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...
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| Format: | Article |
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Penerbit Uniersiti Kebangsaan Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/35989/ http://www.ukm.my/jsm/english_journals/vol43num3_2014/contentsVol43num3_2014.html |
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| 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. |
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