Effect of Temperature on Flow Properties of Superplasticized Cement Paste

2014 ◽  
Vol 111 (1) ◽  
Keyword(s):  
Cement Paste ◽  
Effect Of Temperature ◽  
Flow Properties

Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Se-Ra Hong ◽  
Dong-Soo Sun ◽  
Whachun Yoo ◽  
Byoungseung Yoo
Keyword(s):  
Shear Stress ◽  
Yield Stress ◽  
Flow Behavior ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
High Shear ◽  
Flow Properties ◽  
Different Temperatures ◽  
Management Of Dysphagia ◽  
Arrhenius Temperature

Gum-based food thickeners are widely used to care for patients with dysphagia in Korea. In this study, the flow properties of commercially available gum-based food thickeners marketed in Korea were determined as a function of temperature. The flow properties of thickeners were determined based on the rheological parameters of the power law and Casson models. Changes in shear stress with the rate of shear (1-100 s-1) at different temperatures (5, 20, 35, and 50 oC) were independent of the type of thickener. All thickeners had high shear-thinning behavior (n=0.08-0.18) with yield stress at the different temperatures tested. In general, apparent viscosity (na,50) values progressively decreased with an increase in temperature. In addition, the consistency index (K) and Casson yield stress (σoc) values did not change much upon an increase in temperature from 5 to 35 oC, except for sample B. In the temperature range of 5-50 oC, the thickeners followed an Arrhenius temperature relationship with a high determination coefficient (R2=0.93-0.97): activation energies (Ea) for the flow of thickeners were in the range of 2.44 - 10.7 kJ/mol. Rheological parameters demonstrated considerable differences in flow behavior between the different gum-based food thickeners, indicating that their flow properties are related to the type of thickener and the flow properties of gum.

The Rheological Properties of Turkish Delight

2009 ◽  
Vol 6 (1) ◽  
Author(s):  
Zurriye Yilmaz ◽  
Mehmet Dogan ◽  
Mahir Alkan ◽  
Serap Dogan
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Power Law ◽  
Food Industry ◽  
Arrhenius Equation ◽  
Flow Behavior ◽  
Effect Of Temperature ◽  
Flow Properties ◽  
Different Temperatures ◽  
Dependent Flow

In the food industry, rheological properties, such as viscosity, shear rate, and shear stress, are the most important parameters required in the design of a technological process. Therefore, in this study, we determined the flow behavior and the time-dependent flow properties of Turkish Delight (TD) in the temperature range of 25-75°C using a capillar rheometer. The structure and thermal properties of TD were investigated by XRD and a simultaneous DTA/TG analysis. The shear rate values ranged from 5 to 300s-1. We found that: (i) TD behaved as non- Newtonian pseudoplastic foodstuff; (ii) while the measurement temperature increased, viscosity decreased; and (iii) TD was a rheopectic material. The effect of temperature on viscosity was described by means of the Arrhenius equation. The activation energies for the flow of pseudoplastic TD varied from 50.1-74.2 kJ/mol, depending on shear rate. Three models were used to predict the flow behavior of TD, namely, the Power law, Bingham and Casson models. The Power law model adequately described well the flow behavior of TD at different temperatures.

Microstructure and Flow Behaviior of Fresh Cement Paste

1992 ◽  
Vol 289 ◽  
Author(s):  
W. Jiang ◽  
D.M. Roy
Keyword(s):  
Cement Paste ◽  
Scientific Information ◽  
External Factors ◽  
Processing Conditions ◽  
Flow State ◽  
Flow Properties ◽  
Structure Development ◽  
Micro Structure ◽  
Emission Signal ◽  
Theological Properties

AbstractCharacteristics of aqueous cement suspensions and the packing nature during setting were investigated as keys controlling the microstructure and density of a cement paste. The theological properties of the paste were studied as functions of hydration and setting; these properties are influenced by a variety of external factors, which are discussed. The objective of this paper is to sketch a new atomistic approach to a group of rheological phenomena which are as interesting from a scientific viewpoint as they are important for technology. The experiments were carried out by a HAAKE rheometer and an acoustic ultrasonic system. At different flow state, the acoustic emission signal generated from micro-structure is transformed due to wave propagation and due to the transducer response. The scientific information obtained through this study is expected to contribute the establishment of concept of setting processing. The measurements of flow properties relating to flocculation and coagulation were evaluated with respect to the effects of processing conditions on structure development in cement paste.

scholarly journals Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1342
Author(s):  
Loredana Dumitrașcu ◽  
Nicoleta Stănciuc ◽  
Iuliana Aprodu
Keyword(s):  
Encapsulation Efficiency ◽  
Freeze Drying ◽  
Morphological Analysis ◽  
Soy Proteins ◽  
Effect Of Temperature ◽  
Low Density ◽  
Flow Properties ◽  
Cornelian Cherry ◽  
Heat Treated

In the current study, the effect of temperature on the potential of soy proteins to ensure the encapsulation and gastric stability of bioactives, such as anthocyanins from cornelian cherry fruits, was investigated. The powders obtained after freeze-drying were analyzed in relation to flow properties, encapsulation retention and efficiency, stability in simulated gastrointestinal medium, color, and morphology. Preheating the soy proteins generated a powder with low density. Powders obtained with native soy proteins allowed the highest encapsulation efficiency and the lowest was obtained when using preheated soy proteins. The heat treatment of the mixture of soy proteins and cornelian cherry fruits prior to encapsulation generated powders with the highest lightness and the lowest intensity of red shades among all samples. The in vitro experiments revealed that the highest protection in simulated gastric environment was provided when protein was heat treated either alone or in combination with bioactives to be encapsulated. The morphological analysis highlighted that powders consisted of large and rigid structures.

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