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首页> 外文期刊>Journal of food engineering >A novel critical point for isotropic gel in rheological-fractal model
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A novel critical point for isotropic gel in rheological-fractal model

机译：流变分形模型中各向同性凝胶的新临界点

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摘要

The determination of critical point in rheological-fractal models for most of the food gel systems and polyme viscoelastic systems are based on the point of 95% or 90% value of the storage modulus in linear viscoelastil region. It is not a precise method because the modulus during linear-nonlinear viscoelastic transition region an not always monotonous decreasing. Therefore, there is an urgent need for a more stable and precise approach 0 determine the critical point, making the scaling behavior calculation closer to the physical truth. This researcl studied on a typical food system, acid-induced peanut protein isolate (PPI) gel, trying to put forward a nay critical point for isotropy food gel and non-newton polymer systems. Result shows that when the increasini higher harmonic reaches a certain value, the corresponding strain could be regarded as a new critical strait point. The image of the microstructure captured by confocal laser scanning microscope (CLSM) was used ti calculate the actual fractal dimension, which was 2.3517. It was demonstrated that the fractal dimension cal culated from rheological fractal model using the new critical strain obtained from the Fourier transform analysi is closer to its actual value (2.3517).
机译：对于大多数食品凝胶系统和聚合物粘弹性系统，在流变分形模型中确定临界点是基于线性粘弹性区域中储能模量的95％或90％的点。这不是一种精确的方法，因为线性-非线性粘弹性过渡区域中的模量并不总是单调递减。因此，迫切需要一种更稳定和精确的方法0确定临界点，使缩放行为计算更接近于物理事实。该研究在典型的食品系统酸诱导花生蛋白分离物（PPI）凝胶上进行了研究，试图为各向同性食品凝胶和非牛顿聚合物系统提出一个关键点。结果表明，当增加的高次谐波达到一定值时，相应的应变可被视为新的临界海峡点。共聚焦激光扫描显微镜（CLSM）捕获的显微图像用于计算实际分形维数，即2.3517。结果表明，使用流变分形模型计算得到的分形维数，该分形维数是使用傅立叶变换分析获得的新的临界应变而更接近其实际值（2.3517）。

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