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Analysis of Non-linearity and Large Deformation Behavior of Foods with Development of Trial Sealed and Displacement Changeable Type Rheometer for Dynamic Viscoelasticity.

Research Project

Project/Area Number 04558017
Research Category

Grant-in-Aid for Developmental Scientific Research (B)

Allocation TypeSingle-year Grants
Research Field 家政学
Research InstitutionNara Women's University (1994)
Niigata University (1992-1993)

Principal Investigator

KATSUTA Keiko  Nara Women's Univ., Dept.of Food Science and Nutrition Associate Professor, 生活環境学部, 助教授 (50093555)

Co-Investigator(Kenkyū-buntansha) MATSUMOTO Takayoshi  Kyoto Univ.Dept. of Polymer Chemistry Associate Professor, 工学部, 助教授 (70026144)
NISHINARI Katsuyoshi  Univ.of Osaka City Dept.of Food Process Professor, 生活科学部, 教授 (10254426)
MATSUMOTO Sachio  Univ.of Osaka Prefecture Dept.of Food Chemistry Professor, 農学部, 教授 (70081502)
早川 功  九州大学, 農学部, 助教授 (30038252)
島田 敦子  お茶の水女子大学, 生活科学部, 教授 (60017233)
Project Period (FY) 1992 – 1994
Project Status Completed (Fiscal Year 1994)
Budget Amount *help
¥19,200,000 (Direct Cost: ¥19,200,000)
Fiscal Year 1994: ¥3,900,000 (Direct Cost: ¥3,900,000)
Fiscal Year 1993: ¥7,000,000 (Direct Cost: ¥7,000,000)
Fiscal Year 1992: ¥8,300,000 (Direct Cost: ¥8,300,000)
KeywordsDynamic viscoelasticity / Sealed system / Non-linearity / Large deformation behavior / Frequency dependence / RCP (Raised cosine pulse) / Displacemen't changeable / 線形性
Research Abstract

The rheological properties of foods and food staffs such as fish meets, foam of egg white, polysaccharide gels and starches were measured by existing rheological apparatus in order to clarify and pigeonhole the rheological behavior of foods. While newly trial viscoelastic apparatus were made up. The apparatus was displacement changeable. As the test fixture, sealed cone-and-plate was prepared to prevent the evapolation of water in sample while measuring and to give the large deformation. Furthermore, driving unit of the apparatus can be controlled the forced vibration, uniform velocity rotation and step rotation. Hence, dynamic viscoelastic behavior, steady shear viscosity and RCP(raised cosine pulse) can be measured. The temperature controlled and driving unit were connected with computer. The computed program was supported the many types measurement and spontaneous analysis.
From the measurement of some foods by the new rheometer, it was found that ; "(1)" the linear rage of strain-stress was not uniform among foods but individual ; "(2)" under the large deformation, dispersion system such as ketchup and mayonnaise possessed the another relaxation phenomena ; "(3)" the human sense for viscosity might be influenced by very low shear rate region ; "(4)" RCP was very useful methods to investigate the sol-gel transition during heating.

Report

(4 results)
  • 1994 Annual Research Report   Final Research Report Summary
  • 1993 Annual Research Report
  • 1992 Annual Research Report
  • Research Products

    (3 results)

All Other

All Publications (3 results)

  • [Publications] 松本孝芳: "降状値をもつ系へのRaised Cosine Pulse 法の適用性について" 日本レオロジー学会誌.

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] Takayoshi Matsumoto: "Application of the Raised Cosine Pulse Method to the Systems Having Yield Stress" J.Soc.Rheology JPN. 21 (3). 181-183 (1993)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1994 Final Research Report Summary
  • [Publications] 松本孝芳: "降伏値をもつ系へのRaised Cosine Pulse法の適用性について" 日本レオロジー学会誌. 21. 181-183 (1993)

    • Related Report
      1993 Annual Research Report

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Published: 1992-04-01   Modified: 2016-04-21  

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