Abstract
An interpretation was attempted of previous results that the method of reduced variables could not be applied to the relaxation curves of mochi cake. Temperature dependence of the apparent specific volume or the apparent density of mochi cake was determined. The correction factor by density Tρ/T0ρ0 was very small and ignored with usual materials. Ineffecti-veness of WLF Eq. to the temperature dependence of relaxation modulus of mochi is attributed to the decrease of viscosity, which might be derived from free space on the mobility of polymer segments. It is suggested that free space corresponds to fine air bubbles mixed in mochi cake during its preparation which causes a decrease in viscosity and relaxation modulus.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
