Lubrication study of representative fluid foods between mimicked oral surfaces

2021 ◽  
Author(s):  
Wenhu Xu ◽  
Qixiang Xu ◽  
Min Zhong
Keyword(s):  
Fluid Foods

ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMS

1983 ◽  
Vol 14 (4) ◽  
pp. 377-395 ◽  
Author(s):  
A. NORMAN CUTLER ◽  
EDWIN R. MORRIS ◽  
L. JOHN TAYLOR
Keyword(s):  
Model Systems ◽  
Fluid Foods ◽  
Oral Perception

scholarly journals Development and construction of low-cost interferometer using optoelectronics for quality determination in fluid foods

2020 ◽  
Vol 2 (1) ◽  
pp. 7-12
Author(s):  
R. Radrigán Ewoldt ◽  
S. Rojas Cabalín ◽  
P. Aqueveque Muñoz
Keyword(s):  
Low Cost ◽  
Fluid Foods

scholarly journals Effects of Rheological Parameters of a Viscoplastic Fluid on Peristaltic Pumping in a Cylindrical Tube

2019 ◽  
Vol 286 ◽  
pp. 09003
Author(s):  
H. Rachid ◽  
M. Ouazzani Touhami
Keyword(s):  
Fluid Model ◽  
Pressure Rise ◽  
Cylindrical Tube ◽  
Mechanical Efficiency ◽  
Viscoplastic Fluid ◽  
Rheological Parameters ◽  
Rheological Characterization ◽  
Peristaltic Pumping ◽  
Fluid Foods ◽  
Circular Cylindrical Tube

In this paper, we study theoretically the peristaltic transport of a generalized four-parameter plastic fluid in a circular cylindrical tube. The present fluid model is presented for the rheological characterization of inelastic fluid foods. Long wavelength and low Reynolds number approximations are taken into account to get solution. The effects of embedded parameters on pressure rise, frictional force and especially on the mechanical efficiency have been numerically displayed and physically discussed.

Pulsed Electric Field Processing of Fluid Foods

2012 ◽  
pp. 63-108 ◽  
Author(s):  
Pedro Elez-Martínez ◽  
Ángel Sobrino-López ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Fluid Foods

Rheology of Barium Sulfate Suspensions and Pre-thickened Beverages Used in Diagnosis and Treatment of Dysphagia

2007 ◽  
Vol 17 (3) ◽  
pp. 33137-1-33137-8 ◽  
Author(s):  
Mustapha M. Ould Eleya ◽  
Sundaram Gunasekaran
Keyword(s):  
Barium Sulfate ◽  
Loss Modulus ◽  
Diagnosis And Treatment ◽  
Creep Recovery ◽  
Frequency Spectra ◽  
Fluid Foods ◽  
Linear Viscoelastic ◽  
Dysphagic Patients ◽  
Treatment And Diagnosis ◽  
Barium Sulfate Suspension

Abstract Pre-thickened beverages and barium sulfate suspensions are used in the treatment and diagnosis of dysphagia. These liquids are labeled nectar consistency (NC), honey consistency (HC) etc. These labels are rather misleading and do not represent the actual rheological character of the liquids. We carefully investigated the rheology of these liquids to assist both in their formulation and use for dysphagic patients. Steady state flow properties, thixotropy, dynamic response, and creep recovery behavior were investigated for six beverages and two barium sulfate suspensions. All samples exhibited a shear-thinning behavior. The flow curves of all samples followed both Herschel-Bulkley and Casson models. HC barium sulfate suspension exhibited higher yield stress, σo, and higher storage modulus, G’, than their fluid food counterparts. In contrast, NC barium sulfate suspension had lower σo, and G’ than some of the liquid food counterparts. Frequency spectra of NC samples were similar to that of a macromolecular solution with both G’ and loss modulus, G’’, increasing with frequency; whereas those of HC samples were similar to that of a gel with a little dependency of G’ and G’’ over frequency. Stress sweep experiments showed that the linear viscoelastic region of fluid foods and barium sulfate suspensions extended up to 1 and 10 Pa, respectively. Thus, significant differences exist in the rheological properties of both pre-thickened and videofluoroscopy fluids currently used for diagnosis and treatment of dysphagia.

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