Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models.
The measured rheological behavior of hard wheat flour dough was predicted using three nonlinear differential viscoelastic models. The Phan-Thien Tanner model gave good zero shear viscosity prediction, but overpredicted the shear viscosity at higher shear rates and the transient and extensional properties. The Giesekus-Leonov model gave similar predictions to the Phan-Thien Tanner model, but the extensional viscosity prediction showed extension thickening. Using high values of the mobility factor, extension thinning behavior was observed but the predictions were not satisfactory. The White-Metzner model gave good predictions of the steady shear viscosity and the first normal stress coefficient but it was unable to predict the uniaxial extensional viscosity as it exhibited asymptotic behavior in the tested extensional rates. It also predicted the transient shear properties with moderate accuracy in the transient phase, but very well at higher times, compared to the Phan-Thien Tanner model and the Giesekus-Leonov model. None of the models predicted all observed data consistently well. Overall the White-Metzner model appeared to make the best predictions of all the observed data.
Department of Food Science, Center for Advanced Food Technology, Rutgers University, New Brunswick, NJ 08901-8520, USA.
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M
Dhanasekharan
H
H
Huang
J L
JL
Kokini
D004548:Elasticity; D005433:Flour; D005524:Food Technology; D008962:Models, Theoretical; D017711:Nonlinear Dynamics; D011108:Polymers / Q000737:chemistry; D012212:Rheology; D013314:Stress, Mechanical; D014908:Triticum; D014783:Viscosity
D011108:Polymers
NASA Discipline Life Support Systems; Non-NASA Center