Extrusion rheometry of collagen dough
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F21%3A00352983" target="_blank" >RIV/68407700:21220/21:00352983 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.17221/265/2020-CJFS" target="_blank" >https://doi.org/10.17221/265/2020-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/265/2020-CJFS" target="_blank" >10.17221/265/2020-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Extrusion rheometry of collagen dough
Original language description
Although collagen is widely used (for example, in the food industry, in the pharmaceutical industry and in biomedicine), the rheological properties of the material are not well known for high concentrations (8% collagen, 90% water). Rheological properties were measured using a capillary-slit rheometer (an extrusion process), where the tested sample of collagen matter was pushed by a hydraulically driven piston through a narrow rectangular slit at very high shear rates of 50–6 000 s–1. The Herschel-Bulkley (HB) constitutive equation and a new correlation taking into account the finite gap width was used to evaluate the rheological properties (n = 0.2, K = 879 Pa sn, τ0 = 2 380 Pa). Use was made of a new yield stress measurement method evaluating τ0 'post mortem' after extrusion stops. The effects of wall slip and of air bubbles, which caused apparent compressibility of the 'silly putty' collagen material, were also studied. Corrections of the wall slip effect were implemented using sliding layer thickness δ.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/GA21-07851S" target="_blank" >GA21-07851S: Study of methods for modification of mechanical properties and structire of collagen matter</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
39
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
384-392
UT code for WoS article
000709799800006
EID of the result in the Scopus database
2-s2.0-85119506537