Rheological properties deformation

Chronakis, 1. S., Kasapis, S., and Richardson, R. K. 1996a. Small deformation rheological properties of maltodextrin-milk protein systems. Carbohydr. Polym. 29 137-148. 

Rheology is the science of the deformation and flow of matter. It is concerned with the response of materials to appHed stress. That response may be irreversible viscous flow, reversible elastic deformation, or a combination of the two. Control of rheology is essential for the manufacture and handling of numerous materials and products, eg, foods, cosmetics, mbber, plastics, paints, inks, and drilling muds. Before control can be achieved, there must be an understanding of rheology and an ability to measure rheological properties. 

The existence of yield stress Y at shear strains seems to be the most typical feature of rheological properties of highly filled polymers. A formal meaing of this term is quite obvious. It means that at stresses lower than Y the material behaves like a solid, i.e. it deforms only elastically, while at stresses higher than Y, like a liquid, i.e. it can flow. At a first approximation it may be assumed that the material is not deformed at all, if stresses are lower than Y. In this sense, filled polymers behave as visco-plastic media with a low-molecular and low-viscosity dispersion medium. This analogy is not random as will be stressed below when the values of the yield stress are compared for the systems with different dispersion media. The existence of yield stress in its physical meaning must be correlated with the strength of a structure formed by the interaction between the particles of a filler. 

First. The problem of a limit of linearity has assumed a certain importance for investigating dynamic properties of filled polymers [4, 5], Even for very small (from the point of view of measuring rheological properties of pure polymer melts) amplitudes of deformation, the values of a modulus depend on the amplitude. 

Complex (polymer) fluids can exhibit fascinating rheological properties that depend upon the history of the deformation, rather than the instantaneous state of deformation as in Newtonian fluids. As early as ad 100, the great Roman historian Cornelius Tacitus described the harvest of bitumen near a lake in The Histories V. He wrote [1] ... 

The term semisolid infers a unique rheological character. Like solids, such systems retain their shape until acted upon by an outside force, whereupon, unlike solids, they are easily deformed. Thus, a finger drawn through a semisolid mass leaves a track that does not fill up when the action is complete. Rather, the deformation made is for all practical purposes permanent, an outcome physically characterized by saying semisolids deform plastically. Their overall rheological properties allow them to be spread over the skin to form films that cling tenaciously. 

Rheology is the study of flow and deformation of materials under the influence of external forces. It involves the viscosity characteristics of powders, liquids, and semisolids. Rheological studies are also important in the industrial manufacture and applications of plastic materials, lubricating materials, coatings, inks, adhesives, and food products. Flow properties of pharmaceutical disperse systems can be of particular importance, especially for topical products. Such systems often exhibit rather complex rheological properties, and pharmaceutical scientists have conducted fundamental investigations in this area [58-64],... 

A convenient term for the rheological properties of an unvulcanised elastomer (see Rheology). It has been defined as the susceptibility to, and retentivity of deformation , and also the degree of flow which takes place under given conditions of temperature and pressure . The use of the term viscosity is a more appropriate description. Plasticity Retention Index... 

The critical state of stress-induced crystallization at high spinning speeds is governed by the viscoelasticity of the polymer in combination with its crystallization behavior. Any kind of coarse particle obviously disturbs the structure and affects the resistance against deformation. The development of stress is controlled by the rheological properties of the polymer. Shimizu et al. [4] found that increasing the molecular weight drastically promotes the crystallinity under stress conditions. 

Another important rheological property of dry foams and highly concentrated emulsions is G, the shear modulus. Princen and Kiss [57] demonstrated that this property was dependent on < >, the volume fraction of the system. Previously, Stamenovic et al. [58] and, much earlier, Derjaguin and coworker [59], had derived an expression for the shear modulus of foams of volume fraction very close to unity. The value was found to depend on the surface tension of the liquid phase (in foams), for the particular case of (Jja 1. However, Princen demonstrated that the values of G obtained were overestimated by a factor of two. This error was attributed to the model used by Stamenovic and coworker, which failed to maintain the equilibrium condition that three films always meet at angles of 120° during deformation. 

An Instron Testing System (Model 1122), fitted with a 10 cm six-wire grid (Ottawa Texture measuring system, OTMS cell) was used to determine rheological properties. A loading rate of 50 mm/min and a chart speed of 500 mm/min resulted in a well defined force-deformation curve. Force at the bioyield point and the area under the curve were calculated. These values were then converted into maximum stress, work and specific work values ... 

Gels are viscoelastic bodies, the rheological properties of which can be described by two parameters, the storage modulus (G, which is a measure of its elasticity) and the loss modulus (G", which is a measure of its viscous nature). The combined viscoelastic modulus (G ) is a measure of the overall resistance of a gel to deformation. These moduli are often highly dependent on the time-scale of deformation. Another important parameter of a food gel is its yield stress. 

PLASTICITY. A rheological property of solid or semisolid materials expressed as the degree to which they will flow or deform under applied stress and retain the shape so induced, either permanently of for a definite tune interval. It may be considered the reverse of elasticity. Application of heat and/or special additives is usually required for optimum results. 

Rheology is the science of deformation and flow of matter. In food rheology, the matter of interest is food, and the importance of its deformation and flow relate to several important properties. Of these, texture is the most important. Texture is one of four quality factors of foods the others are flavor, appearance, and nutrition. In the food industry, there are other properties and processes in which rheology has an important role. They include formulation, manufacturing, transportation, and shelf stability. The measurement of the rheological properties of foods provides the food scientist and engineer with critical information necessary for the successful development and delivery of formulated foods to the consumer. 

In the definition of rheology there are two processes, deformation and flow. Deformation suggests the presence of solid-like behavior and flow suggests the presence of fluid-like behavior. Many foods have both solid and fluid properties. The objective of this section is to provide methods for the evaluation of the rheological properties of foods. In Chapter HI, flow properties of foods are the focus. In Chapter H2, deformation properties are the focus. 

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