Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer

Author:

Zhao Nan1,Li Bo-wen1,Zhu Ying-dan1,Li Dong1,Wang Li-jun2

Affiliation:

1. College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China

2. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China

Abstract

AbstractThe stress relaxation, creep-recovery, temperature, and frequency sweep tests were performed within the linear viscoelastic region by using a dynamic mechanical analyzer to investigate the viscoelastic characteristic of oat grain. The result showed that 5-element Maxwell and Burgers model were able to describe viscoelastic behaviors better. The relaxation stress decreased with the increasing moisture content from 6.79 to 23.35%, while the creep strain increased as well as the final percentage recovery decreased from 58.61 to 32.50%. In frequency sweep, storage modulus increased with the increasing frequency. In temperature sweep, there was a clear turning point in storage modulus, loss modulus, and tan delta curves with increasing temperature. The turning value of 167.47, 147.44, 134.27, 132.41, 110.28, and 92.62 °C detected in the tan delta were regarded as the best glass transition temperatures. This temperature was found to be lower than gelatinization heating temperature and decrease with the increase of moisture content. The crystalline structure of oat exhibited a typical A-type pattern and corresponding crystallinity increased from 22.03 to 31.86% with increasing moisture content. The scanning electron microscopy (SEM) micrograph of oat section was found that the size and adhesive effect of starch granules increased due to hydration.

Funder

The National Key Research and Development Program of China

Commonweal Guild Grain Scientific Research Program of China

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

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