Biaxial deformation of dough using the bubble inflation technique. I. Experimental

Charalambides, M.N.; Wanigasooriya, Leonard; Williams, Gordon; Chakrabarti, S.

doi:10.1007/s00397-002-0242-2

Cited by 46 publications

(25 citation statements)

References 12 publications

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“…Biaxial stress versus strain curves were created for Brown Pelican gular pouch tissue according to the methods of Charalambides et al (2002). As well, the increase in stiffness of the Brown Pelican mandible in the dorsoventral plane relative to the mediolateral plane was estimated by taking the ratio of mandibular deflection in the dorsoventral plane to deflection in the mediolateral plane, for equivalent masses added to the rostral tip of a clamped mandible, in both orientations.…”

Section: Feeding Mechanics In Rorquals and Pelicansmentioning

confidence: 99%

Convergent Evolution Driven by Similar Feeding Mechanics in Balaenopterid Whales and Pelicans

Field

Lin

Ben-Zvi

et al. 2011

The Anatomical Record

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The feeding apparatuses of rorqual whales and pelicans exhibit a number of similarities, including long, kinetic jaws that increase gape size, and extensible tissue comprising the floor of the mouth. These specializations enable the engulfment of large volumes of prey-laden water in both taxa. However, the mechanics of engulfment feeding in rorquals and pelicans have never been quantitatively compared. Here, we use ''BendCT,'' a novel analytical program, to investigate the mechanical design of rorqual and pelican mandibles, to understand whether these bones show comparable designs for resisting similar hydrodynamical loads. We also compare the mechanical properties of the extensible tissue used during engulfment in rorquals and pelicans. We demonstrate that the evolutionary convergence in the feeding apparatus of rorquals and pelicans is more pronounced than has been recognized previously; both taxa exhibit mandibular flexural rigidity distributions suited for resisting dorsoventral bending stresses encountered while feeding, and possess similarly extensible tissue on the floor of their mouths. Anat Rec, 294:1273Rec, 294: -1282Rec, 294: , 2011. V V C 2011 Wiley-Liss, Inc.

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Section: Feeding Mechanics In Rorquals and Pelicansmentioning

confidence: 99%

Convergent Evolution Driven by Similar Feeding Mechanics in Balaenopterid Whales and Pelicans

Field

Lin

Ben-Zvi

et al. 2011

The Anatomical Record

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“…4,8,10 It is designed to operate at constant volumetric air flow rates which vary between 10 and 2000 ml min −1 , corresponding to maximum strain rates of 0.001-0.2 s −1 ; the lower limit approaches rates of baking expansion, 4 unlike the Alveograph that operates at strain rates in the range of 0.1-1 s −1 , which are at least 100-fold higher than those occurring in actual baking processes. 11 The assumptions currently employed to derive strain hardening parameters using the DIS have been criticised by Charalambides et al 12,13 and, more recently, the facility to inflate doughs at an approximately constant strain rate has been introduced, 10 arguably improving the validity of the analysis whereby rheological parameters are derived (see Appendix). The constant strain rate is achieved (approximately) through an algorithm in the software that exponentially increases the rate of travel of the piston that drives the inflation.…”

Section: Introductionmentioning

confidence: 99%

Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

Chin¹,

Campbell²

2005

J Sci Food Agric

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The aeration and rheological properties of bread doughs prepared from strong and weak flours at various mixing speeds and work inputs in a high-speed laboratory-scale mixer were investigated. Dough aeration was quantified in terms of gas-free dough density and gas void fraction using density measurements, while dough rheology was characterized in terms of the strain hardening index, failure strain and failure stress under large biaxial extensional deformation using the SMS Dough Inflation System. Increasing mixing speed had little effect on the gas-free dough density but increased the void fraction of gas occluded in dough. As mixing progressed, the gas-free dough density initially increased, more dramatically for the weak than the strong flour, before reaching a plateau at approximately 30 kJ kg −1 energy input. The gas content tended to increase over the range of work inputs tested. For both flours, the strain hardening index, failure strain and failure stress increased with work input initially, followed by a decrease. The absolute values were all higher for the strong flour, while maximum values and the work input at which the maximum occurred depended on the mixing speed. These results show that both aeration and rheological characteristics of dough are dependent on both the total work input and the work input rate. The results also demonstrate the facility of the Dough Inflation System to describe the mechanical development of dough rheology over the course of high-speed mixing.

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“…perform an iterative numerical study such that the material properties that lead to results agreeing with experimental readings of Part I are found. However, the tests were performed at constant inflation rate that led to a large variation in strain rate throughout the duration of the test (Charalambides et al 2002;Rasper and Danihelkova 1986). As dough is a highly viscoelastic material, the variation in strain rate has a major effect on the stress-strain curve.…”

Section: Model Detailsmentioning

confidence: 99%

“…In Part I of this work (Charalambides et al 2002), the bubble inflation test was used to measure the stressstrain relationship of dough. This test method, shown schematically in Fig.…”

Section: Introductionmentioning

confidence: 99%

Biaxial deformation of dough using the bubble inflation technique. II. Numerical modelling

2002

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Biaxial deformation of dough using the bubble inflation technique. I. Experimental

Cited by 46 publications

References 12 publications

Convergent Evolution Driven by Similar Feeding Mechanics in Balaenopterid Whales and Pelicans

Convergent Evolution Driven by Similar Feeding Mechanics in Balaenopterid Whales and Pelicans

Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

Biaxial deformation of dough using the bubble inflation technique. II. Numerical modelling

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