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A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate Gels
Author(s) -
NUSSINOVITCH A.,
PELEG M.,
NORMAND M.D.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07934.x
Subject(s) - relaxation (psychology) , stress relaxation , characterization (materials science) , stiffness , stress (linguistics) , cole–cole equation , measure (data warehouse) , materials science , thermodynamics , chemistry , physics , nanotechnology , computer science , dielectric , linguistics , creep , philosophy , psychology , social psychology , optoelectronics , database
Compressive stress relaxation curves of agar and alginate gels of different gum concentration (1–3% and 0.5–2%, respectively) were fitted by a two parameter nonexponential empirical model and a three term modified Maxwell model with two fixed relaxation times (10 and 100s). The asymptotic portion of the residual (unrelaxed) stress calculated by the two models for each gel had a similar magnitude, and therefore could serve as an objective measure of the gels degree of solidity. The coefficients of the modified Maxwell model provided a simple but meaningful means to compare, in quantitative terms, the differences in the relaxation time spectra that were associated with the gels' stiffness and strength.