Rheological and thermophysical properties of blackberry juice

Rheological and thermophysical properties were determined for blackberry juice, which was produced from blackberry fruit at 9.1 ± 0.5 °Brix and density of 1.0334 ± 0.0043 g cm-3. The concentration process was performed using a roto evaporator, under vacuum, to obtain concentrated juice at about 60 °Brix. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Rheological measurements were carried out using a Rheotest 2.1 Searle type rheometer. In the tested ranges, the samples behaved as pseudoplastic fluids, and the Power-Law model was satisfactorily fitted to the experimental data. The friction factor was measured for blackberry juice in laminar flow conditions of pseudoplastic behavior. Thermal conductivity, thermal diffusivity and density of blackberry juice at 9.4 to 58.4 °Brix were determined, in triplicate, at 0.5 to 80.8 °C. Polynomial regression was performed to fit experimental data obtaining a good fit. Both temperature and concentration showed a strong influence on thermophysical properties of blackberry juice. Calculated apparent specific heat values varied from 2.416 to 4.300 kJ.kg-1 °C in the studied interval.

Rheological behavior of blueberry

The physical and physicochemical characteristics of blueberry (Vaccinium myrtillus) fruits produced in Brazil were analyzed. Rheological properties were measured at 5, 25, 45 and 65 °C, on a stress controlled rheometer equipped with grooved a stainless-steel parallel-plate in a shear rate range of 0-300 s-1, with the objective of determining the influence of temperature on the rheological properties. The pseudoplastic behavior with yield stress was well described by the Ostwald-de-Waele (Power Law), Herschel-Bulkley (HB) and Mizhari Berk models. The yield stress and behavior index decreased with the increase in the temperatures for 5, 25, and 45 °C whereas for the temperature of 65 °C the effects were the opposite exhibiting elevated values. The viscosity decreased with an increase in temperature, and the Arrhenius equation described adequately the effect of temperature on the apparent viscosity of the puree, in which the activation energy (Ea) determined at a shear rate of 100 s-1 was 9.36 kJ.mol-1.

Rheological behavior of corn and soy mix as feed ingredients

Foods behave as non-Newtonian fluids, but little is known about how corn and soybean mix behave under viscometric flow. In order to characterize the rheological behavior of animal feed under viscometric flow, a 70:30 (mass:mass) mixture of ground corn and soybean grains was submitted to a capillary rheometer at 3 different temperatures (80, 120, and 160 °C), different moisture levels (26.5 ± 0.08; 30.4 ± 0.31, and 33.4 ± 0.05%), and 4 shear rates (30.4; 72.9; 304.3, and 728.6/second). Different strain rates and die dimensions were used to obtain the target shear rates. The resulting data were fitted to Power Law, Casson, and Bingham models. Based on experimental data, water content, mass temperature, and the effects of shear rate on the apparent shear viscosity of corn-soy mix were fitted to a single expression (p < 0.001, R² = 0.93): η = 18,769.7 (y)-0.86 e (-9.34 U + 935 T), where y is shear rate, U is sample moisture, and T is sample temperature in Kelvin scale. As expected, such mixture presented a pseudoplastic (shear-thinning) behavior.

Density and rheological parameters of goat milk

The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.

Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides

The aim of this study was to compare the rheology of spreadable cheeses elaborated with autochthonous lactic starter cultures without the addition of exopolysaccharide-producing strain in the same starter with exopolysaccharide-producing strain. From a rheological standpoint, both samples were characterized as weak viscoelastic gels and pseudoplastic products. It was concluded that cheese made with exopolysaccharide-producing strain showed smaller G', G", and η* values over the range of frequencies studied and smaller critic stress values than the cheese without exopolysaccharide-producing strain. The results obtained indicate that cheeses without exopolysaccharide-producing strain need to be added with any texture enhancer product.

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum extracted from whole and crushed nutlets with the Soxhlet and SFE-COs methods showed the following ranges of water absorption capacity of 62.64 to 143.66 g/g, water adsorption capacity of 0.69 to 1.35 g/g, and water and oil holding capacity of 100 to 149.28 g/g and19.5 to 40.4 g/g, respectively. The rheological behavior exhibited by the gums was pseudoplastic or shear thinning. From a functional perspective, chia gum is an important food component due its emulsifier and stabilizer potentials.

Préparations de docosanol nanoformulées pour usage topique

La réduction de la taille des particules jusqu’à l’obtention de nanocristaux est l’une des approches utilisées afin d’améliorer la pénétration cutanée des médicaments à usage topique. Nous proposons que la fabrication d’une formulation semi solide (hydrogel) à base de nanosuspension de docosanol, aboutira à une diffusion du principe actif supérieure à celle du produit commercial Abreva®, à travers des membranes synthétiques de polycarbonates. Le broyage humide est la technique proposée pour la production des nanoparticules de docosanol. Nous proposons aussi la préparation d’une formulation semi-solide (hydrogel) à usage topique à partir de la nanosuspension de docosanol. La nanosuspension de docosanol est obtenue par dispersion du docosanol en solution aqueuse en présence du polymère stabilisant hydroxypropylcellulose (HPC) et du surfactant laurylsulfate de sodium (SDS) suivi d’un broyage humide à faible ou à haute énergie. L’hydrogel de docosanol nanoformulé est préparé à l’aide de la nanosuspension de docosanol qui subit une gélification par le carbopol Ultrez 21 sous agitation mécanique suivie d’une neutralisation au triéthanolamine TEA. La taille des particules de la nanosuspension et de l’hydrogel a été déterminée par diffusion dynamique de la lumière (DLS). Une méthode analytique de chromatographie liquide à haute performance (HPLC) munie d’un détecteur évaporatif (ELSD) a été développée et validée pour évaluer la teneur de docosanol dans les préparations liquides, dans les différentes nanosuspensions et dans les hydrogels de docosanol. L’état de cristallinité des nanocristaux dans la nanosuspension et dans l’hydrogel a été étudié par calorimétrie différentielle à balayage. La morphologie de la nanosuspension et de l’hydrogel de docosanol a été examinée par microscopie électronique à balayage (MEB). Les propriétés rhéologiques et de stabilité physique à différentes températures ont été aussi étudiées pour la formulation semi-solide (hydrogel). De même, la libération in vitro du docosanol contenu dans l’hydrogel et dans le produit commercial Abreva® a été étudiée à travers deux membranes de polycarbonates de taille de pores 400 et 800 nm. Dans le cas de nanosuspensions, des cristaux de docosanol de taille nanométrique ont été produits avec succès par broyage humide. Les nanoparticules de tailles variant de 197 nm à 312 nm ont été produites pour des pourcentages différents en docosanol, en polymère HPC et en surfactant SDS. Après lyophilisation, une augmentation de la taille dépendant de la composition de la formulation a été observée tout en restant dans la gamme nanométrique pour la totalité presque des formulations étudiées. Dans le cas des hydrogels examinés, la taille moyenne des particules de docosanol est maintenue dans la gamme nanométrique avant et après lyophilisation. L’analyse thermique des mélanges physiques, des nanosuspensions et des hydrogels de docosanol a révélé la conservation de l’état de cristallinité des nanocristaux de docosanol après broyage et aussi après gélification. L’examen par microscopie électronique à balayage (MEB) a montré que la nanosuspension et l’hydrogel ont tous deux une morphologie régulière et les nanoparticules ont une forme sphérique. De plus les nanoparticules de la nanosuspension ont presque la même taille inférieure à 300 nm en accord avec le résultat obtenu par diffusion dynamique de la lumière (DLS). Les nanoparticules de l’hydrogel ont une légère augmentation de taille par rapport à celle de la nanosuspension, ce qui est en accord avec les mesures de DLS. D’après les mesures rhéologiques, l’hydrogel de docosanol a un comportement pseudoplastique et un faible degré de thixotropie. L’étude de stabilité physique a montré que les formulations d’hydrogel sont stables à basse température (5°C) et à température ambiante (21°C) pendant une période d’incubation de 13 semaines et instable au-delà de 30°C après deux semaines. La méthode HPLC-ELSD a révélé des teneurs en docosanol comprises entre 90% et 110% dans le cas des nanosuspensions et aux alentours de 100% dans le cas de l’hydrogel. L’essai de diffusion in vitro a montré qu’il y a diffusion de docosanol de l’hydrogel à travers les membranes de polycarbonates, qui est plus marquée pour celle de pore 800 nm, tandis que celui du produit commercial Abreva® ne diffuse pas. Le broyage humide est une technique bien adaptée pour la préparation des nanosuspensions docosanol. Ces nanosuspensions peuvent être utilisée comme base pour la préparation de l’hydrogel de docosanol nanoformulé.

Rheological Characteristics of Short Nylon -6 Fiber Reinforced Styrene Butadiene Rubber Containing Epoxy Resin as Bonding Agent

The rheological characteristics of short Nylon-6 fiber-reinforced Styrene Butadiene rubber (SBR) in the presence of epoxy resin-based bonding agent were studied with respect to the effect of shear rate, fiber concentration , and temperature on shear viscosity and die swell using a capillary rheonzeter. All the composites containing bonding agent showed a pseudoplastic nature, which decreased with increasing temperature. Shear viscosity was increased in the presence of fibers. The temperature sensitivity of the SBR matrices was reduced on introduction of fibers. The temperature sensitivity of the melts was found to be lower at higher shear rates. Die swell was reduced in the presence of fibers. Relative viscosity of the composites increased with shear rate. In the presence of epoxy resin bonding agent the temperature sensitivity of the mixes increased. Die swell was larger in the presence of bonding agent.

Rheology of Short Nylon -6 Fiber Reinforced Styrene-Butadiene Rubber

The rheological characteristics of short Nylon-6 fiber reinforced styrene butadiene rubber (SBR) were studied using a capillary rheometer. The study was done with respect to the effect of shear rate, fiber concentration, and temperature on shear viscosity and die swell. All the melts showed pseudoplastic nature, which decreased with increasing temperature. Shear viscosity increased in the presence of fibers. Introduction of fiber reduces the temperature sensitivity of the rubber matrix. A reduction in die swell was found in presence of fibers.

Rheological Properties of Short Polyester Fiber-Polyurethane Elastomer Composite with Different Interfacial Bonding Agents

The rheological behavior of a short-polyester-fiber-filled polyurethane elastomer composite containing different bonding agents has been studied in the temperature range 120-160°C and in the shear rate range 63-608 s-'. The composite with and without bonding agents showed a pseudoplastic behavior which decreased with the increase of temperature. Composites containing bonding agents based on polypropyleneglycol and 4,4'-diphenylmethanediisocyanate showed the lowest viscosity values at a particular shear rate, whereas composites containing a glycerol- (GL) based bonding agent showed the highest viscosity. The viscosity of the composite decreased sharply after a particular temperature (140°C) and the fall was less drastic in the composite containing a GL-based bonding agent.

Short Nylon Fibre Reinforced PP: Melt Rheology

Short fiber reinforced thermoplastics have generated much interest these days since fibrous materials tend to increase both mechanical and thermal properties, such as tensile strength, flexural strength, flexural modulus, heat deflection temperature, creep resistance, and some times impact strength of thermoplastics. If the matrix and reinforcement are both based on polymers the composite are recyclable. The rheological behavior of recyclable composites based on nylon fiber reinforced polypropylene (PP) is reported in this paper. The rheological behavior was evaluated both using a capillary rheometer and a torque rheometer. The study showed that the composite became pseudoplastic with fiber content and hence fiber addition did not affect processing adversely at higher shear rates. The torque rheometer data resembled that obtained from the capillary rheometer. The energy of mixing and activation energy of mixing also did not show much variation from that of PP alone.

“Studies on short polyester fiber - polyurethane elastomer composite with different interfacial bonding agents”

The work presented in this thesis is regarding the development and evaluation of new bonding agents for short polyester fiber - polyurethane elastomer composites. The conventional bonding system based on hexamethylenetetramine, resorcinol and hydrated silica was not effective as a bonding agent for the composite, as the water eliminated during the formation of the RF resin hydrolysed the urethane linkages. Four bonding agents based on MDI/'I‘DI and polypropyleneglycol, propyleneglycol and glycerol were prepared and the composite recipe was optimised with respect to the cure characteristics and mechanical properties. The flow properties, stress relaxation pattern and the thermal degradation characteristics of the composites containing different bonding agents were then studied in detail to evaluate the new bonding systems. The optimum loading of resin was 5 phr and the ratio of the -01 to isocyanate was 1:1. The cure characteristics showed that the optimum combination of cure rate and processability was given by the composite with the resin based on polypropyleneglycol/ glycerol/ 4,4’diphenylmethanediisocynate (PPG/GL/MDI). From the rheological studies of the composites with and without bonding agents it was observed that all the composites showed pseudoplastic nature and the activation energy of flow of the composite was not altered by the presence of bonding agents. Mechanical properties such as tensile strength, modulus, tear resistance and abrasion resistance were improved in the presence of bonding agents and the effect was more pronounced in the case of abrasion resistance. The composites based on MDI/GL showed better initial properties while composites with resins based on MDI/PPG showed better aging resistance. Stress relaxation showed a multistage relaxation behaviour for the composite. Within the-strain levels studied, the initial rate of relaxation was higher and the cross over time was lesser for the composite containing bonding agents. The bonding agent based on MDI/PPG/GL was found to be a better choice for improving stress relaxation characteristics with better interfacial bonding. Thennogravimetirc analysis showed that the presence of fiber and bonding agents improved the thennal stability of the polyurethane elastomer marginally and it was maximum in the case of MDI / GL based bonding agents. The kinetics of degradation was not altered by the presence of bonding agents

Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205

The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37 ◦C for 24 h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.