Forced spreading and rheology of starch gel: Viscoelastic modeling with fractional calculus
作者： Moutushi Dutta Choudhury , Subrata Chandra , Soma Nag , Shantanu Das , Sujata Tarafdar
DOI: 10.1016/J.COLSURFA.2012.05.008
关键词: Thermodynamics 、 Mechanics 、 Rheology 、 Potato starch 、 Creep 、 Non-Newtonian fluid 、 Fractional calculus 、 Shear thinning 、 Contact area 、 Materials science 、 Viscoelasticity
摘要: Abstract We study spreading and rheological properties of potato starch gel which is a non-Newtonian fluid. An interesting oscillatory behavior observed when the spreads on glass surface under compression. The interface at boundary area contact fluid solid also shows an instability. smooth circular becomes wavy oscillations in appear. A strong shear thinning creep. develop non-linear visco-elastic model incorporating generalized calculus, successfully reproduces peculiarities as well creep measured constant stress.
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