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Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer

  • Nan Zhao , Bo-wen Li , Ying-dan Zhu , Dong Li EMAIL logo and Li-jun Wang EMAIL logo
Published/Copyright: April 13, 2020
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 16 Issue 4

Abstract

The stress relaxation, creep-recovery, temperature, and frequency sweep tests were performed within the linear viscoelastic region by using a dynamic mechanical analyzer to investigate the viscoelastic characteristic of oat grain. The result showed that 5-element Maxwell and Burgers model were able to describe viscoelastic behaviors better. The relaxation stress decreased with the increasing moisture content from 6.79 to 23.35%, while the creep strain increased as well as the final percentage recovery decreased from 58.61 to 32.50%. In frequency sweep, storage modulus increased with the increasing frequency. In temperature sweep, there was a clear turning point in storage modulus, loss modulus, and tan delta curves with increasing temperature. The turning value of 167.47, 147.44, 134.27, 132.41, 110.28, and 92.62 °C detected in the tan delta were regarded as the best glass transition temperatures. This temperature was found to be lower than gelatinization heating temperature and decrease with the increase of moisture content. The crystalline structure of oat exhibited a typical A-type pattern and corresponding crystallinity increased from 22.03 to 31.86% with increasing moisture content. The scanning electron microscopy (SEM) micrograph of oat section was found that the size and adhesive effect of starch granules increased due to hydration.

Keywords: crystalline structure; dynamic mechanical analyzer; glass transition temperature; oat grain; viscoelastic properties
Corresponding authors: Dong Li,College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, 100083, China, E-mail: ; and Li-jun Wang,College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China, E-mail: .

Funding source: The National Key Research and Development Program of China

Award Identifier / Grant number: 2016YFD0701801

Funding source: Commonweal Guild Grain Scientific Research Program of China

Award Identifier / Grant number: 201513004

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This research was supported by The National Key Research and Development Program of China (2016YFD0701801) and Commonweal Guild Grain Scientific Research Program of China (201513004).

  3. Employment or leadership: None declared.

  4. Honorarium: None declared.

  5. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2018-10-18
Accepted: 2020-02-20
Published Online: 2020-04-13

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/ijfe-2018-0350
Keywords for this article
crystalline structure; dynamic mechanical analyzer; glass transition temperature; oat grain; viscoelastic properties

Articles in the same Issue

  1. Articles
  2. Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer
  3. Mathematical modeling of ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice
  4. Selenium-chelating corn oligopeptide as a potential antioxidant supplement: investigation of the protein conformational changes and identification of the antioxidant fragment composition
  5. Copper-chelating peptide from salmon by-product proteolysate
  6. Chemometric analysis reveals influences of hot air drying on the degradation of polyphenols in red radish
  7. Prediction of internal compositions change in potato during storage using visible/near-infrared (Vis/NIR) spectroscopy
  8. Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity
  9. Shorter Communication
  10. The effect of Arthrospira platensis (spirulina) addition on the content of selected mineral elements, carotenes, and antioxidant potential in alginate gel beads
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