Effect of heat treatment of clays on the rheological properties of enamel slip

1979 ◽  
Vol 36 (4) ◽  
pp. 199-200
Author(s):  
V. A. Ovcharov ◽  
A. K. Khudyak
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Enamel Slip

Tuning the rheological properties of protein-based oleogels by water addition and heat treatment

2018 ◽  
Vol 79 ◽  
pp. 100-109 ◽  
Author(s):  
Auke de Vries ◽  
Demi Jansen ◽  
Erik van der Linden ◽  
Elke Scholten
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Water Addition

scholarly journals Effect of Heat Treatment on Rheological Properties of Bambangan (Mangifera pajang kosterm) Fruit Juice

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Jumardi Roslan ◽  
Hay Chye Ling ◽  
Mohd Dona Sintang ◽  
Suryani Saallah
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Fruit Juice ◽  
Market Potential ◽  
Pseudoplastic Fluid ◽  
Treatment Conditions ◽  
High Temperature Short Time ◽  
Long Time ◽  
Mild Temperature ◽  
Short Time

Bambangan (Mangifera pajang Kosterm) is an indigenous fruit that can be found in Borneo Island including Sabah and Sarawak (Malaysia), Kalimantan (Indonesia), and Brunei. Besides being freshly eaten, the pulp of bambangan fruit can be processed for juice production to expand its market potential. During the processing of fruit juice, the application of heat treatment such as pasteurization and sterilization might influence their rheological behavior. Thus, the present study aims to investigate the effect of heat treatment on the rheological properties of bambangan fruit juice (BFJ). The freshly squeezed BFJ was subjected to different heat treatment conditions; sterilization (121°C, 3 minutes), mild temperature long time (MTLT) pasteurization (65°C, 15 minutes), and high temperature short time (HTST) pasteurization (90°C, 1 minute). Rheological analysis of the heat-treated BFJ was performed using a rheometer at a shear rate ranging from 1 to 250 s-1 and a temperature between 5 °C to 70 °C. Pasteurization at 90 °C for 1 minute (HTST) was found to be the most suitable heat treatment for the BFJ. At this condition, the BFJ exhibited a non-Newtonian pseudoplastic fluid behavior (n < 1), fitted well with the Herschel-Bulkey model. The value of parameters obtained from Herschel-Bulkley equation for HTST treatment of bambangan juice were n= 0.83, k= 0.32 and yield stress= 3.96. The viscosity values of HTST bambangan juice at the temperature of 5, 20, 40 and 70 °C were 3.53, 2.33, 1.53 and 1.76 Pa.s respectively. This rheological information is of fundamental importance in optimizing equipment design, process control, and sensory evaluation.

scholarly journals Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

2018 ◽  
Vol 55 (12) ◽  
pp. 4937-4944 ◽  
Author(s):  
Pavalee Chompoorat ◽  
Patricia Rayas-Duarte ◽  
Zorba Josué Hernández-Estrada ◽  
Chaowana Phetcharat ◽  
Yongyut Khamsee
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Kidney Bean ◽  
Gluten Free ◽  
Cake Batter ◽  
Red Kidney Bean

Thermal gelation and denaturation of bovine β-lactoglobulins A and B

1994 ◽  
Vol 61 (2) ◽  
pp. 221-232 ◽  
Author(s):  
Mary McSwiney ◽  
Harjinder Singh ◽  
Osvaldo Campanella ◽  
Lawrence K. Creamer
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Functional Property ◽  
Gel Electrophoresis ◽  
Protein Concentration ◽  
Gel Formation ◽  
Native Page ◽  
Thermal Gelation ◽  
Sds Page ◽  
Important Functional Property

SummaryHeat-induced gelation, an important functional property of β-lactoglobulin, was studied by measuring the rheological properties of both the A and B variants of the protein during and after heat treatment within a range of pH, temperature and concentration. Gel electrophoresis was used to determine the extent of denaturation and disulphide bond crosslinking of some samples. Both variants formed gel networks on heating at temperatures > 75 °C, and under most conditions the storage modulus (G′) of βlactoglobulin A gels was higher than the G′ of β-lactoglobulin B gels, in particular after cooling to 25 °C. A minimum protein concentration of 50 g/1 was required for gel formation at pH 7·0 in 0·1 M-NaCl by both variants at 80 °C. Increasing the protein concentration above 50 g/1 increased G′, the extent of increase being much greater for the A variant than the B variant. G′ of variant A gels was not much influenced by pH whereas G′ of variant B gels decreased slightly from pH 3 to pH 6 and increased between pH 6 and pH 9. When mixtures of the two variants were gelled G′ increased at the temperature of heating (80 °C) and after cooling (25 °C) as the relative quantity of variant A was increased. Comparisons of the loss of discrete protein bands from electrophoretic gels (native-PAGE, SDS-PAGE and SDS-PAGE of reduced samples) showed that heating β-lactoglobulin solutions of 100 g/1 at pH 7 in 0·1 M-NaCl and at 75, 80 and 85 °C caused a faster loss of both native and SDS-soluble β-lactoglobulin A than of β-lactoglobulin B. It was concluded that the loss of native β-lactoglobulin structure from these solutions during heating was faster than the formation of disulphidelinked aggregates, which was faster than gel formation for both β-lactoglobulin A and β-lactoglobulin B, and that each of these reactions was faster for β-lactoglobulin A than for β-lactoglobulin B. This contrasts with conclusions drawn from some previous studies and may arise from the differences in protein concentration between the present study (∼ 100 g/1) and the previous ones (< ∼ 10 g/1).

scholarly journals Effect of heat treatment on rheological properties of mixed nectars based on cashew apple, mango and acerola pulps

2014 ◽  
Vol 43 (1) ◽  
pp. 19-27 ◽  
Author(s):  
L. Silva ◽  
G. Maia ◽  
P. Sousa ◽  
R. Figueiredo ◽  
M. Afonso ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Cashew Apple

scholarly journals Ultrasonic and Heat Treatment of Crude Oils

Energies ◽  
2019 ◽  
Vol 12 (16) ◽  
pp. 3084 ◽  
Author(s):  
Aidar Kadyirov ◽  
Julia Karaeva
Keyword(s):  
Heat Treatment ◽  
Crude Oil ◽  
Rheological Properties ◽  
Experimental Method ◽  
Ultrasonic Treatment ◽  
Experimental Studies ◽  
High Viscosity ◽  
Crude Oils ◽  
Rheological Characteristics ◽  
Thermal Heating

One of the methods of influence on rheological properties of heavy high-viscosity crude oils is ultrasonic treatment. Ultrasonic treatment allows reducing the viscosity of crude oil and, therefore, reducing the costs of its production and transportation. In this paper, the influence of ultrasonic treatment on the rheological characteristics of crude oil (sample No. 1 API = 29.1, sample No. 2 API = 15.9) was investigated. An experimental method was developed. Experimental studies were carried out using the Physica MCR 102 rheometer. The influence of the intensity and duration of ultrasonic treatment on the viscosity of the initial crude oils was studied for 24 h. In addition, the rheological characteristics of the treated oil were investigated after its natural cooling to 293 K. The results are compared with similar results for thermal heating.

scholarly journals A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Xiaozhi Tang ◽  
Junfei Liu
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Soy Protein ◽  
Peak Torque ◽  
Partial Replacement ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Stability Time ◽  
Dough Development Time

The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

Effect of heat treatment and pH on the thermal, surface, and rheological properties of Lupinus albus protein

2005 ◽  
Vol 82 (2) ◽  
pp. 135-140 ◽  
Author(s):  
Abdellatif Mohamed ◽  
Steven C. Peterson ◽  
Mila P. Hojilla-Evangelista ◽  
David J. Sessa ◽  
Patricia Rayas-Duarte ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Lupinus Albus
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