G = G) provides a good information of a material’s viscoelastic
behavior. Samples that show lower crossover value usually have a
higher elastic contribution to their viscoelastic properties [25,35].
The relationship between the viscose and elastic behavior per
deformation cycle at the point that the crossover between G and
G curves was observed is equal to unity (Fig. 6).
As shown by Figs. 4–6, G and G values increased with increasing
XG content, which may be explained by the increase in both
the number and the average size of junction points [36]. Moreover
it could be explained by the fact that with increasing XG
concentration more intensive interactions take place between XG
and LBG, leading formation of a denser (more intensive) network
structure. Samavati et al. [25] reported similar conclusions,
increasing dynamic modules with increasing concentration of XG.
Increasing the PO concentration resulted in the storage and loss
modules decreases (G and G), however its effect on G were much
stronger causing the viscose module overcome the elastic module
(Figs. 4b and 5b). Higher PO concentration decreases the specific
gravity and viscosity differences between the oil and water phases.
Consequently, the loss modulus (G) dominated the elastic modulus
(G), as seen in the Fig. 6. The influence of vegetable oil in different
levels on dynamic rheological properties of beverage cloud
G = G) provides a good information of a material’s viscoelasticbehavior. Samples that show lower crossover value usually have ahigher elastic contribution to their viscoelastic properties [25,35].The relationship between the viscose and elastic behavior perdeformation cycle at the point that the crossover between G andG curves was observed is equal to unity (Fig. 6).As shown by Figs. 4–6, G and G values increased with increasingXG content, which may be explained by the increase in boththe number and the average size of junction points [36]. Moreoverit could be explained by the fact that with increasing XGconcentration more intensive interactions take place between XGand LBG, leading formation of a denser (more intensive) networkstructure. Samavati et al. [25] reported similar conclusions,increasing dynamic modules with increasing concentration of XG.Increasing the PO concentration resulted in the storage and lossmodules decreases (G and G), however its effect on G were muchstronger causing the viscose module overcome the elastic module(Figs. 4b and 5b). Higher PO concentration decreases the specificgravity and viscosity differences between the oil and water phases.Consequently, the loss modulus (G) dominated the elastic modulus(G), as seen in the Fig. 6. The influence of vegetable oil in differentlevels on dynamic rheological properties of beverage cloud
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