Czech J. Food Sci., 2021, 39(5):384-392 | DOI: 10.17221/265/2020-CJFS

Extrusion rheometry of collagen doughOriginal Paper

Jan Štípek ORCID...*, Jan Skočilas, Jaroslav Štancl, Rudolf Žitný
Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic

Although collagen is widely used (for example, in the food industry, in the pharmaceutical industry and in biomedicine), the rheological properties of the material are not well known for high concentrations (8% collagen, 90% water). Rheological properties were measured using a capillary-slit rheometer (an extrusion process), where the tested sample of collagen matter was pushed by a hydraulically driven piston through a narrow rectangular slit at very high shear rates of 50-6 000 s-1. The Herschel-Bulkley (HB) constitutive equation and a new correlation taking into account the finite gap width was used to evaluate the rheological properties (n = 0.2, K = 879 Pa sn, τ0 = 2 380 Pa). Use was made of a new yield stress measurement method evaluating τ0 'post mortem' after extrusion stops. The effects of wall slip and of air bubbles, which caused apparent compressibility of the 'silly putty' collagen material, were also studied. Corrections of the wall slip effect were implemented using sliding layer thickness δ.

Keywords: compressibility; Herschel-Bulkley; rheometer; wall slip; yield stress

Published: October 14, 2021  Show citation

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Štípek J, Skočilas J, Štancl J, Žitný R. Extrusion rheometry of collagen dough. Czech J. Food Sci. 2021;39(5):384-392. doi: 10.17221/265/2020-CJFS.
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