Submitted to: Society of Plastics Engineers Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 5/11/2000
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: The nonlinear fluid rheological behaviors of various flours obtained from different botanical sources were investigated. The rheological properties of the fluids were investigated using stress relaxation, small-amplitude oscillatory shear, strain jump, and steady-state shear experiments. The rheological data obtained on each of the flours were modeled using a strain-separable K-BKZ model and the Doi-Edwards model. The presentation will discuss the findings and compare the applicability of the two models to describe the rheological behavior of flour suspensions.