Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration

Carmona, J.A. Medina; Ramírez, Pablo; Calero, Nuria; Muñoz, José

doi:10.1016/j.jfoodeng.2013.11.009

Cited by 60 publications

(29 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…We deconvoluted the total stress oscillation into an elastic oscillation and a viscous oscillation by considering the in phase and out of phase component of stress (Lauger and Stettin, 2010;Hoyle et al, 2014, Stadler et al, 2008, Carmona et al, 2014Ptaszek, 2015;Ewoldt and McKinley, 2010). The Lissajous-Bodwitch curves for the elastic component of stress are plotted in the form of normalized stress and normalized elastic stress vs. normalized strain for each frequency and for the four phases of dough mixing.…”

Section: Analysis Of the Rheological Behavior In The Linear And Nonlimentioning

confidence: 99%

Effect of mixing on LAOS properties of hard wheat flour dough

Yazar

Duvarcı

Tavman

et al. 2016

Journal of Food Engineering

View full text Add to dashboard Cite

Hard wheat flour dough Farinograph mixing a b s t r a c t Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network.

show abstract

Section: Analysis Of the Rheological Behavior In The Linear And Nonlimentioning

confidence: 99%

Effect of mixing on LAOS properties of hard wheat flour dough

Yazar

Duvarcı

Tavman

et al. 2016

Journal of Food Engineering

View full text Add to dashboard Cite

show abstract

“…In the past decade, LAOS has become a canonical technique for quantifying the rheological characteristics of polymers, soft solids, gels, emulsions and various other complex fluids and materials 48,54 . The techniques have also been successfully applied to understand the intracycle strain dependent hardening/softening or thickening/ thinning of biological materials, examples of which include: mucus of the gastropod 55 , hagfish slime 56 , fibrobalst cells 57 , fibrin/collagen gels 58 , vocal fold tissues 59 , pluronic/hyaluronic acid 60,61 , Xanthan gum 62 and blood 63 . For biofilms, LAOS provides us with the ability to determine the nonlinear material response of biofilms when subjected to large shear.…”

Section: Introductionmentioning

confidence: 99%

Nonlinear rheological characteristics of single species bacterial biofilms

Jana

Charlton

Eland

et al. 2020

npj Biofilms Microbiomes

View full text Add to dashboard Cite

Bacterial biofilms in natural and artificial environments perform a wide array of beneficial or detrimental functions and exhibit resistance to physical as well as chemical perturbations. In dynamic environments, where periodic or aperiodic flows over surfaces are involved, biofilms can be subjected to large shear forces. The ability to withstand these forces, which is often attributed to the resilience of the extracellular matrix. This attribute of the extracellular matrix is referred to as viscoelasticity and is a result of selfassembly and cross-linking of multiple polymeric components that are secreted by the microbes. We aim to understand the viscoelastic characteristic of biofilms subjected to large shear forces by performing Large Amplitude Oscillatory Shear (LAOS) experiments on four species of bacterial biofilms: Bacillus subtilis, Comamonas denitrificans, Pseudomonas fluorescens and Pseudomonas aeruginosa. We find that nonlinear viscoelastic measures such as intracycle strain stiffening and intracycle shear thickening for each of the tested species, exhibit subtle or distinct differences in the plot of strain amplitude versus frequency (Pipkin diagram). The biofilms also exhibit variability in the onset of nonlinear behaviour and energy dissipation characteristics, which could be a result of heterogeneity of the extracellular matrix constituents of the different biofilms. The results provide insight into the nonlinear rheological behaviour of biofilms as they are subjected to large strains or strain rates; a situation that is commonly encountered in nature, but rarely investigated.

show abstract

“…Therefore, a large amplitude oscillatory shear (LAOS) test is necessary for describing the nonlinear rheological properties of complex fluids at large deformations outside the linear viscoelastic domain. The LAOS represents the real-life processing and application conditions more realistically [15]. The most common method of quantifying LAOS tests and analyzing the higher harmonics is Fourier transform (FT) rheology [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

“…Application of Chebyshev stress decomposition technique is not well recognized and applied in food colloids. So far, this technique has been used in xanthan gum solutions [15].…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions

Niu

Wang

et al. 2017

International Journal of Food Engineering

View full text Add to dashboard Cite

Abstract:Flaxseed gum (FG) was carboxymethylated by reacting it with monochloroacetic acid (MCA). The effects of concentrations of NaOH and MCA, reaction temperature and reaction time, on the degree of substitution (DS) were investigated. Reaction between the FG and MCA at NaOH and MCA concentrations of 0.06 g/mL and 0.08 g/mL, respectively, at 70 °C for 60 min produced carboxymethyl flaxseed gum (CMFG) with a DS of 0.969. Carboxymethylation of FG increased its solubility and light transmittance in water. The nonlinear rheological properties of CMFG solutions were studied using large amplitude oscillatory shear (LAOS) tests, Fourier transform (FT) rheology and Chebyshev stress decomposition methods. The different nonlinear rheological behaviors observed were related to the microstructures of the CMFG solutions as a function of concentration and DS.

show abstract

Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration

Cited by 60 publications

References 23 publications

Effect of mixing on LAOS properties of hard wheat flour dough

Effect of mixing on LAOS properties of hard wheat flour dough

Nonlinear rheological characteristics of single species bacterial biofilms

Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions

Contact Info

Product

Resources

About