Characterization of time-dependent flow properties of food suspensions

2004 ◽  
Vol 39 (7) ◽  
pp. 801-805 ◽  
Author(s):  
Yun H. Choi ◽  
Byoungseung Yoo
Biorheology ◽  
1986 ◽  
Vol 23 (1) ◽  
pp. 63-74 ◽  
Author(s):  
D.E. McMillan ◽  
N.G. Utterback ◽  
M. Nasrinasrabadi ◽  
M.M. Lee

2021 ◽  
pp. 1-33
Author(s):  
Süleyman Özen ◽  
Muhammet Gökhan Altun ◽  
Ali Mardani-Aghabaglou ◽  
Kambiz Ramyar

In this study, the effect of main chain and side chain length of polycarboxylate-ether based high range water reducing admixture (WRA) on the fresh properties, compressive strength and water absorption of cementitious systems containing 0, 15, 30 and 45 wt.% fly ash was investigated. For this purpose, 3 WRAs with same molecular weight but different chain lengths were produced. According to test results, flowability of paste and mortars was negatively affected when the length of the main chain and side chains of the admixture was longer or shorter than a certain value. This adverse effect is thought to be arisen from the weakening of the adsorption of admixture with increase of its chain lengths. However, when the main chain and side chain lengths of the admixture were shorter or longer than a certain value, the time-dependent flow properties of the mortar mixtures improved. The main chain and side chain lengths of the WRAs had not a significant effect on the compressive strength and water absorption capacity of the mortar mixtures. However, irrespective of the admixture characteristics, with the increase of fly ash substitution the flow and time-dependent flow properties of the mixtures were negatively affected but their water absorption decreased.


LWT ◽  
2012 ◽  
Vol 46 (2) ◽  
pp. 375-381 ◽  
Author(s):  
Pablo Bellalta ◽  
Elizabeth Troncoso ◽  
Rommy N. Zúñiga ◽  
José M. Aguilera

2004 ◽  
Vol 218 (2) ◽  
pp. 123-127 ◽  
Author(s):  
Basim Abu-Jdayil ◽  
Hazim A. Mohameed

Author(s):  
Santanu Basu ◽  
US Shivhare ◽  
GSV Raghavan

Jam is an intermediate moisture food containing fruit pulp, pectin, sugar and acid. The effect of sugar and pectin concentration, pH, shear rate and temperature on the time dependent rheological properties of pineapple jam was studied using a rheometer. Pineapple jam exhibited thixotropic behavior. Shear stress of the pineapple jam at a particular time of shearing depended on the shear rate, temperature and composition. Weltman, Hahn, and Figoni and Shoemaker, models were applied to describe the time dependent flow properties of pineapple jam. Hahn model described adequately the rheological characteristics of pineapple jam.


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