Abstract
The rheology of fat crystal networks under linear shear deformations has been extensively studied due to its role in material functionality and sensory perceptions. In contrast, there has been limited focus on their viscoelastic response under large shear deformations imposed during processing and product use. We probed the nonlinear viscoelastic behavior of fats displaying mechanics akin to ductile and brittle solids using large amplitude oscillatory shear (LAOS). Using the FT-Chebyshev stress decomposition method, and local measures of nonlinear viscoelasticity, we obtained rheological properties relevant to bulk behavior. We found that ductile fats dissipate more viscous energy than brittle fats and show increased plastic deformation. Structural characterization revealed the presence of three hierarchy levels and layered microstructures in ductile fats in contrast to only two hierarchies and random microstructures in brittle fats. We suggest that these structural features account for increased hypothesize dissipation, which contributes to their ductile-like macroscopic behavior.
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03 March 2018
The original version of this article unfortunately contained a mistake. In the last line of the Abstract, the words “suggest” and “hypothesize” should have been “hypothesize” and “viscous”, respectively.
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Acknowledgements
The authors are indebted to Dr. Jan Ilavsky and his team at beam line 9ID for their invaluable support and help through the data collection and analysis of USAXS. This research used resources of the Advanced Photon Source, a US Department of Energy (DOE) Office of Science User Facility operated for the DOE Office of Science by Argonne National Laboratory under Contract No. DE-AC02-06CH11357. We also greatly acknowledge Dr. Fernanda Peyronel (Food Science, University of Guelph) for helping with USAXS data reduction and interpretation, Dr. David Pink (Physics, St. Francis Xavier University) for discussions on USAXS, Mr. Gaurav Chaudhary for discussions on LAOS rheology (Mechanical Science and Engineering, University of Illinois at Urbana-Champaign), and Dr. Peter X. Chen (Food Science, University of Guelph) for helping with video recording.
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A correction to this article is available online at https://doi.org/10.1007/s00397-018-1082-z.
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Macias-Rodriguez, B.A., Ewoldt, R.H. & Marangoni, A.G. Nonlinear viscoelasticity of fat crystal networks. Rheol Acta 57, 251–266 (2018). https://doi.org/10.1007/s00397-018-1072-1
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DOI: https://doi.org/10.1007/s00397-018-1072-1