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THE RHEOLOGICAL PROPERTIES of RICE GRAIN
Author(s) -
CHATTOPADHYAY P.K.,
HAMANN D.D.
Publication year - 1994
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.1745-4530.1994.tb00325.x
Subject(s) - compressive strength , materials science , composite material , moisture , creep , modulus , rheology , water content , compression (physics) , tangent modulus , shear modulus , geotechnical engineering , engineering
For rice kernels uniaxial compressive modulus function, the time‐temperature and time‐moisture content shift factors, the bulk compressive creep modulus, the uniaxial compressive stress relaxation modulus, and the uniaxial compressive failure stress were experimentally determined, while the shear modulus and Poisson's ratio were calculated from the available experimental data. Uniaxial compression tests were carried out at deformation rates of 0.254.0.0508 and 0.0127 cm per min for five temperatures in 11C increments from 25 to 69C for each of the four moisture levels of 12, 17, 22 and 29% (d.b.). Stress relaxation and bulk compression tests were performed at the same four moisture levels and at the temperature of 25C. Master curves for uniaxial compressive modulus and failure strength were developed as functions of reduced time where the temperature and moisture effects were transformed to equivalent time effects by the method of reduced variables. the brown rice kernel was found to have only one time‐temperature and one time‐moisture shift function showing that the material is thermo‐ and hydro‐rheologically simple.