Dynamic viscoelastic properties of sweet potato studied by dynamic mechanical analyzer

被引：38

作者：

Li, Qian ^{[1
]}

Li, Dong ^{[1
]}

Wang, Li-jun ^{[2
]}

Ozkan, Necati ^{[3
]}

Mao, Zhi-huai ^{[1
]}

机构：

[1] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[3] Middle E Tech Univ, Cent Lab, TR-06531 Ankara, Turkey

来源：

CARBOHYDRATE POLYMERS | 2010年 / 79卷 / 03期

基金：

中国国家自然科学基金;

关键词：

Sweet potato; Viscoelastic property; Dynamic mechanical analysis; GLASS-TRANSITION; DEFORMATION; BEHAVIOR;

D O I：

10.1016/j.carbpol.2009.08.035

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The relaxation, creep, temperature-dependence and frequency-dependence characteristics of sweet potato roots were evaluated using a dynamic mechanical analyzer (DMA). The sweet potato was cut into rectangular to meet the testing requirements and wrapped with sealing film or aluminum foil to prevent water loss. The temperature scanning tests were carried out at 2 degrees C/min and 10 degrees C/min in the temperature range of 30-100 degrees C, and the frequency sweep tests were conducted in a range of 50-0.1 Hz. The regression results suggested that 5-element Maxwell model described relaxation behavior better for consisting of two relaxation times; the creep behavior matched the Burgers model well, and changes in creep parameters were observed after each creep cycle. The temperature scanning tests revealed that starch gelatinization was only obtained when the temperature increased at 2 degrees C/min. A resonance frequency was detected both in 3-point bending and compression deforming clamps. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：520 / 525

页数：6

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