Effects of Heating on the Tensile Property of Soybean Protein Fibers

Abstract:

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The soybean protein fibers are processed under heat treatment. The change of the strength, initial modulus and work with the temperature and time are analyzed. The results indicate that the temperature has remarkable effect to the mechanical properties when the temperature is higher than 110°C and the effects of the processed time to the soybean protein fibers is very serious when it is reached 20 minutes.

Info:

Periodical:

Advanced Materials Research (Volumes 194-196)

Edited by:

Jianmin Zeng, Taosen Li, Shaojian Ma, Zhengyi Jiang and Daoguo Yang

Pages:

2396-2399

DOI:

10.4028/www.scientific.net/AMR.194-196.2396

Citation:

Q. B. Yang and X. Yang, "Effects of Heating on the Tensile Property of Soybean Protein Fibers", Advanced Materials Research, Vols. 194-196, pp. 2396-2399, 2011

Online since:

February 2011

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Price:

$35.00

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