PREDICTION OF THE NONLINEAR VISCOELASTIC PROPERTIES OF A HARD WHEAT-FLOUR DOUGH USING THE BIRD-CARREAU CONSTITUTIVE MODEL

被引：65

作者：

DUS, SJ ^{[1
]}

KOKINI, JL ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,NEW JERSEY AGR EXPT STN,CTR ADV FOOD TECHNOL,DEPT FOOD SCI,POB 231,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF RHEOLOGY | 1990年 / 34卷 / 07期

关键词：

D O I：

10.1122/1.550110

中图分类号：

O3 [力学];

学科分类号：

08 ; 0801 ;

摘要：

The Bird-Carreau model was used to predict the steady viscosity tj, the primary normal stress coefficient 01, and the small amplitude oscillatory properties 77' and 7f(o for a hard wheat flour dough containing 40% total moisture in the region of frequencies of 0.01 to 100 rad/s for the dynamic viscoelastic properties and a region of 10 5through 103s 1for steady shear properties. The model accurately represented the experimental data in the shear rate/frequency region tested. © 1990, The Society of Rheology. All Rights Reserved.

引用

页码：1069 / 1084

页数：16

共 21 条

[1] STRESS-RELAXATION OF CHEMICALLY LEAVENED DOUGH - DATA REDUCTION USING THE BKZ ELASTIC FLUID THEORY [J].