Dynamometric measurements of hydrogels' mechanical spectra

2021 ◽  
pp. 50702
Author(s):  
Diego Caccavo ◽  
Rosario Cavallo ◽  
Michela Abrami ◽  
Mario Grassi ◽  
Anna Angela Barba ◽  
...  
Keyword(s):  
Mechanical Spectra

scholarly journals Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 693
Author(s):  
Rubén Llinares ◽  
Pablo Ramírez ◽  
José Antonio Carmona ◽  
Luis Alfonso Trujillo-Cayado ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Xanthan Gum ◽  
Mechanical Energy ◽  
Physical Stability ◽  
Processing Condition ◽  
Oil In Water ◽  
Mechanical Spectra ◽  
The Stability ◽  
Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

The origin of a new transition in dynamic mechanical spectra of multilayer polymeric composite

Polymer ◽  
2012 ◽  
Vol 53 (12) ◽  
pp. 2519-2523 ◽  
Author(s):  
Jiabin Shen ◽  
Jiang Li ◽  
Shaoyun Guo
Keyword(s):  
Polymeric Composite ◽  
Dynamic Mechanical ◽  
Mechanical Spectra

scholarly journals Dynamic Rheological Analysis of MLVs and Lamellar Phases in the System C12E4 / D2O

2005 ◽  
Vol 15 (4) ◽  
pp. 230-237 ◽  
Author(s):  
Luigi Coppola ◽  
Isabella Nicotera ◽  
Cesare Oliviero
Keyword(s):  
Mechanical Properties ◽  
Strong Dependence ◽  
Aggregate Size ◽  
Small Strain ◽  
Lamellar Phase ◽  
Micellar Phase ◽  
Temperature Range ◽  
Lamellar Phases ◽  
Rheological Experiments ◽  
Mechanical Spectra

AbstractThe mechanical properties of the lamellar phase, La, of the system C12E4/D2O were studied along an isoplethal path (30 wt% C12E4) in the temperature range 10 - 60°C. A dynamic analysis was determined by small strain oscillatory rheometry. The multilamellar vesicles (“MLVs”) (“onions”) were transformed by shearing the lamellar phase. The micellar phase was investigated by steady and dynamic rheological experiments. The micellar aggregate size increases slightly upon heating and the transition from micelles to lamellae appears to be a first order transition. The mechanical spectra of the lamellar phase show a strong dependence of the moduli on the frequency. This is typical of defective lamellar phases. They are different from MLVs mechanical spectra. The MLVs viscous and storage moduli are almost independent from the frequency and they exhibit the characteristics of a strong gel. The temperature of formation of the MLVs phase influences the mechanical properties of the MLVs. Three different packing states of the MLVs phase were observed in the temperature range 25 - 55°C.

The mechanical spectra of glycerol measured by a composite reed vibration method

2011 ◽  
Vol 110 (5) ◽  
pp. 053515 ◽  
Author(s):  
Y. H. Yuan ◽  
X. N. Ying ◽  
L. Zhang
Keyword(s):  
Vibration Method ◽  
Mechanical Spectra

Rheological Behavior of Seed Gum from Cassia fistula

2019 ◽  
Vol 818 ◽  
pp. 16-20
Author(s):  
Wancheng Sittikijyothin ◽  
Khanaphit Khumduang ◽  
Keonakhone Khounvilay ◽  
Rattanaphol Mongkholrattanasit
Keyword(s):  
Shear Rate ◽  
Flow Behavior ◽  
Critical Concentration ◽  
Shear Thinning ◽  
Zero Shear Viscosity ◽  
Specific Viscosity ◽  
Cross Model ◽  
Linear Slope ◽  
Mechanical Spectra ◽  
Seed Gum

The C. fistula gums in aqueous solutions clearly exhibited shear-thinning flow behavior at high shear rate, however, at higher concentrations, pronounced shear thinning was observed. The value of zero shear viscosity [h0] was predicted by fitting Cross model. A plotting of specific viscosity at zero shear rate (hsp0) against coil overlap parameter (C[h]) was shown the linear slope of dilute and simi-dilute as 1.43 and 4.10, respectively, which found the critical concentration (C*) about 7.08/[h]. While, the mechanical spectra in the linear viscoelastic region of gum solutions showed the typical shape for macromolecular solutions.

scholarly journals Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2224
Author(s):  
Dorota Gałkowska ◽  
Monika Południak ◽  
Mariusz Witczak ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Potato Starch ◽  
Sugar Content ◽  
Flow Index ◽  
Steviol Glycosides ◽  
Recovery Curves ◽  
Creep And Recovery ◽  
Pasting Characteristics ◽  
Viscoelastic Structure ◽  
Mechanical Spectra

The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.

scholarly journals Quantum mechanical spectra of charged black holes

2003 ◽  
Vol 565 ◽  
pp. 201-206 ◽  
Author(s):  
Saurya Das ◽  
P. Ramadevi ◽  
U.A. Yajnik ◽  
A. Sule
Keyword(s):  
Black Holes ◽  
Quantum Mechanical ◽  
Charged Black Holes ◽  
Mechanical Spectra
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