Fig 1.
Sample of 3% (w/v) kuzu starch paste for oscillatory and creep tests.
Fig 2.
(a) classical; (b) fractional with one springpot; (c) fractional with two springpots.
Fig 3.
The experimental and model values of storage modulus G’, loss modulus G” and tangent of loss angle δ as a function of oscillation frequency ω, for kuzu starch pastes when temperature and time of pasting were 90°C and 30 min, respectively.
(a) the classical Maxwell model (CMM), (b) the fractional Maxwell model with one springpot (FMM1), (c) the fractional Maxwell model with two springpots (FMM2).
Fig 4.
(a) classical; (b) fractional with one springpot; (c) fractional with two springpots.
Fig 5.
The experimental and model values of storage modulus G’, loss modulus G” and tangent of loss angle δ as a function of oscillation frequency ω, for kuzu starch pastes when temperature and time of pasting were 90°C and 30 min, respectively.
(a) the classical Kelvin-Voigt model (CKVM), (b) the fractional Kelvin-Voigt model with one springpot (FKVM1), (c) the fractional Kelvin-Voigt model with two springpots (FKVM2).
Fig 6.
The experimental and model values of storage modulus G’, loss modulus G” and tangent of loss angle δ as a function of oscillation frequency ω, for kuzu starch pastes when temperature and time of pasting were 90°C and 30 min, respectively.
(a) the modified fractional Maxwell model with two springpots (MFMM2), (b) the modified fractional Kelvin-Voigt model with two springpots (MFKVM2).
Table 1.
The list of parameters of the proposed rheological models.
Table 2.
The goodness-of-fit indicators for rheological models presented in the work, for kuzu starch pastes when the temperature of pasting was 90°C.