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  • 1.
    Drake, Birger
    et al.
    SIK – Svenska institutet för konserveringsforskning.
    Halldin, L.
    Food crushing sounds: An analytic approach1974In: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 13, no 3, p. 608-612Article in journal (Refereed)
    Abstract [en]

    As a complement to the study of human mastication sounds, crushing sounds produced with a mechanical device were tape recorded and played back in such a way as to obtain acoustical line spectra for short intervals around the points of time when the sounds were loudest. The spectra were then evaluated to give measures calculated from amplitudes belonging to sets of such frequencies. These measures aimed at, e.g., estimating the width of the frequency band occupied by the major part of the sound, the two theoretically possible extremes being a pure tone and a "white noise". In a way, this analytical method results in discrete Fourier transforms. In studies with various brands of crisp bread it was found that the crushing sound differed in a reproducible way among the brands. The sounds, however, do not measure the same properties as ordinary rheological analyses. They can therefore be considered as a potential complement to flexure and compression data. © 1974 Dr. Dietrich Steinkopff Verlag.

  • 2.
    Gómez-Martínez, Diana
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Stading, Mats
    SIK – Institutet för livsmedel och bioteknik.
    Hermansson, Ann-Marie
    SIK – Institutet för livsmedel och bioteknik.
    Viscoelasticity and microstructure of a hierarchical soft composite based on nano-cellulose and b-carrageenan2013In: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 52, no 42289, p. 823-831Article in journal (Refereed)
    Abstract [en]

    Soft composites consisting of ?-carrageenan gel interspersed with nano-cellulose were produced mimicking soft material structures. Microfibrillar cellulose (MFC) with a broad distribution of nano-fibre lengths was used as well as nano-crystalline cellulose (NCC) consisting of 20-nm nano-rods. The nano-fibre concentration, as well as the potassium ion concentration, was varied. The composites were characterized by rheology and light and electron microscopy. The incorporation of NCC into the carrageenan gel led to significant stiffening, and a sharp peak in the storage modulus occurred during gelation. This peak was not observed with MFC, which produced softer composites. An increase in the potassium concentration generally led to a more aggregated carrageenan structure with coarser network strands and increased modulus. By choosing suitable amount of nano-fibres and potassium concentration, soft composites with tailored properties could be produced. © 2013 Springer-Verlag Berlin Heidelberg.

  • 3.
    Nyström, Magda
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Jahromi, H.R.T.
    Stading, Mats
    SIK – Institutet för livsmedel och bioteknik.
    Webster, M.F.
    Numerical simulations of Boger fluids through different contraction configurations for the development of a measuring system for extensional viscosity2012In: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 51, no 8, p. 713-727Article in journal (Refereed)
    Abstract [en]

    This paper reports the flow behaviour of Newtonian and Boger fluids through various axisymmetric contraction configurations by means of numerical predictions. A principal aim has been to evaluate the geometrical design choice of the hyperbolic contraction flow. The FENE-CR model has been used to reflect the behaviour of Boger fluids, with constant shear viscosity, finite (yet large) extensional viscosity and less than quadratic first normal stress difference. Numerical calculations have been performed on six different contraction configurations to evaluate an optimized geometry for measuring extensional viscosity in uniaxial extensional flow. The influence of a sharp or rounded recess-corner on the nozzle has also been investigated. Few commercial measuring systems are currently available for measurement of the extensional rheology of medium-viscosity fluids, such as foods and other biological systems. In this context, a technique based on the hyperbolic contraction flow would be a suitable alternative. The pressure drop, the velocity field, the first normal stress difference and the strain rate across the geometry have each been evaluated for Newtonian and Boger fluids. This numerical study has shown that the hyperbolic configuration is superior to the other geometry choices in achieving a constant extension rate. In this hyperbolic configuration, no vortices are formed, the measuring range is broader and the strain rate is constant throughout the geometric domain, unlike in the alternative configurations tested. The difference between sharp and rounded recess-corner configurations proved to be negligible and a rise in excess pressure drop (epd) for increasing deformation rates has been observed. © 2012 Springer-Verlag.

  • 4.
    Solyom, P
    et al.
    YKI – Ytkemiska institutet.
    Ekwall, P
    YKI – Ytkemiska institutet.
    Studien ueber die rheologischen Eigenschaften der Mesophasen im Natriumkaprylat-Dekanol-Wasser-System1969In: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 8, p. 316-327Article in journal (Refereed)
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