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Title: CONSTITUTIVE ANALYSIS OF THE NONLINEAR SHEAR RHEOLOGY OF FLOUR SUSPENSIONS OBTAINED FROM DIFFERENT BOTANICAL SOURCES

Author
item Carriere, Craig
item Thomas, Andrew - Aj
item Inglett, George

Submitted to: Society of Plastics Engineers Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/12/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research which has impact on a number of industrial processes including those in the food industry. Various nonlinear VE models have been developed over the years and evaluated for petroleum-based polymers; however, our understanding of the nonlinear VE behavior of biopolymers of industrial import lags our understanding of synthetic polymers. In the work reported herein, the nonlinear VE behavior of suspensions (20% by weight in deionized water) of defatted oat flour, oat bran, barley flour, and oat flour were investigated. The rheological properties were measured using a Rheometrics Series IV controlled-strain rheometer equipped with a cone and plate fixture. The measurements were conducted at 23 +/ 0.1 deg C. The rheological data were interpreted using a strain separable K-BKZ type (Wagner) model. The K-BKZ model was found to provide an accurate description of the rheological behavior of the four flour suspensions.