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| Title: Nanocontraction flows of short-chain polyethylene via molecular dynamics simulations |
| Authors: |
| Author Full Names: Tseng, Huan-Chang; Wu, Jiann-Shing; Chang, Rong-Yeu |
| Source: MOLECULAR SIMULATION 35 (8): 691-704 2009 |
| Language: English |
| Document Type: Article |
| Author Keywords: nanocontraction flows; molecular dynamics simulations; Bio-MEMS; nanofluidics; polymer fluids |
| KeyWords Plus: N-HEXADECANE; LIQUID; SWELL; STATE; FILMS; SHEAR; DNA |
| Abstract: Nanocontraction flows of liquid short-chain polyethylene ([CH2]50) that were uniformly extruded by a constant-speed piston into a surrounding vacuum from a reservoir through an abrupt contraction nozzle were performed by employing molecular dynamics simulations. The extrudate exhibits a similar die swell phenomenon around the exit of the nozzle. In addition, numerous molecular chains are strongly adsorbed on the external surface of the nozzle. At high extrusion speeds, the velocity and temperature profiles in the nozzle show convex and concave parabolic curves, respectively, whereas the profiles are relatively flat at lower speeds. Near the internal boundary of the nozzle, the wall slip is inspected. Significantly, during the flow, the molecular chains undergo structural deformation, including compressed, stretched and shrunk motions. Comparisons with related experimental observations show that the simulated probability distributions of the bending and dihedral angles, and v! ariations of the squared radius of gyration and orientations, are in reasonable agreement. |
| Reprint Address: Wu, JS, Sci Bldg 2,1001 Ta Hsueh Rd, Hsinchu 30010, Taiwan. |
| Research Institution addresses: [Tseng, Huan-Chang; Wu, Jiann-Shing] Natl Chiao Tung Univ, Dept Appl Chem, Hsinchu, Taiwan; [Chang, Rong-Yeu] Natl Tsing Hua Univ, Dept Chem Engn, Hsinchu, Taiwan |
| E-mail Address: inblue.ac89g@nctu.edu.tw |
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| Cited Reference Count: 37 |
| Times Cited: 1 |
| Publisher: TAYLOR & FRANCIS LTD; 4 PARK SQUARE, MILTON PARK, ABINGDON OX14 4RN, OXON, ENGLAND |
| Subject Category: Chemistry, Physical; Physics, Atomic, Molecular & Chemical |
| ISSN: 0892-7022 |
| DOI: 10.1080/08927020802651613 |
| IDS Number: 448FD |
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| Title: The interaction between water-insoluble pentosan and gluten of the whole wheat |
| Authors: |
| Author Full Names: Ma, Fu-min; Wang, Zhang; Xu, Shi-ying; Lu, Rong-rong |
| Source: EUROPEAN FOOD RESEARCH AND TECHNOLOGY 229 (2): 231-238 JUN 2009 |
| Language: English |
| Document Type: Article |
| Author Keywords: Water-insoluble pentosan; Gluten; Dynamic rheological properties; SEM; Force-distance curves |
| KeyWords Plus: UNEXTRACTABLE SOLIDS; DOUGH PROPERTIES; NEUTRAL SALTS; FLOUR PROTEIN; BREAD; ARABINOXYLANS; QUALITY; BRAN; POLYSACCHARIDES; BREADMAKING |
| Abstract: The water-insoluble pentosan (WIP) and gluten were extracted, and the interactions of WIP and gluten at different water level and ionic strength were measured by small amplitude oscillation tests and atomic force microscopy (AFM), and visualized by scanning electron micrographs (SEM). The results showed that the viscoelasticity of gluten and gluten-WIP mixtures greatly increased with the increase of water level, and decreased when water level was higher than 50%. The WIP significantly (p < 0.0001) improves viscoelasticity of gluten. The G' and GaEuro(3) of gluten and gluten-WIP mixtures were significantly (p < 0.0001) increased with the increase of NaCl concentration, and reached maximum when NaCl concentration was 4.0%. The SEM observations showed that the network of gluten-WIP mixtures was homogeneous and rather dense with a regular structure compared with that of gluten. From AFM detection, it was found that the single-molecule bond rupture force between the WIP and! gluten proteins was strengthened with the increase of NaCl concentration, which can partly explain the rheological property and microstructure changes of WIP-gluten mixtures. |
| Reprint Address: Wang, Z, Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China. |
| Research Institution addresses: [Ma, Fu-min; Wang, Zhang; Xu, Shi-ying; Lu, Rong-rong] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China |
| E-mail Address: syxu2005@hotmail.com |
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| Cited Reference Count: 46 |
| Times Cited: 0 |
| Publisher: SPRINGER; 233 SPRING ST, NEW YORK, NY 10013 USA |
| Subject Category: Food Science & Technology |
| ISSN: 1438-2377 |
| DOI: 10.1007/s00217-009-1041-0 |
| IDS Number: 448KL |
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