Creep test observation of viscoelastic failure of edible fats

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Show simple item record Vithanage, CR en Grimson, Malcolm en Smith, Bronwen en Wills, Peter en 2012-02-26T22:48:17Z en 2011 en
dc.identifier.citation Journal of Physics: Conference Series 286: Article number 012008 2011 en
dc.identifier.issn 1742-6588 en
dc.identifier.uri en
dc.description.abstract A rheological creep test was used to investigate the viscoelastic failure of five edible fats. Butter, spreadable blend and spread were selected as edible fats because they belong to three different groups according to the Codex Alimentarius. Creep curves were analysed according to the Burger model. Results were fitted to a Weibull distribution representing the strain-dependent lifetime of putative fibres in the material. The Weibull shape and scale (lifetime) parameters were estimated for each substance. A comparison of the rheometric measurements of edible fats demonstrated a clear difference between the three different groups. Taken together the results indicate that butter has a lower threshold for mechanical failure than spreadable blend and spread. The observed behaviour of edible fats can be interpreted using a model in which there are two types of bonds between fat crystals; primary bonds that are strong and break irreversibly, and secondary bonds, which are weaker but break and reform reversibly. en
dc.publisher Institute of Physics Publishing Ltd. en
dc.relation.ispartofseries Journal of Physics: Conference Series en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from: en
dc.rights.uri en
dc.title Creep test observation of viscoelastic failure of edible fats en
dc.type Journal Article en
dc.identifier.doi 10.1088/1742-6596/286/1/012008 en
pubs.volume 286 en
dc.rights.holder Copyright: Institute of Physics Publishing Ltd. en
dc.rights.accessrights en
pubs.subtype Article en
pubs.elements-id 209186 en Science en Physics en
dc.identifier.eissn 1742-6596 en
pubs.number 012008 en
pubs.record-created-at-source-date 2011-04-27 en

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