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FRACTURE PROPERTIES OF STARCH GELS AND THEIR RATE DEPENDENCY
Author(s) -
LUYTEN H.,
VLIET T.
Publication year - 1995
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1995.tb00966.x
Subject(s) - materials science , composite material , fracture (geology) , granule (geology) , starch , strain rate , strain energy release rate , deformation (meteorology) , chemistry , biochemistry
Fracture properties of potato starch gels, consisting of swollen granules, were studied by bending, uniaxial compression, tension and cutting experiments at various strain rates. The effects of starch granule size and retrogradation were also investigated. Starch gels are very notch‐sensitive. Fracture starts from inherent defects in the gel with a size comparable to that of the swollen granules. Fracture parameters like stress and strain at fracture and fracture energy depend on the rate of deformation, in contrast with the rate independent elastic behaviour observed at small deformations. This rate dependency can be different for the different parameters. A possible explanation for the rate dependent fracture is discussed. It implies that the granular structure of the gels is essential for fracture behaviour.