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EFFECT OF DEFORMATION RATE AND MOISTURE CONTENT ON RICE GRAIN STIFFNESS 1
Author(s) -
CHATTOPADHYAY P. K.,
HAMANN D. D.,
HAMMERLE J. R.
Publication year - 1980
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1980.tb00250.x
Subject(s) - water content , viscoelasticity , stress relaxation , materials science , moisture , composite material , relaxation (psychology) , stiffness , deformation (meteorology) , displacement (psychology) , modulus , geotechnical engineering , geology , creep , psychology , psychotherapist , social psychology
Grains of brown rice, paddy variety IR ‐8, were subjected to two types of uniaxial compressive loading, constant displacement rate and sinusoidally varying stress, to determine behavior over a wide range of time scale. Grains from four different moisture level groups were used.With a time decrease from 120 to 1.6 × 10 −4 s the relaxation modulus increased 15, 25, 16 and 20 fold at respective moisture contents of 12, 17, 22 and 27%. A master relaxation curve for each moisture content is presented. Understanding the viscoelastic behavior of brown rice as a function at time and moisture content is basic to the solution of stress‐strain analysis problems.