scholarly journals Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

2013 ◽  
Vol 96 (1) ◽  
pp. 16-25 ◽  
Author(s):  
W.F. Castro ◽  
A.G. Cruz ◽  
M.S. Bisinotto ◽  
L.M.R. Guerreiro ◽  
J.A.F. Faria ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Dairy Beverages

scholarly journals Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 164 ◽  
Author(s):  
Lili Liu ◽  
Xiaopan Yang ◽  
Bhesh Bhandari ◽  
Yuanyuan Meng ◽  
Sangeeta Prakash
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Egg White ◽  
Egg White Protein ◽  
Evaluation Score ◽  
Optimum Formulation ◽  
Printing System ◽  
3D Printed ◽  
New Formulation

The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of different formulations on the rheological properties and the microstructure of the printing system were investigated. The formulation was optimized through response surface methodology, and a central composite design was adopted. The optimum formulation of the 3D mixture printing system was made of gelatin (14.27 g), cornstarch (19.72 g), sucrose (8.02 g), and EWP (12.98 g) in 250 mL of total deionized water with a maximum sensory evaluation score of 34.47 ± 1.02 and a viscosity of 1.374 ± 0.015 Pa·s. Results showed that the viscosity of the formulation correlated with the sensory evaluation score. The rheological properties and tribological behavior of the optimum formulation significantly differed from those of other formulations. A viscosity of 1.374 Pa·s supported the timely flow out of the printing material from the nozzle assisting 3D printability. Thus, 3D printing based on the egg white protein mixture system is a promising method for producing complex-shaped food objects.

scholarly journals Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

2008 ◽  
Vol 110 (12) ◽  
pp. 1116-1126 ◽  
Author(s):  
Soo-Peng Koh ◽  
Norlelawati Arifin ◽  
Chin-Ping Tan ◽  
Mohd. Suria Affandi Yusoff ◽  
Kamariah Long ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rheological Properties ◽  
Sensory Evaluation ◽  
Long Chain

scholarly journals RESEARCH AND MATHEMATICAL MODELING OF FRACTIONAL-DIFFERENTIAL RHEOLOGICAL MODELS

2021 ◽  
Vol 3 (1) ◽  
pp. 1-10
Author(s):  
Yaroslav Sokolovskyy ◽  
◽  
Mariana Levkovych ◽  
Yaroslav Kaspryshyn ◽  
◽  
...  
Keyword(s):  
Mass Transfer ◽  
Mathematical Models ◽  
Rheological Properties ◽  
Fractal Structure ◽  
Early Stage ◽  
Mathematical Methods ◽  
Viscoelastic Deformation ◽  
Rheological Models ◽  
Fractal Media ◽  
Fractional Differential

Deformation processes in media with fractal structure have been studied. At present, research on the construction of mathematical methods and models of interconnected deformation-relaxation and heat-mass transfer processes in environments with a fractal structure is at an early stage. There are a number of unsolved problems, in particular, the problem of correct and physically meaningful setting of initial and boundary conditions for nonlocal mathematical models of nonequilibrium processes in environments with fractal structure remains unsolved. To develop adequate mathematical models of heat and mass transfer and viscoelastic deformation in environments with fractal structure, which are characterized by the effects of memory, self-organization and spatial nonlocality, deterministic chaos and variability of rheological properties of the material, it is necessary to use non-traditional approaches. -differential operators. The presence of a fractional derivative in differential equations over time characterizes the effects of memory (eridity) or non-marking of modeling processes. The implementation of mathematical models can be carried out by both analytical and numerical methods. In particular, in this paper the integral form of fractional-differential rheological models is obtained on the basis of using the properties of the non-integer integral-differentiation operator and the Laplace transform method. The obtained analytical solutions of mathematical models of deformation in viscoelastic fractal media made it possible to obtain thermodynamic functions, creep nuclei and fractal-type relaxation. Developed software to study the effect of fractional differentiation parameters on the rheological properties of viscoelastic media.

scholarly journals Relationship Between Sensory Evaluation and Rheological Properties of Oral Moisturizers

2013 ◽  
Vol 22 (3) ◽  
pp. 319-324 ◽  
Author(s):  
Yoshimasa Makita ◽  
Tomoji Hirose ◽  
Masahiro Sekine ◽  
Shin-ichi Fujiwara ◽  
Pao-Li Wang
Keyword(s):  
Rheological Properties ◽  
Sensory Evaluation

scholarly journals Rheological properties of dispersed-filled polymer composite materials based on polyethylene containing glass microbeads

2021 ◽  
pp. 35-38
Author(s):  
Q. D. Pham ◽  
P. V. Surukov
Keyword(s):  
Composite Materials ◽  
Mathematical Models ◽  
Rheological Properties ◽  
Polymer Composite ◽  
High Density Polyethylene ◽  
Filler Content ◽  
High Density ◽  
Polymer Composite Materials ◽  
Flow Curves ◽  
Capillary Viscosimetry

This article presents the results of a study of the effect of the filler content on the rheological properties of polymer composite materials based on high density polyethylene containing glass microbeads. The flow curves of the compositions were obtained by the method of capillary viscosimetry. Simple mathematical models have been constructed that allow estimating the viscosity of the compositions’ melts based on a given filler content.

scholarly journals Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps

2019 ◽  
Vol 39 (2) ◽  
pp. 410-414 ◽  
Author(s):  
Julliane Souza Barbosa FIGUEIREDO ◽  
Grazielle Layanne Mendes SANTOS ◽  
João Pedro Antunes LOPES ◽  
Larissa Bessa FERNANDES ◽  
Fabiane Neves SILVA ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Fermented Dairy ◽  
Dairy Beverages

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

2017 ◽  
Vol 23 (6) ◽  
pp. 490-499 ◽  
Author(s):  
Michaela Lauková ◽  
Zlatica Kohajdová ◽  
Jolana Karovičová ◽  
Veronika Kuchtová ◽  
Lucia Minarovičová ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Sensory Evaluation ◽  
Fiber Length ◽  
Cellulose Fiber ◽  
Pasting Properties ◽  
Partial Replacement ◽  
Physical Parameters ◽  
Wheat Dough ◽  
Substitution Level ◽  
Baked Rolls

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

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