Effects of composition on fat rheology and crystallisation

The crystallisation behaviour of three fat blends, comprising a commercial shortening, a blend of fats with a very low trans fatty acid content ("low-trans") and a blend including hardened rapeseed oil with a relatively high trans fatty acid content ("high-trans") was studied. Molten fats were lowered to a temperature of 31 degrees C and stirred for 0, 15, 30, 45 and 60 min. Samples were removed and their rheological properties studied, using a controlled stress rheometer, employing a frequency sweep procedure. Effects of the progressive crystallisation at 31 degrees C on the melting profile of fat samples removed from the stirred vessel and solidified at -20 degrees C were also studied by differential scanning calorimetry (DSC). The rheological profiles obtained suggested that all of the fats studied had weak viscoelastic "liquid" structures when melted, but these changed to structures perceived by the rheometer as weak viscoelastic "gels" in the early stages of crystallisation (G' (storage modulus) > G" (loss modulus) over most of the measured frequency range). These subsequently developed into weak viscoelastic semi-solids, showing frequency dependent behaviour on further crystallisation. These changes in behaviour were interpreted as changes from a small number of larger crystals "cross-linking" in a liquid matrix to a larger number of smaller crystals packed with a "slip plane" of liquid oil between them. The rate of crystallisation of the three fats was in the order high trans > low-trans > commercial shortening. Changes in the DSC melting profile due to fractionation of triacylglycerols during the crystallisation at 31 degrees C were evident for all three fats. (c) 2006 Elsevier Ltd. All rights reserved.

Hydrogen bonded supramolecular elastomers : correlating hydrogen bonding strength with morphology and rheology

A series of six low molecular weight elastomers with hydrogen bonding end-groups have been designed, synthesised and studied. The poly(urethane) based elastomers all contained essentially the same hard block content (ca. 11%) and differ only in the nature of their end-groups. Solution state 1H NMR spectroscopic analysis of model compounds featuring the end-groups demonstrate that they all exhibit very low binding constants, in the range 1.4 to 45.0 M-1 in CDCl3, yet the corresponding elastomers each possess a markedly different nanoscale morphology and rheology in the bulk. We are able to correlate small variations of the binding constant of the end-groups with dramatic changes in the bulk properties of the elastomers. These results provide an important insight into the way in which weak non-covalent interactions can be utilized to afford a range of self-assembled polyurethane based materials that feature different morphologies.

Comparing tube models for predicting the linear rheology of branched polymer melts

The hierarchical and "bob" (or branch-on-branch) models are tube-based computational models recently developed for predicting the linear rheology of general mixtures of polydisperse branched polymers. These two models are based on a similar tube-theory framework but differ in their numerical implementation and details of relaxation mechanisms. We present a detailed overview of the similarities and differences of these models and examine the effects of these differences on the predictions of the linear viscoelastic properties of a set of representative branched polymer samples in order to give a general picture of the performance of these models. Our analysis confirms that the hierarchical and bob models quantitatively predict the linear rheology of a wide range of branched polymer melts but also indicate that there is still no unique solution to cover all types of branched polymers without case-by-case adjustment of parameters such as the dilution exponent alpha and the factor p(2) which defines the hopping distance of a branch point relative to the tube diameter. An updated version of the hierarchical model, which shows improved computational efficiency and refined relaxation mechanisms, is introduced and used in these analyses.

Rheology of magmas with bimodal crystal size and shape distributions: insights from analog experiments

Magmas in volcanic conduits commonly contain microlites in association with preexisting phenocrysts, as often indicated by volcanic rock textures. In this study, we present two different experiments that inves- tigate the flow behavior of these bidisperse systems. In the first experiments, rotational rheometric methods are used to determine the rheology of monodisperse and polydisperse suspensions consisting of smaller, prolate particles (microlites) and larger, equant particles (phenocrysts) in a bubble‐free Newtonian liquid (silicate melt). Our data show that increasing the relative proportion of prolate microlites to equant pheno- crysts in a magma at constant total particle content can increase the relative viscosity by up to three orders of magnitude. Consequently, the rheological effect of particles in magmas cannot be modeled by assuming a monodisperse population of particles. We propose a new model that uses interpolated parameters based on the relative proportions of small and large particles and produces a considerably improved fit to the data than earlier models. In a second series of experiments we investigate the textures produced by shearing bimodal suspensions in gradually solidifying epoxy resin in a concentric cylinder setup. The resulting textures show the prolate particles are aligned with the flow lines and spherical particles are found in well‐organized strings, with sphere‐depleted shear bands in high‐shear regions. These observations may explain the measured variation in the shear thinning and yield stress behavior with increasing solid fraction and particle aspect ratio. The implications for magma flow are discussed, and rheological results and tex- tural observations are compared with observations on natural samples.

Comparison of the rheology of mozzarella-type curd made from buffalo and cows’ milk

Curd rheology and calcium distribution in buffalo and cows’ milk, were compared at their natural pH and during acidification (pH 6.5–5.6). Buffalo milk displays a curd structure and rheology different from that of cows’ milk and the casein-bound calcium, as well as the contents of fat, protein and calcium, are also higher. Due to these higher amounts of casein-bound calcium, the overall curd strength with buffalo milk (as indicated by the dynamic moduli) was higher, at similar pH values, than those of equivalent gels produced from cows’ milk. The curd rheology was adversely affected at lower pH (5.8–5.6) in both of the milk types, due to the loss of casein-bound calcium from casein micelles. The degree of solubilisation of calcium in buffalo milk during acidification is quite different from that observed in cows’ milk with a lower proportion of the calcium being solubilised in the former. The maximum curd firmness was obtained at pH 6.0 in both milk types. For both species, these rheological and micellar changes were qualitatively the same but quantitatively different, due to the different milk compositions.

Rheology of milk foams produced by steam injection

Rheology of milk foams generated by steam injection was studied during the transient destabilization process using steady flow and dynamic oscillatory techniques: yield stress (τ_y) values were obtained from a stress ramp (0.2 to 25 Pa) and from strain amplitude sweep (0.001 to 3 at 1 Hz of frequency); elastic (G') and viscous (G") moduli were measured by frequency sweep (0.1 to 150 Hz at 0.05 of strain); and the apparent viscosity (η_a) was obtained from the flow curves generated from the stress ramp. The effect of plate roughness and the sweep time on τ_y was also assessed. Yield stress was found to increase with plate roughness whereas it decreased with the sweep time. The values of yield stress and moduli—G' and G"—increased during foam destabilization as a consequence of the changes in foam properties, especially the gas volume fraction, φ, and bubble size, R_32 (Sauter mean bubble radius). Thus, a relationship between τ_y, φ, R_32, and σ (surface tension) was established. The changes in the apparent viscosity, η, showed that the foams behaved like a shear thinning fluid beyond the yield point, fitting the modified Cross model with the relaxation time parameter (λ) also depending on the gas volume fraction. Overall, it was concluded that the viscoelastic behavior of the foam below the yield point and liquid-like behavior thereafter both vary during destabilization due to changes in the foam characteristics.

Effects of gelation temperature on the Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology & microstructure

The rheology and microstructure of Mozzarella-type curds made from buffalo and cows’ milk were measured at gelation temperatures of 28, 34 and 39 °C after chymosin addition. The maximum curd strength (G′) was obtained at a gelation temperature of 34 °C in both types of bovine milk. The viscoelasticity (tan δ) of both curds was increased with increasing gelation temperature. The rennet coagulation time was reduced with increase of gelation temperature in both types of milk. Frequency sweep data (0.1–10Hz was recorded 90 min after chymosin addition, and both milk samples showed characteristics of weak viscoelastic gel systems. When both milk samples were subjected to shear stress to break the curd system at constant shear rate, 95 min after chymosin addition, the maximum yield stress was obtained at the gelation temperatures of 34 °C and 28 °C in buffalo and cows’ curd respectively. The cryo-SEM and CLSM techniques were used to observe the microstructure of Mozzarella-type curd. The porosity was measured using image J software. The cryo-SEM and CLSM micrographs showed that minimum porosity was observed at the gelation temperature of 34 °C in both types of milk. Buffalo curd showed minimum porosity at similar gelation temperature when compared to cows’ curd. This may be due to higher protein concentration in buffalo milk.

Mozzarella-type curd made from buffalo, cows’ and ultrafiltered cows’ milk. 1. Rheology and microstructure

Rennet-induced curd was made from both natural buffalo and cows’ milk, and ultrafiltered cows’ milk (cows’ milk was concentrated such that it had a chemical composition approximately equivalent to that of the buffalo milk). These milk samples were compared on the basis of their rheology, physicochemical characteristics and curd microstructure. The ionic and soluble calcium contents were found to be similar in all milk samples studied. The total and casein bound calcium were higher in concentrated cows’ milk than in standard cows’ milk. Both cows’ milk types were found to have lower total and casein bound calcium than the buffalo milk. This is probably due to concentration of the colloidal part of milk (casein), during the ultrafiltration (UF) process. The rennet coagulation time was similar in UF cows’ and buffalo milk while both were shorter when compared with that of the cows’ milk. The dynamic moduli (G′, G″) values were higher in both the buffalo and UF cows’ milk than in the cows’ milk after 90 min coagulation. The loss tangent, however, was found to be similar in both the UF cows’ and buffalo milk curds and was lower than that observed for the cows’ milk (0.42, 0.42 and 0.48, respectively). The frequency profile of each type of curd was recorded 90 min after the enzyme addition (0.1–10 Hz); all samples were found to be “weak” viscoelastic, frequency dependent gels. The yield stress was also measured 95 min after the enzyme addition, and a higher value was observed in buffalo milk curd when compared with other curd samples made from both the natural cows’ milk and the UF cows’ milk. The cryo-scanning electron and confocal laser scanning micrographs showed that curd structure appeared to be more “dense” and less porous in buffalo milk than cows’ milk even after concentration to equivalent levels of protein/total solids to those found in the buffalo milk.

Sea ice rheology

The polar oceans of Earth are covered by sea ice. On timescales much greater than a day, the motion and deformation of the sea ice cover (i.e., its dynamics) are primarily determined by atmospheric and oceanic tractions on its upper and lower surfaces and by internal ice forces that arise within the ice cover owing to its deformation. This review discusses the relationship between the internal ice forces and the deformation of the ice cover, focusing on representations suitable for inclusion within global climate models. I first draw attention to theories that treat the sea ice cover as an isotropic continuum and then to the recent development of anisotropic models that deal with the presence of oriented weaknesses in the ice cover, known as leads.