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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

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Author(s):
Prabir K. CHANDRA [1] ; Paulo J. do A. SOBRAL [2]
Total Authors: 2
Affiliation:
[1] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. ZAZ
[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. ZAZ
Total Affiliations: 2
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 20, n. 2, p. 250-256, 2000-08-00.
Abstract

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. (AU)

FAPESP's process: 98/12397-0 - Prabir Kumar Chandra | Univ. Federal de Lavras/UFLA - Brazil
Grantee:Paulo José do Amaral Sobral
Support Opportunities: Research Grants - Visiting Researcher Grant - Brazil