The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies |
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Authors: | Behic Mert Osvaldo H Campanella |
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Institution: | (1) Faculty of Engineering, Department of Food Engineering, Middle East Technical University, Ankara, Turkey;(2) Agricultural and Biological Engineering Department and Whistler Carbohydrate Research Center, Purdue University, West Lafayette, IN 47907, USA |
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Abstract: | A new instrumental setup, which is based on the oscillatory squeezing flow model, was developed to characterize the viscoelastic
properties of foods and biopolymers. Analysis of the data was performed by two different approaches. The first approach employed
principles of vibration to determine viscous damping and elasticity of the sample harmonically compressed between two plates.
The second approach involved the use of additional calculations based on the squeezing flow model which were linked to concepts
of vibration analysis, such as mechanical impedance, to determine fundamental rheological parameters like complex viscosity
and related (elastic and viscous) moduli. The experimental setup for the method is simple to use and could be attached to
existing commercial instruments such as texture analyzers and universal testing machines. The use of the proposed method with
this type of instruments would provide them with the additional capability of performing dynamic rheological testing. The
dynamic mass of the instrument was significantly low when compared to that of other instruments that use similar principles.
This low dynamic mass enabled the use of relatively higher frequencies for the testing of the samples. Comparison of the viscous
and elastic moduli obtained with the proposed method and from conventional rheometers for a variety of foods and biopolymers
showed good agreements. |
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Keywords: | Viscoelastic Biopolymers Texture analyzer Impedance Squeezing flow |
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