Mechanical Properties of Hulless Barley Stem with Different Moisture Contents-Reference-Cited by-同舟云学术

Mechanical Properties of Hulless Barley Stem with Different Moisture Contents

Published:2019-01-16 Issue:1-2 Volume:15 Page:
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:
Short-container-title:

Author:

Chen Jia-hui¹,Zhao Nan¹,Fu Nan²,Li Dong¹,Wang Li-jun³,Chen Xiao Dong²

Affiliation:

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

2. School of Chemical and Environmental Engineering, Soochow University, Suzhou, Jiangsu, China

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

Abstract

AbstractMechanical properties of hulless barley stems with different moisture contents (10.23%–43.14%) were investigated by using temperature sweep, frequency sweep, stress relaxation and creep tests of dynamic mechanical analyzer (DMA) in this study. Results showed a significant dependence of storage modulus, loss modulus and tan delta on moisture content. The data from stress relaxation and creep was fitted by using generalized Maxwell model and Burgers model. 5-element Maxwell model was better for describing relaxation behaviors of hulless barely stem compared with the 3-element Maxwell model. The peak values of loss modulus and tan delta both occurred at a low temperature when moisture content increased. The dynamic mechanical properties can provide useful information for the harvesting and processing of huless barely stem.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2018-0033/pdf

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