The shear rheology of bread dough: modeling

Hicks, Christopher I.; See, Howard; Ekwebelam, Charles

doi:10.1007/s00397-011-0564-z

Cited by 11 publications

(2 citation statements)

References 28 publications

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“…Since then, several modifications of this model have been developed. Hicks et al (2011) find that the damage term is explicitly a function of strain, a concept that may carry over to elongation flow and that rapid decrease of the damage function post material fracture is a representation of the transition of dough from solid-to liquid-like rheological behavior. Tanner et al (2011) described an improved damage function model for bread dough rheology that enables describing uniaxial and biaxial stretching with the same damage function derived from shear data.…”

Section: Perspectivesmentioning

confidence: 95%

Influence of Acidification on Dough Rheological Properties

Komlenić¹,

Slačanac²,

Jukić³

2012

Rheology

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Section: Perspectivesmentioning

confidence: 95%

Influence of Acidification on Dough Rheological Properties

Komlenić¹,

Slačanac²,

Jukić³

2012

Rheology

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“…[ 2 ] The same behavior was observed for all TPVs studied at all temperatures (see Figure 1). This “simple” relaxation known as power‐law relaxation has been observed also in the LVE response of foods [ 50‐52 ] and it can be modeled by [ 2 ] :

G' / G_{y}^{'} = 1 + {({ωτ}_{R})}^{p} italicand G'' / G_{y}^{'} = ((), G_{c}^{''} / G_{y}^{'}) {({ωτ}_{R})}^{p} .

…”

Section: Rheology Of Tpvsmentioning

confidence: 99%

Melt fracture and wall slip of thermoplastic vulcanizates

Ghahramani

Zhang

Iyer

et al. 2020

Polymer Engineering & Sci

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Thermoplastic vulcanizates (TPVs) are blends of polypropylene (PP) (thermoplastic phase) and ethylene propylene diene monomer (EPDM) rubber (rubber phase) in which a high content of rubber EPDM is cross‐linked and dispersed in a thermoplastic matrix (PP) in the presence of oil (lubricant) and filler. Depending on the molecular characteristics of the constituent polymers, the level of curing and the amount of cross‐linked rubber, their processing (extrusion) exhibits various difficulties such as melt fracture (extrudate distortions). In this study, a number of different TPVs with various characteristics, including the degree of curing and amount of cross‐linked rubber are examined in capillary extrusion at two different temperatures (190°C and 205°C) relevant to real processing. First, the effect of the temperature on the yield stress is investigated using rheological measurements. Consequently, the flow behavior of the TPVs in capillary flow is studied concluding that TPVs slip massively (nearly plug flow) due to the presence of lubricant and the vulcanized rubber phase. Although there is little slip observed in PP samples, EPDMs themselves exhibit severe slip and melt fracture. As a consequence, the TPV samples essentially follow the slip behavior of EPDMs. Finally, the melt fracture analysis of several TPVs has shown that with increase of temperature and amount of cross‐linked rubber, the severity of TPVs' surface defects increases accordingly.

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