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Viscoelastic properties of bread dough kneaded with a kitchen machine
Slemenik Perše, Lidija
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Linear viscoelastic range (LVR) of bread dough with various composites was determined with oscillatory amplitude tests, while frequecy test (performed in LVR) enabled determination of viscoelastic behaviour at small deformation. In order to determine flow characteristics of the dough and to evaluate the toreque, which was generated during the kneading on the impeller shaft, rotational flow tests were performed. As the dough is highly viscoelastic material, normal forces stimulate the dough to climb up the impeller shaft. Thus, shear stress dependence of first normal stress coefficient and firts normal stress difference was determined for all compositions of the dough.
1.08 - Published Scientific Conference Contribution
FS - Faculty of Mechanical Engineering
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Record is a part of a proceedings
Papers presented at the Nordic Rheology Conference, Trondheim, Norway, June 14-15, 2018
Record is a part of a journal
Annual transactions of the Nordic Rheology Society
Annu. trans. Nord. Rheol. Soc.
Nordic Rheology Society
Document is financed by a project
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije (ARRS)
Trajnostni polimerni materiali in tehnologije
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