Bread dough rheology: an improved damage function model |
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Authors: | Roger Ian Tanner Fuzhong Qi Shaocong Dai |
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Institution: | (1) School of Aerospace, Mechanical and Mechatronic Engineering, University of Sydney, Sydney, NSW, 2006, Australia |
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Abstract: | We describe an improved damage function model for bread dough rheology. The model has relatively few parameters, all of which
can easily be found from simple experiments as discussed in this paper. Small deformations in the linear region are described
by a gel-like power-law memory function. Then, we consider a set of large non-reversing deformations—stress relaxation after
a step of shear, steady shearing and elongation beginning from rest and biaxial stretching. With the introduction of a revised
strain measure which includes a Mooney–Rivlin term, all of these motions can be well described by the damage function described
previously. For reversing step strains, larger amplitude oscillatory shearing and recoil we present a discussion which shows
how the damage function model can be applied in these cases. |
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Keywords: | |
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