Two-element Model Analysis of the Viscoelastic Behavior of Liquid Food Materials by Means of the Non-rotational Concentric Cylinder Method

Suzuki, K.; Imaoka, Kenichi; Keawkaika, Somchai; Hagura, Yoshio

doi:10.11301/jsfe2000.8.73

Cited by 3 publications

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“…The Voigt model is described by the parallel connection of a Hookean spring and a Newtonian dashpot. When the Voigt model is applied to the force-time curve generated by the NRCC method, the resulting linear equation can be written as follows [9]:…”

Section: The Voigt Modelmentioning

confidence: 99%

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Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method

2007

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A new method using a non-rotational concentric cylinder (NRCC) rheometer was used to determine the viscoelasticities of selected viscous liquid foods. The results were compared with those of conventional dynamic viscoelastic measurements. Two two-element models, the Maxwell model and the Voigt model, were used to describe the viscoelastic behavior of model foods measured by the NRCC method, which generates force-time curves. Mayonnaises with 28-36 w/w% water content and the 4 w/w% gelatinized potato starch exhibited Maxwell behavior with convex force-time curves. In contrast, mayonnaises with 20-24 w/w% water content and 5-7 w/w% gelatinized potato starches exhibited Voigt behavior with straight force-time curves. These results were in good agreement with the results given by the dynamic viscoelastic method. The G' value of the Maxwell model-like samples showed frequency dependence, while the G' values of the Voigt model-like samples exhibited less pronounced frequency dependence over the observed range.

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Section: The Voigt Modelmentioning

confidence: 99%

“…shows a theoretical scheme of the method proposed in this paper. The theoretical derivation of the measurement system has been presented by Suzuki et al in a previous paper[9]. A plunger (radius: Ri) is initially dipped at a distance, Lo, in the liquid sample, which is in aFig.…”

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Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method

2007

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Evaluation of First Normal Stress Difference from Resistant Force Acting on Inner Cylinder of Concentric Cylinder Flow Cell Descending with a Constant Speed

Sugihara

Yamauchi

Takahashi

2018

J. Soc. Rheol., Jpn

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A measurement technique for the first normal stress difference using a conventional rheometer with a concentric cylinder flow cell is examined. The conventional rheometer, which can control the up and down speeds of an inner cylinder of the concentric cylinder flow cell and can also measure the thrust force, is used in this technique. The other additional instruments or the optional devices are not required. The inner cylinder is pushed down with a constant velocity into the sample filled in the cup. The resistant force acting on the inner cylinder is measured during this motion. The resistant force is caused by the buoyancy, the shear stress acting on the side surface of the inner cylinder and the pressure acting on the top and bottom of the inner cylinder. The buoyancy and the shear stress can be calculated based on the shape of the inner cylinder and the moving velocity. If the inlet and outlet pressure drop can be ignored, the pressure caused by the first normal stress difference can be evaluated from the thrust force and the shear viscosity.

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Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method

Keawkaika¹,

Suzuki²,

Hagura³

2010

FSTR

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The viscoelastic properties of Japanese rice porridge were measured using a non-rotational concentric cylinder rheometer. The viscosity and shear modulus of rice porridge exponentially increased with an increase in cooked rice concentration (i.e., 10%, 30%, 50%, 70% and 97% rice porridges). A Mooney's type model can be used to reasonably describe the viscosity of rice porridge as a function of the solid volume fraction. Small rice grains made by polishing and grinding produced low viscosity and shear modulus rice porridges. Moreover, the viscosity and shear modulus of rice porridge increased rapidly after cooking owing to an increase in the rice grain volume with water adsorption.

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Two-element Model Analysis of the Viscoelastic Behavior of Liquid Food Materials by Means of the Non-rotational Concentric Cylinder Method

Cited by 3 publications

References 1 publication

Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method

Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method

Evaluation of First Normal Stress Difference from Resistant Force Acting on Inner Cylinder of Concentric Cylinder Flow Cell Descending with a Constant Speed

Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method

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