scholarly journals Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil ( Ocimum bacilicum L.) seed gum solutions during thermal treatment

2019 ◽  
Vol 7 (5) ◽  
pp. 1623-1633
Author(s):  
Reza Farahmandfar ◽  
Mohammad Reza Salahi ◽  
Maryam Asnaashari
Keyword(s):  
Thermal Treatment ◽  
Flow Behavior ◽  
Dynamic Viscoelasticity ◽  
Seed Gum

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.

Dynamic viscoelasticity, stress relaxation, and elongational flow behavior of high density polyethylene melts (abstract)

1991 ◽  
Vol 35 (4) ◽  
pp. 701-701 ◽  
Author(s):  
Katsuyuki Yoshikawa ◽  
Nobuhiro Toneaki ◽  
Yoshihiro Moteki ◽  
Masaoki Takahashi ◽  
Toshiro Masuda
Keyword(s):  
Stress Relaxation ◽  
High Density Polyethylene ◽  
Flow Behavior ◽  
Elongational Flow ◽  
High Density ◽  
Dynamic Viscoelasticity ◽  
Polyethylene Melts

Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids

2010 ◽  
Vol 16 (1) ◽  
pp. 79-88 ◽  
Author(s):  
M. BahramParvar ◽  
S.M.A. Razavi ◽  
M.H.H. Khodaparast
Keyword(s):  
Quality Evaluation ◽  
Flow Behavior ◽  
Ice Cream ◽  
Rheological Characteristics ◽  
Power Law Model ◽  
Rheological Characterization ◽  
Flow Behavior Index ◽  
Consistency Coefficient ◽  
Seed Gum ◽  
Behavior Index

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa sn. All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.

Static Rheological Study of Ocimum basilicum Seed Gum

2015 ◽  
Vol 11 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Fakhreddin Salehi ◽  
Mahdi Kashaninejad
Keyword(s):  
Power Law ◽  
Flow Behavior ◽  
Shear Thinning ◽  
Power Law Model ◽  
Rotational Viscometer ◽  
Flow Behavior Index ◽  
Consistency Coefficient ◽  
Salt Addition ◽  
Seed Gum ◽  
Behavior Index

Abstract A rotational viscometer was used to investigate the effect of different sugars (sucrose, glucose, fructose and lactose, 1–4% w/w) and salts (NaCl and CaCl2, 0.1–1% w/w), on rheological properties of Basil seed gum (BSG). The viscosity was dependent on type of sugar and salt addition. Interactions between BSG gum and sugars improved the viscosity of solutions, whereas the viscosity of the BSG solutions decreased in the presence of salts. Power law model well-described non-Newtonian shear thinning behavior of BSG. The consistency index was influenced by the sugars and salts content. Addition of sucrose, glucose, lactose and salts to BSG led to increases in flow behavior index (less shear thinning solutions), whereas fructose increased shear thinning of solutions. Flow behavior index values of the power law model vary as follows: 0.43–0.49, 0.53–0.64, 0.21–0.26, and 0.57–0.67 for sucrose, glucose, fructose and lactose, respectively. The consistency coefficient (k) of BSG was affected by sugars and salts. It decreased from 0.14 to 0.09 Pa.sn with increasing CaCl2 from 0 to 4% w/w (20°C, 0.2% w/w BSG). The consistency coefficient values vary as follows: 0.094–0.119, 0.075–0.098, 0.257–0.484, and 0.056–0.074 for sucrose, glucose, fructose and lactose, respectively.

scholarly journals Dynamic Viscoelasticity, Stress Relaxation and Elongational Flow Behavior of High Density Polyethylene Melts

1990 ◽  
Vol 18 (2) ◽  
pp. 80-86 ◽  
Author(s):  
Katsuyuki YOSHIKAWA ◽  
Nobuhiro TONEAKI ◽  
Yoshihiro MOTEKI ◽  
Masaoki TAKAHASHI ◽  
Toshiro MASUDA
Keyword(s):  
Stress Relaxation ◽  
High Density Polyethylene ◽  
Flow Behavior ◽  
Elongational Flow ◽  
High Density ◽  
Dynamic Viscoelasticity ◽  
Polyethylene Melts

Effects of basal seed gum and carboxymethyl cellulose gum on rheological properties and flow behavior of pomegranate paste

2018 ◽  
Vol 13 (1) ◽  
pp. 87-96 ◽  
Author(s):  
Ali Motamedzadegan ◽  
Mohammad Hossein Naeli ◽  
Elaheh Maghsoudlou ◽  
Seyed Mahdi Hosseini Bahri ◽  
Saba Belgheisi ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Carboxymethyl Cellulose ◽  
Flow Behavior ◽  
Seed Gum
Sign in / Sign up

Export Citation Format

Share Document