上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_SJTU6

Viscoelasticity Defined Range of Material Behavior Solid Like ----------Liguid Like Ideal Solid ----Most Materials -----ldeal Fluid Purely Elastic ----Viscoelastic -----Purely Viscous Viscoelasticity Having both viscous and elastic properties
Range of Material Behavior Solid Like ---------- Liquid Like Ideal Solid ----- Most Materials ----- Ideal Fluid Purely Elastic ----- Viscoelastic ----- Purely Viscous Viscoelasticity Defined Viscoelasticity : Having both viscous and elastic properties

Linear Viscoelasticity .The word viscoelastic means the simultaneous existence of viscous and elastic properties in a material. .It is not unreasonable to assume that all real materials are viscoelastic. .The response of a material to an experiment depends on the time-scale of the experiment in relation to a natural time of the material. .Initially,the restoring force increases linearly with the distance that any deformation takes the material away from its rest state,but eventually non-linearities will be encountered
Linear Viscoelasticity •The word viscoelastic means the simultaneous existence of viscous and elastic properties in a material. •It is not unreasonable to assume that all real materials are viscoelastic. •The response of a material to an experiment depends on the time-scale of the experiment in relation to a natural time of the material. •Initially, the restoring force increases linearly with the distance that any deformation takes the material away from its rest state, but eventually non-linearities will be encountered

4。=where D。.is the Deborah number is the characteristic or relaxation time associate with the material,and T is a characteristic time of the deformation process High Deborah numbers correspond to solids and Low Deborah numbers correspond to liquids
Low Deborah numbers correspond to liquids High Deborah numbers correspond to solids and T is a characteristic time of the deformation process is the characteristic or relaxation time associate with the material, and where D is the Deborah number e

Time-Dependent Viscoelastic Behavior: Solid and Liquid Properties of "Silly Putty" Deborah Number [De]=t/T Relaxation time T is short [ T is long [24
Time-Dependent Viscoelastic Behavior: Solid and Liquid Properties of "Silly Putty" T is short [< 1s] T is long [24 hours] Deborah Number [De] = / Relaxation time

STORAGE&LOSS OF VISCOELASTIC MATERIAL SUPER BALL LOSS TENNIS BALL STORAGE
STORAGE & LOSS OF VISCOELASTIC MATERIAL SUPER BALL TENNIS BALL X STORAGE LOSS

Response for Classical Extremes Spring Purely Elastic Dashpo p Purely Viscous Response Response Hookean Solid Newtonian Liquid o ny In the case of the classical extremes,all that matters is the values of stress,strain,strain rate.The response is independent of the loading
Response for Classical Extremes Purely Elastic Response Hookean Solid s = G In the case of the classical extremes, all that matters is the values of stress, strain, strain rate. The response is independent of the loading. Spring Dashpo t Purely Viscous Response Newtonian Liquid s =

y=08G r2-e8 where where is called G the relaxation time Maxwell Kelvin-Voigt is called the complaince
s 1 G + t h æ è ç ö ø ÷ where h G is called the relaxation time s G 1- e - t æ t è ç ö ø ÷ where t = h G J = g s is called the complaince

Mechanical analogs of viscoelastic liquids o <Gy Maxwell Kelvin-Voigt Burgers The Maxwell,Kelvin-Voigt and Burgers models
s s G Mechanical analogs of viscoelastic liquids

Dynamic Mechanical Testing -An oscillatory (sinusoidal) Deformation deformation (stress or strain) is applied to a sample. -The material response Response (strain or stress)is measured. -The phase angleδ,or phase shift,between the deformation -Phase angleδ and response is measured
Dynamic Mechanical Testing Deformation Response Phase angle –An oscillatory (sinusoidal) deformation (stress or strain) is applied to a sample. –The material response (strain or stress) is measured. –The phase angle , or phase shift, between the deformation and response is measured

Given y-y ovwt F0r∑o入1δG ΦopM0U1δG o=Gy=Gy。ovwt o=㎡=ndM =nc.oNo0 o=70Y。X00t o=GVy。X0a0t
G t t t dt d dt d G G t For t Given o o o s s s s s s s s s s s
按次数下载不扣除下载券;
注册用户24小时内重复下载只扣除一次;
顺序:VIP每日次数-->可用次数-->下载券;
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_SJTU5.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_SJTU4.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_SJTU3.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_SJTU2.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_SJTU0.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_Intro.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_California.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》课程教学资源(课件讲稿,英文)2006_SJYU1.pdf
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2006_SJTU6.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》课程教学资源(课件讲稿,英文)2006_SJTU6.pdf
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2006_SJTU5.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》课程教学资源(课件讲稿,英文)2006_SJTU5.pdf
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2006_SJTU4.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2006_SJTU3.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2006_SJTU2.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2006_SJTU0.ppt
- 上海交通大学:《食品物性学 Physical Properties of Foods》课程教学资源(课件讲稿,英文)2006_SJTU0.pdf
- 上海交通大学:《食品物性学 Physical Properties of Foods》课程教学资源(课件讲稿,英文)2006_SJTU-lecture2-3of3.pdf
- 上海交通大学:《食品物性学 Physical Properties of Foods》课程教学资源(课件讲稿,英文)2006_SJTU-lecture2-2of3.pdf
- 上海交通大学:《食品物性学 Physical Properties of Foods》课程教学资源(课件讲稿,英文)2006_SJTU-lecture2-1of3.pdf
- 上海交通大学:《食品物性学 Physical Properties of Foods》教学资源(英文PPT课件)2007_SJYU1.ppt
- 上海交通大学:《食品安全风险评估》课程教学资源(PPT课件)第七章 危害特征描述 HAZARD CHARACTERIZATION.ppt
- 上海交通大学:《食品安全风险评估》课程教学资源(PPT课件)第三章 化学性危害因子 CHEMICAL HAZARDS.ppt
- 上海交通大学:《食品安全风险评估》课程教学资源(PPT课件)第九章 风险特征描述 RISK CHARACTERIZATION.ppt
- 上海交通大学:《食品安全风险评估》课程教学资源(PPT课件)第二章 生物性危害因子-2.ppt
- 上海交通大学:《食品安全风险评估》课程教学资源(PPT课件)第二章 生物性危害因子-3.ppt
- 上海交通大学:《食品安全风险评估》课程教学资源(PPT课件)第六章 危害识别 HAZARD IDENTIFICATION.ppt
- 上海交通大学:《食品安全风险评估》课程教学资源(PPT课件)食品安全的经济学 ECONQMICS OF FOOD SAFETY.ppt
- 东莞理工学院:《有机化学》食品系课程教学大纲_课程教学大纲(2022年)廖俊旭-2020级食品科学与工程1班(改2).pdf
- 东莞理工学院:《有机化学》食品系课程教学大纲_课程教学大纲(2022年)廖俊旭-2020级食品质量与安全1班(改2).pdf
- 东莞理工学院:《世界美食巡览》食品系课程教学大纲_刘宇佳-全校选修学生(2021-2022下学期).pdf
- 东莞理工学院:《仪器分析》食品系课程教学大纲_余祥英-20级食品科学与工程专业1班.pdf
- 东莞理工学院:《仪器分析》食品系课程教学大纲_余祥英-20级食品质量与安全专业1班.pdf
- 东莞理工学院:《化工技术经济》食品系课程教学大纲_程可可 -2019食品.pdf
- 东莞理工学院:《技术型吃货》食品系课程教学大纲_李玉婷-公选课.pdf
- 东莞理工学院:《无机化学实验》食品系课程教学大纲_朱杰、赵莉丽-2021食品科学与工程1班.pdf
- 东莞理工学院:《无机化学实验》食品系课程教学大纲_朱杰、赵莉丽-2021食品质量与安全1班(1).pdf
- 东莞理工学院:《物理化学实验》食品系课程教学大纲_黄斯珉、元武智-2019食品质量与安全1班(一流专业大纲).pdf
- 东莞理工学院:《生命科学与伦理》食品系课程教学大纲_陈思谦_2021-2022下学期全院公选(1).pdf
- 东莞理工学院:《生活药学》食品系课程教学大纲_余祥英-全校公选课.pdf