Viscoelastic properties of edible lipids
Viscoelastic properties of edible lipids
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DOI：
10.1016/s0260-8774(97)00030-7
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发表时间：
1997-08-01
影响因子：
5.5
通讯作者：
Krochta, JM
中科院分区：
文献类型：
--
作者：
Shellhammer, TH;Rumsey, TR;Krochta, JM
蜂蜡，小烛树蜡，巴西棕榈蜡和高熔点乳脂馏分的粘弹性性质进行了比较，通过估计其松弛参数的应力松弛数据。由一个弹簧元件和两个麦克斯韦元件组成的广义麦克斯韦模型最好地描述了测试的所有脂质的应力松弛。考虑了应力松弛试验的压缩和松弛部分的应力响应。锥试验用作应力松弛试验的比较。小烛树蜡和巴西棕榈蜡表现出类似的抵抗变形的硬而有弹性的材料。另一方面，蜂蜡和乳脂部分明显更粘稠，弹性更小，更容易变形。(C)1997年爱思唯尔科学有限公司。All rights reserved.
The viscoelastic natures of beeswax, candelilla wax, carnauba wax and a high-melting milkfat fraction were compared by estimating their relaxation parameters from stress relaxation data. A generalized Maxwell model consisting of one spring element and two Maxwell elements best described the stress relaxation of all lipids tested. The stress responses over both the compressive and relaxation portions of a stress relaxation test were considered. Cone tests were used as a comparison to the stress relaxation tests. Candelilla wax and carnauba wax behaved similarly as hard and elastic materials which resisted deformation. Beeswax and the milkfat fraction, on the other hand, were significantly more viscous, less elastic, and more easily deformed. (C) 1997 Elsevier Science Limited. All rights reserved.