Applicability of the modified Mooney-Rivlin equation on rheological analysis of fish-meat gel

Abstract

Rheological properties of fish-meat gels were investigated according to the modified Mooney-Rivlin equation and the three-element model representing large and small deformation theories, respectively. The Mooney-Rivlin equation was developed considering directly the volume change with the strain for characterizing rheological property of fish-meat gel. The results led to the conclusion that using the modified large-deformation equation considering volume changes of samples were more useful to investigate effectively the mechanical behavior of fish-meat gels. The volume changes of fish-meat gel with the strain resulted that fish-meat gel kept the linearity under about 0.2-0.3 compression strain in stress-strain relation. The stress-relaxation test of fish-meat gel was performed under the strain of 0.25 in the compression process. The elastic moduli and viscosity were decreased with the moisture contents of the gels. These results indicated the same trend as the results according to the modified Mooney-Rivlin equation. Comparing the results according to the large and small deformation theories led to the proportional relationships between the elastic modulus values and the Mooney-Rivlin constants, C 1 and C 2 .

Effects of lubrication and sample dimensions on compression property of fish–meat gels

“…Volume ratio of samples might be increased with the strain in compression process. The similar trend was found in the compression hysteresis test and measurement of volume ratio (Kong et al, 1999c;Kong et al, 2005). The viscous properties of the sample materials might be strong with the increase of strain.…”

“…In lubricated experiment, the sample surface was lubricated with a silicone oil (Shin-Etsu Chemical Co., Ltd., Tokyo). Results from the compression test were plotted and analyzed using the modified Mooney-Rivlin equation (Brown, 1996;Kong et al, 1999aKong et al, , 1999bKong et al, , 1999cKong et al, 2005;Mooney, 1940Mooney, , 1948Ogden, 1972;Rivlin, 1948aRivlin, , 1948bShen, 1978;Sperling, 1986;Ward, 1983). …”

“…Bagley et al exhibited the compression properties of gelatin and starch gels using the Mooney-Rivlin equation (Bagley et al, 1985a;Bagley, Wolf, & Christianson, 1985b). In the earlier works (Kong, Ogawa, & Iso, 1999a, 1999b, 1999cKong, Park, & Ogawa, 2005), applicability of the Mooney-Rivlin equation on rheological analysis of fish-meat gel was investigated. The modified Mooney-Rivlin equation considering for volume change of the gel gave the more meaningful results to analyze the compression properties of the fishmeat gel.…”

A Face-Shear Mode Piezoelectric Array Sensor for Elasticity and Force Measurement

“…The Mooney-Rivlin model was chosen in this study due to its simplicity and accuracy for rubber materials. The Mooney-Rivlin equation can be expressed by as [49,53]…”

“…where σ is the stress and ε is the strain. The constants C 1 and C 2 can be estimated from a Mooney-Rivlin plot, (σ/λ−1/λ 2 versus 1/λ) [53]. The elastic modulus (E) can be defined as…”