scholarly journals Influence of specific mechanical energy during compounding in a co-kneader on electrical and rheological properties of multiscale composite materials

2020 ◽  
Vol 17 ◽  
pp. 154-162
Author(s):  
Axel Salinier ◽  
Sylvie Dagréou ◽  
Arthur Visse ◽  
Nuria Navascués ◽  
Frédéric Léonardi ◽  
...  
Keyword(s):  
Composite Materials ◽  
Rheological Properties ◽  
Mechanical Energy ◽  
Multiscale Composite ◽  
Specific Mechanical Energy

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.

scholarly journals Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1754
Author(s):  
Davide De Angelis ◽  
Aleksei Kaleda ◽  
Antonella Pasqualone ◽  
Helen Vaikma ◽  
Martti Tamm ◽  
...  
Keyword(s):  
Soy Protein ◽  
Mechanical Energy ◽  
Absorption Capacity ◽  
Process Conditions ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Pea Protein ◽  
Specific Mechanical Energy ◽  
Sensorial Evaluation

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.

Evaluating the Influence of Specific Mechanical Energy on Biopolymer Blends Prepared via High-Speed Reactive Extrusion

2019 ◽  
Vol 1 (6) ◽  
pp. 1410-1419 ◽  
Author(s):  
Bárbara A. Calderón ◽  
Matthew S. McCaughey ◽  
Conor W. Thompson ◽  
Vincenzo L. Barinelli ◽  
Margaret J. Sobkowicz
Keyword(s):  
High Speed ◽  
Mechanical Energy ◽  
Reactive Extrusion ◽  
Specific Mechanical Energy ◽  
Biopolymer Blends

ANALYSIS OF THE POTENTIAL USAGE OF SELECTED MAGNETIC FLUIDS IN THRUST SLIDE BEARINGS

Tribologia ◽  
2016 ◽  
Vol 269 (5) ◽  
pp. 41-49 ◽  
Author(s):  
Wojciech HORAK ◽  
Józef SALWIŃSKI ◽  
Marcin SZCZĘCH
Keyword(s):  
Magnetic Field ◽  
Rheological Properties ◽  
Mechanical Energy ◽  
Magnetic Fluids ◽  
Magnetorheological Fluids ◽  
Machine Design ◽  
Rheological Characteristics ◽  
New Horizons ◽  
Controlled Systems ◽  
Ferromagnetic Fluids

Magnetic fluids are substances whose rheological properties can be actively influenced by treatment with a magnetic field. Two main types of magnetic fluids can be distinguished: ferromagnetic fluids, and magnetorheological fluids. Ferrofluids are mostly used in sealing engineering, whereas magnetorheological fluids are usually applied in controlled systems for the dissipation of mechanical energy, like brakes and dampers. The ability to control the rheological properties of magnetic fluids opens new horizons for development in machine design, among others in the areas of bearing engineering. The paper presents a comparative analysis of the rheological characteristics of selected magnetic fluids with a focus on the possible areas of the application of these substances in bearing engineering.

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