scholarly journals Rheological and sensory characteristics of yoghurt-modified mayonnaise

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 190-198 ◽  
Author(s):  
P. Štern ◽  
J. pokorný ◽  
A. Šedivá ◽  
Z. Panovská
Keyword(s):  
Apparent Viscosity ◽  
International Standards ◽  
Sensory Characteristics ◽  
Rheological Measurements ◽  
Significant Relationships ◽  
Yield Value ◽  
Rapid Prediction ◽  
Static Yield ◽  
Sensory Parameters ◽  
Increasing Temperature

Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and elasticity. The sensory texture and flavour profiles were developed and determined in agreement with the respective international standards, using a group of selected and trained assessors. The yield value and apparent viscosity substantially decreased with increasing temperature, but thixotropy and sensory characteristics were not significantly affected by temperature. Linear and semilogarithmic relations were observed between the analytical parameters, but more complex relations, showing a maximum or a minimum, were found in some cases. Thixotropy was related to most of the sensory parameters, viscosity was related to spreadability, and significant relationships existed between the texture acceptability and the flavour acceptability. Rheological measurements were thus useful for a rapid prediction of the sensory properties of yoghurt-modified mayonnaises, but could not be used to replace any textural analysis.

scholarly journals The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 511
Author(s):  
Evelin Kivima ◽  
Kristel Tanilas ◽  
Kaie Martverk ◽  
Sirli Rosenvald ◽  
Loreida Timberg ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Invertase Activity ◽  
Water Soluble ◽  
Sensory Characteristics ◽  
Chemical Compositions ◽  
Coumaric Acid ◽  
Total Polyphenol ◽  
Northern Climate ◽  
Sensory Parameters ◽  
Major Amino Acid

Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemical parameters, such as electrical conductivity, moisture content, free acidity, hydroxymethylfurfural, diastase, and invertase activity were measured. The color was measured and expressed by L*-, a*-, and b*-coordinates. Sensory parameters were determined by using “fruity”, “floral”, “berry-like”, “herbal”, “woody”, “spicy”, “sweet”, and “animal-like” as the main odor and flavor attributes. The total polyphenol and flavonoid contents were in the range of 26.2–88.7 mg gallic acid equivalents (GAE) per 100 g and 1.9–6.4 mg quercetin equivalents (QE) per 100 g, respectively. The identified polyphenols showed the highest intensities of caffeic acid, coumaric acid, and abscisic acid and its derivatives. The protocatechuic acid intensity was highest in honeys containing traces of honeydew elements and of cinnamic acid and myricetin in heather honey. The water-soluble antioxidant values were 37.8–311.2 mg ascorbic acid equivalents (AAE) per 100 g and the lipid soluble antioxidant values were 14.4–60.7 mg Trolox equivalents (TE) per 100 g. The major amino acid in the analyzed honeys was proline, with variable values depending on the honey’s botanical source. Correlations were calculated based on the results obtained. It was revealed that the typical Estonian honey has floral, berry-like, sweet, and rather mild sensory characteristics. Most of the honeys lacked stronger spicy, woody, and animal-like attributes. The typical color of Estonian honey is quite light.

Rheological Measurements on Molten Metals

1999 ◽  
Author(s):  
Sayavur I. Bakhtiyarov ◽  
Ruel A. Overfelt
Keyword(s):  
Measurement Technique ◽  
Dynamic Viscosity ◽  
Apparent Viscosity ◽  
Liquid Metals ◽  
Molten Metals ◽  
Alloy Composite ◽  
Rheological Measurements ◽  
Special Procedure

Abstract The rotational measurement technique has been developed to measure the dynamic viscosity of liquid metals. A special procedure is accomplished to eliminate both end and eccentricity effects. The technique was calibrated and tested with liquids of known rheology. The apparent viscosity of low melting alloy composite is measured by means of the technique.

A Study of Flow of Plastics Through Pipes

1946 ◽  
Vol 13 (2) ◽  
pp. A101-A105
Author(s):  
R. C. Binder ◽  
J. E. Busher
Keyword(s):  
Experimental Data ◽  
Reynolds Number ◽  
Friction Coefficient ◽  
Laminar Flow ◽  
Turbulent Flow ◽  
Dynamic Viscosity ◽  
Apparent Viscosity ◽  
Turbulent Viscosity ◽  
Yield Value

Abstract The pipe friction coefficient for true fluids is usually expressed as a function of Reynolds number. This method of organizing data has been extended to tests on the flow of different suspensions which behaved as ideal plastics in the laminar-flow range and as true fluids in the turbulent-flow range. In the laminar-flow range, Reynolds number below about 2100, the denominator in Reynolds number is taken as the apparent viscosity. The apparent viscosity can be determined from the yield value and the coefficient of rigidity. In the turbulent-flow range, the denominator in Reynolds number is an equivalent or turbulent viscosity equal to the dynamic viscosity of a true fluid having the same friction coefficient, velocity, diameter, and density as that of the plastic. The various experimental data on plastics correlate well with this extension of the method for true fluids.

scholarly journals EVALUATION OF THE EFFECT OF VARIOUS SURFICIAL POLLUTANTS AND ENVIRONMENTAL CONDITION ON SURFACE FRICTION PERFORMANCE OF ROAD PAVEMENT

2021 ◽  
Vol 112 ◽  
pp. 99-111
Author(s):  
Mohammad Mehdi KHABIRI ◽  
Pooya AFKHAMY MEYBODI ◽  
Ali Mohammad MONTAZERI
Keyword(s):  
Surface Friction ◽  
International Standards ◽  
Compression Pressure ◽  
Fine Grained ◽  
Road Pavement ◽  
Fine Aggregates ◽  
Nominal Size ◽  
Fine Grained Soil ◽  
Friction Performance ◽  
Increasing Temperature

Skip resistance of asphalt is an important parameter that can influence the safety of drivers on roads. Although there is a linear relationship between slipping on road surfaces and accidents, the impacts of pollutants for decreasing friction of roads is clear to researchers. Moisture and temperature influence friction and safety. In this research in SMA samples, three different gradations with the maximum nominal sizes of 19, 12.5 and 9.5, based on international standards were used. For polluting the surface, five materials that are found on roads were used, including fine-grained soil, sand, oil, soot and rubber powder. To measure the skip resistance, the British pendulum tester was used and for analysing macro-texture, the sand patch method was used. The results of this research showed that by increasing the maximum nominal size of aggregates, the depth of macro-texture in surfaces are grown and this is due to the decrease of fine aggregates in larger gradations. Because of the higher flexibility of pure bitumen, the applied compression pressure on rigid aggregates can cause indentations in the substrate and result in declining the roughness height of aggregates in the mixed surface. This leads to declining the hysteresis part of friction by increasing temperature.

Performance Study of Coal Water Slurry

2014 ◽  
Vol 716-717 ◽  
pp. 16-19
Author(s):  
Ke Gai ◽  
Hui Li Qi ◽  
Dong Ping Ma ◽  
Wen Li Liang
Keyword(s):  
Rheological Property ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Performance Study ◽  
Water Slurry ◽  
Coal Water Slurry ◽  
The Stability ◽  
Increasing Temperature

This paper is based on the research of the coal water slurry rheological property and stability. The influence of the concentration, additives and temperature on the rheological properties of the slurry has also been studied. The apparent viscosity increases with increasing concentration of coal water slurry, and decreases with increasing temperature. An introduction of additives can greatly improve the rheological properties of coal water slurry. The stability of coal water slurry increases with the increase of concentration, and the stability decreases with the increase of temperature. A proper amount of additives can improve its stability.

scholarly journals Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

2009 ◽  
Vol 52 (5) ◽  
pp. 1235-1242 ◽  
Author(s):  
Evelise Andreatta ◽  
Andrezza Maria Fernandes ◽  
Marcos Veiga Santos ◽  
Camila Mussarelli ◽  
Marina Célia Marques ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Functional Properties ◽  
Raw Milk ◽  
Sensory Characteristics ◽  
Mozzarella Cheese ◽  
Somatic Cell Counts ◽  
Psychrotrophic Bacteria ◽  
Cell Counts ◽  
Plastic Bags ◽  
Sensory Parameters

In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not contain high SCC (>800,000 cells/mL) in order to avoid changes in the functional properties of the Mozzarella cheese.

scholarly journals HUMORAL RHEOLOGY

1942 ◽  
Vol 26 (1) ◽  
pp. 49-64 ◽  
Author(s):  
Alfred L. Copley ◽  
Ludwig C. Krchma ◽  
Mary E. Whitney
Keyword(s):  
Apparent Viscosity ◽  
Specific Property ◽  
Age Hardening ◽  
Flow Properties ◽  
Specific Viscosity ◽  
Rolling Ball ◽  
Yield Value ◽  
The Relationship ◽  
Rolling Ball Viscometer ◽  
High Shearing

1. A modified falling ball viscometer (rolling ball viscometer) for blood and other humors is presented. It is capable of easily measuring flow properties at several stresses, as is required to define satisfactorily the properties of anomalous flow systems. At high shearing stresses, apparent specific viscosity values of 2.5 + are observed, corresponding to 2.2 ±0.2 reported as possible with the biological viscometer of Whittaker and Winton. 2. Previous references to the anomalous flow properties of blood were verified. It was demonstrated that these systems conform to the Bingham concept of anomalous flow. To define completely the flow properties of such systems it is necessary to make determinations at at least two shearing stresses, preferably more. Data are reported for the pseudoviscosity and yield value, the latter being possibly the most specific property of the three bloods studied. 3. Heparin in increasing amounts tended to decrease the apparent viscosity, pseudoviscosity, and yield value of blood. Similar increases of heparin also reduced the viscosites of the serum and plasma. 4. The ratio of the apparent viscosity of blood and its plasma was found to be reasonably constant as reported by Trevan. However, as the apparent viscosity is a function of the shearing stress, it is believed that the relationship for the calculations of corpuscular concentrations, such as the Whittaker and Winton modification of the Hatschek formula, is specific for the instrument and conditions of tests by which it was determined. 5. Heparinized blood was found to exhibit thixotropy, dilatancy, and age-hardening phenomena.

scholarly journals Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

2021 ◽  
Author(s):  
Mohammad Nejatian ◽  
Diako Khodaei ◽  
Hassan Ahmadi Gavlighi ◽  
Azizollaah Zargaraan
Keyword(s):  
Flow Behavior ◽  
Rheological Characterization ◽  
Flow Behavior Index ◽  
Bitter Orange ◽  
Rheological Measurements ◽  
Wide Range ◽  
Neutral Sugars ◽  
Strain Sweep ◽  
Increasing Temperature ◽  
First Time

Abstract The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

scholarly journals Influence of the cassava harvest month on the sensory parameters of attiéké

2021 ◽  
Vol 2 (3) ◽  
pp. 15-26
Author(s):  
Allou Christian Armel Gnamien ◽  
Amoikon Tiemele Laurent Simon ◽  
Adingra Kouassi Martial-Didier ◽  
Brou Koffi Siméon ◽  
Tano Kablan
Keyword(s):  
Sensory Quality ◽  
Sensory Characteristics ◽  
Staple Food ◽  
The South ◽  
High Demand ◽  
Cassava Root ◽  
The World ◽  
Sensory Parameters ◽  
The Impact ◽  
Early Harvest

Cassava is an important staple food around the world, especially in Africa. It is cultivated throughout the Ivorian territory with predominance in the South. Due to the high demand, some producers opt for an early harvest, neglecting the impact of the harvest stage on the sensory parameters of cassava root derivatives. The objective of this work was to determine the stage of harvest allowing obtaining products of good sensory quality. The sensory characteristics of the attiéké were evaluated at different stages of harvest (11th, 12th, 13th and 14th months after planting the cuttings) of the cassava roots of the Yacé variety which were used for its production. The attiéké obtained in the twelfth month of harvest was generally much appreciated because it was less acidic, less fibrous and more homogeneous and had a better smell. Thus, cassava harvested in the twelfth month of cultivation makes it possible to obtain attiéké with the best sensory characteristics. Therefore, this stage of maturity of cassava roots is recommended for attiéké producers.

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