Sains Malaysiana 43(3)(2014): 451–457
Visco-Hyperelastic
Model for Soft Rubber-like Materials
(Model Likat-Hiperkenyal untuk Bahan Lembut seperti Getah)
MOHD AFANDI P. MOHAMMED*
Williams, J.G. 1980. Stress Analysis of Polymers. London,
UK: John Wiley.
Department of Process and Food Engineering, Universiti Putra
Malaysia, 43400 Serdang,
Selangor, Malaysia
Diserahkan: 6 Jun 2013/Diterima: 8 Julai 2013
ABSTRACT
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.
Keywords: Extended tube model; gluten; hyperelastic; viscoelastic
ABSTRAK
Kertas ini mengkaji aplikasi model likat-hiperkenyal kepada bahan
lembut seperti getah, iaitu gluten. Gluten ialah protein utama di dalam doh
gandum (campuran tepung gandum dan air) yang wujud sebagai rangkaian gentian
panjang dan melalui pemanjangan oleh tegangan dan mampatan. Model
likat-hiperkenyal tersebut diwakili oleh kombinasi likat kenyal siri Prony dan
model hiperkenyal lanjutan tiub. Kalibrasi model likat-hiperkenyal kepada data
kajian daripada bahan gluten mencadangkan bahawa gluten boleh dimodelkan
sebagai bahan likat kenyal terhingga.
Kata kunci: Gluten;
hiperkenyal; likat kenyal; model lanjutan tiub
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*Pengarang
untuk surat-menyurat; email: afandi@eng.upm.edu.my
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