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.

A viscosity model for fluorochloroindate glasses

Viscosity of fluoride glasses is generally Arrhenian between glass transition temperature and crystallization temperature. This dependence on temperature is not observed in some special compositions which have two regions with different activation energies. The viscosity of glasses 40InF(3)-20ZnF(2)-25BaF(2)-10SrF(2)-5LiCl and 40InF(3)-20ZnF(2)-15SrF(2)-20BaF(2)-5NaCl was obtained by the parallel plate method. A theoretical model has been proposed to explain the viscosity data. (C) 1999 Elsevier B.V. B.V. All rights reserved.

Solids rheology for dehydrated food and biological materials

Mechanical properties of food products and biological materials are greatly affected by the drying process and are considered one of the most important quality attributes of dehydrated products. The aim of this work was to review theoretical principles and mathematical modeling, analyzing the measurement techniques and major experimental results that exist in the literature about rheological properties of dehydrated foods and biological materials. Different methods of measuring rheological parameters (fundamental and empiric or imitative) are discussed and major experimental results, as well as the rheological models used in their analysis, published in recent years are presented.

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.

Development of a new epoxy resin for superconducting magnet impregnation

A novel epoxy resin system based on a low viscosity Bisphenol-A (DGEBA)/Bisphenol-F (DGEBF) blend has been investigated for use in tight-wound superconducting magnet impregnation. The principle is to decrease the Bisphenol-A resin system viscosity by adding the low viscosity Bisphenol-F resin. The rheological and mechanical properties of the blend system are compared to the pure Bisphenol-A resin and also to the Bisphenol-F resin both cured with acid anhydride. For the vacuum/pressure impregnation, both the pure Bisphenol-F resin system and DGEBA/DGEBF blend system can be applied without S-glass fabric between coil layers due to its higher rigidity at low temperature and good resistance to thermal shock. This resin system have been tested for impregnation of copper and NbTi wire wound coils whilst Bisphenol-A resin system have been used for testing Nb3Sn coil impregnation where S-glass braid is present as wire insulation.

Influence of drying conditions on the rheological properties of prunes

Rheological properties of rehydrated prunes were obtained applying compression-relaxation tests by using a Texture Analyzer TAXT2i. A mathematical development was adopted to determine the stress and area, along the deformation. Experimental data of stress versus time was fitted by using three different rheological models: generalized Maxwell, Normand & Peleg and Maxwell. Results showed that generalized Maxwell model can be used to describe the viscoelastic behavior of the samples. The rheological parameters obtained indicated that prunes exhibited elastic behavior more pronounced at low moisture content and drying air temperature. At high moisture content and temperature the sample became a more viscous and less rigid.

Effects of extraction methods on yam (Dioscorea alata) starch characteristics

Starch extraction from roots and tubers uses grating with water and sieves to separate the starch slurry from residual mass. The starch is recovered by decantation or centrifugation. The yam starch extraction is difficult due to high viscosity of the slurry caused by non-starch polysaccharides (NSP). The establishment of an efficient extraction process may turn yam into a competitive raw material. In this paper Dioscorea alata starch extracted by four methods was characterized in order to establish the impact of treatments. When the tubers were digested with an aqueous oxalic acid/ammonium oxalate (OA/AO) 1/1 solution, it was easier to separate the starch slurry from residual mass, because viscosity was reduced. For all the others methods tested, the viscosity remained almost the same. The nitrogen present in yam tubers was removed during the different extractions to a different extent. The largest nitrogen reduction was observed with ONAO followed by the control (water). The spectrum of starch granules sizes obtained also varied according to the treatment. Results proved that NSP carries small starch granules over to the waste water. The smaller starch granules diameter varied from 1.9 mu m (OA/AO extraction) to 13.5 mu m (water and pectinase extractions). The larger diameter varied from 41.0 mu m (NaOH treatment) to 67.7 mu m (ONAO). All starches extracted showed a RVA behavior in agreement with literature for yam starch, but with small differences due to the influence of methods. ONAO extraction showed the best recovery (18 g of starch/100 g tuber yam) and granular variation but it interfered with the rheological behavior of starch.

Structural and physicochemical characteristics of lintnerized native and sour cassava starches

The comprehension of the structure of starch granules is important for the understanding of its physicochemical properties. Native and sour cassava starches after being analyzed with respect to their pasting properties and baking expansion capacity, were treated with 2.2 N HCl at 38 degreesC for a maximum of nine days. The starch granules remaining after lintnerization were analyzed for amylose content and intrinsic viscosity, by X-ray diffraction, scanning electron microscopy and chromatographic analysis. The results indicated that the acid hydrolysis on all starches occurred in two steps. The first one, with high hydrolysis rate, was characterized by a quick degradation of the amorphous part of the granules whereas the second step, with lower hydrolysis rate, was characterized by a higher resistance of the organized areas of the granules to acid treatment. Most of the amylose chains were found in the amorphous areas of starch granules only a small percentage was involved in the crystalline regions. The microscopic and chromatographic analysis demonstrated that the acid hydrolysis was not able to disrupt the entire granular crystalline structure. Fermented starch showed amylose and/or amylopectin chain fractions resistant to pullulanase, probably due to structural alterations during fermentation.

Titanium and zirconium complexes containing sterically hindered hydrotris(pyrazolyl)borate ligands: synthesis, structural characterization, and ethylene polymerization studies

The synthesis, characterization and ethylene polymerization behavior of a set of Tp'MCl3 complexes (4, M = Ti, Tp' HB(3-neopentyl-pyrazolyl)(3)(-) (Tp(NP)); 5, M = Ti, Tp'= HB(3-tert-butyl-pyrazolyl)(3)(-) (Tp(tBu)); 6, M = Ti, Tp' = HB(3-phenyl-pyrazolyl)(3)(-) (Tp(Ph)); 7, M = Zr, Tp' = HB(3-phenyl-pyrazolyl)(3)(-) (Tp(ph)); 8, M = Zr, Tp' = HB(3-tert-butyl-pyrazolyl)(3)(-) (Tp(tBu))) is described. Treatment of these tris(pyrazolyl)borate Group IV compounds with methylalumoxane (MAO) generates active catalysts for ethylene polymerization. For the polymerization reactions performed in toluene at 60 degreesC and 3 atm of ethylene pressure, the activities varied between 1.3 and 5.1 X 10(3) g of PE/mol[M](.)h. The highest activity is reached using more sterically open catalyst precursor 4. The viscosity-average molecular weights ((M-v) over bar) of the PE's produced with these catalyst precursors varying from 3.57 to 20.23 x 10(5) gmol(-1) with melting temperatures in the range of 127-134 degreesC. Further polymerization studies employing 7 varying Al/Zr molar ratio and temperature of polymerization showed that the activity as well as the polymer properties are dependent on these parameters. In that case, higher activity was attained at 60 degreesC. The viscosity-average molecular weights of the polyethylene's decreases with increasing AI/Zr molar ratio. (C) 2003 Elsevier B.V. All rights reserved.

Structure of a glycoglucuronomannan from the low-viscosity gum of Vochysia lehmannii

The polysaccharide (VSP) from the gum exudate of quaruba (Vochysia lehmannii) had two components of almost identical M. centred at 24,800, as shown by HSPEC-MALLS. The presence of aggregates was shown since carboxy-reduction gave VSP-RED, which contained low molecular weight components with M-w 19,000 > 5800 and polydispersity ratios dn/dc 0.160 and 0.149, respectively. VSP formed low viscosity aqueous solutions and acid hydrolysis gave Man (30%), Ara (16%), Gal (10%), and Glc (14%). The latter arose partly from GlcA (30%). Methylation analysis revealed mainly neutral units of 2-O- (60%) and 2,3-di-O-substituted Manp (5%), and those of nomeducing ends (8%), 2-O- (3%), and 4-O-substituted Arap and/or 5-O-substituted Araf units (6%). VSP-RED contained Glc (45%), Man (35%), and Ara (13%) and methylation analysis indicated mainly 4-O-substituted Glcp (31%) and 2-O- (51%) and 2,3-di-O-substituted Manp units (5%). A predominant alternating structure for VSP was shown by its C-13 NMR spectrum, which contained 10 main signals and a small one of C-6 of GlcpA. This was confirmed by formation, on partial hydrolysis of VSP, of a tetrasaccharide, which was characterised by NMR spectroscopy and ESI-MS as beta-GlcpA-(1 --> 2)-alpha-Manp-(1 --> 4)-beta-GlcpA-(1 --> 2)-Man, which arose from the main chain, thus confirming VSP to be a glycoglucuronomannan. (C) 2004 Elsevier Ltd. All rights reserved.

Friction losses in valves and fittings for viscoplastic fluids

Data on pressure drop were obtained in stainless steel, sanitary fittings and valves during laminar and turbulent flow of aqueous suspensions of sucrose and bentonite. The rheological properties of these suspensions were determined and the Bingham model provided the best fitting with the experimental data. Friction losses were measured in fully- and partially-open butterfly and plug valves, bends and union. Values of loss coefficients (k(f)) were calculated and correlated as functions of the classical Reynolds number and the Reynolds number proposed by Govier and Aziz (1972) for viscoplastic fluids. The two-k method and a new proposed model presented the best adjustments for the Govier and Aziz Reynolds number, and Hedstrom and classical Reynolds numbers, respectively.

Synthesis and properties of branched polyethylene/high-density polyethylene blends using a homogeneous binary catalyst system composed of early and late transition metal complexes

Branched polyethylene/high-density polyethylene blends (BPE/HDPE) with a wide range of molecular weights, melt flow indexes (MFI), and intrinsic viscosity were prepared using the homogeneous binary catalyst system composed by Ni(alpha-diimine)Cl-2 (1) (alpha-diimine = 1,4-bis(2,6-diisopropylphenyl)-acenaphthenediimine) and {Tp(Ms*)} TiCl3 (2) (Tp(Ms*)=hydridobis(3-mesitylpyrazol-1-yl)(5-mesityl-pyrazol-1-yl)) activated with MAO and/or TIBA in hexane at two different polymerization temperatures (30 and 55 degreesC) and by varying the nickel loading molar fraction (x(Ni)). At all Temperatures, a non-linear correlation between the x(Ni) and the productivity was observed, suggesting the occurrence of a synergistic effect between the nickel and the titanium catalyst precursors, which is more pronounced at 55 degreesC. The molecular weight of the BPE/HDPE blends considerably decreases with increasing Al/M molar ratio. The melt flow indexes (MFI) and intrinsic viscosities (eta) are strongly affected by x(Ni), but the melting temperatures are nearly constant, 132 +/- 3 degreesC. Dynamic mechanical thermal analysis (DMTA) shows the formation of different polymeric materials where the stiffness vanes according, to the x(Ni) and temperature used in the polymerization reaction. The surface morphology of the BPE/HDPE blends studied by scanning electron microscopy (SEM) revealed a low miscibility between the PE phases resulting in the formation of a sandwich structure after etching with o-xylene.

Rheological study of the thermoreversible sol-gel transition of sulfate modified zirconyl chloride aqueous sol

The sols prepared by mixing a ZrOCl2 acidified solution to a hot H2SO4 aqueous solutions were studied in order to clarify the mechanism of thermoreversible sol-gel transition observed in this system. The viscoelastic properties of these suspensions were analyzed during the sol-gel transition by dynamic rheological measurements and quasi-elastic light scattering. The rheological properties were correlated to mass fractal and nearly linear growth models, and percolation theory. The results evidence that the thermoreversible sol-gel transition in this system is due to the formation of a network of physically linked aggregates having fractal structure. The decrease of the SO42- contents in the initial solution leads to the decrease of the fractal dimensionality from 2.3 to 1.8, indicating a change of the kinetic mechanism of aggregate growth. Near the gel point these samples have the typical scaling expected from percolation theory. (C) 2004 Elsevier B.V. All rights reserved.

Laminar forced convection to a pseudoplastic fluid food in circular and annular ducts

In this manuscript we investigated experimentally the steady-state heat transfer to an important pseudoplastic fluid food, the soursop juice, flowing in laminar regime through circular and concentric annular ducts. The mean convection heat transfer coefficients, determined by measuring the bulk temperatures before and after the heating sections with constant temperatures of the tube walls, were used to correlate simple new empiric expressions to estimate the average Nusselt number in the thermal entrance of the considered geometries. In addition, the thermophysical properties of the tested fluid food, as well as the rheological behavior, being essential for the heat transfer analyses, were experimentally determined. (c) 2006 Elsevier Ltd. All rights reserved.

Some structural and physicochemical characteristics of tuber and root starches

Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90 degrees C. Pasting and thermal properties were measured using a rapid viscoanalyser, and a differential scanning calorimeter, respectively. Phosphorous content varied from 0.007 to 0.031% for cassava and canna starches, respectively. Yam, canna and ginger starches displayed higher amylose contents (32.6, 31.7 and 26.5%, respectively) than cassava, arrowroot and sweet potato starches (19.8, 20.8 and 22.6%, respectively). These last three starches displayed amylose molecules of higher molecular weight than those shown for yam, canna and ginger starches. Canna starch showed higher proportions of longer branch chains of amylopectin than others starches. The size and shape of granules were quite variable among all starches and the average size of granules varied from 13.9 to 42.3 mu m for sweet potato and canna, respectively. Swelling power, pasting, and thermal properties were affected by structural characteristics of the starches.