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Pseudoplastic Fluid (pseudoplastic + fluid)
Selected AbstractsRheological and curing behavior of aqueous ambient self-crosslinkable polyacrylate emulsionJOURNAL OF APPLIED POLYMER SCIENCE, Issue 3 2007Xiaohua Liu Abstract An aqueous ambient crosslinkable polymer acrylic (AACPA) emulsion was obtained by adding adipic acid dihydrazide (ADH) to the polyacrylate emulsion incorporating diacetone acrylamide (DAAM), and this emulsion was synthesized by two feeding materials methods. The AACPA emulsion and its paint film were characterized with rheological measurements, laser light scattering, Fourier transform infrared, torsional braid analysis (TBA), DTA, and so on. The results showed that AACPA emulsion was pseudoplastic fluid and pseudoplasticity increased with increasing of DAAM content. The results also showed that water resistance, solvent resistance, and thermotacky temperature of AACPA paint film increased with increasing of the content of DAAM. The results dealing with curing behavior of the paint film showed that adding organic swelling solvent and organic acid to the AACPA emulsion can accelerate the curing speed of the paint film. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007 [source] Rheological and Functional Properties of Catfish Skin Protein HydrolysatesJOURNAL OF FOOD SCIENCE, Issue 1 2010Huaixia Yin ABSTRACT:, Catfish skin is an abundant and underutilized resource that can be used as a unique protein source to make fish skin protein hydrolysates. The objectives of this study were to isolate soluble and insoluble proteins from hydrolyzed catfish skin, study the rheological and functional properties of the protein hydrolysates, and evaluate the properties of emulsions made from the protein powders. Freeze-dried catfish skin soluble (CSSH) and insoluble hydrolysate (CSISH) powders were analyzed for proximate analysis, emulsion stability, fat absorption, amino acids, color, and rheological properties. CSSH had significantly (P,< 0.05) higher protein, ash, and moisture content but lower fat content than that of CSISH. The yield of CSSH (21.5%± 2.2%) was higher than that of CSISH (3%± 0.3%). CSISH had higher emulsion stability than CSSH. CSSH was light yellow in color and CSISH was darker. The mean flow index values for emulsion containing CSSH (ECSSH) and CSISH (ECSISH) were both less than 1, indicating that they were both pseudoplastic fluid. The G, and G, values for the ECSISH were higher than that of ECSSH, indicating that the viscoelastic characteristic of the emulsion containing CSISH was greater than that of the emulsion containing CSSH. The study demonstrated the CSSH and CSISH had good functional and rheological properties. They have potential uses as functional food ingredients. [source] Effect of fat replacers on kefir qualityJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2010Bilge Ertekin Abstract The purpose of the study was to determine the effects of fat replacers on the quality of non-fat kefir. Skim milk fortified with Dairy Lo® (DL) and inulin (INU) was fermented with kefir grains to manufacture kefir. The results of compositional, microbiological, rheological and sensorial analyses were compared with whole kefir (WK) and non-fat kefir (NFK) controls. Results for dry matter, pH and lactic acid ranged between 82.4 and 109.1 g kg,1, 4.26 and 4.40, and 7.0 and 9.2 g L,1, respectively. Acetaldehyde and ethanol contents of samples were between 2.89 and 7.28 mg L,1, and 151.46 and 323.89 mg L,1, respectively. In all samples, Lactobacillus spp., Streptococcus spp. and yeast counts were between 9.1 and 9.9, 9.3 and 9.9, and 5.2 and 5.6 log cfu mL,1, respectively. Kefir samples had non-Newtonian behaviour and pseudoplastic fluid with thixotropy. At the first day, DL had the highest apparent viscosity (3.119 Pa s) while NFK had the lowest value (1.830 Pa s). In the sensory evaluation, odour and taste scores of samples were not different. Dairy Lo® and inulin could be used without any adverse effect for the production of non-fat kefir. Copyright © 2009 Society of Chemical Industry [source] RHEOLOGICAL CHARACTERIZATION OF CARBOXYMETHYLCELLULOSE SOLUTION UNDER ASEPTIC PROCESSING CONDITIONSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2002ANDRIANA E. VAIS ABSTRACT The rheology of Carboxymethylcellulose (CMC) solutions, which are widely used as carrier fluids in aseptic processing simulations, was studied. Effects such as time dependency, recovery, and viscoelasticity were studied. A model was developed to determine the apparent viscosity of CMC solutions as a function of shear rate, temperature, and concentration. The model can be used in process design from both a fluid mechanics standpoint and a heat transfer standpoint. It was found that the solutions behaved as pseudoplastic fluids that were irreversibly thixotropic and also viscoelastic. [source] | ||||||||||