Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 11/3/1999
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: The nonlinear solution rheological behavior of various beta-glucan/ amylodextrin blends was investigated. The rheological properties of the solutions were investigated using thixotropic loop, small-amplitude oscillatory shear, and steady-state shear experiments. The solutions were found to exhibit an unexpected region of shear-thickening behavior with a critical shear rate of 50 1/s. Startup of steady-state shear experiments, conducted above the critical shear rate for shear thickening, exhibited multiple nonlinear stress-overshoot behavior. The presentation will discuss the findings and compare the experimental results to the predictions of a strain-separable BKZ-type integral constitutive model.