Literature DB >> 11970638

Mechanical and structural model of fractal networks of fat crystals at low deformations.

S S Narine1, A G Marangoni.   

Abstract

Fat-crystal networks demonstrate viscoelastic behavior at very small deformations. A structural model of these networks is described and supported by polarized light and atomic-force microscopy. A mechanical model is described which allows the shear elastic modulus (G') of the system to be correlated with forces acting within the network. The fractal arrangement of the network at certain length scales is taken into consideration. It is assumed that the forces acting are due to van der Waals forces. The final expression for G' is related to the volume fraction of solid fat (Phi) via the mass fractal dimension (D) of the network, which agrees with the experimental verification of the scaling behavior of fat-crystal networks [S. S. Narine and A. G. Marangoni, Phys. Rev. E 59, 1908 (1999)]. G' was also found to be inversely proportional to the diameter of the primary particles (sigma approximately equal to 6 microm) within the network (microstructural elements) as well as to the diameter of the microstructures (xi approximately equal to 100 microm) and inversely proportional to the cube of the intermicrostructural element distance (d(0)). This formulation of the elastic modulus agrees well with experimental observations.

Entities:  

Year:  1999        PMID: 11970638     DOI: 10.1103/physreve.60.6991

Source DB:  PubMed          Journal:  Phys Rev E Stat Phys Plasmas Fluids Relat Interdiscip Topics        ISSN: 1063-651X


  4 in total

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Journal:  Int J Food Sci       Date:  2014-09-21

Review 2.  Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods.

Authors:  Robi Andoyo; Vania Dianti Lestari; Efri Mardawati; Bambang Nurhadi
Journal:  Int J Food Sci       Date:  2018-05-21

3.  The rheology and foamability of crystal-melt suspensions composed of triacylglycerols.

Authors:  Kim Mishra; Fabian Kämpf; Silas Ehrengruber; Julia Merkel; Nico Kummer; Robin Pauer; Peter Fischer; Erich J Windhab
Journal:  Soft Matter       Date:  2022-02-09       Impact factor: 3.679

4.  Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines.

Authors:  Zhen Zhang; Youn Young Shim; Xiang Ma; Huihua Huang; Yong Wang
Journal:  RSC Adv       Date:  2018-04-03       Impact factor: 4.036

  4 in total

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