Flow behavior and thermal resistance of xanthan gum in formate brine

2020 ◽  
Vol 188 ◽  
pp. 106881 ◽  
Author(s):  
D. Reinoso ◽  
M.J. Martín-Alfonso ◽  
P.F. Luckham ◽  
F.J. Martínez-Boza
Keyword(s):  
Thermal Resistance ◽  
Xanthan Gum ◽  
Flow Behavior

Experimental Measurements of the Flow and Heat Transfer of a Square Jet Impinging on an Array of Square Pin Fins

2002 ◽  
Author(s):  
Johnny S. Issa ◽  
Alfonso Ortega
Keyword(s):  
Heat Transfer ◽  
Thermal Resistance ◽  
Flow Behavior ◽  
Jet Impingement ◽  
Tip Clearance ◽  
Heat Sinks ◽  
Clearance Ratio ◽  
Cross Sectional ◽  
Pressure Loss Coefficient ◽  
Air Jet

An experimental investigation was conducted to explore the flow behavior, pressure drop, and heat transfer due to free air jet impingement on square in-line pin fin heat sinks (PFHS) mounted on a plane horizontal surface. A parametrically consistent set of aluminum heat sinks with fixed base dimension of 25 × 25 mm was used, with pin heights varying between 12.5 mm and 22.5 mm, and fin thickness between 1.5 mm and 2.5 mm. A 6:1 contracting nozzle having a square outlet cross sectional area of 25 × 25 mm was used to blow air at ambient temperature on the top of the heat sinks with velocities varying from 2 to 20 m/s. The ratio of the gap between the jet exit and the pin tips to the pin height, the so-called tip clearance ratio, was varied from 0 (no tip clearance) to 1. The stagnation pressure recovered at the center of the heat sink was higher for tall pins than short pins. The pressure loss coefficient showed a little dependence on Re, increased with increasing pin density, and pin diameter, and decreased with increasing pin height and clearance ratio. The overall base-to-ambient thermal resistance decreased with increasing Re number, pin density and pin diameter. Surprisingly, the dependence of the thermal resistance on the pin height and clearance ratio was shown to be mild at low Re, and to vanish at high Re number.

Experimental Study and Numerical Modeling of Rheological and Flow Behavior of Xanthan Gum Solutions Using Artificial Neural Network

2014 ◽  
Vol 35 (12) ◽  
pp. 1793-1800 ◽  
Author(s):  
Meisam Mirarab Razi ◽  
Vassilios C. Kelessidis ◽  
Roberto Maglione ◽  
Majid Ghiass ◽  
Mohammad Ali Ghayyem
Keyword(s):  
Neural Network ◽  
Experimental Study ◽  
Artificial Neural Network ◽  
Numerical Modeling ◽  
Xanthan Gum ◽  
Flow Behavior ◽  
Artificial Neural

scholarly journals Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

2020 ◽  
Author(s):  
Huaiwen Yang ◽  
Yuhsien Lin
Keyword(s):  
Yield Stress ◽  
Thermal Processing ◽  
Xanthan Gum ◽  
Flow Behavior ◽  
Elastic Behavior ◽  
Tapioca Starch ◽  
Shear Thinning Fluids ◽  
Water Sport ◽  
Thickened Fluid ◽  
Water Holding

The flow behavior of the administrated fluid matrices demands careful assessments for stability as consumed by individuals with dysphagia. In the present study, we incorporate tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300±20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 ℃ than 4 ℃, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p<0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-contained nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 ℃ processing. The 3-min thermal processing HDP-nectars remained stable and met dysphagia-friendly requirements under 4 ℃ storage for 28 days regardless of the types of fluid bases (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.

scholarly journals Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Sima Taheri ◽  
Morteza Khomeiri ◽  
Mehran Aalami ◽  
Ali Moayedi
Keyword(s):  
Xanthan Gum ◽  
Storage Time ◽  
Cheese Whey ◽  
Corn Starch ◽  
Flow Behavior ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Bacteria ◽  
Pseudoplastic Fluid ◽  
Acid Whey ◽  
New Formulation

The use of acid whey in food formulations is one way to reduce the environmental problems associated with its disposal. In the present study, a new formulation of a drinking dessert was prepared using Lactic cheese whey, milk, xanthan gum at 4 levels (0, 0.1, 0.2 and 0.3%), resistant corn starch at 4 levels (0, 0.5, 1 and 1.5%), cocoa powder and sugar. Samples containing starch and gum had higher viscosity and were completely stable, with no syneresis and sedimentation after a month of storage at 4 °C. Samples containing 0.3% xanthan gum and 1% corn starch were considered as the desired drink based on sensory analysis. Study of the optimal flow behavior indicated that the drinking dessert is a non-Newtonian pseudoplastic fluid, and the Herschel-Bulkily model was the best model to describe the flow behavior. The pH of the synbiotic dessert containing L. GG was almost constant after 7 days of storage at 4 °C, while the pH of samples containing L. paracasei decreased by 0.7. The population of both probiotic bacteria decreased during storage time at 4 °C. The rate of decrease was higher for L. paracasei than L. GG. However, both contained >106 CFU mL-1, which is necessary for the health benefits of probiotic bacteria.

Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures

2014 ◽  
Vol 10 (4) ◽  
pp. 849-856 ◽  
Author(s):  
Solji Lee ◽  
Byoungseung Yoo
Keyword(s):  
Thermal Properties ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Flow Behavior ◽  
Sucrose Concentration ◽  
Rice Starch ◽  
Dynamic Moduli ◽  
Scanning Calorimetry ◽  
Flow Behavior Index ◽  
Behavior Index

Abstract The effect of sucrose at different concentrations (0, 10, 20, and 30% w/w) on rheological and thermal properties of 5% (w/w) rice starch (RS) pastes mixed with guar gum (GG) and xanthan gum (XG) was examined. The flow behavior index (n) values of RS–gum mixtures in the presence of sucrose were higher than those of the control (0% sucrose), whereas their K and σoc values were lower. The RS–XG–sucrose mixtures showed much higher dynamic moduli values than the control, while the RS–GG–sucrose mixtures, except for the 30% sucrose concentration, showed lower values, indicating that the viscoelastic properties of RS–XG mixtures were greatly affected by the addition of sucrose. In general, differential scanning calorimetry studies showed that the presence of sucrose resulted in an increase in the gelatinization temperatures and a decrease in gelatinization enthalpy. These results could facilitate the development of RS-based products with improved thermal and rheological properties.

scholarly journals Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

Polymers ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 162
Author(s):  
Huaiwen Yang ◽  
Yuhsien Lin
Keyword(s):  
Yield Stress ◽  
Thermal Processing ◽  
Xanthan Gum ◽  
Flow Behavior ◽  
Elastic Behavior ◽  
Tapioca Starch ◽  
C Storage ◽  
Shear Thinning Fluids ◽  
Water Sport ◽  
Thickened Fluid

The flow behavior of the administrated fluid matrices demands careful assessments for stability when consumed by individuals with dysphagia. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300 ± 20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 °C than 4 °C, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p < 0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-containing nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 °C processing. The 3 min thermal processing HDP nectars remained stable and met dysphagia-friendly requirements under 4 °C storage for 28 days, regardless of the type of fluid base (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.

Rheology of concentrated xanthan gum solutions: Steady shear flow behavior

2006 ◽  
Vol 7 (2) ◽  
pp. 129-138 ◽  
Author(s):  
Ki-Won Song ◽  
Yong-Seok Kim ◽  
Gap-Shik Chang
Keyword(s):  
Shear Flow ◽  
Xanthan Gum ◽  
Flow Behavior ◽  
Steady Shear ◽  
Steady Shear Flow ◽  
Steady Shear Flow Behavior

scholarly journals Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Syed Ali Shahzad ◽  
Shahzad Hussain ◽  
Mohamed S. Alamri ◽  
Abdellatif A. Mohamed ◽  
Ali S. Ahmed ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Flow Behavior ◽  
Textural Properties ◽  
Analysis Data ◽  
Angular Frequency ◽  
Flow Behavior Index ◽  
Cress Seed ◽  
Sweet Potato Starch

Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.

Equibiaxial Extensional Viscosity and Network Formation of Wheat Gluten - Xanthan Gum Dough

2013 ◽  
Vol 787 ◽  
pp. 306-310 ◽  
Author(s):  
Xue Wei Zhao ◽  
Chun Peng Jiang ◽  
Rui Fen Li ◽  
Guang Jie An
Keyword(s):  
Xanthan Gum ◽  
Network Formation ◽  
Flow Behavior ◽  
Wheat Gluten ◽  
Extensional Viscosity ◽  
Power Law Model ◽  
Flow Behavior Index ◽  
Cross Links ◽  
Gum Content ◽  
Behavior Index

The equibiaxial extensional viscosity of the doughs prepared from gluten and xanthan gum at three levels was determined in this work. The gluten-xanthan gum mixture exhibited strain rate thinning behavior at constant strain, and can be described by power-law model. The consistency index increased with increasing strain and xanthan gum content, while flow behavior index decreased with increasing strain and increased with increasing xanthan gum content. Cross-links in gluten network increased after xanthan gum addition and the increase magnitude was more markable at higher deformation rate.

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