Abstract The stress relaxation, creep-recovery, temperature, and frequency sweep tests were performed within the linear viscoelastic region by using a dynamic mechanical analyzer to investigate the viscoelastic characteristic of oat grain. The result showed that 5-element Maxwell and Burgers model were able to describe viscoelastic behaviors better. The relaxation stress decreased with the increasing moisture content from 6.79 to 23.35%, while the creep strain increased as well as the final percentage recovery decreased from 58.61 to 32.50%. In frequency sweep, storage modulus increased with the increasing frequency. In temperature sweep, there was a clear turning point in storage modulus, loss modulus, and tan delta curves with increasing temperature. The turning value of 167.47, 147.44, 134.27, 132.41, 110.28, and 92.62 °C detected in the tan delta were regarded as the best glass transition temperatures. This temperature was found to be lower than gelatinization heating temperature and decrease with the increase of moisture content. The crystalline structure of oat exhibited a typical A-type pattern and corresponding crystallinity increased from 22.03 to 31.86% with increasing moisture content. The scanning electron microscopy (SEM) micrograph of oat section was found that the size and adhesive effect of starch granules increased due to hydration.

中文翻译：

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线性粘弹区燕麦粒的动态力学分析仪粘弹分析

摘要 利用动态力学分析仪在线性粘弹区进行应力松弛、蠕变恢复、温度和频率扫描试验，研究燕麦粒的粘弹特性。结果表明，5 元 Maxwell 和 Burgers 模型能够更好地描述粘弹性行为。随着水分含量从 6.79% 增加到 23.35%，松弛应力降低，而蠕变应变增加，最终恢复百分比从 58.61% 降低到 32.50%。在频率扫描中，储能模量随着频率的增加而增加。在温度扫描中，储能模量、损耗模量和 tan delta 曲线随着温度的升高出现明显的转折点。转折值为 167.47、147.44、134.27、132.41、110.28 和 92。在 tan delta 中检测到的 62 °C 被认为是最佳玻璃化转变温度。发现该温度低于糊化加热温度并随着水分含量的增加而降低。燕麦的晶体结构呈现典型的A型模式，随着水分含量的增加，相应的结晶度从22.03%增加到31.86%。燕麦切片的扫描电子显微镜（SEM）显微照片发现，由于水合作用，淀粉颗粒的尺寸和粘附作用增加。86% 随着水分含量的增加。燕麦切片的扫描电子显微镜（SEM）显微照片发现，由于水合作用，淀粉颗粒的尺寸和粘附作用增加。86% 随着水分含量的增加。燕麦切片的扫描电子显微镜（SEM）显微照片发现，由于水合作用，淀粉颗粒的尺寸和粘附作用增加。