Modelling and experimental characterisation of the rate dependent fracture properties of gelatine gels

Forte, Antonio Elia; D’Amico, Francesco; Charalambides, M.N.; Dini, Daniele; Williams, J. G.

doi:10.1016/j.foodhyd.2014.12.028

Cited by 76 publications

(61 citation statements)

References 33 publications

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“…The terminal zone has contributions from chains that strongly interact with each other and from the relaxation of the entire structure due to interconnectivity. The maximum that is observed in the spectra for all samples is typical of amorphous polymers with high molecular weight (Ferry 1980). This peak indicates that slow relaxation processes have important contribution in the mechanical properties of the samples.…”

Section: Continuous Relaxation Spectramentioning

confidence: 74%

“…Inset shows the way λ ο was calculated demarcating the transition from Rouse modes to power law relaxation samples) and contributes to the terminal relaxation processes (Oyen 2013;Strange et al 2013;Wang et al 2014). Poroviscoelastic relaxation analysis has not received attention for gluten networks although some work is available in the literature for other biopolymer systems, as for instance for gelatin (Forte et al 2015;Galli et al 2011;Kalyanam et al 2009), alginate (Cai et al 2010), or fibrin gels (Noailly et al 2008). …”

Section: Continuous Relaxation Spectramentioning

confidence: 99%

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Influence of supramolecular forces on the linear viscoelasticity of gluten

2016

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Stress relaxation behavior of hydrated gluten networks was investigated by means of rheometry combined with μ-computed tomography (μ-CT) imaging. Stress relaxation behavior was followed over a wide temperature range (0-70°C). Modulation of intermolecular bonds was achieved with urea or ascorbic acid in an effort to elucidate the presiding intermolecular interactions over gluten network relaxation. Master curves of viscoelasticity were constructed, and relaxation spectra were computed revealing three relaxation regimes for all samples. Relaxation commences with a welldefined short-time regime where Rouse-like modes dominate, followed by a power law region displaying continuous relaxation concluding in a terminal zone. In the latter zone, poroelastic relaxation due to water migration in the nanoporous structure of the network also contributes to the stress relief in the material. Hydrogen bonding between adjacent protein chains was identified as the determinant force that influences the relaxation of the networks. Changes in intermolecular interactions also resulted in changes in microstructure of the material that was also linked to the relaxation behavior of the networks.

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Section: Continuous Relaxation Spectramentioning

confidence: 74%

Section: Continuous Relaxation Spectramentioning

confidence: 99%

Influence of supramolecular forces on the linear viscoelasticity of gluten

2016

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“…The difference in the compressibility of the solid and liquid phases partially monitors this rate dependency as shown in Forte et al. (2015). …”

Section: Materials Parameters For Brain Constitutive Modelmentioning

confidence: 99%

On the characterization of the heterogeneous mechanical response of human brain tissue

Forte

Gentleman

Dini

2016

Biomech Model Mechanobiol

104

101

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The mechanical characterization of brain tissue is a complex task that scientists have tried to accomplish for over 50 years. The results in the literature often differ by orders of magnitude because of the lack of a standard testing protocol. Different testing conditions (including humidity, temperature, strain rate), the methodology adopted, and the variety of the species analysed are all potential sources of discrepancies in the measurements. In this work, we present a rigorous experimental investigation on the mechanical properties of human brain, covering both grey and white matter. The influence of testing conditions is also shown and thoroughly discussed. The material characterization performed is finally adopted to provide inputs to a mathematical formulation suitable for numerical simulations of brain deformation during surgical procedures.

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“…), and gelatin gels (Forte et al . ). Further development of fracture mechanics taking into account the time dependency and effect of saliva is expected to supply useful information to design foods for elderly.…”

Section: Future Workmentioning

confidence: 97%

“…How cylinders vibrate can be numerically simulated giving E or G for isotropic viscoelastic body. To understand the mastication in the mouth, however, these treatments should be extended to large deformation and fracture (Kawai et al 2008;Forte et al 2015;Gamonpilas et al 2009;Czerner et al 2016), and in addition, not only the deformation but also the flow should be incorporated, which seems to be a very complicated analysis. Ikeda et al (2003) compared the torsion and compression of cylindrical food gels.…”

Section: Future Workmentioning

confidence: 99%

The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

Journal of Texture Studies

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It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.

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Modelling and experimental characterisation of the rate dependent fracture properties of gelatine gels

Cited by 76 publications

References 33 publications

Influence of supramolecular forces on the linear viscoelasticity of gluten

Influence of supramolecular forces on the linear viscoelasticity of gluten

On the characterization of the heterogeneous mechanical response of human brain tissue

The Food Colloid Principle in the Design of Elderly Food

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