Study on Creep Model of Rice Gel

Creep behavior of rice gel was determined by texture analyzer, and creep models based on strain and time were established for investigating the molecular configuration and visco-elastic properties from textural parameters. The strain of the rice gel increased gradually with time when a fixed stress was applied, and reached a steady value during late creep. Creep course of rice gel mainly consisted of high elastic deformation and viscous flow deformation with very little instantaneous initial deformation. Rice gel has visco-elastic property, which can be easily stretched and recovered to some extent. The creep course includes two stages. The initial creep stage is mainly caused by high elastic deformation of macromolecular network, which fits the Voigt model well, while the late creep stage is resulted by viscous flow deformation of linear molecular, which fits the Burgers three-component model well.