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.

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.

La sous-traitance « boomerang » : l’influence des relations industrielles sur l’internalisation d’activités manufacturières confiées en sous-traitance

Au cours de la dernière décennie, le secteur manufacturier québécois a subi d’importantes transformations. La mondialisation ayant amené les entreprises à restructurer leurs activités, 96% des établissements manufacturiers québécois ont choisi d’avoir recours à la sous-traitance (Jalette, 2004). Or, nous savons que l’octroi de contrats en sous-traitance est un processus qui se révèle parfois décevant pour les entreprises. En raison de l’évolution de certains facteurs organisationnels internes ou externes qui contribue à changer le contexte au sein duquel les décisions de sous-traitance avaient été prises initialement (ex. : augmentation des coûts de main-d’œuvre et de transport, changements technologiques), il arrive que les entreprises renversent les décisions de sous-traitance par une décision d’internalisation (OCDE, 2013). Le concept d’internalisation réfère ici à l’action d’une entreprise de ramener vers un établissement des activités de production qui avaient été antérieurement transférées en dehors de celui-ci, et ce, que ce soit en raison d’une sous-traitance d’activités à une entreprise indépendante ou d’une délocalisation au sein d’un autre établissement de l’entreprise (Jalette & Chevance, 2008). La présente étude a pour objectif d’expliquer la décision managériale d’internalisation par le biais des dynamiques sociales inhérentes aux relations industrielles, en allant au-delà des seuls facteurs économiques. L’effet sur l’internalisation de quatre variables indépendantes liées aux relations industrielles est étudié, soit la capacité stratégique du syndicat local, la solidarité interne de l’acteur syndical local et sa solidarité externe, ainsi que le climat des relations patronales-syndicales. La typologie des positions syndicales de Jalette (2005), le modèle des ressources de pouvoir syndicales de Lévesque et Murray (2003) et les travaux de Dastmalchian (2008) traitant du climat des relations industrielles constituent le cadre théorique de cette recherche. La présente étude utilise des données recueillies dans le cadre d’une enquête par questionnaire réalisée en 2005 auprès de présidents de syndicats locaux affiliés à la CSD et à la FTQ qui œuvrent dans le secteur manufacturier québécois. L’étude révèle que 24% des syndicats locaux sondés ont vécu l’internalisation d’activités antérieurement sous-traitées dans les deux années précédentes au sondage. De plus, les résultats sont à l’effet que les chances d’internalisation d’activités augmentent lorsque plusieurs stratégies et actions visant l’internalisation sont adoptées par le syndicat local, lorsque la vie syndicale d’un syndicat local s’améliore et lorsque le temps de libération syndicale d’un syndicat local augmente. Toutefois, les chances d’internalisation d’activités diminuent lorsque le rapport de force d’un syndical local augmente. L’internalisation d’activités diminue également lorsque le climat des relations du travail se détériore. Bref, les résultats de cette recherche montrent que les syndicats n’ont pas qu’à subir la mondialisation et que, par leurs actions, ils sont à même d’en influencer le cours, notamment en favorisant l’internalisation d’activités antérieurement confiées en sous-traitance.

Modeling of complex-valued Wiener systems using B-spline neural network

In this brief, a new complex-valued B-spline neural network is introduced in order to model the complex-valued Wiener system using observational input/output data. The complex-valued nonlinear static function in the Wiener system is represented using the tensor product from two univariate B-spline neural networks, using the real and imaginary parts of the system input. Following the use of a simple least squares parameter initialization scheme, the Gauss-Newton algorithm is applied for the parameter estimation, which incorporates the De Boor algorithm, including both the B-spline curve and the first-order derivatives recursion. Numerical examples, including a nonlinear high-power amplifier model in communication systems, are used to demonstrate the efficacy of the proposed approaches.

Comments about some species abundance patterns: classic, neutral, and niche partitioning models

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influência das cargas selecionadas na determinação da potência crítica determinada no ergômetro de braço em dois modelos lineares

O objetivo deste estudo foi verificar o efeito da seleção das cargas e do modelo utilizado para a determinação da PC no ergômetro de braço. Participaram do estudo oito voluntários do sexo masculino, que praticavam atividade física regularmente e eram aparentemente saudáveis. Os sujeitos realizaram quatro testes com cargas constantes mantidas até a exaustão voluntária no ergômetro de braço UBE 2462-Cybex. As cargas foram individualmente selecionadas para induzir a fadiga entre 1 e 15 minutos. Para cada sujeito, a determinação da PC foi realizada através de dois modelos lineares: potência-1/tempo e trabalho-tempo. em cada um dos modelos, foram utilizadas todas as potências (1), as três maiores (2) e as três menores (3). As PC encontradas no modelo potência-1/tempo e trabalho-tempo para a condição 3 (177,5 + 29,5; 173,9 + 33,3, respectivamente) foram significantemente menores do que as da condição 2 (190,5 + 23,2; 183,4 + 22,3, respectivamente), não existindo diferenças destas com as da condição 1 (184,2 + 25,4; 176,4 + 28,8, respectivamente). As PC determinadas no modelo potência-1/tempo para as condições 1 e 2 foram significantemente maiores do que as determinadas no modelo trabalho-tempo, não existindo diferenças para a condição 3. Pode-se concluir que as cargas selecionadas e o modelo utilizado interferem na determinação da PC encontrada no ergômetro de braço, podendo interferir no tempo de exaustão durante o exercício submáximo realizado em cargas relativas a este índice.

Rheological and thermophysical properties of blackberry juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Density and rheological parameters of goat milk

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

Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger

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

Friction losses in valves and fittings for liquid food products

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

Influence of different drying methods on tbe rheological properties of raisins

The rheological parameters of raisins were obtained after three different drying methods: convective, osmo-convective and solar drying. Compression tests were applied to rehydrated samples by using a Texture Analyzer TAXT2i. A mathematical trick was used to determine the stress and area was calculated along the deformation. A power law model could adequately fit stress-true strain curves and parameters; K (measure of stiffness) and n (solid behavior index) were obtained as a function of water activity between 0.755 to 0.432. Results showed that these parameters were strongly dependent on water activity for all drying methods. The constant K, which indicates the resistance against deformation, increased with decreasing water activity. on the other hand, increasing water activity resulted in higher solid behavior indexes, showing a large deviation from the Hookean behavior.

The influence of the thickness on the functional properties of cassava starch edible films

The properties of edible films are influenced by several factors, including thickness. The purpose of this paper was to study the influence of thickness on the viscoelasticity properties, water vapor permeability, color and opacity of cassava starch edible films. These films were prepared by a casting technique, the film-forming solutions were 1, 2, 3 and 4% (w/v) of starch, heated to 70degreesC. Different thicknesses were obtained by putting 15 to 70 g of each solution on plexiglass plates. After drying at 30degreesC and ambient relative humidity, these samples were placed for 6 days at RH of 75%, at 22degreesC. The sample thicknesses were determined by a digital micrometer (+/-0.001 mm), as the average of nine different points. The viscoelasticity properties were determined by stress relaxation tests with a texture analyser TA.XT2i (SMS), being applied the Burgers model of four parameters. The water vapor permeability was determined with a gravimetric method, and color and opacity were determined using a Miniscan XE colorimeter, operated according to the Hunterlab method. All the tests were carried out in duplicate at 22degreesC. Practically, the four visco-elasticity properties calculated by the Burgers model had the same behavior, increasing with the thickness of all films, according to a power law model. The water vapor permeability and the color difference increased linearly with the thickness (0.013-0.144 mm) of all films prepared with solution of 1 to 4% of starch. on the other hand, the effect of the variation of the thickness over the opacity, was more important in the films with 1 and 2% of starch. It can be concluded that the control of the thickness in the elaboration of starch films by the casting technique is of extreme importance.

Rheological properties and fluid dynamics of egg yolk

The rheological behavior of egg yolk was studied at a range of temperatures (277-333 K) using a concentric cylinder viscometer. Rheological behavior was pseudoplastic and flow curves fitted by the power law model. The consistency and behavior indexes, dependent on temperature, were expressed by an Arrhenius-type equation. The rheological parameters, together with experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and observed values confirmed the reliability of the equations proposed for describing the flow behavior of the egg yolk. (c) 2005 Published by Elsevier Ltd.

Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

Data on flow properties of Frozen Concentrated Orange Juice (FCOJ) produced from oranges cv. Pera-Rio (65.04 Brix, 8.8% w/w pulp content, 2.5% w/w pectin, 3.84% citric acid, 1.293 g cm(-3)) from -18 to 0 degrees C were fitted with appropriate predictive models. The power law model was found to be the most appropriate to fit the flow curves obtained for FCOJ between 46.56 and 65.04 degrees Brix. In higher concentrations, thixotropy was observed and showed more temperature dependence. A single equation combining Arrhenius and exponential relationships was applied to describe the temperature effect and shear rate on the quantity of breakdown of FCOJ.

Laminar flow of soursop juice through concentric annuli: Friction factors and rheology

Laminar axial flow of a pseudoplastic fluid food (soursop, juice) in annular ducts has been experimentally investigated. In the first part of the manuscript, the rheological behavior of soursop juice, being essential for the annular flow analysis, was completely determined from 9.3 to 49.4 degrees Brix and temperatures from 0.4 degrees C to 68.8 degrees C, using a rotational rheometer equipped with coaxial cylinders. In order to test the adequacy of the rheology results, pressure loss data in the laminar pipe flow were collected and then experimental and theoretical friction factors were compared, showing excellent agreement, which indicated the reliability of the Power-Law model for describing the soursop juices. In the second part, pressure loss in annular regions was measured and used to estimate friction factors, which were then compared to those resulted from analytical and semi-analytical equations. The principal contributions of this article are to provide a review on the determination of friction factors-Reynolds number of pseudoplastic fluids in annuli, and also supply extensive new experimental data on the rheological properties and pressure loss of an important shear-thinning fluid food, which is of particular interest for the food engineering process design. (c) 2006 Elsevier Ltd. All rights reserved.