The Stress-Relaxation Behavior of Rice as a Function of Time, Moisture and Temperature
| Autor: | Pan Wang, Benu Adhikari, Xiao Dong Chen, Zhi-gang Huang, Lijun Wang, Dong Li |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Materials science
Moisture Generalized Maxwell model Analytical chemistry Thermodynamics 04 agricultural and veterinary sciences Atmospheric temperature range Compression (physics) 040401 food science Viscoelasticity 0404 agricultural biotechnology Time–temperature superposition Stress relaxation Engineering (miscellaneous) Water content Food Science Biotechnology |
| Zdroj: | International Journal of Food Engineering. 13 |
| ISSN: | 1556-3758 2194-5764 |
| Popis: | Stress-relaxation behavior of single rice kernel was studied using a dynamic mechanical analyzer (DMA) in compression mode. The relaxation modulus was measured in a moisture content range of 12–30 % on dry basis (d.b.) and a temperature range of 25–80°C. A constant stain value of 1 % (within the linear viscoelastic range) was selected during the stress-relaxation tests. The relaxation modulus was found to decrease as the temperature and moisture increased. A master curve of relaxation modulus as a function of temperature and moisture content was generated using the time–moisture–temperature superposition principle. Results showed that the generalized Maxwell model satisfactorily fitted the experimental data of the stress-relaxation behavior and the master curve of relaxation modulus (R2> 0.997). By shifting the temperature curves horizontally, the activation energy of the stress relaxation was obtained which significantly decreased with increase in the moisture content. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|