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Rheological Parameters (rheological + parameter)
Selected AbstractsINFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOESJOURNAL OF TEXTURE STUDIES, Issue 1 2000ANETTE KISTRUP THYBO ABSTRACT The effect of uniaxial compression rate (20,1000 mm/min) on the parameters: Stress (,ftrue), strain (,fHencky) and work to fracture (Wf), modulus of deformability (Ed), maximum slope before fracture (Emax) and work during 75% compression (Wtotal) was investigated for ten potato varieties. Multivariate data analysis was used to study the correlation between and within the sensory and nonsensory measurements by Principal Component Analysis (PCA) which showed ,ftrue, Emax, Wf, and Wtotal to explain the same type of information in the data, and ,fHencky versus Ed another type of information in the data. The deformation rate had a large effect on ,fHencky. Nine sensory texture attributes covering the mechanical, geometrical and moistness attributes were evaluated. Relationships between uniaxial compression data at various deformation rates and the sensory texture attributes were studied by Partial Least Squares Regression (PLSR). A minor effect of deformation rate on the correlation with the sensory texture properties was obtained. Mechanical properties were predicted to a higher extent than the geometrical attributes and moistness. The prediction of the mechanical, geometrical and moistness attributes increased largely by using uniaxial compression supplemented by chemical measures such as dry matter and pectin methylesterase, but here no relevant effect of deformation rate was obtained. [source] Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule sizeJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2004Narpinder Singh Abstract The physicochemical properties of small, medium and large starch granules separated from four potato cultivars were investigated to reveal whether functional properties differed among the various size classes of the starches. Large-size fractions showed higher amylose content and light transmittance and lower swelling power than small-size fractions. The granules from the three fractions had diameters of 5,20, 25,40 and 40,85 µm respectively. The large and medium granules were ellipsoidal to irregular or cuboidal while the small granules were spherical or ellipsoidal in shape. The transition temperatures and gelatinisation temperature range of the fractionated starches increased while the enthalpy of gelatinisation decreased with decreasing granule size. Rheological parameters such as peak storage (G,) and loss (G,) moduli increased in the order small-, medium- and large-granule starches when subjected to temperature sweep testing. The breakdown in peak G, during the heating cycle and retrogradation during storage were found to be highest for large- and lowest for small-size fractions. The differences in functional properties among the different size fractions suggested that the granule size distribution is an important parameter that can influence the behaviour of potato starch during processing. Copyright © 2004 Society of Chemical Industry [source] Mechanical properties of natural fibers/polyamides compositesPOLYMER COMPOSITES, Issue 3 2009Patricia Alvarez de Arcaya The aim of this investigation has been to use high performance thermoplastic matrices such as polyamides instead of the commonly used polyolefins to develop natural fiber composites for substituting glass fibers without renouncing to their mechanical properties. For this purpose, different natural fibers such as flax, jute, pure cellulose, and wood pulps have been melt compounded with different polyamides to analyze the effect of fiber content on mechanical properties. Fibers have not been treated as polyamides are less hydrophobic than polyolefins. Thermal behavior of the different fibers was determined by thermogravimetry to know the boundary for processing at high temperatures, since the melting points of the polyamides are much higher than those of polyolefins and this could lead to a higher degradation of the natural fibers. Rheological parameters were deduced by measuring torque values during the mixing process. Flexural and tensile modulus and strength of composites were analyzed, finding an increase in the mechanical properties compared with the unreinforced matrix that turns natural fibers into a considerable reinforcement offering a wealth of possibilities for industrial applications. POLYM. COMPOS., 2009. © 2008 Society of Plastics Engineers [source] Changes in mu opioid receptors and rheological properties of erythrocytes among opioid abusersADDICTION BIOLOGY, Issue 2 2002ALLEN R. ZEIGER The high prevalence of anemia among chronic opioid users leads us to propose that chronic opiate use results in elevated mu opioid receptor levels on human erythrocytes and that these receptor changes may affect erythrocyte membrane properties. Blood samples from 17 opioid-dependent subjects (based on the Diagnostic and Statistical Manual of Mental Disorders, 4th edition or DSM-IV) and 15 drug-free controls were assayed for mu opioid receptors on erythrocytes using a flow cytometry immunoassay. Deformability and the hydration status of erythrocytes were studied by ektacytometry. Data were analyzed by independent t-tests, tests of correlation, chi square and cluster analyses. As expected, the percentage of erythrocytes from opioiddependent subjects with opioid receptors (opioid receptor levels) was significantly higher (47.4 ± 38.3%) than controls (22.8 ± 30.1%) (t = 2.01, df = 30, p < 0.05). Also, the opioid-dependent patients showed a wide variation in the percentage of erythrocytes bearing opioid receptors and data analyses of these patients showed two strongly defined clusters. One subgroup consisted of nine individuals with very high receptor levels (mean = 81.5%) while the other had eight patients with low receptor levels (mean = 9.1%) that were not significantly different than the receptor levels of controls. Ektacytometry of opioid dependent patients with high opioid receptor levels showed changes in rheological parameters of erythrocytes, such as deformability index and cellular hydration. For example, a positive correlation was observed between opioid receptor levels and deformability indices among opioid-dependent patients (r = 0.74, p < 0.005). Our findings indicate that the mu opioid receptor is present on human erythrocytes, although with considerable variation in receptor levels, and that the levels of this receptor are significantly elevated with chronic opioid exposure. Moreover, erythrocytes with high opioid receptor levels from chronic opiate users seem to have high deformability. This study may offer clues to the biological properties of peripheral blood cells that may be mediated by mu opioid receptors and lead to a better understanding of some of the clinical effects of opioid use. [source] Structural stability of Sclerotium rolfsii ATCC 201126 ,-glucan with fermentation time: a chemical, infrared spectroscopic and enzymatic approachJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2009J.I. Fariña Abstract Aims:,Sclerotium rolfsii ATCC 201126 exopolysaccharides (EPSs) recovered at 48 h (EPS I) and 72 h (EPS II) of fermentation, with differences in rheological parameters, hydrogel topography, salt tolerance, antisyneresis, emulsifying and suspending properties, were subjected to a polyphasic characterization in order to detect structural divergences. Methods and Results:, Fermenter-scale production led to productivity (Pr) and yield (YP/C) values higher at 48 h (Pr = 0·542 g l,1 h,1; YP/C = 0·74) than at 72 h (Pr = 0·336 g l,1 h,1; YP/C = 0·50). Both EPSs were neutral glucose-homopolysaccharides with a ,-(1,3)-glycosidic backbone and single ,-(1,6)-glucopyranosyl sidechains regularly attached every three residues in the main chain, as revealed by chemical analyses. The infra-red diagnostic peak at 890 cm,1 confirmed ,-glycosidic linkages, while gentiobiose released by ,-(1,3)-glucanases confirmed single ,-1,6-glycosidic branching for both EPSs. Conclusions:, The true modular repeating unit of S. rolfsii ATCC 201126 scleroglucan could be resolved. Structural stability was corroborated and no structural differences could be detected as to account for the variations in EPSs behaviour. Significance and Impact of the Study:, Recovery of S. rolfsii ATCC 201126 scleroglucan at 48 h might be considered based on better fermentation kinetic parameters and no detrimental effects on EPS structural features. [source] Rheological properties of acrylic bone cement during curing and the role of the size of the powder particlesJOURNAL OF BIOMEDICAL MATERIALS RESEARCH, Issue 2 2002Gladius Lewis Abstract A dynamic compressive rheometric technique was used to determine the true or complex viscosity (,*) of three poly (methyl methacrylate), PMMA-based bone cement formulations (one commercially available and two experimental), as a function of the time that elapsed from commencement of hand mixing of the cement constituents (t). For each cement, two rheological parameters [namely, the time of onset of cure (tons) and the critical cure rate (CCR), which is herein defined as the complex viscosity rate computed at tons] were determined from the ,*,t data. For each cement, particle analysis was used to obtain the powder particle size distribution, from which the following parameters were obtained: (a) the overall mean particle diameter Dm, and (b) the relative amounts of small-sized PMMA beads (mean diameter d between 0 and 40 ,m) (,) and large-sized PMMA beads (d > 75 ,m) (,). It is seen that the key particle parameter is not Dmper se but , and ,. Thus, the highest values of tons and CCR were obtained from a cement with the highest values of , and ,. An explanation for these trends is given, and two areas for further research work in this field are outlined. © 2002 John Wiley & Sons, Inc. J Biomed Mater Res (Appl Biomater) 63: 191,199, 2002; DOI 10.1002/jbm.10127 [source] FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENTJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2010RODRIGO DIAZ FLAUZINO ABSTRACT The rheological behavior of milk cream was studied for different fat contents (0.10 to 0.31) and for a wide temperature range (2 and 87C) using a rotational rheometer. Newtonian behavior was observed, except for fat content between 0.20 and 0.31 and temperature between 2 and 33C, where viscoplastic behavior was remarkable. The rheological parameters (Newtonian viscosity, plastic viscosity and yield stress) and density were well correlated to temperature and fat content. Tube friction factor during flow of cream was experimentally obtained at various flow rates, temperatures and tube diameters (86 , Re , 2.3 × 104, 38 , ReB , 8.8 × 103, 1.1 × 103 , He , 6.7 × 103). The proposed correlations for density and rheological parameters were applied for the prediction of friction factor for laminar and turbulent flow of cream using well-known equations for Newtonian and viscoplastic flow. The good agreement between experimental and predicted values confirms the reliability of the proposed correlations for describing the flow behavior of cream. PRACTICAL APPLICATIONS This paper presents correlations for the calculation of density and rheological parameters (Newtonian viscosity, Bingham plastic viscosity and yield stress) of milk cream as functions of temperature (2,87C) and fat content (0.10,0.31). Because of the large temperature range, the proposed correlations are useful for process design and optimization in dairy processing. An example of practical application is presented in the text, where the correlations were applied for the prediction of friction factor for laminar and turbulent tube flow of cream using well-known equations for Newtonian and viscoplastic flow, which are summarized in the text. The comparison with experimental data obtained at various flow rates, temperatures and tube diameters showed a good agreement, which confirms the reliability of the proposed correlations. [source] Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary FiberJOURNAL OF FOOD SCIENCE, Issue 6 2010Wenpu Chen Abstract:, Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 categories of dairy-based products, thickened milkshake-style beverages, puddings, and low-fat ice cream, to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products. From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS -fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015%,,carrageenan, 4% SSPS-fortified pudding with 0.1%,,carrageenan, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially. Practical Application:, Since the dietary fiber intake of many people is below their suggested adequate intake values, strategies to successfully fortify foods with fiber may help alleviate this gap. We have developed 3 dairy products, a beverage, a pudding, and a low-fat ice cream, that have been fortified with soluble soybean polysaccharide at levels of 4%, 4%, and 2%, respectively. These products were within acceptable ranges of rheological parameters and other physical stability measurements and were judged to be acceptable by sensory analyses. [source] The rheological properties of modified microcrystalline cellulose containing high levels of model drugsJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 6 2009Paul E. Knight Abstract The rheological properties of different types of microcrystalline cellulose (MCC) mixed with model drugs and water have been evaluated to identify the influence of sodium carboxymethylcellulose (SCMC) added to the cellulose during preparation. A ram extruder was used as a capillary rheometer. The mixtures consisted of 20% spheronizing agent (standard grade MCC or modified types with 6% or 8% of low viscosity grade SCMC) and 80% of ascorbic acid, ibuprofen or lactose monohydrate. The introduction of SCMC changed all rheological parameters assessed. It produced more rigid systems, requiring more stress to induce and maintain flow. Degree of non-Newtonian flow, angle of convergence, extensional viscosity, yield and die land shear stress at zero velocity, and static wall friction were increased, but recoverable shear and compliance were decreased. The presence of SCMC did not remove the influence of the type of drug. The mixture of ibuprofen and standard MCC had the lowest values for shear stress as a function of the rate of shear, extensional viscosity, and angle of convergence, but the highest values for recoverable shear and compliance. The findings indicate that the system has insufficient rigidity to form pellets. © 2008 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 98:2160,2169, 2009 [source] 3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATIONJOURNAL OF TEXTURE STUDIES, Issue 4 2010MURIEL JACQUOT ABSTRACT Finding new instrumental rheological parameters that better describe sensory textures can improve correlation between rheological and sensory measurements of food. Two optical three-dimensional (3-D) techniques commonly used in mechanical engineering field were studied. These techniques have never been used in food science. Digital image correlation and Breuckmann scanning systems were successful to distinguish gelatin gels and soft cheeses varying in firmness and viscoelastic properties. These two systems were coupled with a universal testing machine to provide information regarding 3-D displacements and surface deformation of sample. Mathematical models were developed to determine surface displacement profiles of samples from their firmness and viscoelastic properties. Three parameters were obtained to describe surface displacement profiles linked to samples textural properties. These parameters may be useful to develop models predicting accurately food sensory texture from instrumental measurements. PRACTICAL APPLICATIONS Finding new instrumental rheological parameters that better describe sensory textures to improve correlation between rheological and sensory measurements of food. [source] DATA ANALYSIS OF PENETROMETRIC FORCE/DISPLACEMENT CURVES FOR THE CHARACTERIZATION OF WHOLE APPLE FRUITSJOURNAL OF TEXTURE STUDIES, Issue 4 2005C. CAMPS ABSTRACT The objective of the present study was to compare two chemometric approaches for characterizing the rheological properties of fruits from puncture test force/displacement curves. The first approach (parameter approach) computed six texture parameters from the curves, which were supposed to be representative of skin hardness, fruit deformation before skin rupture, flesh firmness and mechanical work needed to penetrate the fruit. The second approach (whole curve approach) used the whole digitized curve (300 data points) in further data processing. Two experimental studies were compared: first, the variability of the rheological parameters of five apple cultivars; second, the rheological variability that was characterized as a function of storage conditions. For both approaches, factorial discriminant analysis was applied to discriminate the fruits based on the measured rheological properties. The qualitative groups in factorial discriminant analysis were either the apple cultivar or the storage conditions (days and temperatures of storage). The tests were carried out using cross-validation procedures, making it possible to compute the number of fruits correctly identified. Thus the percentage of correct identification was 92% and 87% for using the parameter and the whole curve approaches, respectively. The discrimination of storage duration was less accurate for both approaches giving about 50% correct identifications. Comparison of the percentage of correct classifications based on the whole curve and the parameter approaches showed that the six computed parameters gave a good summary of the information present in the curve. The whole curve approach showed that some additional information, not present in the six parameters, may be appropriate for a complete description of the fruit rheology. [source] Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contentsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2007Colm D Everard Abstract Textural characteristics of process cheeses varying in emulsifying salt (disodium phosphate), protein and moisture contents were evaluated by rheological compression using texture profile analysis and by sensory evaluation. The primary objective of this study was to predict sensory textural parameters using instrumental rheological parameters. All sensory parameters correlated with one or more instrumental parameters, e.g. rheological firmness versus sensory firmness (R = 0.98, P < 0.001), rheological chewiness versus sensory rubbery (R = 0.92, P < 0.001) and rheological chewiness versus sensory chewy (R = 0.86, P < 0.001). Partial least squares calibration models were developed for each of nine sensory parameters using instrumental parameters. Principal component analysis of instrumental and sensory parameters illustrated relationships among parameters. It was shown that instrumental parameters could be used to supplement sensory evaluation of process cheese texture. Increasing emulsifying salt content increased firmness, springiness and chewiness and decreased adhesiveness, mouthcoating and mass formation. Increasing protein content resulted in increased fracture strain and stress and chewiness and decreased melting. Increasing moisture content increased cohesiveness and decreased firmness and chewiness. Copyright © 2007 Society of Chemical Industry [source] | ||||||||||||||||