MODEL FOR CALCULATING THE COMPRESSIVE DEFORMABILITY OF DOUBLE-LAYERED CURDLAN GELS

被引:5
作者
NUSSINOVITCH, A
LEE, SJ
KALETUNC, G
PELEG, M
机构
[1] Department of Food Science, University of Massachusetts, Amherst, Massachusetts
关键词
Mathematical Models - Stresses - Viscoelasticity;
D O I
10.1021/bp00009a010
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The compressive force-deformation relationships of double-layered curdlan gels (made of 2.5% and 3.5% gels) were calculated from those of the components. On the basis of the assumptions that the normal force in the layers is the same, that their deformations are additive, and that the effects of lateral stresses and viscoelasticity can be neglected, the calculation was done by using a mathematical model the constants of which were determined from the behavior of the individual layers. The calculated relationships were in agreement with experimental relationships over a considerable range of strain. Failure of the arrays, however, preceded that of the layers and was accompanied by their separation, a phenomenon that is unrelated to the model but limits the strain range of its applicability.
引用
收藏
页码:272 / 274
页数:3
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