Extrusion rheometry of collagen dough

Jan Štípek, Jan Skočilas, Jaroslav Štancl and Rudolf Žitný
Additional contact information
Jan Skočilas: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic
Jaroslav Štancl: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic
Rudolf Žitný: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2021, vol. 39, issue 5, 384-392

Abstract: Although collagen is widely used (for example, in the food industry, in the pharmaceutical industry and in biomedicine), the rheological properties of the material are not well known for high concentrations (8% collagen, 90% water). Rheological properties were measured using a capillary-slit rheometer (an extrusion process), where the tested sample of collagen matter was pushed by a hydraulically driven piston through a narrow rectangular slit at very high shear rates of 50-6 000 s-1. The Herschel-Bulkley (HB) constitutive equation and a new correlation taking into account the finite gap width was used to evaluate the rheological properties (n = 0.2, K = 879 Pa sn, τ0 = 2 380 Pa). Use was made of a new yield stress measurement method evaluating τ0 'post mortem' after extrusion stops. The effects of wall slip and of air bubbles, which caused apparent compressibility of the 'silly putty' collagen material, were also studied. Corrections of the wall slip effect were implemented using sliding layer thickness δ.

Keywords: compressibility; Herschel-Bulkley; rheometer; wall slip; yield stress (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/265/2020-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/265/2020-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:265-2020-cjfs

DOI: 10.17221/265/2020-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().