatively explains the present findings. - Highlights: ► The dynamic rheological properties of the viscoelastic magnetic fluids in uniform magnetic fields are investigated. ► Both the magnetic field strength and the concentration of the magnetic particles in the fluids have significant effects on the viscosity and elasticity of the viscoelastic magnetic fluids. ► Theoretical prediction and analysis qualitatively explains the present findings.

  10. Fluid-structure interaction with pipe-wall viscoelasticity during water hammer

    NARCIS (Netherlands)

    Keramat, A.; Tijsseling, A.S.; Hou, Q.; Ahmadi, A.

    2011-01-01

    Fluid-structure interaction (FSI) due to water hammer in a pipeline which has viscoelastic wall behaviour is studied. Appropriate governing equations are derived and numerically solved. In the numerical implementation of the hydraulic and structural equations, viscoelasticity is incorporated using

  11. Fluid-structure interaction with pipe-wall viscoelasticity during water hammer

    NARCIS (Netherlands)

    Keramat, A.; Tijsseling, A.S.; Hou, Q.; Ahmadi, A.

    2012-01-01

    Fluid–structure interaction (FSI) due to water hammer in a pipeline which has viscoelastic wall behaviour is studied. Appropriate governing equations are derived and numerically solved. In the numerical implementation of the hydraulic and structural equations, viscoelasticity is incorporated using

  12. Chaotic convection of viscoelastic fluids in porous media

    Energy Technology Data Exchange (ETDEWEB)

    Sheu, L.-J. [Department of Mechanical Engineering, Chung Hua University, Hsinchu, Taiwan (China)], E-mail: ljsheu@chu.edu.tw; Tam, L.-M. [Department of Electromechanical Engineering, University of Macau, Macau (China)], E-mail: fstlmt@umac.mo; Chen, J.-H. [Department of Mechanical Engineering, Chung Hua University, Hsinchu, Taiwan (China)], E-mail: chen@chu.edu.tw; Chen, H.-K. [Department of Industrial Engineering and Management, Hsiuping Institute of Technology, Taichung, Taiwan (China)], E-mail: kanechen@giga.net.tw; Lin, K.-T. [Department of Mechanical Engineering, Chung Yuan Christian University, Chung Li, Taiwan (China)], E-mail: willie@nanya.edu.tw; Kang Yuan [Department of Mechanical Engineering, Chung Yuan Christian University, Chung Li, Taiwan (China)], E-mail: yk@cycu.edu.tw

    2008-07-15

    Buoyancy-induced convection in a viscoelastic fluid-saturated porous medium was analyzed using an Oldroydian-type constitutive relation. An autonomous system with four differential equations was deduced by applying the truncated Galerkin expansion to the momentum and heat transfer equations. The four-dimensional system can be reduced to many systems provided in the literature such as the Lorenz system, Vadasz system, Khayat system, and Akhatov system. Depending on the flow parameters, the asymptotic behavior can be stationary, periodic, or chaotic. Generation of a four-scroll, or two-'butterfly', chaotic attractor was observed. Results also show that stress relaxation tends to precipitate the onset of chaos.

  13. Viscoelastic machine elements elastomers and lubricants in machine systems

    CERN Document Server

    MOORE, D F

    2015-01-01

    Viscoelastic Machine Elements, which encompass elastomeric elements (rubber-like components), fluidic elements (lubricating squeeze films) and their combinations, are used for absorbing vibration, reducing friction and improving energy use. Examplesinclude pneumatic tyres, oil and lip seals, compliant bearings and races, and thin films. This book sets out to show that these elements can be incorporated in machine analysis, just as in the case of conventional elements (e.g. gears, cogs, chaindrives, bearings). This is achieved by introducing elementary theory and models, by describing new an

  14. Approximation of Viscoelastic Stresses from Newtonian Turbulent Kinematics

    Science.gov (United States)

    1988-09-01

    birefringence of polyethylene oxide solutions in a four roll mill. J.Poly.Sci.:Poly.Phys.Ed. 14, 1111-1119. Dandridge, A., Meeten , G.H., Layec-Raphalen, M.N...flows. Poly. Comm. 25, 144-146. Metzner, A.B., & Astarita, G . 1967 External flow of viscoelastic materials: fluid property restrictions on the use of...dumbbell model for dilute solutions. Rheol.Acta 23, 151-162. Philippoff, W. 1956 Flow-birefringence and stress. Nature 178 , 811-812. Ryskin, G . 1987a

  15. Viscoelastic behaviour of stabilized polyethylenes irradiated with gamma rays

    Energy Technology Data Exchange (ETDEWEB)

    Novakovic, Lj; Gal, O; Stannett, V T

    1987-01-01

    Two-cycle creep recovery penetration measurements at 150/sup 0/C are used to determine the viscoelastic parameters for irradiated low density and linear low density polyethylenes, pure and with 0.5% antioxidant. The amplitudes and the time factors of each cycle are calculated using the mechanical model expression. From the differences between the creep parameters of the first and the second cycle, the contribution of the nonelastic component is considered. The efficiency of radiation crosslinking of different systems is discussed on the base of the corresponding compliances.

  16. Calculation of dynamic stresses in viscoelastic sandwich beams using oma

    DEFF Research Database (Denmark)

    Pelayo, F.; Aenlle, M. L.; Ismael, G.

    2017-01-01

    The mechanical response of sandwich elements with viscoelastic core is time and temperature dependent. Laminated glass is a sandwich element where the mechanical behavior of the glass layers is usually considered linear-elastic material whereas the core is made of an amorphous thermoplastic which...... data. In simple structures, analytical mode shapes can be used alternatively to the numerical ones. In this paper, the dynamic stresses on the glass layers of a laminated glass beam have estimated using the experimental acceleration responses measured at 7 points of the beam, and the experimental mode...

  17. Viscoelastic dynamic models of resilient elements used in railway tracks

    Directory of Open Access Journals (Sweden)

    Zbiciak Artur

    2016-01-01

    Full Text Available The paper presents selected theoretical aspects concerning viscoelastic dynamic modelling of resilient elements used in railway tracks. In order to characterize the research methodology for resilient mats in railway tracks, German Standards [1-4] are used herein. The main goal of the paper is to demonstrate the procedure of insertion loss calculation for a single degree of freedom truck system containing under-ballast mats. Selected results of certain dynamic characteristics of resilient truck systems (transmissibility, Bode and Nyquist plots etc. are also discussed. The results of calculations visualized in graphs, were obtained by using own applications written in programming language MATLAB.

  18. Flax - Evaluation of composite flour and using in cereal products

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2016-06-01

    Full Text Available Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0% by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA apparatuses. Additions of brown and yellow flax fibre significantly affected Falling Number and Zeleny test values. Curves of farinograph were differed according to flax fibre type - finer flax (better terminology granulation meant somewhat stronger negative changes in dough stability and dough softening degree. Results of extensigraph test demonstrated changes in dough elasticity and extensibility due to lowering of gluten protein content. Appearance of the RVA profiles was verifiably different, reflecting diverse wheat and flax polysaccharides, added dietary fibre type and its granulation. Due to that, bread volume and shape was lowered up to one-half in case of golden flax composites. Similar tendencies with smaller negative influence caused the brown linseed. Fibre from flax is used for technical (textile use, but linseed dietary fibre addition affected quality of laboratory prepared cut-off biscuits and dried pasta differently, showing a dependence on the fibre type, granulation as well as addition level. Sensory profiles of all mentioned product types were acceptable.

  19. Finite strain formulation of viscoelastic damage model for simulation of fabric reinforced polymers under dynamic loading

    Directory of Open Access Journals (Sweden)

    Treutenaere S.

    2015-01-01

    Full Text Available The use of fabric reinforced polymers in the automotive industry is growing significantly. The high specific stiffness and strength, the ease of shaping as well as the great impact performance of these materials widely encourage their diffusion. The present model increases the predictability of explicit finite element analysis and push the boundaries of the ongoing phenomenological model. Carbon fibre composites made up various preforms were tested by applying different mechanical load up to dynamic loading. This experimental campaign highlighted the physical mechanisms affecting the initial mechanical properties, namely intra- and interlaminar matrix damage, viscoelasticty and fibre failure. The intralaminar behaviour model is based on the explicit formulation of the matrix damage model developed by the ONERA as the given damage formulation correlates with the experimental observation. Coupling with a Maxwell-Wiechert model, the viscoelasticity is included without losing the direct explicit formulation. Additionally, the model is formulated under a total Lagrangian scheme in order to maintain consistency for finite strain. Thus, the material frame-indifference as well as anisotropy are ensured. This allows reorientation of fibres to be taken into account particularly for in-plane shear loading. Moreover, fall within the framework of the total Lagrangian scheme greatly makes the parameter identification easier, as based on the initial configuration. This intralaminar model thus relies upon a physical description of the behaviour of fabric composites and the numerical simulations show a good correlation with the experimental results.

  20. Viscoelastic reciprocating contacts in presence of finite rough interfaces: A numerical investigation

    Science.gov (United States)

    Putignano, Carmine; Carbone, Giuseppe

    2018-05-01

    Viscoelastic reciprocating contacts are crucial in a number of systems, ranging from sealing components to viscoelastic dampers. Roughness plays in these conditions a central role, but no exhaustive assessment in terms of influence on area, separation and friction has been drawn so far. This is due to the huge number of time and space scales involved in the problem. By means of an innovative Boundary Element methodology, which treats the time as a parameter and then requires only to discretize the space domain, we investigate the viscoelastic reciprocating contact mechanics between rough solids. In particular, we consider the alternate contact of a rigid finite-size rough punch over a viscoelastic layer: the importance of the domain finiteness in the determination of the contact area and the contact solution anisotropy is enlightened. Implications on real system may be drawn on this basis. Finally, we focus on the hysteretic cycle related to the viscoelastic tangential forces.

  1. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.

    Science.gov (United States)

    Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui

    2017-09-01

    Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.

  2. Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.

    Science.gov (United States)

    Hernandez-Lopez, M J; Prieto, J A; Randez-Gil, F

    2003-01-01

    The response of Saccharomyces cerevisiae and freeze-tolerant Torulaspora delbrueckii strains to osmotic stress and their CO2 production capacity in sweet and frozen-sweet dough has been examined. T. delbrueckii strains, IGC5321 and IGC5323 showed higher leavening ability than Saccharomyces, specially after exposure to hyperosmotic stress of bread dough containing 20% sucrose and 2% salt added. In addition, Torulaspora and especially T. delbrueckii IGC5321 exhibited no loss of CO2 production capacity during freeze-thaw stress. Overall, these results appeared to indicate that Torulaspora cells are more tolerant than Saccharomyces to osmotic stress of bread dough. This trait correlated with a low invertase activity, a slow rate of trehalose mobilisation and the ability to respond rapidly to osmotic stress. Growth behaviour on high osmotic synthetic media was also examined. Cells of the IGC5321 strain showed intrinsic osmotolerance and ion toxicity resistance. However, T. delbrueckii IGC5323 exhibited a clear phenotype of osmosensitivity. Hence, this characteristic may not be essential or the only determinant for leavening ability in salted high-sugar dough.

  3. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.

    Science.gov (United States)

    Struyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J; Courtin, Christophe M

    2017-03-01

    It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was predominant in the later stages of fermentation, which explains why higher amylolytic activity prolonged the productive fermentation time only. These results illustrate the importance of wheat fructan and sucrose content and their degradation for dough fermentations. Copyright © 2016 Elsevier Ltd. All rights reserved.

  4. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.

    Science.gov (United States)

    Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

    2016-02-01

    The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.

  5. Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin

    Science.gov (United States)

    Incorporating exogenous proteins into food production is a common practice for improving processing characteristics. In the present study, oat dough containing 15% (w/w, blends of protein-oat flour basis [POB]) vital wheat gluten (VWG) or 15% (w/w, POB) egg albumin (EA) were used to produce noodles ...

  6. A large deformation viscoelastic model for double-network hydrogels

    Science.gov (United States)

    Mao, Yunwei; Lin, Shaoting; Zhao, Xuanhe; Anand, Lallit

    2017-03-01

    We present a large deformation viscoelasticity model for recently synthesized double network hydrogels which consist of a covalently-crosslinked polyacrylamide network with long chains, and an ionically-crosslinked alginate network with short chains. Such double-network gels are highly stretchable and at the same time tough, because when stretched the crosslinks in the ionically-crosslinked alginate network rupture which results in distributed internal microdamage which dissipates a substantial amount of energy, while the configurational entropy of the covalently-crosslinked polyacrylamide network allows the gel to return to its original configuration after deformation. In addition to the large hysteresis during loading and unloading, these double network hydrogels also exhibit a substantial rate-sensitive response during loading, but exhibit almost no rate-sensitivity during unloading. These features of large hysteresis and asymmetric rate-sensitivity are quite different from the response of conventional hydrogels. We limit our attention to modeling the complex viscoelastic response of such hydrogels under isothermal conditions. Our model is restricted in the sense that we have limited our attention to conditions under which one might neglect any diffusion of the water in the hydrogel - as might occur when the gel has a uniform initial value of the concentration of water, and the mobility of the water molecules in the gel is low relative to the time scale of the mechanical deformation. We also do not attempt to model the final fracture of such double-network hydrogels.

  7. Viscoelasticity-based MR elastography of skeletal muscle

    International Nuclear Information System (INIS)

    Klatt, Dieter; Papazoglou, Sebastian; Sack, Ingolf; Braun, Juergen

    2010-01-01

    An in vivo multifrequency magnetic resonance elastography (MRE) protocol was developed for studying the viscoelastic properties of human skeletal muscle in different states of contraction. Low-frequency shear vibrations in the range of 25-62.5 Hz were synchronously induced into the femoral muscles of seven volunteers and measured in a cross-sectional view by encoding the fast-transverse shear wave component parallel to the muscle fibers. The so-called springpot model was used for deriving two viscoelastic constants, μ and α, from the dispersion functions of the complex shear modulus in relaxed and in loaded muscle. Representing the shear elasticity parallel to the muscle fibers, μ increased in all volunteers upon contraction from 2.68 ± 0.23 kPa to 3.87 ± 0.50 kPa. Also α varied with load, indicating a change in the geometry of the mechanical network of muscle from relaxation (α = 0.253 ± 0.009) to contraction (α = 0.270 ± 0.009). These results provide a reference for a future assessment of muscular dysfunction using rheological parameters.

  8. Viscoelasticity-based MR elastography of skeletal muscle

    Science.gov (United States)

    Klatt, Dieter; Papazoglou, Sebastian; Braun, Jürgen; Sack, Ingolf

    2010-11-01

    An in vivo multifrequency magnetic resonance elastography (MRE) protocol was developed for studying the viscoelastic properties of human skeletal muscle in different states of contraction. Low-frequency shear vibrations in the range of 25-62.5 Hz were synchronously induced into the femoral muscles of seven volunteers and measured in a cross-sectional view by encoding the fast-transverse shear wave component parallel to the muscle fibers. The so-called springpot model was used for deriving two viscoelastic constants, μ and α, from the dispersion functions of the complex shear modulus in relaxed and in loaded muscle. Representing the shear elasticity parallel to the muscle fibers, μ increased in all volunteers upon contraction from 2.68 ± 0.23 kPa to 3.87 ± 0.50 kPa. Also α varied with load, indicating a change in the geometry of the mechanical network of muscle from relaxation (α = 0.253 ± 0.009) to contraction (α = 0.270 ± 0.009). These results provide a reference for a future assessment of muscular dysfunction using rheological parameters.

  9. Viscoelasticity-based MR elastography of skeletal muscle

    Energy Technology Data Exchange (ETDEWEB)

    Klatt, Dieter; Papazoglou, Sebastian; Sack, Ingolf [Department of Radiology, Charite-Universitaetsmedizin, Berlin (Germany); Braun, Juergen, E-mail: ingolf.sack@charite.d [Institute of Medical Informatics, Charite-Universitaetsmedizin, Berlin (Germany)

    2010-11-07

    An in vivo multifrequency magnetic resonance elastography (MRE) protocol was developed for studying the viscoelastic properties of human skeletal muscle in different states of contraction. Low-frequency shear vibrations in the range of 25-62.5 Hz were synchronously induced into the femoral muscles of seven volunteers and measured in a cross-sectional view by encoding the fast-transverse shear wave component parallel to the muscle fibers. The so-called springpot model was used for deriving two viscoelastic constants, {mu} and {alpha}, from the dispersion functions of the complex shear modulus in relaxed and in loaded muscle. Representing the shear elasticity parallel to the muscle fibers, {mu} increased in all volunteers upon contraction from 2.68 {+-} 0.23 kPa to 3.87 {+-} 0.50 kPa. Also {alpha} varied with load, indicating a change in the geometry of the mechanical network of muscle from relaxation ({alpha} = 0.253 {+-} 0.009) to contraction ({alpha} = 0.270 {+-} 0.009). These results provide a reference for a future assessment of muscular dysfunction using rheological parameters.

  10. Numerical simulations of rough contacts between viscoelastic materials

    Science.gov (United States)

    Spinu, S.; Cerlinca, D.

    2017-08-01

    The durability of the mechanical contact is often plagued by surface-related phenomena like rolling contact fatigue, wear or crack propagation, which are linked to the important gradients of stress arising in the contacting bodies due to interaction at the asperity level. The semi-analytical computational approach adopted in this paper is based on a previously reported algorithm capable of simulating the contact between bodies with arbitrary limiting surfaces and viscoelastic behaviour, which is enhanced and adapted for the contact of real surfaces with microtopography. As steep slopes at the asperity level inevitably lead to localized plastic deformation at the tip of the asperities that are first brought into contact, the viscoelastic behaviour is amended by limiting the maximum value of the pressure on the contact area to that of the material hardness, according to the Tabor equation. In this manner, plasticity is considered in a simplified manner that assures the knowledge of the contact area and of the pressure distribution without estimation of the residual state. The main advantage of this approach is the preservation of the algorithmic complexity, allowing the simulation of very fine meshes capable of capturing particular features of the investigated contacting surface. The newly advanced model is expected to predict the contact specifics of rough surfaces as resulting from various manufacturing processes, thus assisting the design of durable machine elements using elastomers or rubbers.

  11. Shear test on viscoelastic granular material using Contact Dynamics simulations

    Science.gov (United States)

    Quezada, Juan Carlos; Sagnol, Loba; Chazallon, Cyrille

    2017-06-01

    By means of 3D contact dynamic simulations, the behavior of a viscoelastic granular material under shear loading is investigated. A viscoelastic fluid phase surrounding the solid particles is simulated by a contact model acting between them. This contact law was implemented in the LMGC90 software, based on the Burgers model. This model is able to simulate also the effect of creep relaxation. To validate the proposed contact model, several direct shear tests were performed, experimentally and numerically using the Leutner device. The numerical samples were created using spheres with two particle size distribution, each one identified for two layers from a road structure. Our results show a reasonable agreement between experimental and numerical data regarding the strain-stress evolution curves and the stress levels measured at failure. The proposed model can be used to simulate the mechanical behavior of multi-layer road structure and to study the influence of traffic on road deformation, cracking and particles pull-out induced by traffic loading.

  12. Innovative design of viscoelastic dampers for seismic mitigation

    International Nuclear Information System (INIS)

    Tsai, C.S.

    1993-01-01

    In this paper, an advanced and more reliable design of viscoelastic dampers for seismic mitigation of high-rise buildings is presented. The innovative design of energy-absorbing devices has some advantages, compared to the classical design, as follows: One, the device is directly subjected to shear strains and forces due to story drifts; two, the device can support its own weight during normal operations, and maintain stable for large deformations during earthquakes; three, the device can reduce the responses of a structure to horizontal as well as vertical seismic loadings; and four, the device can also decrease the responses of the floor system of a building. In this study, a ten-story building is given as an example to express the merits obtained from the new system. Comparisons of the building equipped with classical and proposed devices of viscoelastic dampers are carefully studied. Numerical results show that the energy-absorbing capacity of the new device is superior to the classical one, especially for vertical vibrations. (orig.)

  13. Lecithin-based emulsions for potential use as saliva substitutes in patients with xerostomia--viscoelastic properties.

    Science.gov (United States)

    Hanning, Sara M; Yu, Tao; Jones, David S; Andrews, Gavin P; Kieser, Jules A; Medlicott, Natalie J

    2013-11-18

    The purpose of the present study was to investigate lecithin-rice bran oil rheological properties with the view to consider these as potential saliva substitutes in patients with severe xerostomia and salivary hypofunction. Pseudo-ternary phase diagrams of rice bran oil, lecithin and water mixtures were constructed and characterised using polarising light microscopy. Viscoelastic properties, which we hypothesise are important determinants in product performance, were analysed using both flow and oscillatory rheology. Rheological properties were influenced by composition, frequency and shear stress. Frequency-dependent viscoelasticity was observed in some formulations where viscosity dominated (tanδ>1) at frequencies under 5 Hz and elasticity dominated (tanδ<1) at higher frequencies. Threshold frequencies were determined for each formulation, where a peak in loss tangent was observed, coinciding with a reduction in the storage modulus and increase in loss modulus. The frequency-dependent behaviour of emulsions are of interest because these combinations exhibit viscous behaviour at low frequencies, which may improve lubrication of the oral cavity at rest, whereas increased elasticity at higher frequencies may improve retention during higher-shear tasks such as swallowing and speaking. Copyright © 2013 Elsevier B.V. All rights reserved.

  14. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

    DEFF Research Database (Denmark)

    Balaghi, Sima; Mohammadifar, Mohammad Amin; Zargaraan, Azizollaah

    2011-01-01

    The sugar composition and viscoelastic behaviour of Iranian gum tragacanth exuded by six species of Astragalus was investigated at a concentration of 1.3% and varying ionic strength using a controlled shear-rate rheometer. Compositional analysis of the six species of gum tragacanth by high...... of Astragalus, and this variation led to interesting differences in functional properties. Rheological measurements performed on dispersions of the six species of gum tragacanth demonstrated viscoelastic properties. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated...... that the different gum tragacanth dispersions had distinctive viscoelastic behaviours. Investigation of the viscoelastic properties of the different gum dispersions in the presence of NaCl revealed that the addition of NaCl could lead to slight to drastic decreases in the G′, G″ or η∗ values of the various gums...

  15. Determining the Viscosity Coefficient for Viscoelastic Wave Propagation in Rock Bars

    Science.gov (United States)

    Niu, Leilei; Zhu, Wancheng; Li, Shaohua; Guan, Kai

    2018-05-01

    Rocks with microdefects exhibit viscoelastic behavior during stress wave propagation. The viscosity coefficient of the wave can be used to characterize the attenuation as the wave propagates in rock. In this study, a long artificial bar with a readily adjustable viscosity coefficient was fabricated to investigate stress wave attenuation. The viscoelastic behavior of the artificial bar under dynamic loading was investigated, and the initial viscoelastic coefficient was obtained based on the amplitude attenuation of the incident harmonic wave. A one-dimensional wave propagation program was compiled to reproduce the time history of the stress wave measured during the experiments, and the program was well fitted to the Kelvin-Voigt model. The attenuation and dispersion of the stress wave in long artificial viscoelastic bars were quantified to accurately determine the viscoelastic coefficient. Finally, the method used to determine the viscoelastic coefficient of a long artificial bar based on the experiments and numerical simulations was extended to determine the viscoelastic coefficient of a short rock bar. This study provides a new method of determining the viscosity coefficient of rock.

  16. Multi-pulse orbits and chaotic dynamics in motion of parametrically excited viscoelastic moving belt

    International Nuclear Information System (INIS)

    Zhang Wei; Yao Minghui

    2006-01-01

    In this paper, the Shilnikov type multi-pulse orbits and chaotic dynamics of parametrically excited viscoelastic moving belt are studied in detail. Using Kelvin-type viscoelastic constitutive law, the equations of motion for viscoelastic moving belt with the external damping and parametric excitation are given. The four-dimensional averaged equation under the case of primary parametric resonance is obtained by directly using the method of multiple scales and Galerkin's approach to the partial differential governing equation of viscoelastic moving belt. From the averaged equations obtained here, the theory of normal form is used to give the explicit expressions of normal form with a double zero and a pair of pure imaginary eigenvalues. Based on normal form, the energy-phrase method is employed to analyze the global bifurcations and chaotic dynamics in parametrically excited viscoelastic moving belt. The global bifurcation analysis indicates that there exist the heteroclinic bifurcations and the Silnikov type multi-pulse homoclinic orbits in the averaged equation. The results obtained above mean the existence of the chaos for the Smale horseshoe sense in parametrically excited viscoelastic moving belt. The chaotic motions of viscoelastic moving belts are also found by using numerical simulation. A new phenomenon on the multi-pulse jumping orbits is observed from three-dimensional phase space

  17. Heterogeneous dissipative composite structures

    Science.gov (United States)

    Ryabov, Victor; Yartsev, Boris; Parshina, Ludmila

    2018-05-01

    The paper suggests mathematical models of decaying vibrations in layered anisotropic plates and orthotropic rods based on Hamilton variation principle, first-order shear deformation laminated plate theory (FSDT), as well as on the viscous-elastic correspondence principle of the linear viscoelasticity theory. In the description of the physical relationships between the materials of the layers forming stiff polymeric composites, the effect of vibration frequency and ambient temperature is assumed as negligible, whereas for the viscous-elastic polymer layer, temperature-frequency relationship of elastic dissipation and stiffness properties is considered by means of the experimentally determined generalized curves. Mitigation of Hamilton functional makes it possible to describe decaying vibration of anisotropic structures by an algebraic problem of complex eigenvalues. The system of algebraic equation is generated through Ritz method using Legendre polynomials as coordinate functions. First, real solutions are found. To find complex natural frequencies of the system, the obtained real natural frequencies are taken as input values, and then, by means of the 3rd order iteration method, complex natural frequencies are calculated. The paper provides convergence estimates for the numerical procedures. Reliability of the obtained results is confirmed by a good correlation between analytical and experimental values of natural frequencies and loss factors in the lower vibration tones for the two series of unsupported orthotropic rods formed by stiff GRP and CRP layers and a viscoelastic polymer layer. Analysis of the numerical test data has shown the dissipation & stiffness properties of heterogeneous composite plates and rods to considerably depend on relative thickness of the viscoelastic polymer layer, orientation of stiff composite layers, vibration frequency and ambient temperature.

  18. Effects of gamma irradiation on chemical properties, thiamine and riboflavin contents,dough properties and baking quality of the flours

    International Nuclear Information System (INIS)

    Ozkaya, B.; Koksel, H.; Ozkaya, H.; Tutluer, H.

    1994-01-01

    Effects of gamma irradiation at the doses of 0.25,0.50,0.75,1.00 and 1.25 kGy on two flour samples with distinct technological properties was investigated in this study.The sedimentation values of the irradiated samples showed a steady decrease but falling number and wet gluten content did not change to an important extend as the radiation level increased. Thiamine and riboflavin contents also decreased with irradiation. Dough development time and stability values decreased but no apparent changes were observed in other farinogram and extensogram parameters as radiation levels increased.The baking quality of the samples irradiated at higher doses(over 1.00 kGy) deteriorated in both flours as radiation levels increased

  19. Viscoelastic-gravitational deformation by a rectangular thrust fault in a layered earth

    International Nuclear Information System (INIS)

    Rundle, J.B.

    1982-01-01

    Previous papers in this series have been concerned with developing the numerical techniques required for the evaluation of vertical displacements which are the result of thrust faulting in a layered, elastic-gravitational earth model. This paper extends these methods to the calculation of fully time-dependent vertical surface deformation from a rectangular, dipping thrust fault in an elastic-gravitational layer over a viscoelastic-gravitational half space. The elastic-gravitational solutions are used together with the correspondence principle of linear viscoelasticity to give the solution in the Laplace transform domain. The technique used here to invert the displacements into the time domain is the Prony series technique, wherein the transformed solution is fit to the transformed representation of a truncated series of decaying exponentials. Purely viscoelastic results obtained are checked against results found previously using a different inverse transform method, and agreement is excellent. A series of results are obtained for a rectangular, 30 0 dipping thrust fault in an elastic-gravitational layer over viscoelastic-gravitational half space. Time-dependent displacements are calculated out to 50 half space relaxation times tau/sub a/, or 100 Maxwell times 2tau/sub m/ = tau/sub a/. Significant effects due to gravity are shown to exist in the solutions as early as several tau/sub a/. The difference between the purely viscoelastic solution and the viscoelastic-gravitational solutions grows as time progresses. Typically, the solutions with gravity reach an equilibrium value after 10--20 relaxation times, when the purely viscoelastic solutions are still changing significantly. Additionally, the length scaling which was apparent in the purely viscoelastic problem breaks down in the viscoelastic-gravitational problem

  20. Nonlinear Viscoelastic Rheology and the Occurrence of Aftershocks

    Science.gov (United States)

    Shcherbakov, R.; Zhang, X.

    2017-12-01

    Aftershocks are ubiquitous in nature. They are the manifestation of relaxation phenomena observed in various physical systems. In one prominent example, they typically occur after large earthquakes. The observed aftershock sequences usually obey several well defined non-trivial empirical laws in magnitude, temporal, and spatial domains. In many cases their characteristics follow scale-invariant distributions. The occurrence of aftershocks displays a prominent temporal behavior due to time-dependent mechanisms of stress and/or energy transfer. There are compelling evidences that the lower continental crust and upper mantle are governed by various solid state creep mechanisms. Among those mechanisms a power-law viscous flow was suggested to explain the postseismic surface deformation after large earthquakes. In this work, we consider a slider-block model to mimic the behavior of a seismogenic fault. In the model, we introduce a nonlinear viscoelastic coupling mechanism to capture the essential characteristics of crustal rheology and stress interaction between the blocks and the medium. For this purpose we employ nonlinear Kelvin-Voigt elements consisting of an elastic spring and a dashpot assembled in parallel to introduce viscoelastic coupling between the blocks and the driving plate. By mapping the model into a cellular automaton we derive the functional form of the stress transfer mechanism in the model. We show that the nonlinear viscoelasticity plays a critical role in triggering of aftershocks. It explains the functional form of the Omori-Utsu law and gives physical interpretation of its parameters. The proposed model also suggests that the power-law rheology of the fault gauge and underlying lower crust and upper mantle controls the decay rate of aftershocks. To verify this, we analyze several prominent aftershock sequences to estimate their decay rates and correlate with the rheological properties of the underlying lower crust and mantle, which were estimated

  1. Observational evidences of viscoelastic behaviour at low strain

    Science.gov (United States)

    Daminelli, Rosastella; Marcellini, Alberto; Tento, Alberto

    2014-05-01

    Theoretical formulations of inhomogeneous waves in low-loss media have been suggested by a number of researchers due to the important role played by anelasticity in changing the characteristics of seismic waves. The Homogeneous Isotropic Linear Viscoelastic Model (HILV) introduced by Borcherdt (2009) is particularly promising because of its mathematical simplicity and the handiness to test the model in real seismograms. We showed that the seismograms of the explosion of a 2nd World War bomb found in Milan recorded by a seismic station at 2 km epicentral distance, exhibit a clear elliptical prograde P wave particle motion (Marcellini and Tento, 2011) as predicted by HILV. We observed a similar P wave prograde elliptical motion analysing a ML 4.8 earthquake occurred on July 17, 2011 in the Po Valley at a 48 km epicentral distance from a seismic station located at Palazzo Te, Mantova (Daminelli et al., 2013). In both cases the stations were situated on the deep quaternary sediments of the Po Valley. Based on measured Vp and Vs and the amplitude of the recorded motion, the strain at the station sites was estimated to be 10-6, 10-7. In this paper we extend the analysis of the previously mentioned seismograms to check the feasibility of HILV application to other types of waves that are particularly relevant in fields such as the engineering seismology. We focus on the S waves (as it is well known HILV predicts the split of S in S type I and S type II) of the seismograms of the earthquake recorded in Mantova and on the Rayleigh waves of the explosion recorded in Milan. The results show that observational evidences of HILV are not as clear as for P waves, probably because of noise or superposition of converted waves. However, once established the validity of HILV by P waves (that is very simple), the whole seismograms can be interpreted following HILV, confirming the relevancy of anelasticity also at low strain. Borcherdt, R.D. (2009) 'Viscoelastic Waves in Layered Media

  2. Modelling of Asphalt Concrete Stiffness in the Linear Viscoelastic Region

    Science.gov (United States)

    Mazurek, Grzegorz; Iwański, Marek

    2017-10-01

    Stiffness modulus is a fundamental parameter used in the modelling of the viscoelastic behaviour of bituminous mixtures. On the basis of the master curve in the linear viscoelasticity range, the mechanical properties of asphalt concrete at different loading times and temperatures can be predicted. This paper discusses the construction of master curves under rheological mathematical models i.e. the sigmoidal function model (MEPDG), the fractional model, and Bahia and co-workers’ model in comparison to the results from mechanistic rheological models i.e. the generalized Huet-Sayegh model, the generalized Maxwell model and the Burgers model. For the purposes of this analysis, the reference asphalt concrete mix (denoted as AC16W) intended for the binder coarse layer and for traffic category KR3 (5×105 controlled strain mode. The fixed strain level was set at 25με to guarantee that the stiffness modulus of the asphalt concrete would be tested in a linear viscoelasticity range. The master curve was formed using the time-temperature superposition principle (TTSP). The stiffness modulus of asphalt concrete was determined at temperatures 10°C, 20°C and 40°C and at loading times (frequency) of 0.1, 0.3, 1, 3, 10, 20 Hz. The model parameters were fitted to the rheological models using the original programs based on the nonlinear least squares sum method. All the rheological models under analysis were found to be capable of predicting changes in the stiffness modulus of the reference asphalt concrete to satisfactory accuracy. In the cases of the fractional model and the generalized Maxwell model, their accuracy depends on a number of elements in series. The best fit was registered for Bahia and co-workers model, generalized Maxwell model and fractional model. As for predicting the phase angle parameter, the largest discrepancies between experimental and modelled results were obtained using the fractional model. Except the Burgers model, the model matching quality was

  3. Calibration of trapping force and response function of optical tweezers in viscoelastic media

    DEFF Research Database (Denmark)

    Fischer, Mario; Berg-Sørensen, Kirstine

    2007-01-01

    , 594) is not possible as the viscoelastic properties of the bio-active medium are a priori unknown. Here, we present an approach that neither requires explicit assumptions about the size of the trapped particle nor about the viscoelastic properties of the medium. Instead, the interaction between...... the medium and the trapped particle is described in a general manner, through velocity and acceleration memory. Our method is applicable to general, at least locally homogeneous, viscoelastic media. The procedure combines active and passive approaches by the application of Onsager's regression hypothesis...

  4. Drop dynamics on a stretched viscoelastic filament: An experimental study

    Science.gov (United States)

    Peixinho, Jorge; Renoult, Marie-Charlotte; Crumeyrolle, Olivier; Mutabazi, Innocent

    2016-11-01

    Capillary pressure can destabilize a thin liquid filament during breakup into a succession of drops. Besides, the addition of a linear, high molecular weight, flexible and soluble polymer is enough to modify the morphology of this instability. In the time period preceding the breakup, the development of beads-on-a-string structures where drops are connected by thin threads is monitored. The drops dynamics involve drop formation, drop migration and drop coalescence. Experiments using a high-speed camera on stretched bridges of viscoelastic polymeric solutions were conducted for a range of viscosities and polymer concentrations. The rheological properties of the solutions are also quantified through conventional shear rheology and normal stress difference. The overall goal of this experimental investigation is to gain more insight into the formation and time evolution of the drops. The project BIOENGINE is co-financed by the European Union with the European regional development fund and by the Normandie Regional Council.

  5. Sensitive electromechanical sensors using viscoelastic graphene-polymer nanocomposites.

    Science.gov (United States)

    Boland, Conor S; Khan, Umar; Ryan, Gavin; Barwich, Sebastian; Charifou, Romina; Harvey, Andrew; Backes, Claudia; Li, Zheling; Ferreira, Mauro S; Möbius, Matthias E; Young, Robert J; Coleman, Jonathan N

    2016-12-09

    Despite its widespread use in nanocomposites, the effect of embedding graphene in highly viscoelastic polymer matrices is not well understood. We added graphene to a lightly cross-linked polysilicone, often encountered as Silly Putty, changing its electromechanical properties substantially. The resulting nanocomposites display unusual electromechanical behavior, such as postdeformation temporal relaxation of electrical resistance and nonmonotonic changes in resistivity with strain. These phenomena are associated with the mobility of the nanosheets in the low-viscosity polymer matrix. By considering both the connectivity and mobility of the nanosheets, we developed a quantitative model that completely describes the electromechanical properties. These nanocomposites are sensitive electromechanical sensors with gauge factors >500 that can measure pulse, blood pressure, and even the impact associated with the footsteps of a small spider. Copyright © 2016, American Association for the Advancement of Science.

  6. Crack Tip Parameters for Growing Cracks in Linear Viscoelastic Materials

    DEFF Research Database (Denmark)

    Brincker, Rune

    In this paper the problem of describing the asymptotic fields around a slowly growing crack in a linearly viscoelastic material is considered. It is shown that for plane mixed mode problems the asymptotic fields must be described by 6 parameters: 2 stress intensity factors and 4 deformation...... intensity factors. In the special case of a constant Poisson ratio only 2 deformation intensity factors are needed. Closed form solutions are given both for a slowly growing crack and for a crack that is suddenly arrested at a point at the crack extension path. Two examples are studied; a stress boundary...... value problem, and a displacement boundary value problem. The results show that the stress intensity factors and the displacement intensity factors do not depend explicitly upon the velocity of the crack tip....

  7. Analytical solution for dynamic pressurization of viscoelastic fluids

    International Nuclear Information System (INIS)

    Hashemabadi, S.H.; Etemad, S.Gh.; Thibault, J.; Golkar Naranji, M.R.

    2003-01-01

    The flow of simplified Phan-Thien-Tanner model fluid between parallel plates is studied analytically for the case where the upper plate moves at constant velocity. Two forms of the stress coefficient, linear and exponential, are used in the constitutive equation. For the linear stress coefficient, the dimensionless pressure gradient, the velocity profile and the product of friction factor and Reynolds number are obtained for a wide range of flow rate, Deborah number and elongational parameter. The results indicate the strong effects of the viscoelastic parameter on the velocity profile, the extremum of the velocity, and the friction factor. A correlation for the maximum pressure rise in single screw extruders is proposed. For the exponential stress coefficient, only velocity profiles were obtained and compared with velocity profiles obtained with the linear stress coefficient

  8. A frictional contact problem for an electro-viscoelastic body

    Directory of Open Access Journals (Sweden)

    Mircea Sofonea

    2007-12-01

    Full Text Available A mathematical model which describes the quasistatic frictional contact between a piezoelectric body and a deformable conductive foundation is studied. A nonlinear electro-viscoelastic constitutive law is used to model the piezoelectric material. Contact is described with the normal compliance condition, a version of Coulomb's law of dry friction, and a regularized electrical conductivity condition. A variational formulation of the model, in the form of a coupled system for the displacements and the electric potential, is derived. The existence of a unique weak solution of the model is established under a smallness assumption on the surface conductance. The proof is based on arguments of evolutionary variational inequalities and fixed points of operators.

  9. Viscosity bound violation in holographic solids and the viscoelastic response

    Energy Technology Data Exchange (ETDEWEB)

    Alberte, Lasma [Abdus Salam International Centre for Theoretical Physics (ICTP),Strada Costiera 11, 34151, Trieste (Italy); Baggioli, Matteo [Institut de Física d’Altes Energies (IFAE),The Barcelona Institute of Science and Technology (BIST),Campus UAB, 08193 Bellaterra, Barcelona (Spain); Department of Physics, Institute for Condensed Matter Theory, University of Illinois,1110 W. Green Street, Urbana, IL 61801 (United States); Pujolàs, Oriol [Institut de Física d’Altes Energies (IFAE),The Barcelona Institute of Science and Technology (BIST),Campus UAB, 08193 Bellaterra, Barcelona (Spain)

    2016-07-14

    We argue that the Kovtun-Son-Starinets (KSS) lower bound on the viscosity to entropy density ratio holds in fluid systems but is violated in solid materials with a non-zero shear elastic modulus. We construct explicit examples of this by applying the standard gauge/gravity duality methods to massive gravity and show that the KSS bound is clearly violated in black brane solutions whenever the massive gravity theories are of solid type. We argue that the physical reason for the bound violation relies on the viscoelastic nature of the mechanical response in these materials. We speculate on whether any real-world materials can violate the bound and discuss a possible generalization of the bound that involves the ratio of the shear elastic modulus to the pressure.

  10. Viscosity bound violation in holographic solids and the viscoelastic response

    International Nuclear Information System (INIS)

    Alberte, Lasma; Baggioli, Matteo; Pujolàs, Oriol

    2016-01-01

    We argue that the Kovtun-Son-Starinets (KSS) lower bound on the viscosity to entropy density ratio holds in fluid systems but is violated in solid materials with a non-zero shear elastic modulus. We construct explicit examples of this by applying the standard gauge/gravity duality methods to massive gravity and show that the KSS bound is clearly violated in black brane solutions whenever the massive gravity theories are of solid type. We argue that the physical reason for the bound violation relies on the viscoelastic nature of the mechanical response in these materials. We speculate on whether any real-world materials can violate the bound and discuss a possible generalization of the bound that involves the ratio of the shear elastic modulus to the pressure.

  11. Creep test observation of viscoelastic failure of edible fats

    Energy Technology Data Exchange (ETDEWEB)

    Vithanage, C R; Grimson, M J; Wills, P R [Department of Physics, University of Auckland, Private Bag 92019 (New Zealand); Smith, B G, E-mail: cvit002@aucklanduni.ac.nz [Food Science Programmes, Department of Chemistry, University of Auckland, Private Bag 92019 (New Zealand)

    2011-03-01

    A rheological creep test was used to investigate the viscoelastic failure of five edible fats. Butter, spreadable blend and spread were selected as edible fats because they belong to three different groups according to the Codex Alimentarius. Creep curves were analysed according to the Burger model. Results were fitted to a Weibull distribution representing the strain-dependent lifetime of putative fibres in the material. The Weibull shape and scale (lifetime) parameters were estimated for each substance. A comparison of the rheometric measurements of edible fats demonstrated a clear difference between the three different groups. Taken together the results indicate that butter has a lower threshold for mechanical failure than spreadable blend and spread. The observed behaviour of edible fats can be interpreted using a model in which there are two types of bonds between fat crystals; primary bonds that are strong and break irreversibly, and secondary bonds, which are weaker but break and reform reversibly.

  12. Interaction and deformation of viscoelastic particles: Nonadhesive particles

    International Nuclear Information System (INIS)

    Attard, Phil

    2001-01-01

    A viscoelastic theory is formulated for the deformation of particles that interact with finite-ranged surface forces. The theory generalizes the static approach based upon classic continuum elasticity theory to account for time-dependent effects, and goes beyond contact theories such as Hertz and that given by Johnson, Kendall, and Roberts by including realistic surface interactions. Common devices used to measure load and deformation are modeled and the theory takes into account the driving velocity of the apparatus and the relaxation time of the material. Nonadhesive particles are modeled by an electric double layer repulsion. Triangular, step, and sinusoidal trajectories are analyzed in a unified treatment of loading and unloading. The load-deformation and the load-contact area curves are shown to be velocity dependent and hysteretic

  13. Viscoelastic and dynamic properties of embryonic stem cells

    DEFF Research Database (Denmark)

    Ritter, Christine

    Stem cells are often referred to as the ‘holy grail’ of regenerative medicine, because they possessthe ability to develop into any cell type. The use of stem cells within medicine is currently limited bythe effectivity of differentiation and cell reprogramming protocols, making it therefore...... imperative tounderstand stem cells’ differentiation mechanisms better. Studies have shown that mechanical cuescan have an influence on stem cell fate decision. However, in order to understand the reaction of stemcells to mechanical input, one should first investigate and understand the mechanical properties...... ofthe cells themselves. In this thesis, the viscoelastic properties of mouse embryonic stem cells primedeither toward the epiblast (Epi) or the primitive endoderm (PrE) lineage were investigated.Optical tweezers were used to measure the fluctuations of endogenous lipid granules and therebydraw...

  14. Homogenization of linear viscoelastic three phase media: internal variable formulation versus full-field computation

    International Nuclear Information System (INIS)

    Blanc, V.; Barbie, L.; Masson, R.

    2011-01-01

    Homogenization of linear viscoelastic heterogeneous media is here extended from two phase inclusion-matrix media to three phase inclusion-matrix media. Each phase obeying to a compressible Maxwellian behaviour, this analytic method leads to an equivalent elastic homogenization problem in the Laplace-Carson space. For some particular microstructures, such as the Hashin composite sphere assemblage, an exact solution is obtained. The inversion of the Laplace-Carson transforms of the overall stress-strain behaviour gives in such cases an internal variable formulation. As expected, the number of these internal variables and their evolution laws are modified to take into account the third phase. Moreover, evolution laws of averaged stresses and strains per phase can still be derived for three phase media. Results of this model are compared to full fields computations of representative volume elements using finite element method, for various concentrations and sizes of inclusion. Relaxation and creep test cases are performed in order to compare predictions of the effective response. The internal variable formulation is shown to yield accurate prediction in both cases. (authors)

  15. Structure, viscoelasticity, and interfacial dynamics of a model polymeric bicontinuous microemulsion

    Energy Technology Data Exchange (ETDEWEB)

    Hickey, Robert J.; Gillard, Timothy M.; Irwin, Matthew T.; Lodge, Timothy P.; Bates, Frank S. (UMM)

    2016-01-01

    We have systematically studied the equilibrium structure and dynamics of a polymeric bicontinuous microemulsion (BμE) composed of poly(cyclohexylethylene) (PCHE), poly(ethylene) (PE), and a volumetrically symmetric PCHE–PE diblock copolymer, using dynamic mechanical spectroscopy, small angle X-ray and neutron scattering, and transmission electron microscopy. The BμE was investigated over an 80 °C temperature range, revealing a structural evolution and a rheological response not previously recognized in such systems. As the temperature is reduced below the point associated with the lamellar-disorder transition at compositions adjacent to the microemulsion channel, the interfacial area per chain of the BμE approaches that of the neat (undiluted) lamellar diblock copolymer. With increasing temperature, the diblock-rich interface swells through homopolymer infiltration. Time–temperature-superposed linear dynamic data obtained as a function of frequency show that the viscoelastic response of the BμE is strikingly similar to that of the fluctuating pure diblock copolymer in the disordered state, which we associate with membrane undulations and the breaking and reforming of interfaces. This work provides new insights into the structure and dynamics that characterize thermodynamically stable BμEs in the limits of relatively weak and strong segregation.

  16. Nonlinear waves in viscoelastic magnetized complex astroplasmas with polarized dust-charge variations

    Directory of Open Access Journals (Sweden)

    Papari Das

    2018-01-01

    Full Text Available A nonextensive nonthermal magnetized viscoelastic astrofluid, compositionally containing nonthermal electrons and ions together with massive polarized dust micro-spherical grains of variable electric charge, is allowed to endure weakly nonlinear perturbation around its equilibrium. The nonextensivity originating from the large-scale non-local effects is included via the Tsallis thermo-statistical distribution laws describing the lighter species. Assuming the equilibrium as a homogeneous hydrostatic one, the dust polarization effects are incorporated via the conventional homogeneous polarization force law. The perturbed fluid model evolves as a unique conjugate pair of coupled extended Korteweg-de Vries (e-KdV equations. A constructed numerical tapestry shows the collective excitations of a new pair of distinct classes of nonlinear mode structures in new parametric space. The first family indicates periodic electrostatic compressive eigenmodes in the form of soliton-chains. Likewise, the second one reveals gravitational rarefactive solitary patterns. Their microphysical multi-parametric dependencies of the eigen-patterns are illustratively analyzed and bolstered. The paper ends up with some promising implications and applications in the astro-cosmo-plasmic context of wave-induced accretive triggering processes responsible for gravitationally bounded (gravito-condensed astro-structure formation, such as stellesimals, planetsimals, etc.

  17. Nonlinear waves in viscoelastic magnetized complex astroplasmas with polarized dust-charge variations

    Science.gov (United States)

    Das, Papari; Karmakar, Pralay Kumar

    2018-01-01

    A nonextensive nonthermal magnetized viscoelastic astrofluid, compositionally containing nonthermal electrons and ions together with massive polarized dust micro-spherical grains of variable electric charge, is allowed to endure weakly nonlinear perturbation around its equilibrium. The nonextensivity originating from the large-scale non-local effects is included via the Tsallis thermo-statistical distribution laws describing the lighter species. Assuming the equilibrium as a homogeneous hydrostatic one, the dust polarization effects are incorporated via the conventional homogeneous polarization force law. The perturbed fluid model evolves as a unique conjugate pair of coupled extended Korteweg-de Vries (e-KdV) equations. A constructed numerical tapestry shows the collective excitations of a new pair of distinct classes of nonlinear mode structures in new parametric space. The first family indicates periodic electrostatic compressive eigenmodes in the form of soliton-chains. Likewise, the second one reveals gravitational rarefactive solitary patterns. Their microphysical multi-parametric dependencies of the eigen-patterns are illustratively analyzed and bolstered. The paper ends up with some promising implications and applications in the astro-cosmo-plasmic context of wave-induced accretive triggering processes responsible for gravitationally bounded (gravito-condensed) astro-structure formation, such as stellesimals, planetsimals, etc.

  18. Temperature dependence of viscoelasticity of crystalline cellulose with different molecular weights added to silicone elastomer

    Science.gov (United States)

    Sugino, Naoto; Nakajima, Shinya; Kameda, Takao; Takei, Satoshi; Hanabata, Makoto

    2017-08-01

    Silicone elastomers ( polydimethylsiloxane _ PDMS) are widely used in the field of imprint lithography and microcontactprinting (μCP). When performing microcontactprinting, the mechanical properties of the PCMS as a base material have a great influence on the performance of the device. Cellulose nanofibers having features of high strength, high elasticity and low coefficient of linear expansion have attracted attention in recent years due to their characteristics. Therefore, three types of crystalline cellulose having different molecular weights were added to PDMS to prepare a composite material, and dynamic viscoelasticity was measured using a rheometer. The PDMS with the highest molecular weight crystalline cellulose added exhibited smaller storage modulus than PDMS with other molecular weight added in all temperature ranges. Furthermore, when comparing PDMS to which crystalline cellulose was added and PDMS which is not added, the storage modulus of PDMS to which cellulose was added in the low temperature region was higher than that of PDMS to which it was not added, but it was reversed in the high temperature region It was a result. When used in a low temperature range (less than 150 ° C.), it can be said that cellulose can function as a reinforcing material for PDMS.

  19. Visco-instability of shear viscoelastic collisional dusty plasma systems

    Science.gov (United States)

    Mahdavi-Gharavi, M.; Hajisharifi, K.; Mehidan, H.

    2018-04-01

    In this paper, the stability of Newtonian and non-Newtonian viscoelastic collisional shear-velocity dusty plasmas is studied, using the framework of a generalized hydrodynamic (GH) model. Motivated by Banerjee et al.'s work (Banerjee et al., New J. Phys., vol. 12 (12), 2010, p. 123031), employing linear perturbation theory as well as the local approximation method in the inhomogeneous direction, the dispersion relations of the Fourier modes are obtained for Newtonian and non-Newtonian dusty plasma systems in the presence of a dust-neutral friction term. The analysis of the obtained dispersion relation in the non-Newtonian case shows that the inhomogeneous viscosity force depending on the velocity shear profile can be the genesis of a free energy source which leads the shear system to be unstable. Study of the dust-neutral friction effect on the instability of the considered systems using numerical analysis of the dispersion relation in the Newtonian case demonstrates that the maximum growth rate decreases considerably by increasing the collision frequency in the hydrodynamic regime, while this reduction can be neglected in the kinetic regime. Results show a more significant stabilization role of the dust-neutral friction term in the non-Newtonian cases, through decreasing the maximum growth rate at any fixed wavenumber and construction of the instable wavenumber region. The results of the present investigation will greatly contribute to study of the time evolution of viscoelastic laboratory environments with externally applied shear; where in these experiments the dust-neutral friction process can play a considerable role.

  20. Manufacturing and Characterization of Temperature-Stable, Novel, Viscoelastic Polyurea Based Foams for Impact Management

    Science.gov (United States)

    Ramirez, Brian Josue

    The aim of this thesis was to develop advance, high performance polyurea foams for multi-hit capability in protective equipment that respond over a range of impact energies, temperatures, and strain rates. In addition, the microstructure of these materials should be tunable such that the peak stress (or force) transmitted across the foam section can be limited to a specific value defined by an injury threshold while maximizing impact energy absorption. Novel polyurea foams were manufactured and found to exhibit a reversible viscoelastic shear deformation at the molecular level. The intrinsic shear dissipation process is synergistically coupled to controlled collapse of a novel pore structure. The microstructure compromises of stochastic polyhedral cells ranging from 200 - 500 mum with perforated membranes with small apertures ( 20 mum). This makes them strain rate sensitive as the rate at which the air escapes the cells depend upon the loading rate. These mechanisms operate simultaneously and sequentially, thereby significantly reducing the transmitted impact forces across the foam section. Thus, they behave as an elastically modulated layered composite because the cells stiffen or soften in response to the changing loading rate. Therefore, the newly developed polyurea foams are able to manage the varying material strain rate that occurs within the same loading event without the need to modulate the stiffness or density. Additionally, polyurea foams were found to retain its excellent impact properties over a range of temperatures (0°C to 40°C) by having a glass transition temperature well below 0°C. This is in contrast to commercially available high performance foams that have the glass transition temperature near 0°C and absorb energy through phase transformation at ambient conditions, but significantly stiffen at lower temperatures, and dramatically soften at higher temperatures. This expands the application domain of polyurea foam material considerably as it