February 2006
HML Report Number 06-P-08
@
http://web.mit.edu/fluids
Linear to Non-linear Rheology of Wheat Flour Dough
Trevor S. K. Ng, Gareth H. McKinley
Hatsopoulos Microfluids Laboratory, Dept of Mechanical Engineering, Massachusetts Institute of
Technology, Cambridge, MA 02139, USA
Mahesh Padmanabhan
Kraft Foods Global Inc., 801 Waukegan Road, Glenview, Illinois 60025, USA
We provide an overview of transient extensional rheometry techniques for wheat flour doughs in which
the deformation and material response is well defined. The behavior of a range of model doughs was
explored with a Filament Stretching Extensional Rheometer (FISER). The measurements were also
compared to data obtained with a new wind-up extensional rheometer; the SER universal testing
platform. A simple empirical constitutive equation, which allows characterization of the experimental
results with a small number of parameters, is presented to describe the resulting measurements. To
characterize the relaxation modulus of the doughs, small amplitude oscillatory tests were performed on
samples that have been shear-mixed in a mixograph for varying lengths of time. The linear viscoelastic
properties were found to exhibit a broad power-law dependence on the imposed oscillatory frequency
that is very reminiscent of that exhibited by a critical gel. The critical gel model of Winter-Chambon [1,
2] was used as the basis for constructing a non-linear constitutive equation for the material stress by
combining the relaxation modulus for the critical gel with a Lodge rubber-like liquid form for the
kinematics. Transient uniaxial extensional data recorded from the FISER and SER instruments were
then compared to the predictions of the constitutive equation. The model captures the initial power-law
response and subsequent strain-hardening; however additional physics is required to describe the
rheological phenomena at very large Hencky strains, including finite extensibility effects and filament
rupture in extensional flows.
Keywords: Extensional rheology, filament stretching, strain-hardening, damping function, gel equation:
3
processes [25, 34-36]. Recently it has been regime of stable extension continues up to a certain
suggested by de Cindio and co-workers [37] that a critical point at which a localized necking event
simple way of describing the linear visco-elastic begins and ultimately leads to rupture.
properties is through the critical gel model of Winter At high strain rates, the stress increases more
and Chambon [1, 2]. To describe the corresponding rapidly than linearly with the Hencky strain and we
non-linear properties in large straining deformations refer to this phenomenon as strain-hardening. On
we construct a rheologically admissible constitutive the other hand, at low rates, the shape of the curve
equation of Lodge rubber-like liquid form by is convex, or strain-softening and the stresses
combining the linear viscoelastic relaxation modulus increase less rapidly than linearly with strain..
of the critical gel with finite strain kinematics.
At the critical gel point, the stress relaxation
modulus follows a power-lawlike decay and is
described by the gel equation:
G(t) = St !n (6)
Where S is the gel strength and n is the gel
exponent. With the appropriate Fourier trans-
formation, one can show that the linear viscoelastic
response in an oscillatory shear flow also behaves
in a power-law fashion:
G "(! )
G '(! ) = = #(1$ n)cos(n" / 2)S! n (7)
tan(n" / 2)
Where !(n) is the gamma function. With the
appropriate finite strain measure and using the
Lodge Rubber-like Liquid description for the
kinematics, the constitutive equation can be written
as:
t
! (t) = % "$
G(t " t ')# [1] (t,t ')dt ' (8)
"
! [1] (t,t ') = ! (t,t ') (9)
"t ' [0]
and ! [0] is the finite strain tensor [38]. The resulting
set of equations (6) - (9) can be integrated for
different kinematics to evaluate the tensile stress in
the dough at large strains.
6
With some algebra, the normal stress difference can
ultimately be written compactly in the form of a
summation:
$
2 m " ("1)m
! zz " ! rr = S#! n % # m"n (14)
m=0 (m " n)...(1 " n)
The series converges rapidly, the first ten terms are
typically sufficient for evaluating the stress
difference up to Hencky strains of ! = 5 . It can be
seen from Eq. (14) that the stress exhibits a power-
law dependence on strain rate and a more complex a.
dependence on strain. This expression is
represented by the dotted lines in Figure 9b and c.
We also note that Eq. (14) has an asymptotic limit in
( )
the form given by ! zz " ! rr ! exp(2# ) at large
strains, i.e. an affine scaling in strain. After the rate
dependence is factored out by dividing the
measured stress by the known power-law
dependence on the strain rate, experiments from a
range of strain rates can be collapsed onto a single
curve that defines a strain function !(" ) of the
following form:
!(" ) = (# zz $ # rr ) (2n S"! n %(1$ n)) (15)
as shown in Figure 9c by the black dotted line. An n=0.21; (b) in transient uniaxial extension. The broken line
estimate of this damping function can be calculated represents predictions using a Lodge Rubber-like liquid
constitutive relation with the relaxation modulus determined
from the ratio of the large strain approximations to
from (a). The solid blue line marks the linear viscoelastic
the asymptotic limit of the integral gel model of limit; (c) Guided by the gel equation scaling of Eq. (14), we
Eq. (14). factor out the strain-rate dependence. The remaining strain-
Our ongoing work seeks to relate this elongational dependent function !(" ) is plotted on semilog axes.
damping function to the strain-softening function Experiments conducted at different strain rates now
found in shear through the appropriate strain collapse onto a single curve. The dashed lines correspond
invariants. to equation (14), the dotted line corresponds to an
exponential of the form exp(k ! ) with k=0.4.
7
4 CONCLUSIONS Hardening and Dough Gas Cell-Wall Failure in Biaxial
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In this paper we have presented transient 274.
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