Abstract: The fundamental defect inherent to the thermoforming
technology is wall-thickness variation of the products due to
inadequate thermal processing during production of polymer. A
nonlinear viscoelastic rheological model is implemented for
developing the process model. This model describes deformation
process of a sheet in thermoforming process. Because of relaxation
pause after plug-assist stage and also implementation of two stage
thermoforming process have minor wall-thickness variation and
consequently better mechanical properties of polymeric articles. For
model validation, a comparative analysis of the theoretical and
experimental data is presented.
Abstract: The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation and inulin impaired the formation of a Ca2+-induced whey protein network. The presence of whey proteins at a level allowing for protein gel network formation (6%) significantly increased the rheological parameters values of the gels. SEM micrographs showed that whey protein structure was coated by inulin moieties which could make the mixed gels firmer. The protein surface hydrophobicity measurements did not exclude synergistic interactions between inulin and whey proteins, however. The use of an electrophoretic technique did not show any stable inulin-whey protein complexes.