Filament stretchability of biopolymer fluids and controlling factors

• Published in: Food hydrocolloids Vol. 23; no. 6; pp. 1602 - 1609
• Main Authors: Chan, Philip Shiu-Kin, Chen, Jianshe, Ettelaie, Rammile, Alevisopoulos, Stefan, Day, Eddy, Smith, Sam
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01-08-2009; [New York, NY]: Elsevier Science; Elsevier
• Subjects: Biological and medical sciences; Biopolymers; Capillarity; Capillary number; casein; corn starch; extensibility; Filament; Filaments; Fluid dynamics; Fluid flow; Fluids; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; rheological properties; Stretchability; Stretching; Texture; Viscoelasticity; viscosity; waxy corn; Viscoelasticity; Stretchability; Filament; Biopolymers; Capillary number; Biopolymer
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2008.11.010

Filament stretchability of biopolymer fluids composed of casein and waxy maize starch has been investigated as a function of fluid properties (viscosity and viscoelasticity) and stretching speed. The stretching of a filament was conducted at a controlled speed using a Texture Analyzer and was monitored using a high speed camera. The maximum stretchable length,
L
max, was used to quantify the stretchability of a filament. Influences of various contributing factors were analyzed using dimensionless numbers (Ohnesorge number
Oh, Weber number
We, and capillary number
Ca). It was found that, for fluids that are dominantly viscous, the capillary number could be the dominant factor determining filament stretching, demonstrated by the master curve of the maximum stretchable length against the capillary number. However, for increasingly viscoelastic fluids, the stretching behaviour showed significant deviation from the master curve, suggesting that viscoelasticity could be another pronounced factor influencing the stretching of such biopolymer fluids.