Oscillatory and simple shear flows of a flour-water dough: A constitutive model

被引:88
作者
PhanThien, N
SafariArdi, M
MoralesPatino, A
机构
[1] Department of Mechanical Engineering, Sydney University, Sydney
关键词
dynamic data of dough; viscometric data of dough; rheology of dough; constitutive modelling of dough;
D O I
10.1007/BF00366722
中图分类号
O3 [力学];
学科分类号
08 ; 0801 ;
摘要
We reported some dynamic and viscometric data on an Australia strong flour-water dough. In oscillatory shear flow experiments, we found the linear viscoelastic strain limit is extremely low, of O(10(-3)), consistent with other published data on doughs. The relaxation spectrum derived from the dynamic data is broad, indicating the ''blend'' nature of dough. In the start-up of a simple shear flow, we found the shear stress increases nonlinearly with time to a peak value and then decreases rapidly, with no steady-state response. The concept of steady-state viscosity is not very meaningful here, unless the strain at which the measurements are taken is also specified. The stress peaks are strain-rate dependent; but they occur at a strain of O(10), for the strong flour/water dough used, over four decades of strain rates. The experimental data were used to construct a phenomenological model for dough, consisting of an hyperelastic term (representing the elastic gluten network of permanent cross-linked long chain polymers), and a viscoelastic contribution (representing the suspension of starch globules and other long-chain components in dough that are not parts of the permanent cross-linked gluten network). The model predictions compared favourably with experimental data in oscillatory and shear flows.
引用
收藏
页码:38 / 48
页数:11
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