Dynamic mechanical behavior of suspensions of fat particles in oil

Nederveen, C. J.

doi:10.1016/0095-8522(63)90017-5

Cited by 64 publications

(33 citation statements)

References 6 publications

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“…The elastic modulus of fat crystal networks are virtually independent of fiequency (in LVR) and in the linear viscoelastic region demonstrate a very low value of damping (Nederveen, 1963;Rousseau et al 1996~). An example of the lack of variation of the elastic modulus with frequency is shown in figure 1 (experimental details are summarized below).…”

Section: S 5 Cortclusionsmentioning

confidence: 99%

“…An example of the lack of variation of the elastic modulus with frequency is shown in figure 1 (experimental details are summarized below). This suggests that the viscosity of the liquid (oil) portion of the network plays no essential part in the transmittance of forces; if this was the case, one would expect increases of the loss rnodulus (at frequencies corresponding to the relaxation time of the network) with increases in frequency (Nederveen, 1963). The fact that fat crystal networks do demonstrate a measurable elastic modulus as weil as a yield value suggests that the solid fat particles are the entities responsible for the elastic modulus and therefore these particles must have strong mutual interactions.…”

Section: S 5 Cortclusionsmentioning

confidence: 99%

“…(6.9). Therefore, the stress s transmitted through a 1 cm x 1 cm cross-section is given by (van den Tempel, 196 1 ; Nederveen, 1963;Kamphuis and Jongschaap, 1985):…”

Section: Forces Acting Willrin the Ne-mentioning

confidence: 99%

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Structure and mechanical properties of fat crystal networks

Narine

Marangoni

2002

Advances in Food and Nutrition Research

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Section: S 5 Cortclusionsmentioning

confidence: 99%

Section: S 5 Cortclusionsmentioning

confidence: 99%

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Structure and mechanical properties of fat crystal networks

Narine

Marangoni

2002

Advances in Food and Nutrition Research

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“…[8] and [9] show that network-stress relaxation will cause the network-pressure gradient to be larger than when no such relaxation occurs. The quantity that promotes liquid flow, i.e., the liquid-pressure gradient (-= -Op(ao, t)/Oao) then completely overwhelms the permeability decrease resulting from a decrease in porosity.…”

Section: Of(oot T) _ Px (1 -Eo)g + Pf(o T) [ 16]mentioning

confidence: 99%

The relation between the permeability of structured dispersions and the viscoelastic properties of the dispersed phase

KAMPHUIS¹,

JONGSCHAAP²,

BOUTER³

1984

Journal of Colloid and Interface Science

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It is shown that not only the average particle size and compression modulus, but also the viscoelastic properties of the network affect the rate of liquid removal out of a concentrated disperse system that is unilaterally compressed. A Maxwell-like constitutive equation is introduced to express these viscoelastic properties. The rate of liquid removal is calculated for a set of values of the elastic modulus and the time constant that appear in the constitutive equation. It is shown that permeability measurements on concentrated fat dispersions can be interpreted in terms of network properties also when the network is viscoelastic, i.e., it is assumed that processes take place inside the network that involve energy dissipation.

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“…From a materials sciences point of view, these materials are also extremely important. Eff orts to model the mechanical strength (Kamphuis and Jongschaap, 1985;Kamphuis et al, 1984;Nederveen, 1963;Papenhuijzen, 1971;Papenhuijzen, 1972;Payne, 1964;Van den Tempel, 1961) of these network have met with more failure than success over the past 50 years, mainly due to the lack of a comprehensive model to relate structural network characteristics and solid/liquid ratios of lipid networks to their mechanical strength. The next mason consists in the lack of reliable experimental data.…”

mentioning

confidence: 99%

The effect of temperature and loading rate on the rheology of butter

Nedomová¹,

Strnková²,

Buchar³

et al. 2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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NEDOMOVÁ, ŠÁRKA, STRNKOVÁ, JANA, BUCHAR, JAROSLAV, SÝKORA, VLADIMÍR: The eff ect of temperature and loading rate on the rheology of butter. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 5, pp. 1349-1356 Series of the indentation of the cone (60°) by the constant speed into blocks butter has been conducted. The indentation tests were performed at diff erent speeds (1, 6 and 60 mm.min −1 ), and the corresponding force -displacement responses were fi tted with an analytical solution to obtain the time-dependent constants and the instantaneous force-displacement response. Experiments have been performed on 18 diff erent commercially available butters. A puncture test was performed to investigate the rheological properties of the food materials at 4 °C and at 19 °C. The indentation force decreases with the temperature. It increases with the loading rate. The recently proposed method for the indentation of the cone into viscoelastic solids have been used for our data analysis. This procedure which needs the use of the numeric methods enables to obtain stress relaxation modulus which describes the initial viscoelasticity of the tested materials.butter, cone penetrometry, loading rate, rheology, relaxation modulus

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Dynamic mechanical behavior of suspensions of fat particles in oil

Cited by 64 publications

References 6 publications

Structure and mechanical properties of fat crystal networks

Structure and mechanical properties of fat crystal networks

The relation between the permeability of structured dispersions and the viscoelastic properties of the dispersed phase

The effect of temperature and loading rate on the rheology of butter

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