کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
671368 1459100 2008 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Bread dough rheology and recoil
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی جریان سیال و فرایندهای انتقال
پیش نمایش صفحه اول مقاله
Bread dough rheology and recoil
چکیده انگلیسی
A new set of experiments on a bread dough includes small-strain oscillatory behaviour, larger-strain oscillatory behaviour, simple shearing beginning from rest, uniaxial elongation beginning from rest, relaxation after sudden shear and recoil from elongation. We believe this is the most complete set of rheological data yet reported for a bread dough. Analysis of these soft-solid experiments proceeds from a Lodge-type rubberlike material with a power-law memory function. The model suggests that the response to steady shear and elongational flows may be described as a product of (strain rate)p times a function of strain; the exponent p is found to be about 0.2-0.3 from small-strain oscillatory measurements. Experiments confirm this finding. The model overestimates stresses, and in order to improve predictions, the use of a KBKZ model and a damage function model are investigated. Due to the eventual fracture of the soft-solid material, the idea of a “damage function” was adopted to produce a simple accurate, integral-type constitutive model for small-strain oscillations, simple shearing and elongation. Further analysis of reversing strains, for example, larger-strain oscillatory flows and recoil, is needed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Non-Newtonian Fluid Mechanics - Volume 148, Issues 1–3, 17 January 2008, Pages 33-40
نویسندگان
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