A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing
A new creep model with three parameters for non-linear viscoelastic behavior is proposed as εt=ε0(1+tnk1+k2tn), where the applied stress is constant, εt is the strain at retardation time (t), ε0 is the initial strain and k1, k2 and n are constants. The relationship has been proved using data derived...
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doaj-09696d8c5aaf4a5293650d3399570e562020-11-25T02:07:05ZengElsevierHeliyon2405-84402018-08-0148e00745A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testingPanmanas Sirisomboon0Jetsada Posom1Department of Agricultural Engineering, Faculty of Engineering, King Mongkut's Institute of Technology Ladkrabang, 10520, ThailandDepartment of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, 40002, Thailand; Applied Engineering for Important Crops of the North East Research Group, Department of Agricultural Engineering, Faculty of Engineering, Khon Kaen University, 40002, Thailand; Corresponding author.A new creep model with three parameters for non-linear viscoelastic behavior is proposed as εt=ε0(1+tnk1+k2tn), where the applied stress is constant, εt is the strain at retardation time (t), ε0 is the initial strain and k1, k2 and n are constants. The relationship has been proved using data derived from cooked Thai Jasmine rice including white, brown and germinated brown rice samples. The creep test at high strain was conducted on scoops of cooked rice using a compression test rig. The model developed showed very accurate prediction performance with coefficients of determination (R2) between 0.9991–0.9992 and residual standard errors (RSE) between 0.00030–0.0004.http://www.sciencedirect.com/science/article/pii/S240584401733503XFood analysis |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Panmanas Sirisomboon Jetsada Posom |
spellingShingle |
Panmanas Sirisomboon Jetsada Posom A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing Heliyon Food analysis |
author_facet |
Panmanas Sirisomboon Jetsada Posom |
author_sort |
Panmanas Sirisomboon |
title |
A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing |
title_short |
A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing |
title_full |
A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing |
title_fullStr |
A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing |
title_full_unstemmed |
A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing |
title_sort |
new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown thai jasmine rice by large deformation testing |
publisher |
Elsevier |
series |
Heliyon |
issn |
2405-8440 |
publishDate |
2018-08-01 |
description |
A new creep model with three parameters for non-linear viscoelastic behavior is proposed as εt=ε0(1+tnk1+k2tn), where the applied stress is constant, εt is the strain at retardation time (t), ε0 is the initial strain and k1, k2 and n are constants. The relationship has been proved using data derived from cooked Thai Jasmine rice including white, brown and germinated brown rice samples. The creep test at high strain was conducted on scoops of cooked rice using a compression test rig. The model developed showed very accurate prediction performance with coefficients of determination (R2) between 0.9991–0.9992 and residual standard errors (RSE) between 0.00030–0.0004. |
topic |
Food analysis |
url |
http://www.sciencedirect.com/science/article/pii/S240584401733503X |
work_keys_str_mv |
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