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.

Start-up rheometry of highly polydisperse magnetorheological fluids: experiments and simulations

An extensive experimental and simulation study is carried out in conventional magnetorheological fluids formulated by dispersion of mixtures of carbonyl iron particles having different sizes in Newtonian carriers. Apparent yield stress data are reported for a wide range of polydispersity indexes (PDI) from PDI = 1.63 to PDI = 3.31, which for a log-normal distribution corresponds to the standard deviation ranging from to . These results demonstrate that the effect of polydispersity is negligible in this range in spite of exhibiting very different microstructures. Experimental data in the magnetic saturation regime are in quantitative good agreement with particle-level simulations under the assumption of dipolar magnetostatic forces. The insensitivity of the yield stresses to the polydispersity can be understood from the interplay between the particle cluster size distribution and the packing density of particles inside the clusters.

DYNAMIC AND STEADY-SHEAR RHEOLOGICAL PROPERTIES OF XANTHAN AND GUAR GUMS DISPERSED IN YELLOW PASSION FRUIT PULP (Passiflora edulis f. flavicarpa)

Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the addition of hydrocolloids. For this purpose, xanthan and guar gum [0.3, 0.7 and 1.0% (w/w)] were added to yellow passion fruit pulp and the changes in the dynamic and steady-shear rheological behavior evaluated. Xanthan dispersions showed a more pronounced pseudoplasticity and the presence of yield stress, which was not observed in the guar gum dispersions. Cross model fitting to flow curves showed that the xanthan suspensions also had higher zero shear viscosity than the guar suspensions, and, for both gums, an increase in temperature led to lower values for this parameter. The gums showed different behavior as a function of temperature in the range of 5-35 degrees C. The activation energy of the apparent viscosity was dependent on the shear rate and gum concentration for guar, whereas for xanthan these values only varied with the concentration. The mechanical spectra were well described by the generalized Maxwell model and the xanthan dispersions showed a more elastic character than the guar dispersions, with higher values for the relaxation time. Xanthan was characterized as a weak gel, while guar presented a concentrated solution behavior. The simultaneous evaluation of temperature and concentration showed a stronger influence of the polysaccharide concentration on the apparent viscosity and the G` and G `` moduli than the variation in temperature.

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Milk supplementation with milk proteins in four different levels was used to investigate the effect on acidification and textural properties of yogurt. Commercial skim milk powder was diluted in distilled water, and the supplements were added to give different enriched-milk bases; these were heat treated at 90 degrees C for 5 min. These mixtures were incubated with the bacterial cultures for fermentation in a water bath, at 42 degrees C, until pH 4.50 was reached. Chemical changes during fermentation were followed by measuring the pH. Protein concentration measurements, microbial counts of Lactobacillus bulgaricus and Streptococcus thermophilus, and textural properties (G`, G ``, yield stress and firmness) were determined after 24 h of storage at 4 degrees C. Yogurt made with milk supplemented with sodium caseinate resulted in significant properties changes, which were decrease in fermentation time, and increase in yield stress, storage modulus, and firmness, with increases in supplement level. Microstructure also differed from that of yogurt produced with milk supplemented with skim milk powder or sodium caseinate. (C) 2009 Elsevier Ltd. All rights reserved.

The effect of hydrophobic and hydrophilic fumed silica on the rheology of magnetorheological suspensions

We investigate magnetorheological fluids (MRFs) prepared with carbonyl iron powder and different types of hydrophobic and hydrophilic fumed silica. The rheological properties of the MRF suspensions were investigated with and without an applied magnetic field. The MRF samples prepared with hydrophobic silicas presented a more pronounced thixotropic effect and a higher recovery rate than those prepared with hydrophilic silicas. The application of a magnetic field to all the MRFs samples investigated leads to an increase in the viscosity and the thixotropic effect. MRF prepared with hydrophobic silicas presented smaller values of the viscosity than those prepared with hydrophilic silicas. At low applied magnetic fields, the type of the silica used to prepare the MRF leads to noticeable differences in the shear stress. However, these differences disappear at high magnetic fields. The results obtained showed that MRF samples prepared with the hydrophobic silica with the biggest particle diameter presented better characteristics for magnetorheological fluids, with higher values of yield stress, recovery rate, and elastic modulus. (C) 2009 The Society of Rheology. [DOI: 10.1122/1.3086870]

Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria

We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (LA) and Bifidobacterium animalis ssp. lactis in coculture with Streptococcus thermophilus (ST). Acidification profiles and factors that affect viability (postfermentation acidification, acidity and dissolved oxygen) were also studied during 35 days at 4C. Fermented milk prepared with a coculture of ST and Bifidobacterium lactis gave the most constant rheological behavior and the best cell viability during cold storage; it was superior to ST plus LA for probiotic fermented milk production.

Avaliação do comportamento reológico de pastas de cimento para poços de petróleo com adição de plastificantes

The isolation of adjacent zones encountered during oilwell drilling is carried out by Portland-based cement slurries. The slurries are pumped into the annular positions between the well and the casing. Their rheological behavior is a very important component for the cementing process. Nowadays, several alternative materials are used in oilwell cementing, with goal the modification and the improvement of their properties, mainly the increase of the fluidity. And this can be reached by using plasticizers additives able to account for different oilwell conditions, yielding compatible cement slurries and allowing enough time for the complete cementing operation. If the rheological properties of the slurry are properly characterized, the load loss and flow regime can be correctly predicted. However, this experimental characterization is difficult. Rheological models capable of describing the cement slurry behavior must be capable of predicting the slurry cement deformation within reasonable accuracy. The aim of this study was to characterize rheologically the slurries prepared with a especial class of Portland cement, water and plasticizers based on lignosulfonate, melamine and polycarboxylate at temperatures varying from 27°C to 72°C. The tests were carried out according to the practical recommendations of the API RP 10B guidelines. The results revealed a great efficiency and the dispersive power of the polycarboxylate, for all temperatures tested. This additive promoted high fluidity of the slurries, with no sedimentation. High lignosulfonate and melamine concentrations did not reduce the rheological parameters (plastic viscosity and yield stress) of the slurries. It was verified that these additives were not compatible with the type of cement used. The evaluated rheological models were capable of describing the behavior of the slurries only within concentration and temperature ranges specific for each type of additive

Density and rheological parameters of goat milk

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

FLOW PROPERTIES and TUBE FRICTION FACTOR of MILK CREAM: INFLUENCE of TEMPERATURE and FAT CONTENT

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Friction factors and rheological properties of orange juice

The rheological behavior of Brazilian orange juice with different water content (0.34-0.73 w/w) was studied at a wide range of temperatures (0.5-62 degrees C) using a concentric cylinder viscometer. The results indicated that the juices behave as pseudoplastic fluids with yield stress, being represented by the Herschel-Bulkley model. The rheological parameters were fitted as functions of both temperature and water content in the tested range. Based on dimensional analysis it was proposed a modified Reynolds number (Re-M), which includes the Herschel-Bulkley parameters. Experimental data of friction factors during heating and cooling processes of orange juice in laminar flow through circular tubes could be well correlated as a function of Re-M. (C) 1999 Elsevier B.V. Ltd. All rights reserved.

Rheological Characterization of Hydrophylic Gels

Rheological characteristics of gels were studied, with the focus on their use as a cosmetic base. Some ideal characteristics can be predicted by the rheological characterization, such as the performance, with easy application and without dripping or forming lumps and bubbles. Moreover, it is possible to detect signs of physical instability. The gels were prepared with sodium carboxymethyl cellulose 3% and 5%, with Carbopol 940 (INCI: Carbomer) and with Carbopol Ultrez (INCI: Acrylates/C10-30 alkyl acrylate crosspolymer). The tests performed were yield stress, stress sweep and creep and recovery. The gel with 3% of sodium carboxymethyl cellulose presented the most appropriated behavior and can be indicated as the most suitable cosmetic base.

Rheological Analysis of Water Clay Compositions in Order to Investigate Mudflows Developing in Canals

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey

The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non-Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content.