Yield Stresses in Concentrated Dispersions of Closely Packed, Deformable Gel Particles

Navickis, L. L.; Bagley, E. B.

doi:10.1122/1.549717

Cited by 43 publications

(15 citation statements)

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“…Also, the weight of the adhesive and sand particles may have altered the sensitivity of the instrument adding further measurement error. Navickis and Bagley (1983) also experienced problems in testing wheat starch gels using sanded plates to prevent slip. They found that slip between plate and gel could occur "even on rough, freshly sanded surfaces .…”

Section: Slipmentioning

confidence: 98%

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Rheological Behavior of Undeveloped and Developed Wheat Dough

Campos

Steffe

1997

Cereal Chem

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Cereal Chem. 74(4):489-494Undeveloped wheat dough is essentially wheat flour that has become fully hydrated without being deformed. The rheological properties of this material were compared to dough (developed dough) made using the standard method involving a farinograph. Flow behavior of undeveloped and developed dough samples made from hard and soft wheat flours were tested using creep tests, frequency sweep oscillatory tests, and temperature sweep oscillatory tests. All experiments showed that the undeveloped dough requires less resistance for deformation than developed dough. The differences are due to the energy input received by the developed dough and the influence of this factor in forming the protein matrix associated with developed dough. To attain a comparable state as the dough made in the farinograph, an energy input must be applied to the undeveloped dough material. Understanding the differences between undeveloped and developed dough may lead to new products, equipment, and processes in the bakery industry.Traditionally, dough is made by combining flour, water, and energy through mixing. The addition of sufficient mechanical energy provides the distribution and hydration of flour particles, allowing the formation of a continuous protein matrix (holding starch and other components). The dough thus formed, a developed dough, has a unique viscoelastic behavior (Schofield and Scott Blair 1932) which is a result of the complex reactions between the sulfhydryl (S-H) and disulfide (S-S) bonds found in gluten (Eliasson and Larsson 1993). Undeveloped dough is a homogeneous, fully hydrated wheat flour where the energy input phase of dough development has not been initiated .The rheological characterization of wheat flour dough is essential. It gives valuable information concerning the quality of the raw materials, the textural characteristics of the finished products and properties needed for the design and development of new equipment. Published literature on dough rheology is very extensive, and various summaries have been published in recent years (Faridi

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Section: Slipmentioning

confidence: 98%

“…This phenomenon was evaluated for undeveloped wheat dough applying the technique introduced by Navickis and Bagley (1983). Tiny particles of sand were glued into the surfaces of the parallel plates and the rheometer was operated using a standard Newtonian fluid.…”

Section: Slipmentioning

confidence: 99%

Rheological Behavior of Undeveloped and Developed Wheat Dough

Campos

Steffe

1997

Cereal Chem

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“…Various approaches to the yield stress evaluation have been discussed and compared in several papers [647][648][649][650][651][652][653][654][655][656]. In particular, mention is made of the analysis performed by Navickis and Bagley, with reference to concentrated dispersions of closely packed, deformable gel particles [657]. Technical solutions were proposed for eliminating slippage effects in parallel plate rheometry, by hot casting the dispersions on sanded plates or by adhesive bonding of preformed molds to the platens.…”

Section: Polymer Matricesmentioning

confidence: 99%

“…The force in the Y direction is plotted against the displacement a. From [657] (with permission of John Wiley & Sons).…”

Section: Polymer Matricesmentioning

confidence: 99%

Rheology of polysaccharide systems

Lapasin

Pricl

1995

Rheology of Industrial Polysaccharides: Theory and Applications

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The transport properties and, specifically, the rheological behavior of real and complex materials such as polysaccharide systems can be significantly affected by several factors, mainly related to molecular and supermolecular features. Most of these factors are common to all polymeric systems, as they have universal character; others are peculiar to carbohydrate polymers. If we bear in mind the concepts discussed in §1.4, we can easily imagine for polysaccharides a variety of structural conditions much wider than that generally observed for synthetic polymers. On both molecular and supermolecular scales, polysaccharides possess special characteristics that reflect specific behavior so that different classes of materials can be identified.Let us consider the molecular scale first: at this level, the polymer backbone and its related features, such as its length in solution, shape, stitfuess and the eventual presence of ionizable groups, playa major role in determining the macroscopic properties of the system, including its rheology. Many of these molecular parameters correlate among themselves (e.g. chain stitfuess and length); others must be combined with external factors such as, for instance, the characteristics of the solvent medium. These latter may, in turn, exert an influence on the conformation adopted by the macromolecule in the medium itself, as well as on the possibility of forming supermolecular structures. In other words, changes in ionic strength, the nature of counterions, temperature or other solvent parameters may induce a conformational transition, thus modifying the hydrodynamic resistance of the macromolecule to flow. Also, if the polymer concentration is high enough, the variations described above may promote structural changes at a supermolecular level and, accordingly, modifications in the rheological behavior. Before leaving this brief comment on solvent characteristics we must mention the viscosity although, R. Lapasin et al. (eds.), Rheology of Industrial Polysaccharides: Theory and Applications

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“…The brass discs served to mount the specimens in the torsion device and could be reused by soaking in acetone to remove bonded material. This method of bonding high moisture biomaterials has been described by Pool (1967) and Navickis and Bagley (1983).…”

Section: Gel Failure Properties By Torsion Testingmentioning

confidence: 99%

Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species

Kim

Hamann

Lanier

et al. 1986

Journal of Food Science

100

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The effects of cyclic freezing and thawing upon the quality of frozen surimi of two species were studied with respect to sol viscosity, sol rigidity changes during thermal processing and structural failure properties of the cooked gel. A torsion test, used to determine the strength of gels subjected to different thermal histories, revealed that increasing the number of freeze-thaw cycles reduced the strength and deformability of both sand trout and Alaska pollack surimis. Continuous monitoring of sol rigidity during thermal processing showed little changes in thermal transition temperatures caused by freeze-thaw abuse for either surimi but shifts occurred in overall rigidity levels. Particularly dramatic changes were induced in the Alaska pollack rigidity thermogram. The rigidity thermograms of sand trout and Alaska pollack were significantly different, as were their responses to freeze-thaw abuse and low temperature (4°C and 40"~) pretreatments.

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Yield Stresses in Concentrated Dispersions of Closely Packed, Deformable Gel Particles

Cited by 43 publications

References 0 publications

Rheological Behavior of Undeveloped and Developed Wheat Dough

Rheological Behavior of Undeveloped and Developed Wheat Dough

Rheology of polysaccharide systems

Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species

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