Visco-hyperelastic model for soft rubber-like materials
This paper investigates the application of visco-hyperelastic model to soft rubberlike material, that is gluten. Gluten is a major protein in wheat flour dough (a mixture of flour and water) which exists as long network fibers and undergo large deformation under uniaxial tension and compression. The...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2014
|
| Online Access: | http://journalarticle.ukm.my/6932/1/16_Mohd_Afandi.pdf |
| Summary: | This paper investigates the application of visco-hyperelastic model to soft rubberlike material, that is gluten. Gluten is a major protein in wheat flour dough (a mixture of flour and water) which exists as long network fibers and undergo large deformation under uniaxial tension and compression. The visco-hyperelastic model is represented by a combination of the viscoelastic Prony series and the hyperelastic extended tube model. Calibration of the visco-hyperelastic model to gluten tests result suggests that gluten can be modelled as a finite viscoelastic material. |
|---|