Extrusion rheometry of collagen dough

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Extrusion rheometry of collagen dough

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Extrusion rheometry of collagen dough

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/GA21-07851S" target="_blank" >GA21-07851S: Studium metod modifikace mechanických vlastností a struktury kolagenní hmoty</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

39

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

384-392

Kód UT WoS článku

000709799800006

EID výsledku v databázi Scopus

2-s2.0-85119506537