کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226311 | 464533 | 2007 | 9 صفحه PDF | دانلود رایگان |
The non-linear viscoelastic properties of alginate gels were investigated using torsion and compression rheological tests. Like many biopolymers, alginate gels showed strain-hardening behavior during large deformation, and the degree of strain-hardening depended on gel composition. The strain-hardening behavior of alginate gels was attributed to the deformation of rod-like junction zones serving as physical crosslinks in the gel. A constitutive equation based on the deformation of junction zones and a Gaussian distribution network of chains was developed to predict deformation behavior. The resulting equation effectively described the experimental data during torsion and compression, supporting the proposed mechanism that strain-hardening originates from the deformation of alginate junction zones.
Journal: Journal of Food Engineering - Volume 80, Issue 1, May 2007, Pages 157–165