Jove
Visualize
Contact Us

Related Concept Videos

Problem Solving on Stress and Strain01:22

Problem Solving on Stress and Strain

727
Stress is a quantity that describes the magnitude of a force that causes deformation, generally defined as internal force per unit area. When forces pull on an object and cause its elongation, like the stretching of an elastic band, it is called tensile stress. When forces cause the compression of an object, it is known as compressive stress. When an object is being squeezed uniformly from all sides, like a submarine in the depths of the ocean, we call this kind of stress bulk stress (or volume...
727
Plastic Behavior01:21

Plastic Behavior

196
A material's elastic behavior is characterized by the disappearance of stress once the load is removed, allowing the material to return to its original state. However, when stress surpasses the yield point, yielding commences, marking the onset of plastic deformation or permanent set. This change from elastic to plastic behavior is influenced by the peak stress value and the duration before the load is removed. An intriguing observation occurs when a specimen is loaded, unloaded, and...
196
Strain-Energy Density01:20

Strain-Energy Density

390
Understanding the strain energy density in materials under axial load is crucial for evaluating their mechanical behavior and durability. When a rod is subjected to such a load, it elongates and stores energy, known as strain energy, as potential energy within the material. This energy is measured in terms of energy per unit volume.
In the elastic region of a material, the relationship between the stress and the strain is linear and follows Hooke's Law. The strain energy density in this...
390
Relation between Poisson's ratio, Modulus of Elasticity and Modulus of Rigidity01:15

Relation between Poisson's ratio, Modulus of Elasticity and Modulus of Rigidity

263
Deformation occurs in axial and transverse directions when an axial load is applied to a slender bar. This deformation impacts the cubic element within the bar, transforming it into either a rectangular parallelepiped or a rhombus, contingent on its orientation. This transformation process induces shearing strain. Axial loading elicits both shearing and normal strains. Applying an axial load instigates equal normal and shearing stresses on elements oriented at a 45° angle to the load axis.
263
Shearing Strain01:20

Shearing Strain

255
The shearing strain represents a cubic element's angular change when subjected to shearing stress. This type of stress can transform a cube into an oblique parallelepiped without influencing normal strains. The cubic element experiences a significant transformation when exposed solely to shearing stress. Its shape alters from a perfect cube into a rhomboid, clearly demonstrating the effect of shearing strain. The degree of this strain is considered positive if it reduces the angle between...
255
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies
  1. Home
  2. Impact Of Deformability And Rigidity Of Starch Granules On Linear And Non-linear Rheological Behavior Of Waxy Rice Starch Gels And Applicability For Food End Uses.
  1. Home
  2. Impact Of Deformability And Rigidity Of Starch Granules On Linear And Non-linear Rheological Behavior Of Waxy Rice Starch Gels And Applicability For Food End Uses.

Related Experiment Video

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

3.6K

Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice

Ngamjit Lowithun1, Leonard M C Sagis2, Namfone Lumdubwong1

  • 1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Foods (Basel, Switzerland)
|June 27, 2024

View abstract on PubMed

Summary
This summary is machine-generated.
Keywords:
Payne effectchain lengthgranule rigiditynon-linear viscoelasticityparticle sizewaxy rice starch

More Related Videos

Analysis and Specification of Starch Granule Size Distributions
08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.1K
Studying the Effects of Matrix Stiffness on Cellular Function using Acrylamide-based Hydrogels
10:19

Studying the Effects of Matrix Stiffness on Cellular Function using Acrylamide-based Hydrogels

Published on: August 10, 2010

22.1K

Related Experiment Videos

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
05:22

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support

Published on: January 25, 2022

3.6K
Analysis and Specification of Starch Granule Size Distributions
08:46

Analysis and Specification of Starch Granule Size Distributions

Published on: March 4, 2021

5.1K
Studying the Effects of Matrix Stiffness on Cellular Function using Acrylamide-based Hydrogels
10:19

Studying the Effects of Matrix Stiffness on Cellular Function using Acrylamide-based Hydrogels

Published on: August 10, 2010

22.1K

Waxy rice starch gels’ texture depends on granule properties. Small, less deformable granules create brittle gels, while deformed granules yield soft gels, aiding food industry texture control.

Area of Science:

  • Food Science
  • Rheology
  • Materials Science

Background:

  • Waxy starch gels are crucial in food products.
  • Understanding their textural properties is key for product development.
  • Granule characteristics significantly influence gel behavior.

Purpose of the Study:

  • To investigate how waxy rice granule size, distribution, and deformability affect gel rheology.
  • To correlate molecular characteristics of amylopectin with gel properties.
  • To provide insights for controlling textural attributes in food products.

Main Methods:

  • Preparation of 10% native waxy rice starch gels.
  • Oscillatory shear testing in linear and non-linear viscoelastic regimes.
  • Analysis of granule aggregation, deformation, and amylopectin (AP) molecular characteristics.

Main Results:

  • Gels primarily consist of aggregated, deformed swollen granules.
  • Granule size, distribution, deformability, and AP molecular size impact storage modulus.
  • Low deformability and small AP molecular size lead to rigid, brittle gels.
  • High granule deformability and AP leachates result in soft gels.
  • Amylopectin (AP) external chain length influences the transition from elastic to plastic behavior.

Conclusions:

  • Waxy starch gel rheology is primarily determined by granule deformability and rigidity.
  • Factors like granule size, particle size distribution, AP molecular size, and lipid content play significant roles.
  • This research aids the food industry in selecting waxy rice starches for desired textures.