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Rheological Characteristics (rheological + characteristic)
Selected AbstractsEFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009ARASH KOOCHEKI ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source] EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREADJOURNAL OF FOOD QUALITY, Issue 5 2004M.H. AZIZI ABSTRACT Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent. [source] CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENINGJOURNAL OF SENSORY STUDIES, Issue 4 2001MIGUEL ANGEL GONZÁLEZ-VIÑAS ABSTRACT Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days. This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6,8 months) are required before such changes become appreciated. [source] Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during HeatingJOURNAL OF FOOD SCIENCE, Issue 2 2009P.Y. Chiang ABSTRACT:, Dialdehyde starch (DAS) was added to pork ham batter. The effects of DAS on the meat protein gel during heating were investigated using thermal and rheological analyses. In this study, the degree of DAS oxidation was controlled by the reaction time. The DSC thermogram showed that increasing the degree of oxidation resulted in DAS having a higher gelatinization temperature and lower heat absorption. In dialdehyde starch/meat (DAS/M) composites, meat protein reduced the availability of water to starch and raised the gelatinization temperature and heat absorbed by the composites. The G,max of the composites was greater than the linear combination of their components. The rheological properties of DAS were a major factor affecting the properties of its composites. Scanning electron microscopy and light microscopy with the aid of histologic technique revealed the network and distribution of DAS and DAS/M composites. The protein matrix formed the backbone of the network and gelatinized starch was trapped in the protein structure. [source] Rheological Characteristics of Pimento Purée: Theoretical InterpretationJOURNAL OF FOOD SCIENCE, Issue 7 2002E. Cepedaand ABSTRACT: Rheological characteristics of pimento purée were investigated at different temperatures (5 to 40 °C). The purée serum was a cloudy liquid (0to40 ,m particles) with Newtonian behavior, and flow activation energy of 25.9 kJ/ mol. The power law model was applied to fit the pseudoplastic behavior of pimento purée. The activation energy for flow, evaluated with the Arrhenius-Guzman equation, was low and depended on the variety. A modified Krieger-Dougherty model with 2 parameters was proposed to describe the effect of wet pulp fraction on the relative viscosity. In the semi-empirical model, the colloidal contribution to the viscosity at low shear rate and the parameter variations with the shear rate were considered. [source] Rheological characteristics of solid,fluid transition in dry granular dense flows: A thermodynamically consistent constitutive model with a pressure-ratio order parameterINTERNATIONAL JOURNAL FOR NUMERICAL AND ANALYTICAL METHODS IN GEOMECHANICS, Issue 9 2010Chung Fang Abstract Dry granular flows are characterized as quasi-static, dense and collisional states by the interactions among the grains, which is indexed macroscopically by an internal variable, called the order parameter defined as the square root of the static pressure to the total pressure. The solid,fluid state transition is regarded as a second-order phase transition process, and is described by a kinematic evolution of the order parameter. The thermodynamic analysis, based on the Müller,Liu entropy principle, is employed to deduce the equilibrium responses of the constitutive equations, while the dynamic responses are postulated on the basis of a quasi-linear and the second-order Ginzburg,Landau phase transition theories. The obtained model is applied to study the rheological characteristics of a dry granular dense flow between two infinite parallel plates, of which the results are compared with those from DEM simulations to estimate the model validity. The present study provides a general framework for the theoretical justifications on the thermodynamic consistencies of order-parameter-based constitutive models, and can be extended to flows in quasi-static or collisional states. Copyright © 2009 John Wiley & Sons, Ltd. [source] Rheological Characteristics of Pimento Purée: Theoretical InterpretationJOURNAL OF FOOD SCIENCE, Issue 7 2002E. Cepedaand ABSTRACT: Rheological characteristics of pimento purée were investigated at different temperatures (5 to 40 °C). The purée serum was a cloudy liquid (0to40 ,m particles) with Newtonian behavior, and flow activation energy of 25.9 kJ/ mol. The power law model was applied to fit the pseudoplastic behavior of pimento purée. The activation energy for flow, evaluated with the Arrhenius-Guzman equation, was low and depended on the variety. A modified Krieger-Dougherty model with 2 parameters was proposed to describe the effect of wet pulp fraction on the relative viscosity. In the semi-empirical model, the colloidal contribution to the viscosity at low shear rate and the parameter variations with the shear rate were considered. [source] Rheological properties of three different vitamin D ointments and their clinical perception by patients with mild to moderate psoriasisJOURNAL OF THE EUROPEAN ACADEMY OF DERMATOLOGY & VENEREOLOGY, Issue 2005JP Marty ABSTRACT Background, Ointments, classically used for the treatment of dermatological diseases, are monophasic viscous semisolid formulations. According to the proportion of their compounds, they have physicochemical and organoleptic properties and when applied on skin show a specific behaviour allowing to be spread more or less easily. Objective, To measure in vitro rheological characteristics of three vitamin D derivative ointments prescribed for the treatment of psoriasis, and to compare their viscosity and clinical acceptability when applied on the diseased skin. Methods, Rheological characteristics of tacalcitol 4 µg/g, calcipotriol 50 µg/g and calcitriol 3 µg/g ointments were assessed by measuring the oscillatory viscoelastic parameters and the permanent flow analysis. Clinical acceptability was studied in 20 psoriatic male or female subjects, aged 18 years or older. A survey evaluated the acceptability of calcitriol vs. tacalcitol and calcipotriol. Questions included information about fluidity, spreading capacity and stickiness after application. Results, We demonstrated that viscoelastic parameters were four times higher for ointment tacalcitol than for calcipotriol and calcitriol, corresponding to a higher consistency of ointment tacalcitol compared to calcipotriol and calcitriol showing both similar results; better fluidity was demonstrated by calcitriol than by tacalcitol and calcipotriol. Comparable results were obtained for the quality to be spread. The sensation of stickiness, significantly different between tacalcitol and calcitriol, was not different between calcipotriol and calcitriol. Conclusion, The above results confirm the relationship between rheological in vitro and sensorial in vivo results: variations between different formulations may have an important influence on non-adherence and treatment failure. [source] Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carpsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2002Thazhakot V Sankar Abstract The gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50,°C for rohu and at 60,°C for catla and mrigal after 30,min setting time. Incubation for 60,min decreased the gel strength at 60,°C for rohu and catla. Setting at 25,°C followed by cooking at 90,°C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics. © 2002 Society of Chemical Industry [source] Rheological characteristics of solid,fluid transition in dry granular dense flows: A thermodynamically consistent constitutive model with a pressure-ratio order parameterINTERNATIONAL JOURNAL FOR NUMERICAL AND ANALYTICAL METHODS IN GEOMECHANICS, Issue 9 2010Chung Fang Abstract Dry granular flows are characterized as quasi-static, dense and collisional states by the interactions among the grains, which is indexed macroscopically by an internal variable, called the order parameter defined as the square root of the static pressure to the total pressure. The solid,fluid state transition is regarded as a second-order phase transition process, and is described by a kinematic evolution of the order parameter. The thermodynamic analysis, based on the Müller,Liu entropy principle, is employed to deduce the equilibrium responses of the constitutive equations, while the dynamic responses are postulated on the basis of a quasi-linear and the second-order Ginzburg,Landau phase transition theories. The obtained model is applied to study the rheological characteristics of a dry granular dense flow between two infinite parallel plates, of which the results are compared with those from DEM simulations to estimate the model validity. The present study provides a general framework for the theoretical justifications on the thermodynamic consistencies of order-parameter-based constitutive models, and can be extended to flows in quasi-static or collisional states. Copyright © 2009 John Wiley & Sons, Ltd. [source] The effect of high pressure treatment on rheological characteristics and colour of mango pulpINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Jasim Ahmed Summary The effect of high-pressure (HP) treatment (100,400 MPa for 15 or 30 min at 20 °C) on the rheological characteristics and colour of fresh and canned mango pulps was evaluated. Differences were observed in the rheological behaviour of fresh and canned mango pulps treated with HP. Shear stress,shear rate data of pulps were well described by the Herschel,Bulkley model. The consistency index (K) of fresh pulp increased with pressure level from 100 to 200 MPa while a steady decrease was noticed for canned pulp. For fresh pulp the flow behaviour index decreased with pressure treatment whereas an increasing trend was observed with canned pulp. Storage and loss moduli of treated fresh pulp with HP increased linearly with angular frequency up to 200 MPa for a treatment time of 30 min while a steady decreasing trend was found for processed pulp. No significant variation in colour was observed during pressure treatment. [source] Comparative studies of some properties of undehulled, mechanically dehulled and manually dehulled cowpea (Vigna unguiculata Walp.INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2004L.) flours Summary A comparative evaluation was made of some physico-chemical and rheological characteristics of undehulled, manually dehulled and mechanically dehulled cowpea (Vigna unguiculata Walp. L.) flours from brown and white varieties of the legume. The flours were used to prepare steamed bean paste, ,Moinmoin', which was analysed for some sensory parameters. Dehulling and dehulling methods had no appreciable influence on the physical characteristics and proximate composition of the flours, except ash content, which was slightly higher in undehulled flour samples. Amylograph pasting characteristics of the flours showed varying trends because of dehulling method and/or presence of seed coats. ,Moinmoin' samples prepared from the flours received similar ratings for all sensory attributes, with no significant differences (P < 0.01 and P < 0.05), except for the low-rated (poorer) colour of the undehulled brown product. [source] Synthesis and rheological characterization of graft copolymers of butyl and hydroxyethyl methacrylates on starchesJOURNAL OF APPLIED POLYMER SCIENCE, Issue 6 2008Mariló Gurruchaga Abstract To study the possibility of using some acrylic-grafted polysaccharides as matrix tablets, graft copolymers of butyl methacrylate and hydroxyethyl methacrylate on starch and on hydroxypropyl starch were synthesized. In this work, the effects of the different chemical compositions of the various synthesized graft copolymers on the hydrophilicity and rheological characteristics were examined. Water absorption values that ranged from 5 to 45% were obtained. Rheological testing determined with dispersions (5% w/w) in water showed that the graft copolymers formed weak gels of high viscosity. Moreover, the synthesized powders showed good flow and good compaction. These measurements pointed toward the possibility of their application for drug release. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] EFFECT OF PACKAGING MATERIALS ON THE QUALITY OF IRON-FORTIFIED WHOLEMEAL FLOUR DURING STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2007N. HUMA ABSTRACT The effect of packaging materials on the physicochemical and rheological characteristics of iron-fortified wholemeal flour (WMF) during storage was determined. WMF was fortified with three fortificants, namely ferrous sulfate (30 ppm), ferrous sulfate + ethylenediamine tetraacetic acid (EDTA) (20 + 20 ppm) and elemental iron (60 ppm). Each flour was also fortified with 1.5 ppm folic acid. Moisture, flour acidity and peroxide value increased during storage, while protein and fat contents decreased. Highest conversion of Fe2+ into Fe3+was observed in flour fortified with ferrous sulfate (2.72%), followed by that fortified with ferrous sulfate + EDTA (1.49%) and elemental iron (1.06%). Water absorption and dough viscosity of iron-fortified flours increased during storage. The flour containing ferrous sulfate was most acceptable regarding sensory characteristics, followed by samples containing ferrous sulfate + EDTA. Fortified flours were more stable during storage than unfortified. Addition of EDTA increased the stability of flours and fortificants. The fortified flours stored in polypropylene bags proved more stable than those stored in the tin boxes. PRACTICAL APPLICATIONS The main role of packaging is to protect the product during handling, distribution and storage against environmental and mechanical hazards. The success of a fortification program depends on the stability of micronutrients and food to which these are added. Chemical changes during storage badly affect chapatti making and sensory properties. Exposure of the fortificant to any factor including heat, moisture, air or light, and acid or alkaline environments during processing, packaging, distribution, or storage affects its stability. Flour containing elemental iron and ferrous sulfate with EDTA remained stable up to 42 days. The unfortified flour and flour containing ferrous sulfate remained stable for 21 days in tin boxes and 28 days in the polypropylene bags. Wheat flour milling industry would be benefited from this research if government is keen to launch iron fortification program in the country to curb iron deficiency anemia among population. [source] Metamorphism and microstructures along a high-temperature metamorphic field gradient: the north,eastern boundary of the Královský hvozd unit (Bohemian Massif, Czech Republic)JOURNAL OF METAMORPHIC GEOLOGY, Issue 4 2002D. Scheuvens Abstract A metamorphic field gradient has been investigated in the Moldanubian zone of the central European Variscides encompassing, from base to the top, a staurolite,kyanite zone, a muscovite,sillimanite zone, a K-feldspar,sillimanite zone, and a K-feldspar,cordierite zone, respectively. The observed reaction textures in the anatectic metapsammopelites of the higher grade zones are fully compatible with experimental data and petrogenetic grids that are based on fluid-absent melting reactions. From structural and microstructural observations it can be concluded that the boundary between the kyanite,staurolite zone and the muscovite- and K-feldspar,sillimanite zones coincides with an important switch in deformation mechanism(s). Besides minor syn-anatectic shearing (melt-enhanced deformation), microstructural criteria point (a) to a switch in deformation mechanism from rotation recrystallization (climb-accommodated dislocation creep) to prism Influence of magnesium aluminium silicate on rheological, release and permeation characteristics of diclofenac sodium aqueous gels in-vitroJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 4 2005Thaned Pongjanyakul The effect of magnesium aluminium silicate (MAS) on rheological, release and permeation characteristics of diclofenac sodium (DS) aqueous gels was investigated. DS aqueous gels were prepared using various gelling agents, such as 15% w/w poloxamer 407 (PM407), 1% w/w hydroxypropylmethylcellulose (HPMC), and 1% w/w high and low viscosity grades of sodium alginate (HV-SA and LV-SA, respectively). Different amounts of MAS (0.5, 1.0 and 1.5% w/w) were incorporated into the DS gels. Incorporation of MAS into the DS gels prepared using SA or PM407 caused a statistical increase in viscosity (P<0.05) and a shift from Newtonian flow to pseudoplastic flow with thixotropic property. The DS release rates of these composite gels were significantly decreased (P<0.05) when compared with the control gels. This was due to an interaction between MAS and PM407 or SA, and adsorption of DS onto MAS particles. Moreover, a longer lag time and no change in DS permeation flux were found when MAS was added to the gels. The findings suggest that the rheological characteristics of gels prepared using PM407 or SA could be improved by incorporating MAS. However, the use of MAS could retard the DS release and extend the lag time of DS permeation. [source] INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURIJOURNAL OF TEXTURE STUDIES, Issue 2 2009M. L. SUDHA ABSTRACT Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of whole wheat flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. PRACTICAL APPLICATIONS Puri is a traditional unleavened fried product that is prepared by mixing whole wheat flour and water, sheeted to a desirable thickness and fried. Use of hydroxypropyl methylcellulose (HPMC) affected the whole wheat flour dough and puri making quality. It helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. Microstructure of puri with HPMC showed higher gelatinization of starch. [source] RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENTJOURNAL OF TEXTURE STUDIES, Issue 3 2005S. KU ABSTRACT The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5,1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes' samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. [source] Rheological properties of three different vitamin D ointments and their clinical perception by patients with mild to moderate psoriasisJOURNAL OF THE EUROPEAN ACADEMY OF DERMATOLOGY & VENEREOLOGY, Issue 2005JP Marty ABSTRACT Background, Ointments, classically used for the treatment of dermatological diseases, are monophasic viscous semisolid formulations. According to the proportion of their compounds, they have physicochemical and organoleptic properties and when applied on skin show a specific behaviour allowing to be spread more or less easily. Objective, To measure in vitro rheological characteristics of three vitamin D derivative ointments prescribed for the treatment of psoriasis, and to compare their viscosity and clinical acceptability when applied on the diseased skin. Methods, Rheological characteristics of tacalcitol 4 µg/g, calcipotriol 50 µg/g and calcitriol 3 µg/g ointments were assessed by measuring the oscillatory viscoelastic parameters and the permanent flow analysis. Clinical acceptability was studied in 20 psoriatic male or female subjects, aged 18 years or older. A survey evaluated the acceptability of calcitriol vs. tacalcitol and calcipotriol. Questions included information about fluidity, spreading capacity and stickiness after application. Results, We demonstrated that viscoelastic parameters were four times higher for ointment tacalcitol than for calcipotriol and calcitriol, corresponding to a higher consistency of ointment tacalcitol compared to calcipotriol and calcitriol showing both similar results; better fluidity was demonstrated by calcitriol than by tacalcitol and calcipotriol. Comparable results were obtained for the quality to be spread. The sensation of stickiness, significantly different between tacalcitol and calcitriol, was not different between calcipotriol and calcitriol. Conclusion, The above results confirm the relationship between rheological in vitro and sensorial in vivo results: variations between different formulations may have an important influence on non-adherence and treatment failure. [source] Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodlesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2008Zhan-Hui Lu Abstract BACKGROUND: Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning the roles of fermentation metabolites (enzymes, organic acids, glucose and maltose), this study aims to determine fermentation metabolites produced during fermentation of raw milled rice grains, and investigate their effects on rheological and sensory properties of rice noodles. RESULTS: ,-Amylase activity was correlated with reducing sugar content significantly in the supernatant during fermentation process (r = 0.76, P < 0.05). Lactic acid was the dominant organic acid produced by fermentation. Protein and lipid content decreased significantly by fermentation. Treating the rice grains with trypsin, lipase or lactic acid could modify the rheological characteristics and improve the sensory properties of rice noodles. Removal of protein and lipid by physical extraction confirmed the results. The residue of glucose and maltose in rice flour weakened the noodle texture. CONCLUSIONS: Fermentation of raw milled rice decreased protein and lipid content, increased the purity of rice starch, and thus improved the texture of fermented rice noodles. The low molecule weight sugars produced during fermentation should be removed for their negative effect on texture. Copyright © 2008 Society of Chemical Industry [source] Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolateJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2006Evdoxia Papalamprou Abstract Model salad dressing emulsions of an oil volume fraction of 0.50 were prepared using two types of lupin seed protein isolate (LSPI) differing in the method applied for their isolation and their protein composition. The dressing stability against creaming and droplet coalescence were studied and correlated with data on oil droplet size, rheological characteristics and the amount of protein adsorption at the droplet surfaces. Model salad dressing emulsions containing the isolate, mainly composed of lupin globulins, exhibited higher stability and more pronounced rheological characteristics compared to those prepared with the isolate enriched in albumins or with the mixture of the two isolates. The lupin albumins appeared to displace the globulins from the droplet surfaces, following competitive adsorption from mixtures of the two types of the lupin isolates. The results are discussed in terms of droplet interaction and rearrangement as they are influenced by the presence of the adsorbed protein molecules and aggregates which appear to determine long-term stability of the emulsion systems. Copyright © 2006 Society of Chemical Industry [source] Rheology and melt strength of long chain branching polypropylene prepared by reactive extrusion with various peroxidesPOLYMER ENGINEERING & SCIENCE, Issue 2 2010Feng-Hua Su Long Chain Branching Polypropylenes were prepared in an extruder by a melt grafting reaction in the presence of various peroxides and a polyfunctional monomer of 1,6-hexanediol diarylate. Fourier Transformed Infrared spectra and the rheological characteristics indicated that the grafting reaction added long branched chains to linear polypropylene (PP). In comparison to the initial PP, the branched samples exhibited higher melt strength, lower melt flow index, and enhancement of crystallization temperature. The branching number of the modified samples agreed well with their melt viscoelasticity and the improved degree of their melt strength. The branching level in modified PPs could be controlled by the property and structure of the peroxide used. Peroxides with lower decomposition temperature and more stable radicals after decomposition promoted the branching reaction, leading to the modified PPs with higher branching level and melt strength. POLYM. ENG. SCI., 2009. © 2009 Society of Plastics Engineers [source] A full 3D finite element analysis of the powder injection molding filling process including slip phenomenaPOLYMER ENGINEERING & SCIENCE, Issue 1 2002C. J. Hwang A full 3D finite element analysis system has been developed to simulate a Powder Injection Molding (PIM) filling process for general three-dimensional parts. The most important features of the analysis system developed in this study are i) to incorporate the slip phenomena, the most notable rheological characteristics of PIM feedstock, into the finite element formulation based on a nonlinear penalty-like parameter and ii) to simulate the transient flow during the filling process with a predetermined finite element mesh with the help of a volume fill factor and a melt front smoothing scheme. The treatment of the nonlinear slip boundary condition was successfully validated via a steady state pipe flow. For the purpose of comparisons, not only the numerical simulations but also experimental short-shot experiments were performed with two 3D mold geometries using two typical materials of slip and no-slip cases. The good agreements between the numerical and experimental results indicate that the melt front tracking scheme successfully simulates the transient filling process. [source]
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