马铃薯淀粉凝胶的挤压流动：加载历史对粘弹性的影响
Squeeze flow of potato starch gel: effect of loading history on visco-elastic properties
摘要：
在这项工作中，糊化马铃薯淀粉保留过去的加载历史的记忆。它表现出粘弹性的响应，这并不完全取决于瞬时条件。进行简单的挤压流实验，其中加载分两步完成，两步之间有时间滞后$τ\sim$秒。通过三元件粘弹性固体模型再现了不同$τ$对应变的影响。通过将非整数阶时间导数的粘度方程中的广义微积分方法引入非线性。应变硬化成正比的两个加载步骤之间的时间滞后也被纳入。该模型再现了实验中观察到的三个显著特征，即记忆效应、应变的轻微初始振荡以及长时间的类固体响应。还报道了样品的动态粘弹性。
英文摘要：
In this work gelatinized potato starch is shown to retain the memory of past loading history. It exhibits a visco-elastic response which does not depend solely on instantaneous conditions. A simple squeeze flow experiment is performed, where loading is done in two steps with a time lag $τ\sim$ seconds between the steps. The effect on the strain, of varying $τ$ is reproduced by a three element visco-elastic solid model. Non-linearity is introduced through a generalized calculus approach by incorporating a non-integer order time derivative in the viscosity equation. A strain hardening proportional to the time lag between the two loading steps is also incorporated. This model reproduces the three salient features observed in the experiment, namely - the memory effect, slight initial oscillations in the strain as well as the long-time solid-like response. Dynamic visco-elasticity of the sample is also reported.
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