Oscillatory Tests Research Articles

Determination of hydrodynamic coefficients for open-frame ROVs through free oscillation tests in 1-DOF

ABSTRACT This study introduces an economical experimental approach for measuring the hydrodynamic inertia ( C M ) and drag ( C D ) coefficients of an open-frame ROV to support the stock assessment of scallops in the North Sea of Peru. A 1:3 scale ROV model was tested, suspended on springs, and set to oscillate freely in still water. The multiple spring groups provide equivalent stiffness, initial displacement, and natural frequencies for different cases. Three damping models—linear, quadratic, and linear-plus-quadratic—were applied to describe the motion equations, with the linear plus-quadratic model best fitting the experimental data. The coefficients and were analyzed against Reynolds (Re) numbers from 0.2×10 5 and 0.6×10 5 and Keulegan Carpenter (KC) numbers from 0.5 to 2. A strong correlation was observed with previous forced oscillation tests on cylinders and irregular bodies; thus, this methodology can be used to determine the hydrodynamic coefficients of ROVs.

White cabbage waste powder improves gluten-free rice-based breadsticks functional and nutritional characteristics

Fruit and vegetable industrialization generates large amounts of organic residues abundant in bioactive compounds. In the present work, white cabbage powders (WCP) were used to partially replace rice flour (5, 10, 20 and 30% w/w) in the formulation of gluten-free breadsticks. Physicochemical (moisture content, water and oil absorption capacity), pasting, and antioxidant properties (reducing sugars, total phenols and DPPH scavenge ability) were evaluated in flour blends. Breadsticks quality was evaluated by analysing dough rheology, physicochemical (aw, colour, texture) and antioxidant properties. Water and oil absorption capacities improved with WCP addition, whereas pasting properties worsened. Dynamic oscillatory tests revealed that WCP incorporation increased G’ and G’’ values. Colour attributes were also significantly modified with WCP addition, whereas breadsticks hardness reduced compared to control formulation. Nutritional properties of breadsticks improved with WCP addition, as deduced from the better antioxidant characteristics obtained for both blends and breadsticks, when vegetable powders were added. In conclusion, this study reveals that WCP can be suggested as functional food ingredient to increase the nutritional properties of new, rice-based gluten-free breadsticks.

Exploration of changes in rheological and spectral properties of rice protein inks before and after 3D printing

The aim of this work was to understand the effect of the printing process on food inks by applying the chemometric approach to analyze the rheological and spectral properties of rice protein. Rice protein was printed under two conditions (speed: 35 and 50 mm/s, layer height: 1.5 and 1.2 mm, and nozzle diameter: 1.7 and 1.2 mm). Infrared spectroscopy and oscillatory tests at 1 Pa between 0.1 and 10 Hz were performed before and after printing. PCA and k-means analysis of rheological and spectral data identified patterns and significant differences. The analysis revealed that 3D printing affects rheological properties, reducing structural stiffness and modifying the relationship between elastic and viscous behavior. Spectral vibrations associated with NH, CH3, O-H, and C=O functional groups indicated significant structural changes due to the printing process. These results suggest that the printing process influences food inks' rheological and structural properties.

Evaluation of calcium carbonate production and cementitious characteristics of enzymatically induced carbonate precipitation during environmental adjustment

Enzymatically induced carbonate precipitation (EICP) is an emerging and eco-friendly technology, which is considered a green alternative to traditional cement in soil stabilization. When stabilizing soil use one-phase grouting method, the activity of urease is often adjusted, leads to changes in the composition and cementitious characteristics of CaCO3. Previous studies primarily focused on the mechanical properties of solidified soil samples, while the production and cementitious characteristics of CaCO3 influenced by the control of urease activity is rarely discussed. This study investigated production and cementitious characteristics of CaCO3 under different reaction environment (pH adjustment, temperature adjustment, and addition of inhibitors), during which the urease activity tests, pH tests, CaCO3 production tests and ultrasonic oscillation tests are conducted. Meanwhile, the morphological characteristics and mineral composition of CaCO3 are revealed through Scanning Electron Microscope-Energy Dispersive Spectrometer (SEM-EDS) tests and X-ray Diffraction (XRD) test. The results demonstrate that all three one-phase grouting methods can delay the production of CaCO3 at early-stage of EICP, while the pH should be maintained above 4 to prevent significant urease deactivation. The CaCO3 generated in EICP mainly consists of calcite and vaterite, and the size of CaCO3 increases with the urease activity increased. The cementitious characteristics of CaCO3 is mainly determined by the percentage composition of calcite and vaterite, where higher vaterite content results in weaker cementitious characteristics. This study provides insights for evaluating the cementitious characteristics of CaCO3, which is beneficial for guiding the promotion and application of one-phase grouting method.

Tannin removal from Persian gum and investigation of physicochemical properties: Comparing different methods

Persian gum (PG) is a novel natural exudate gum and the main challenge regarding PG is tannin content of gum which limits its application in food and pharmaceutical industries. In fact, tannins are known as anti-nutrient compounds because they limit bioavailability of proteins and minerals. Hence, in this study, the effect of microwave radiation (180, 450, 600 W for 5 min), autoclaving (121 °C for 20 min), boiling (5, 10 and 15 min) and soaking either in water or saline solutions (mono- and divalent salts) was evaluated to remove tannins from Persian gum. Moreover, the effect of tannin removal on the physicochemical properties was investigated by evaluation of rheological properties (flow behavior and viscoelastic tests), zeta potential and Fourier transform infrared spectroscopy (FTIR) data. Our outcomes demonstrated that the highest tannin removal efficiency found to be 75.67 ± 0.25, 74.32 ± 0.54 and 67.08 ± 0.19 % which belonged to soaking in water (180 min), soaking in CaCl2 solution (1% w/v, 90 min) and boiling (15 min) treatments of brownish PG granules, respectively (p < 0.05). Interestingly, removal of tannin increased apparent viscosity of PG dispersion. Based on oscillatory tests, boiling treatment caused exhibition of solid-like behavior, in contrast to control sample. Tannin removal reduced zeta potential and the lowest reduction belonged to the gums soaked in water (from -32.3 to -28.7 mV); however, formation of ion-bridging in the presence of CaCl2 caused a remarkable decrease. FTIR analysis declared that in the boiled sample, a decrease was detected in vibration intensity within the range of 3200–3500 cm−1 (-OH groups) which can be due to heat degradation. Findings of the present research confirmed that soaking in water is a low-cost and practical method for tannin removal of PG, which almost had no negative effect on physiochemical properties of gum.

Insulin-Loaded Chitosan-Cellulose-Derivative Hydrogels: In Vitro Permeation of Hormone through Strat-M® Membrane and Rheological and Textural Analysis.

This work is part of the current research trend to develop a hydrogel carrier of insulin to promote wound healing. Topically applied insulin promotes keratinocyte proliferation and migration, increases collagen synthesis, reduces inflammation and oxidative stress, and exhibits antimicrobial activity. The aim of this study was to design an insulin hydrogel matrix based on selected cellulose derivatives (methylcellulose, hydroxyethylcellulose, and hydroxypropylmethylcellulose) and chitosan. Rheological parameters of the formulations were evaluated using rotational rheometry and an oscillation test. Textural tests were performed. In vitro pharmaceutical insulin availability studies were carried out using the innovative Strat-M® membrane to imitate the skin barrier. It was found that the pharmaceutical formulation of insulin based on chitosan and methylcellulose showed an acceptable balance between rheological and textural parameters and ease of application. The API was released from the carrier in a prolonged manner, eliminating the need to apply the formulation several times per day. The developed hydrogel shows potential for use in clinical practice.

Development of nanocomposite hydrogel using citrate-containing amorphous calcium phosphate and gelatin methacrylate.

Nanocomposite hydrogels are suitable in bone tissue engineering due to their resemblance with the extracellular matrix, ability to match complex geometries, and ability to provide a framework for cell attachment and proliferation. The nanocomposite hydrogel comprises organic and inorganic counterparts. Gelatin methacrylate (GELMA) is an extensively used organic biomaterial in tissue engineering due to its excellent biocompatibility, biodegradability, and bioactivity. The photo-crosslinking of GELMA presents a challenge when aiming to create thicker nanocomposite hydrogels due to opacity induced by fillers, which obstructs the penetration of ultraviolet (UV) light. Therefore, using a chemical crosslinking approach, we have developed nanocomposite GELMA hydrogel in this study by incorporating citrate-containing amorphous calcium phosphate (ACP_CIT). Ammonium persulfate (APS) and Tetramethylethylenediamine (TEMED) were deployed to crosslink the methacrylate group of GELMA. The oscillatory shear tests have confirmed that crosslinking enhances both storage (G') and loss modulus (G″) of GELMA. Subsequently, incorporation of ACP_CIT in GELMA hydrogel shows further enhancement in G' and G″ values. In vitro analysis of the developed hydrogels revealed that chemical crosslinking and incorporation of ACP_CIT do not compromise the cytocompatibility of the GELMA. Hence, for developing nanocomposite GELMA hydrogels employing APS/TEMED crosslinking emerges as a promising alternative to photo-crosslinking.

Structure-property relations in rheology of cellulose nanofibrils-based hydrogels

Hydrogels prepared from self-assembled cellulose nanofibrils (CNFs) are widely used in biomedicine, electronics and environmental technology. Their ability to serve as inks for extrusion-based 3D printing is conventionally evaluated by means of rheological tests. A model is developed that describes the response of CNF gels in small- and large-amplitude oscillatory tests in a unified manner. The model involves a reasonably small number of material parameters, ensures good agreement between results of simulation and observations in oscillatory tests and correctly predicts the stress–strain Lissajous curves, experimental data in hysteresis loop tests, and measurements of the steady-state viscosity. The model is applied to analyze how composition and preparation conditions for CNF gels affect transition from shear thinning to weak strain overshoot in large-amplitude shear oscillatory tests. Based on the model, simple relations are derived for the fractal dimension of CNF clusters and the storage modulus of gels prepared in aqueous solutions of multivalent salts. The validity of these equations is confirmed by comparison of their predictions with observations in independent tests.

Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at 20 and 30% (flour basis) was studied in breadmaking. The rheological behavior of starch-proteins networks in the composite flour doughs, composition and quality attributes of breads, bread staling events, in vitro starch digestibility of bread crumbs, and volatiles profile, were evaluated using a multi-instrumental analytical approach. According to oscillatory rheological tests, wheat flour substitution with bean flour enhanced the dough's firmness (G′, η*), implying a greater dough resistance to flow and deformation. Nevertheless, the specific volume of breads with roasted beans flour improved, compared to those fortified with raw bean flour, and was comparable to control wheat bread. The texture profile analysis of breads with raw bean flour indicated a greater degree of crumb hardening at the end of storage, despite the lower extent of amylopectin retrogradation, as determined calorimetrically (DSC). FTIR spectroscopy for breads containing bean flour showed little differentiations in the secondary protein structures between fresh and stored crumbs; generally, the β-type structures (β-sheet, aggregates and β-turn) prevailed in all samples at the expense of other secondary conformational elements in the crumb protein networks. The in vitro starch digestibility of fortified bread crumb showed reduced glucose release responses compared to wheat flour bread. The typical "beany" flavor notes of fortified breads were masked using the roasted bean flour; this was corroborated by a modified profile of bread volatiles, resulting in a pleasant sensory appeal for the 20%-substituted product and a more favourable consumer acceptability.

Rheological Performance and Differences between Laboratory-Aged and RAP Bitumen.

Traditional recycled asphalt pavement (RAP) binder extraction is not a cost-effective and sustainable option for a quick field study because it requires the use of a huge amount of solvent. Hence, most of the studies on asphalt pavement are carried out with laboratory-aged bitumen in accordance with well-established procedures, i.e., the pressure aging vessel (PAV). Unfortunately, some studies highlight the differences between bitumen aged in the laboratory and in service because it is difficult to reproduce extreme conditions such as real conditions, both atmospheric and load; and this also affects the choice and use of rejuvenators, sometimes compromising the interpretation of results. This study aims to compare the thermo-rheological behavior of a 70/100 bitumen aged with the PAV and two different binders extracted by RAPs. The rheological performances of bitumens were compared in temperature and by dynamic oscillatory tests and steady-state tests, resulting in strength and viscosity values higher for samples with RAP binders compared to the PAV sample. The same bitumens were tested with the addition of a 3% w/w of soybean oil (SO). The results show a decrease in the moduli and viscosity at all the temperatures investigated when SO is added to the laboratory-aged bitumen, while no appreciable differences are evident on naturally aged samples added with SO. Differences were evaluated in terms of cross-over frequency and rheological parameters. Furthermore, the SO effect showed substantial differences, especially in viscosity values, indicating that the study of regenerated or modified bitumen from aged bitumen still requires study, as current standard techniques and procedures cannot emulate real aging conditions well.

Non-linear mechanical behaviour of thermoplastic elastomeric materials and its vulcanizate under tension/tension fatigue deformation by fourier transform rheological studies

Fourier transform (FT) rheology opens up novel frontiers in understanding non-linear mechanical behaviours of polymeric materials under sustained long-term dynamic load. The prediction of the exact point of appearance of a crack in a sample under dynamic mechanical strains of large amplitude and the fatigue analysis has been made possible to such degrees of precision, previously not possible through conventional rheological and mechanical analysis. In this work, the fatigue behaviour of a thermoplastic elastomeric material (TPE) and a thermoplastic vulcanizate (TPV) from thermoplastic polyurethane (TPU) and epichlorohydrin− ethylene oxide−allyl glycidyl ether (GECO) rubber is investigated by Fourier transform studies under oscillatory strain-controlled tensional test to understand the linear and non-linear mechanical behaviour. Fatigue analysis is performed through the fingerprint harmonics of the material’s stress response, i.e., the second and third harmonics, ( I 2/1 and I 3/1) to establish the stress nonlinearity, asymmetry, and the formation of macrocracks. Furthermore, these higher harmonics are fitted with the Neo-Hooke and Mooney-Rivlin model to fundamentally understand the mode of fatigue failure, and a close agreement between theoretical fitting and experimental outcomes is established. Strain-life curves were utilized for the thorough investigation of the fatigue behaviour of the specimens and more than 9-fold enhancement in the strain life of the TPV is observed over TPU at a strain amplitude of ∼1.05 indicating an increasing ductility. Finally, the necessity of FT rheology was further emphasised as it is observed that I 2/1 and I 3/1 harmonics are more sensitive towards fatigue response as compared to the storage modulus and the complex modulus. Henceforth, the FT rheology analysis has enabled the current study to efficiently establish the ductility of each individual specimens and for prediction of the dynamic service lifetime of the developed materials.

Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parameters.

The tribological properties of 19 commercial food products, grouped into six categories (yogurt, dressings, spreads, porridges, emulsified sauces, and syrups) were investigated in relation to their rheological (dynamic oscillatory shear test) and nutritional properties (fat, carbohydrate, and protein). A tribological system (a glass ball and three polydimethylsiloxane pins) generated the extended Stribeck curve, monitoring friction factors (f) over an extended range of sliding speed (v) (10-8 to 100 m/s). Tribological parameters (f, v) at four inflection points dividing the frictional regimes (X1, breakaway point between the static and kinetic regimes; X1-X2, boundary; X2-X3, mixed; X3-X4, hydrodynamic regimes) and the slope between X3 and X4 (s) were subjected to principal component analysis and hierarchical clustering on principal components, using rheological and nutritional parameters as quantitative supplementary variables. Tribological patterns were predominantly influenced by viscosity, viscoelasticity, yield stress, fat content, and the presence of particles (e.g., sugar, proteins, and fibers) and pasting materials (e.g., starches and modified starches). The 19 tribological patterns were classified into 3 clusters: low f and s for fat- and/or viscoelastic-dominant foods (Cluster 1), low f and high s for food emulsions and/or those with low extent of shear-thinning (Cluster 2), and high f at the boundary regime either for the most viscous foods or for those in the presence of particulates (Cluster 3). These results suggest that the compositional and rheological properties have a more profound impact on the classification of complex tribological patterns than the categories of food products.

RHEOLOGICAL PROPERTIES OF LOW-TEMPERATURE GEL-FORMING COMPOSITIONS

In this work, the rheological properties of low-temperature versions of gel-forming compositions developed at the IPC SB RAS are studied. A composition on an inorganic basis and a composition comprising a polymer and inorganic components are intended to increase oil recovery from low temperature reservoirs. The measurements were carried using a Haake Viscotester iQ rheometer with a CC25 coaxial cylinder measuring system in oscillatory mode with controlled strain at a frequency of 1 Hz. During the oscillation test, the dependences of the elastic modulus G' and the viscosity modulus G'' on the strain amplitude were recorded, the ranges of linear viscoelasticity of the samples under study were established, and the strain value for kinetic experiments was chosen. At a given strain value (0.01), the kinetic dependences of G' were obtained and the dynamics of the rheological properties and the strength of the formed structure were evaluated. The time of gelation onset has been found. It was 2300 s at 38 °C, 3900 s at 30 °C, and 21000 s at 20 °C for the inorganic composition and 200 s at 70 °C, 570 s at 60 °C, and 1920 s at 50 °C for the polymer-inorganic composition. The time required to form a gel of maximum strength also was found to be increased with increasing temperature. It has been established that for all systems under study the time of gel formation was reduced with increasing temperature, while the strength of the formed structure also increased. A slight increase in the maximum value of the modulus G' (33490 and 32805 Pa) was observed for the composition on an inorganic basis at 38 and 30 °C respectively as compared with the maximum of the dependence obtained at 20 °C (24660 Pa). The major increase in the value of the modulus G' has been recorded for the composition on a polymer-inorganic basis with increase in temperature. In this case the value of the modulus G' increased from 8970 Pa at 50 °C to 11680 Pa at 60 °C and 14590 Pa at 70 °C, while the general form of the rheokinetic dependence for different compositions and temperatures remained the same. For citation: Kozhevnikov I.S., Bogoslovskii А.V. Rheological properties of low-temperature gel-forming compositions. ChemChemTech [Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol.]. 2024. V. 67. N 8. P. 22-28. DOI: 10.6060/ivkkt.20246708.1t.

The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough

Cracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of starch cracker dough. Various rheological tests were conducted to assess the dough's properties. Linear viscoelastic properties were determined using oscillatory frequency and temperature sweep tests, while the nonlinear viscoelastic behavior was characterized through stress relaxation and creep recovery tests. Extensional rheological behavior was also examined. Additionally, the textural and thermal properties of the dough were monitored to understand starch gelatinization and its interactions with other components. In the linear viscoelastic region, no significant differences were found between different dough formulations. However, in the nonlinear viscoelastic region, the potato starch-containing formulation exhibited different viscoelastic and textural properties. Biaxial extensional rheological behaviors showed no significant variations between formulations. The temperature sweep test data from differential scanning calorimetry measurements were consistent with temperature sweep data. In summary, this study provides valuable insights into how different starches influence the rheological behavior of starch cracker dough, considering various degrees of deformation and temperature. These findings have implications for cracker production parameters.

Effect of sepiolite on the rheological properties of shear thickening fluid and improvement mechanism analysis

To improve the performance of shear thickening fluids (STFs), we propose the addition of fibrous sepiolite. Through macroscopic rheological tests and microscopic characterization, the effects of different sepiolite mass fractions (0 wt%, 1 wt%, 2 wt% and 3 wt%) on the shear thickening of a SiO2-STF system (with a PEG200 dispersion medium) at different ambient temperatures (20 °C, 30 °C, 40 °C and 50 °C) were investigated. Rheological experiments revealed a significant improvement in the shear thickening of SiO2-STF with the addition of sepiolite (Sep/SiO2-STF), with 7.11- and 1.94-fold increases in absolute and relative shear thickening, respectively. As the sepiolite mass fraction increased from 0 wt% to 3 wt%, the temperature sensitivity coefficient decreased from 13.493 to 4.839, indicating that the Sep/SiO2-STF system still exhibited favourable shear thickening at 50 °C. Dynamic oscillatory shear testing revealed that with an increase in sepiolite mass fraction from 0 wt% to 3 wt%, the maximum energy storage modulus, maximum energy dissipation modulus and shear stress increased by 5196.25 %, 1676.16 % and 377.54 %, respectively. Microscopic characterization revealed that sepiolite induced the formation of more clusters in the STF system primarily through the physical adsorption of silica particles and Si–OH on its surface, leading to a significant increase in the shear thickening effect.

Construction of Tough Hydrogel Cross-Linked via Ionic Interaction by Protection Effect of Hydrophobic Domains.

Most hydrogels have poor mechanical properties, severely limiting their potential applications, and numerous approaches have been introduced to fabricate more robust and durable examples. However, these systems consist of nonbiodegradable polymers which limit their application in tissue engineering. Herein, we focus on the fabrication and investigate the influence of hydrophobic segments on ionic cross-linking properties for the construction of a tough, biodegradable hydrogel. A biodegradable, poly(γ-glutamic acid) polymer conjugated with a hydrophobic amino acid, l-phenylalanine ethyl ester (Phe), together with an ionic cross-linking group, alendronic acid (Aln) resulting in γ-PGA-Aln-Phe, was initially synthesized. Rheological assessments through time sweep oscillation testing revealed that the presence of hydrophobic domains accelerated gelation. Comparing gels with and without hydrophobic domains, the compressive strength of γ-PGA-Aln-Phe was found to be six times higher and exhibited longer stability properties in ethylenediaminetetraacetic acid solution, lasting for up to a month. Significantly, the contribution of the hydrophobic domains to the mechanical strength and stability of ionic cross-linking properties of the gel was found to be the dominant factor for the fabrication of a tough hydrogel. As a result, this study provides a new strategy for mechanical enhancement and preserves ionic cross-linked sites by the addition of hydrophobic domains. The development of tough, biodegradable hydrogels reported herein will open up new possibilities for applications in the field of biomaterials.

Rheological Analysis and Evaluation of Measurement Techniques for Curing Poly(Methyl Methacrylate) Bone Cement in Vertebroplasty.

Vertebroplasty is a minimally invasive surgical procedure used to treat vertebral fractures, which conventionally involves injecting poly(methyl methacrylate) (PMMA) bone cement into the fractured vertebra. A common risk associated with vertebroplasty is cement leaking out of the vertebra during the injection, which may occur due to a lack of understanding of the complex flow behavior. Therefore, experiments to quantify the cement's flow properties are necessary for understanding and proper handling of the bone cement. In this study, we aimed to characterize the behavior of PMMA bone cement in its curing stages to obtain parameters that govern the flow behavior during injection. We used rotational and oscillatory rheometry for our measurements, as well as a custom-made injector setup that replicated a typical vertebroplasty setting. Our results showed that the complex viscoelastic behavior of bone cement is significantly affected by deformations and temperature. We found that the results from rotational tests, often used for characterizing the bone cement, are susceptible to measurement artifacts caused by wall slip and "ridge"-like formations in the test sample. We also found the Cox-Merz rule to be conditionally valid, which affects the use of oscillatory tests to obtain the shear-thinning characteristics of bone cement. Our findings identify important differences in the measured flow behavior of PMMA bone cement when assessed by different rheological methods, an understanding that is crucial for its risk-free usage in downstream medical applications.

Biomechanical Modelling of Porcine Kidney.

In this study, the viscoelastic properties of porcine kidney in the upper, middle and lower poles were investigated using oscillatory shear tests. The viscoelastic properties were extracted in the form of the storage modulus and loss modulus in the frequency and time domain. Measurements were taken as a function of frequency from 0.1 Hz to 6.5 Hz at a shear strain amplitude of 0.01 and as function of strain amplitude from 0.001 to 0.1 at a frequency of 1 Hz. Measurements were also taken in the time domain in response to a step shear strain. Both the frequency and time domain data were fitted to a conventional Standard Linear Solid (SLS) model and a semi-fractional Kelvin-Voigt (SFKV) model with a comparable number of parameters. The SFKV model fitted the frequency and time domain data with a correlation coefficient of 0.99. Although the SLS model well fitted the time domain data and the storage modulus data in the frequency domain, it was not able to capture the variation in loss modulus with frequency with a correlation coefficient of 0.53. A five parameter Maxwell-Wiechert model was able to capture the frequency dependence in storage modulus and loss modulus better than the SLS model with a correlation of 0.85.

Effects of filler content on non-linear viscoelasticity of high fluorine content fluoroelastomer mixture investigated through large amplitude oscillatory shear tests

Effects of filler content on non-linear viscoelasticity of high fluorine content fluoroelastomer mixture investigated through large amplitude oscillatory shear tests

Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations

Plant protein–polysaccharide composite hydrogels and emulsion gels are attractive materials for production of edible inks for 3D food printing. Their ability to satisfy the printability requirements is conventionally evaluated in small- and large-amplitude oscillatory shear tests. A model is derived that describes experimental data in linear and nonlinear rheological tests on protein gels in a unified manner. The model is based on the population-balance approach and involves a reasonably small number of adjustable parameters. Fitting observations on soy protein isolate–xanthan gum, peanut protein–gellan gum, peanut protein–carrageenan, pea protein–carrageenan and pea protein isolate–flaxseed gum gels demonstrates that material parameters evolve consistently with composition of the gels. The governing equations describe adequately the effects of pH and ionic strength of aqueous solutions on the mechanical properties of the gels and predict the stress–strain Lissajous curves and the crossover amplitudes for transition from the solid-like to fluid-like response. Based on the analysis of observations in large-amplitude oscillatory tests with various frequencies, a mechanism is proposed for transition from the type-I (strain thinning) to type-III (weak strain overshoot) response of protein–polysaccharide gels.