Calculation of viscoelastic properties of edible films: application of three models

The viscoelastic properties of edible films can provide information at the structural level of the biopolymers used. The objective of this work was to test three simple models of linear viscoelastic theory (Maxwell, Generalized Maxwell with two units in parallel, and Burgers) using the results of stress relaxation tests in edible films of myofibrillar proteins of Nile Tilapia. The films were elaborated according to a casting technique and pre-conditioned at 58% relative humidity and 22ºC for 4 days. The testing sample (15mm x 118mm) was submitted to tests of stress relaxation in an equipment of physical measurements, TA.XT2i. The deformation, imposed to the sample, was 1%, guaranteeing the permanency in the domain of the linear viscoelasticity. The models were fitted to experimental data (stress x time) by nonlinear regression. The Generalized Maxwell model with two units in parallel and the Burgers model represented the relaxation curves of stress satisfactorily. The viscoelastic properties varied in a way that they were less dependent on the thickness of the films.

Soil shear strength under non-irrigated and irrigated short duration grazing systems

Pasture productivity can drop due to soil compaction caused by animal trampling. Physical and mechanical alterations are therefore extremely important indicators for pasture management. The objective of this research was to: draw and evaluate the Mohr failure line of a Red Yellow Latossol under different pasture cycles and natural forest; calculate apparent cohesion; observe possible physical alterations in this soil; and propose a correction factor for stocking rates based on shear strength properties. This study was conducted between March/2006 and March/2007 on the Experimental Farm of Fundação de Ensino Superior de Passos, in Passos, state of Minas Gerais. The total study area covered 6 ha, of which 2 ha were irrigated pasture, 2 ha non-irrigated pasture and 2 ha natural forest. Brachiaria brizantha cv. MG-5 Vitória was used as forage plant. The pasture area was divided into paddocks. The Mohr failure line of samples of a Red Yellow Latossol under irrigated pasture equilibrated at a tension of water content of 6 kPa indicated higher shear strength than under non-irrigated pasture. The shear strength under irrigated pasture and natural forest was higher than under non-irrigated pasture. At a tension of water content of 33 kPa no difference was found in shear strength between management and use. Possible changes in soil structure were caused by apparent cohesion. The values of the correction factor were close to 1, which may indicate a possible soil compaction in prolonged periods of management.

Development of a three-dimensional nonlinear viscoelastic constitutive model of solid propellant

A three dimensional nonlinear viscoelastic constitutive model for the solid propellant is developed. In their earlier work, the authors have developed an isotropic constitutive model and verified it for one dimensional case. In the present work, the validity of the model is extended to three-dimensional cases. Large deformation, dewetting and cyclic loading effects are treated as the main sources of nonlinear behavior of the solid propellant. Viscoelastic dewetting criteria is used and the softening of the solid propellant due to dewetting is treated by the modulus decrease. The nonlinearities during cyclic loading are accounted for by the functions of the octahedral shear strain measure. The constitutive equation is implemented into a finite element code for the analysis of propellant grains. A commercial finite element package ‘ABAQUS’ is used for the analysis and the model is introduced into the code through a user subroutine. The model is evaluated with different loading conditions and the predicted values are in good agreement with the measured ones. The resulting model applied to analyze a solid propellant grain for the thermal cycling load.

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prepared and trehalose was added at three concentrations (0, 400, 800 ppm); dough was pre fermented and frozen at two freezing rates then stored for 42 days. Frozen dough samples were thawed every two weeks. CO2 production and elastic and viscous modulus were determined. In addition, bread was elaborated and specific volume and firmness were evaluated. High trehalose concentrations (400 and 800 ppm) produced dough with the best viscoelastic and fermentative properties. Greater bread volume and less firmness were observed when a slow freezing rate (-.14 °C/min) was employed.