scholarly journals Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Fluids ◽  
2021 ◽  
Vol 6 (7) ◽  
pp. 251
Author(s):  
Sergio A. Rojas-Torres ◽  
Somaris E. Quintana ◽  
Luis Alberto García-Zapateiro
Keyword(s):  
Shear Rate ◽  
Physicochemical Properties ◽  
Rheological Properties ◽  
Yield Stress ◽  
Food Industry ◽  
Physical Stability ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Cucurbita Moschata ◽  
Technological Properties

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

scholarly journals Shear thinning and thickening of cemented paste backfill

2019 ◽  
Vol 29 (1) ◽  
pp. 80-93 ◽  
Author(s):  
Liuhua Yang ◽  
Hongjiang Wang ◽  
Aixiang Wu ◽  
Hong Li ◽  
Arlin Bruno Tchamba ◽  
...  
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Yield Stress ◽  
Shear Thinning ◽  
High Shear ◽  
Cemented Paste Backfill ◽  
Concentrated Suspension ◽  
History Effects ◽  
Paste Backfill ◽  
Shear History

Abstract Cemented paste backfill (CPB) is considered to be a concentrated suspension in which tailings are bonded together by the hydraulic binder and water, and it has a high solid volume concentration (≥50 vol.%). Although the shear thinning and thickening of CPB has been extensively reported in literature, the shear history effects have been ignored in previous studies. In this paper, by using rheometer and Focused Beam Reflectance Measurement, the relationship between the rheological properties and microstructure of the paste under different shear histories was studied. The results have shown that at a low shear rate, CPB revealed shear thinning, low yield stress and low index parameters; while exhibited shear thickening, high yield stress and high consistency index when at high shear rates of shear history. This agreed with the general trends shown in the FBRM analysis. It was proposed that the action of shear is beneficial to particle dispersion, whereas a high shear rate history tends to promote the aggregation of particles. It was revealed that both shear thinning and thickening of paste are related to the situation of particles (flocculation, dispersion and aggregation), and shear history effects play an important role in rheological properties of CPB.

Rheology of pulp suspensions of bleached sugarcane bagasse: Effect of consistency and temperature

TAPPI Journal ◽  
2015 ◽  
Vol 14 (9) ◽  
pp. 601-606 ◽  
Author(s):  
JORGE H. SÁNCHEZ ◽  
GERMÁN C. QUINTANA ◽  
MERY E. FAJARDO
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Yield Stress ◽  
Sugarcane Bagasse ◽  
Power Law ◽  
Apparent Viscosity ◽  
Power Law Model ◽  
Pulp Suspensions ◽  
Concentric Cylinders ◽  
Rate Controlled

Rheological properties, such as yield stress and apparent viscosity, of pulp suspensions of bleached sugarcane bagasse were studied in a stress-shear rate controlled rheometer using concentric cylinders geometry. Results were statistically analyzed and presented as a function of the suspension consistency (0.5% ≤ Cm ≤ 4.0%) and temperature (20°C, 40°C, and 60°C). The yield stress was influenced by the consistency and temperature. The apparent viscosity was influenced only by the consistency. A power law model was fitted to the experimental results of yield stress. In flow tests, all the suspensions showed shear-thinning behavior, which was in agreement with the Carreau-Yasuda model.

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.

scholarly journals Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

2013 ◽  
Vol 2 (6) ◽  
pp. 55 ◽  
Author(s):  
Dimitris Petridis ◽  
Georgia Dimitreli ◽  
Stella Chrysalidou ◽  
Pantelina Akakiadou
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Flow Behavior ◽  
Whey Proteins ◽  
Fat Content ◽  
Buffalo Milk ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Regression Equations ◽  
Color Intensity

<p>The effects of fat content and the supplementation of milk with Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) on the rheological and sensory properties of stirred yogurt made from buffalo milk were investigated. Whether the heat treatment of the milk affected the rheological behavior and the sensory characteristics of the samples was also evaluated. Principal Component Analysis (PCA) was used to assess in detail the relative contribution of whey proteins, caseins and fat on the rheological properties and sensory characteristics of the samples. Furthermore, it related the instrumental and objective sensory data to consumer perception (hedonic response of non-trained panelists). The objective acidity and white color intensity were positively correlated and increased with increasing casein content. Fat interacted synergistically with caseins to increase all the hedonic attributes, apart from odor. As far as rheological properties are concerned, elastic modulus (G'), instantaneous elasticity (G<sub>g</sub>), retarded elasticity (G<sub>R</sub>) and Newtonian viscosity (?<sub>0</sub>) were positively correlated with increasing casein content. However, tan ? was negatively correlated with the aforesaid attributes and increased with increasing fat content. Whey proteins in the presence of fat determined the magnitude of flow behavior index (n). The lactic acid concentration (%) and the b component of color (yellow color intensity) were affected positively by SCN and WPC addition but in the absence of fat. In all regression equations the effect of process temperature was found to be insignificant. Finally, the consumer-optimized composition of the fat and the added SCN can be used to formulate a marketable product.</p>

scholarly journals Impact of organophilic clay on rheological properties of gasoil-based drilling muds

2020 ◽  
Vol 10 (8) ◽  
pp. 3533-3540
Author(s):  
Cheikh Bergane ◽  
Larbi Hammadi
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Yield Stress ◽  
Drilling Mud ◽  
Flow Curves ◽  
Casson Model ◽  
Organophilic Clay ◽  
The Stability ◽  
Drilling Muds ◽  
The Impact

Abstract In this study, the impact of VG69 organophilic clay on the rheological properties of gasoil-based drilling muds (invert emulsions) was investigated. The flow curves of gasoil-based drilling muds as a function of the dose of VG69 organophilic clay were analyzed by the Casson model. The addition of VG69 organophilic clay with a quantity range between 0 and 5 g in gasoil-based drilling muds induces an increase in the yield stress and the viscosity at an infinite shear rate of drilling muds. It is also proven that the addition of VG69 organophilic clay leads to an increase in the viscoelastic and thixotropic properties of the drilling muds. The study of the stability of gasoil-based drilling muds by centrifugation showed that for a quantity of VG69 organophilic clay lower than 3 g, the stability of the drilling muds increases and for a quantity of VG69 organophilic clay higher than 3 g, their stability decreases. The results obtained showed that the addition of 3 g of VG69 organophilic clay to the gasoil-based drilling mud increased the yield stress by 230%, the viscosity at an infinite shear rate by 3.4% and it improved the mud stability by 70%.

scholarly journals Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Pasquale M. Falcone ◽  
Elisa Sabatinelli ◽  
Federico Lemmetti ◽  
Paolo Giudici
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Dynamic Viscosity ◽  
Flow Instability ◽  
Relaxation Times ◽  
Sensory Properties ◽  
Flow Behaviour ◽  
Shear Rates ◽  
Wide Range ◽  
Balsamic Vinegar

The molecular structure of Traditional Balsamic Vinegar (TBV) undergoes shear-induced and time-dependent jamming transitions due to the high solute concentration and self-assembling phenomena of high molecular size melanoidins with very-long relaxation times (12 years at least or more than 25). The purpose of this work was to perform a descriptive and quantitativeevaluation of relationships between rheological properties, vinegar composition, and perceptual assessment of sensory properties according to the official sensory procedure. With this aim, vinegars having quality traits matching legal requirements for the PDO designation were analyzed for their reducing sugars (glucose and fructose), volatile acidity, fixed acidity, pH, Brix degree, and density as well as for their flow behaviour and dynamic viscosity over a wide range of shear rates. Results showed that flow behaviour of TBV was affected by jamming properties over wide-scale ranges of shear rate producing flow instability below a shear rate of 60s-1. Homogeneous, continuous flow was found at medium-high shear rates with thickening and/or thinning traits. A common onset for the structure scaling was mathematically estimated to occur close to when the density was 1.32 gmL-1. Comparative analysis of rheological, compositional and sensory properties suggested that the colloidal jamming of the vinegar melanoidins dominated the total olfactive and gustative stimuli, and determined the classification of the vinegars that had a higher dynamic viscosity but more homogeneous flow as being of the highest commercial quality category. A robust statistical model was proposed encoding for the top-down decision-making process for quality assignment according to the official sensory procedure, using composition and flow properties as predictor variables. 

scholarly journals Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

2022 ◽  
Vol 72 (4) ◽  
pp. e439
Author(s):  
D.A. Cerro ◽  
A.P. Maldonado ◽  
S.B Matiacevich
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Rheological Properties ◽  
Food Industry ◽  
Color Difference ◽  
Unsaturated Fat ◽  
Ft Ir ◽  
Pseudoplastic Fluids ◽  
New Consumer ◽  
Measured Water

The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy, and light. The following properties were measured: water activity, color, droplet size, rheological properties, structural analysis, and oxidative stability. A high color difference was observed between vegan and the other samples due to the presence of chickpea protein. The size and distribution of droplets of the vegan sample were greater than the others. The rheological properties indicated that all samples are non-Newtonian pseudoplastic fluids. The FT-IR results indicated that the highest peak for vegan corresponded to its content in mono-unsaturated fat. Therefore, it showed the lowest oxidative stability. In conclusion, the mayonaise formulations were affected by physicochemical properties such as the content and composition of the oil, thickener and protein contents, along with processing technology.

scholarly journals Rheological properties of loose sands subjected to upward flow

2017 ◽  
Vol 54 (5) ◽  
pp. 664-673 ◽  
Author(s):  
Hyo Sub Kang ◽  
Yun Tae Kim
Keyword(s):  
Shear Rate ◽  
Debris Flow ◽  
Rheological Properties ◽  
Yield Stress ◽  
Flow Behavior ◽  
Fluid Pressure ◽  
Hydraulic Gradient ◽  
Flow Index ◽  
Loose Sand ◽  
Upward Flow

The objective of this study was to investigate the rheological properties of loose sands subjected to upward flow by using a vane-type rheometer that controlled upward flow in the loose sand specimens. Various hydraulic gradients (i.e., i = 0–2.0) were applied to loose sands. The rheological properties of the loose sands, such as yield stress and viscosity, were determined based on the Bingham and Herschel–Bulkley models. The experimental results showed that the flow behavior of loose sand samples exhibited a shear thickening when the Herschel–Bulkley model was applied (i.e., nondimensional flow index n > 1) and exhibited a Bingham-like within a limited shear rate range (i.e., 1∼30 1/s). The latter is clearly shown for a relatively high shear rate. As the hydraulic gradient was increased, the flow characteristics were close to the Bingham fluid. Yield stress showed a tendency to decrease linearly as hydraulic gradient was increased. However, the viscosity of the loose sands maintained a constant value irrespective of hydraulic gradient. The test results indicated that the pore fluid pressure resulting from upward flow in a soil sample affects yield stress, which contributes to the initiation of debris flow mobilization. As a result, it was possible to estimate the rheological properties of soil at the condition of liquefaction (critical hydraulic gradient), or initial occurrence of debris flow.

scholarly journals Physicochemical, Technological and Sensory Properties of Chicken Meatballs Processed with Dietary Fibers

2019 ◽  
Vol 70 (2) ◽  
pp. 1525
Author(s):  
O. KILINCCEKER ◽  
M. TAHSIN YILMAZ
Keyword(s):  
Physicochemical Properties ◽  
Storage Time ◽  
Storage Stability ◽  
Fiber Type ◽  
Storage Period ◽  
Sensory Properties ◽  
Fiber Types ◽  
Technological Properties ◽  
Fiber Concentration ◽  
Fiber Addition

In this study, raw chicken meatball samples were incorporated with apple, lemon and pea fibers at different concentrations (0, 4, 8 and 12%). Their physicochemical properties were evaluated at different refrigerated storage time spots (1st, 5th and 10th days) while the fried samples were investigated with respect to their color, technological and sensory properties. The results revealed that the physicochemical properties of raw samples were significantly (P <0.05) affected by fiber type and concentration within the storage periods while color, technological and sensory properties of the fried samples were also significantly changed (P <0.05) according to the fiber type and concentration. Thiobarbutiric acid reactive substance values of raw samples incorporated with the fibers were observed to be lower than those of the control samples at the end of the storage period, indicating that fiber addition could delay lipid oxidation increasing their storage stability. Fiber addition affected the brightness (L* values), redness (a* values) and yellowness (b* values) of both the raw and fried samples. Regarding technological properties of the fried samples, fiber addition generally increased (P <0.05) frying yield, and moisture retention values up to 4%, followed by a decrease at further concentrations. Meatball diameter decreased by addition at level of 4% for all fiber types, but further increase in the fiber concentration did not decrease these values. The maximum fat retention was observed in the fried samples incorporated with the apple and lemon fibers at 12 % concentration. Sensory properties were affected by fiber concentration up to 8%, which constituted the highest tolerated concentration. As a result, fiber addition positively affected the physicochemical and technological properties of the meatballs, but this affect was strongly related to the fiber type and its concentration.

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