Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food

2009 ◽  
Vol 50 (2) ◽  
pp. 131-138 ◽  
Author(s):  
O. Ekberg ◽  
M. Bülow ◽  
S. Ekman ◽  
G. Hall ◽  
M. Stading ◽  
...  
Keyword(s):  
Contrast Medium ◽  
Barium Sulfate ◽  
Descriptive Analysis ◽  
Extensional Viscosity ◽  
Rheological Parameters ◽  
Extension Rate ◽  
Rheological Characteristics ◽  
Texture Properties ◽  
Model Food ◽  
Texture Attributes

Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango purée were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango purée, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango purée were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango purée has a major impact on perceived sensory texture attributes as well as on rheological parameters.

Rheological Characteristics and Methodology of Ice Cream: A Review

2020 ◽  
Vol 16 (5) ◽  
pp. 666-674
Author(s):  
Amir M. Mortazavian ◽  
Najme Kheynoor ◽  
Zahra Pilevar ◽  
Zhaleh Sheidaei ◽  
Samira Beikzadeh ◽  
...  
Keyword(s):  
Process Design ◽  
Flow Behavior ◽  
Ice Cream ◽  
Rheological Parameters ◽  
Rheological Characteristics ◽  
Rheological Analysis ◽  
Fundamental Information ◽  
Food Structure ◽  
Analytical Tools ◽  
Penetration Tests

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

A New Extensional Viscosity Model Based on the Cross Model for Polymer Fluids

2011 ◽  
Vol 415-417 ◽  
pp. 2105-2108
Author(s):  
Lei Zhong ◽  
Hai Hang Xu ◽  
Ji Zhao Liang ◽  
An Ping Liao
Keyword(s):  
Extensional Viscosity ◽  
Viscosity Model ◽  
Extension Rate ◽  
Experiment Data ◽  
Cross Model ◽  
Polymer Fluids ◽  
Model Based ◽  
Proposed Model ◽  
Measurement Results ◽  
The Cross

A new extensional viscosity model based on the Cross model is introduced. The proposed model can correctly describe the relation between extensional viscosity and extension rate. Effect of the four parameters in the new model is analyzed in detail. Compare the predictive curves to the measurement results reported in the references. It shows that the model calculation gives a good fit to the experiment data. This simple model has only a few parameters and is easy to use.

Barium sulfate aspiration: Severe chemical pneumonia induced by a massive reflux of contrast medium during small bowel barium enema

2015 ◽  
Vol 253 ◽  
pp. e16-e19 ◽  
Author(s):  
Lin Zhang ◽  
Yi Yang ◽  
Ji Zhang ◽  
Xiaowei Zhou ◽  
Hongmei Dong ◽  
...  
Keyword(s):  
Small Bowel ◽  
Contrast Medium ◽  
Barium Enema ◽  
Barium Sulfate

scholarly journals Rheological Behavior and Strength Characteristics of Cement Paste and Mortar with Fly Ash and GGBS Admixtures

2021 ◽  
Vol 13 (17) ◽  
pp. 9600
Author(s):  
V. Arularasi ◽  
P. Thamilselvi ◽  
Siva Avudaiappan ◽  
Erick I. Saavedra Flores ◽  
Mugahed Amran ◽  
...  
Keyword(s):  
Fly Ash ◽  
Cement Paste ◽  
Rheological Behavior ◽  
Shear Resistance ◽  
Ternary Mixtures ◽  
Strength Characteristics ◽  
Mineral Admixtures ◽  
Rheological Parameters ◽  
Rheological Characteristics ◽  
Flow Table

A cement paste or mortar is composed of a mineral skeleton with micron to millimeter-sized grains, surrounded by water filaments. The cohesion or shear resistance in the cement paste and mortar is caused by capillary forces of action. In the case of mortar mixes, there is friction between the particles. Therefore, the mortar mixture shows both friction between particles and cohesion, while the paste shows only cohesion, and the friction between particles is negligible. The property of the cement paste is greatly influenced by the rheological characteristics like cohesion and internal angle friction. It is also interesting that when studying the rheology of fresh concrete, the rheological behavior of cement paste and mortar has direct applicability. In this paper, the rheological characteristics of cement paste and mortar with and without mineral admixtures, that is, fly ash and ground granulated blast-furnace slag (GGBS), were studied. A cement mortar mix with a cement-to-sand ratio of 1:3 was investigated, including fly ash replacement from 10% to 40%, and GGBS from 10% to 70% of the weight of the cement. A suitable blend of fly ash, GGBS, and ordinary Portland cement (OPC) was also selected to determine rheological parameters. For mortar mixtures, the flow table was conducted for workability studies. The flexural and split tensile strength tests were conducted on various mortar mixtures for different curing times. The results indicate that in the presence of a mineral mixture of fly ash and GGBS, the rheological behavior of paste and mortar is similar. Compared with OPC-GGBS-based mixtures, both cement with fly ash and ternary mixtures show less shear resistance or impact resistance. The rheological behavior of the mortar also matches the rheological behavior in the flow table test. Therefore, it is easy to use the vane shear test equipment to conduct cohesion studies to understand the properties of cement paste and mortar using mineral admixtures. The strength results show that the long-term strength of GGBS-based mixtures and ternary mixed mixtures is better than that of fly-ash-based mixtures. For all mixtures, the strength characteristics are greatest at a w/b ratio of 0.6.

scholarly journals High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 94
Author(s):  
Ming-Hsuan Chen ◽  
Karen Bett-Garber ◽  
Jeanne Lea ◽  
Anna McClung ◽  
Christine Bergman
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Pairwise Correlation ◽  
Texture Properties ◽  
Cooked Rice ◽  
Grain Processing ◽  
Coating Roughness ◽  
High Amylose ◽  
Processing Properties ◽  
Texture Attributes

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

scholarly journals 305. Study of Contrast Medium for Barium Enema (10) : The Relationship between Viscosity and Osmolarity of Barium Sulfate Suspension for Colon Examination

1992 ◽  
Vol 48 (8) ◽  
pp. 1388
Author(s):  
Toshio Tani ◽  
Shigeyuki Ishiyama ◽  
Shigehiro Mori ◽  
Toshihiko Yoshinaga ◽  
Toshihiro Yamaguti ◽  
...  
Keyword(s):  
Contrast Medium ◽  
Barium Enema ◽  
Barium Sulfate ◽  
The Relationship ◽  
Barium Sulfate Suspension

scholarly journals Palm oil substitution in hazelnut spread

2021 ◽  
Author(s):  
Anikó Kovács ◽  
Lilla Körmendi ◽  
Katalin Badakné Kerti
Keyword(s):  
Shelf Life ◽  
Palm Oil ◽  
Milk Fat ◽  
Quality Factors ◽  
Health Concerns ◽  
Texture Properties ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Negative Environmental Impact ◽  
Texture Attributes

Abstract One of the most important components in spreads is the fat phase. The characteristics of the used fat determine most of the quality factors of the products such as viscosity, texture, colour, shelf life, etc. In these kinds of products, the commonly used fat is palm fat, however, in recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, the aim of our research was to develop a palm oil free hazelnut spread. We investigated the effect of replacing the fat in the fat phase with milk fat or coconut fat to the apparent viscosity, colour and texture properties of the product. According to our results the palm fat had the highest and coconut fat had the lowest viscosity. In texture analyses palm fat and milk fat showed no significant difference in hardness and in work of penetration. Coconut fat was significantly different in every texture attributes from the other samples. In the case of colour measurement all samples were significantly different. Despite the observed differences in some parameters the suitability of milk fat for hazelnut spread production should be further investigated (sensory analyses, shelf-life).

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