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Viscoelastic Moduli (viscoelastic + modulus)
Selected AbstractsRHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATIONJOURNAL OF TEXTURE STUDIES, Issue 1 2000EMILY J. SCHLUENTZ ABSTRACT Undeveloped wheat dough samples were strained in shear and extensional flow between parallel plates to produce a controlled level of development. Dough made in a standard Farinograph, considered developed dough, was used for comparison. Scanning electron microscopy images of deformed dough were subjected to numerical image processing to characterize the protein matrix present. Results were compared to dynamic rheological properties to evaluate the influence of strain deformation on the formation of microstructure. Viscoelastic moduli of wheat dough showed that developed dough had the greatest amount of structure formation, followed by extensionally-strained and shear-strained samples, respectively. Undeveloped dough showed the lowest levels of structure development. Image analysis indicated statistically significant differences between protein matrices in developed and undeveloped samples; however, results were not significantly different between shear- and extension-ally-strained samples. [source] Polymer characterization by ultrasonic wave propagationADVANCES IN POLYMER TECHNOLOGY, Issue 2 2008Francesca Lionetto Abstract The propagation of low-intensity ultrasound in polymers, acting as a high-frequency dynamic mechanical deformation, can be successfully used to monitor changes in the modulus of polymers associated with glass transition, crystallization, cross-linking, and other chemical and physical phenomena related to changes in the viscoelastic behavior, such as gelation phenomena. The velocity of sound is related to the polymer storage modulus and density, whereas the absorption of ultrasonic waves is related to the energy dissipation in the material and, therefore, to the loss modulus. Accordingly, ultrasonic measurements have been used by several authors to monitor the evolution of the viscoelastic moduli of polymers as a function of time or temperature and, recently, become a characterization technique of its own right, generally known as ultrasonic dynamic mechanical analysis (UDMA). Often the technique is used in conjunction with rheological methods as a means of providing a better insight into the viscoelastic behavior of polymer systems. As yet UDMA is underutilized primarily because of the low operating temperatures (usually below 100,C) of commercially available ultrasonic transducers, and also due to the requirement of a coupling medium to ensure an efficient energy transfer mechanism between the transducer and the test material. Despite these limitations, this paper shows that the use of ultrasonics is potentially a powerful method for the characterization of polymers, particularly as a tool for online monitoring of events occurring during polymer processing and in the manufacture of polymer matrix composites. The aim of this paper is to review the progress made in recent years, highlighting the potential and reliability of UDMA for monitoring physical transitions in polymers such as glass transition, melting, crystallization, as well as physical changes taking place during curing of thermosetting resins. © 2009 Wiley Periodicals, Inc. Adv Polym Techn 27:63,73, 2008; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/adv.20124 [source] DETERMINATION OF ULTRASONIC-BASED RHEOLOGICAL PROPERTIES OF DOUGH DURING FERMENTATION,JOURNAL OF TEXTURE STUDIES, Issue 1 2004SUYONG LEE ABSTRACT An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the extensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Maching. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the viscoelastic moduli of the dough; the storage modulus M' and the loss modulus M". These moduli include both the bulk and the shear moduli. A wavelet analysis also was used to determine the effect of frequency on the ultrasonic-based viscoelastic moduli and the effect of the fermentation process on the ultrasonic velocity dispersion. A decrease in ultrasonic velocity was observed with increasing fermentation times. Ultrasonic waves were strongly attenuated in the dough subjected to long fermentation times and fermentation had a large influence on the viscoelastic moduli of the dough. The ultrasonic velocity increased with increasing frequency, clearly showing the viscoelastic nature of the fermented dough. The analysis also showed significant ultrasonic velocity dispersion upon fermentation. Ultrasonic measurements yielded results that agreed with those obtained from conventional rheology commonly used to characterize the extensional properties of dough. Both tests clearly showed the loss of elasticity by the dough samples upon fermentation. [source] Linear and Nonlinear Viscoelasticity of a Model Unentangled Polymer Melt: Molecular Dynamics and Rouse Modes AnalysisMACROMOLECULAR THEORY AND SIMULATIONS, Issue 3 2006Mihail Vladkov Abstract Summary: Using molecular dynamics simulations, we determine the linear and nonlinear viscoelastic properties of a model polymer melt in the unentangled regime. Several approaches are compared for the computation of linear moduli and viscosity, including Green-Kubo and nonequilibrium molecular dynamics (NEMD). An alternative approach, based on the use of the Rouse modes, is also discussed. This approach could be used to assess local viscoelastic properties in inhomogeneous systems. We also focus on the contributions of different interactions to the viscoelastic moduli and explain the microscopic mechanisms involved in the mechanical response of the melt to external solicitation. [source] | ||||||||||