Abstract
A new creep model with three parameters for non-linear viscoelastic behavior is proposed as εt=ε0(1+tnk1+k2tn), where the applied stress is constant, εt is the strain at retardation time (t), ε0 is the initial strain and k1, k2 and n are constants. The relationship has been proved using data derived from cooked Thai Jasmine rice including white, brown and germinated brown rice samples. The creep test at high strain was conducted on scoops of cooked rice using a compression test rig. The model developed showed very accurate prediction performance with coefficients of determination (R2) between 0.9991–0.9992 and residual standard errors (RSE) between 0.00030–0.0004.
Highlights
Rice is commonly consumed in a milled form, which is generally referred to as white rice
A relatively simple test for obtaining a rheological model is the creep test, where a constant stress is applied on the specimen and the strain is observed
Fig. 1aec reveal the morphology of the surface of the frozen dried cooked white, brown, and germinated brown rice, respectively from scanning electron microscope (SEM) analysis
Summary
Rice is commonly consumed in a milled form, which is generally referred to as white rice. Food generally exhibits non-linear viscoelastic behavior when subjected to high strain due to the processing methods used, as well as the eating process. Studies elucidating this behavior of food include; wheat flour dough (Bockstaele et al, 2011), roasted turkey breast (Myhan et al, 2012) tofu and gellan gum gels (Truong and Daubert, 2000), alginate gels (Zhang et al, 2007). No studies on cooked white (milled), brown, and germinated brown Thai Jasmine rice have been reported
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