Abstract
Many foods involve complex suspensions of assorted particles in a Newtonian liquid or viscoelastic medium. In this work, we study the case of suspensions of non-Brownian non-interacting rigid particles: starch, embedded in a soft solid: a colloidal lipid gel. We relate the macroscopic properties of the suspensions to the mechanics of the colloidal gel and the particle volume fraction. As particle volume fraction increases, the suspension gradually stiffens and becomes brittle as the system approaches its maximum packing fraction. The latter is independently determined from a geometric theory of random close packing for polydisperse hard spheres based on the log normal distribution of starch particles dispersed in oil. The elastic modulus, yield stress and yield strain are interrelated through simple scaling laws from a micromechanical homogenization analysis of hard spheres isotropically-distributed in yield stress fluids.
| Original language | English |
|---|---|
| Article number | 100257 |
| Pages (from-to) | 1-8 |
| Number of pages | 8 |
| Journal | Food Structure |
| Volume | 32 |
| DOIs | |
| Publication status | Published - Apr 2022 |
Bibliographical note
Funding Information:The authors thank Ziya Lan and Ruud den Adel for conducting part of the rheological experiments, and X-ray diffraction measurements, respectively, presented in this work. Robert Farr is also acknowledged for providing us with the “SpherePack1D” code used to calculate ϕ rcp , and for useful discussions. We also thank Professor Daniel Bonn for his insights while preparing this article. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 798917 .
Funding Information:
The authors thank Ziya Lan and Ruud den Adel for conducting part of the rheological experiments, and X-ray diffraction measurements, respectively, presented in this work. Robert Farr is also acknowledged for providing us with the ?SpherePack1D? code used to calculate ?rcp, and for useful discussions. We also thank Professor Daniel Bonn for his insights while preparing this article. This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 798917.
Publisher Copyright:
© 2022 The Authors
Funding
The authors thank Ziya Lan and Ruud den Adel for conducting part of the rheological experiments, and X-ray diffraction measurements, respectively, presented in this work. Robert Farr is also acknowledged for providing us with the “SpherePack1D” code used to calculate ϕ rcp , and for useful discussions. We also thank Professor Daniel Bonn for his insights while preparing this article. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 798917 . The authors thank Ziya Lan and Ruud den Adel for conducting part of the rheological experiments, and X-ray diffraction measurements, respectively, presented in this work. Robert Farr is also acknowledged for providing us with the ?SpherePack1D? code used to calculate ?rcp, and for useful discussions. We also thank Professor Daniel Bonn for his insights while preparing this article. This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 798917.
Keywords
- Colloidal
- Gel
- Granular
- Lipid
- Random-closed-packing
- Starch