Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids

2010 ◽  
Vol 16 (1) ◽  
pp. 79-88 ◽  
Author(s):  
M. BahramParvar ◽  
S.M.A. Razavi ◽  
M.H.H. Khodaparast
Keyword(s):  
Quality Evaluation ◽  
Flow Behavior ◽  
Ice Cream ◽  
Rheological Characteristics ◽  
Power Law Model ◽  
Rheological Characterization ◽  
Flow Behavior Index ◽  
Consistency Coefficient ◽  
Seed Gum ◽  
Behavior Index

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa sn. All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.

Static Rheological Study of Ocimum basilicum Seed Gum

2015 ◽  
Vol 11 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Fakhreddin Salehi ◽  
Mahdi Kashaninejad
Keyword(s):  
Power Law ◽  
Flow Behavior ◽  
Shear Thinning ◽  
Power Law Model ◽  
Rotational Viscometer ◽  
Flow Behavior Index ◽  
Consistency Coefficient ◽  
Salt Addition ◽  
Seed Gum ◽  
Behavior Index

Abstract A rotational viscometer was used to investigate the effect of different sugars (sucrose, glucose, fructose and lactose, 1–4% w/w) and salts (NaCl and CaCl2, 0.1–1% w/w), on rheological properties of Basil seed gum (BSG). The viscosity was dependent on type of sugar and salt addition. Interactions between BSG gum and sugars improved the viscosity of solutions, whereas the viscosity of the BSG solutions decreased in the presence of salts. Power law model well-described non-Newtonian shear thinning behavior of BSG. The consistency index was influenced by the sugars and salts content. Addition of sucrose, glucose, lactose and salts to BSG led to increases in flow behavior index (less shear thinning solutions), whereas fructose increased shear thinning of solutions. Flow behavior index values of the power law model vary as follows: 0.43–0.49, 0.53–0.64, 0.21–0.26, and 0.57–0.67 for sucrose, glucose, fructose and lactose, respectively. The consistency coefficient (k) of BSG was affected by sugars and salts. It decreased from 0.14 to 0.09 Pa.sn with increasing CaCl2 from 0 to 4% w/w (20°C, 0.2% w/w BSG). The consistency coefficient values vary as follows: 0.094–0.119, 0.075–0.098, 0.257–0.484, and 0.056–0.074 for sucrose, glucose, fructose and lactose, respectively.

Physicochemical and Rheological Properties of Salmon Protein Powders

2006 ◽  
Vol 2 (2) ◽  
Author(s):  
Subramaniam Sathivel ◽  
Peter J Bechtel ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Parallel Plate ◽  
Emulsion Stability ◽  
Nitrogen Solubility ◽  
Loss Modulus ◽  
Flow Behavior ◽  
Power Law Model ◽  
Flow Behavior Index ◽  
K Value ◽  
Viscoelastic Characteristics ◽  
Behavior Index

This study demonstrated feasibility of producing soluble protein powders from pink (PSP) and red (RSP) salmon heads. Differences were observed between physicochemical properties of the two protein powders, including nitrogen solubility, emulsion stability, and fat adsorption capacity. The flow and viscoelastic properties of the emulsions prepared with PSP and RSP were investigated using a parallel plate rheometer. The power law model and the Casson model were used to determine the flow behavior index (n), and consistency index (K) and yield stress. The emulsion containing PSP (PSPE) had a higher K value (8 Pa.s) than that (4.2 Pa.s) of the emulsion containing RSP (RSPE). Both PSPE and RSPE emulsions exhibited pseudoplastic behavior and viscoelastic characteristics. The G’ (an elastic or storage modulus) and G” (a viscous or loss modulus) values for PSPE were higher than RSPE.

Lubrication of a Cylinder on a Plane With a Non-Newtonian Fluid Considering Cavitation

1982 ◽  
Vol 104 (2) ◽  
pp. 168-172 ◽  
Author(s):  
Prawal Sinha ◽  
Chandan Singh
Keyword(s):  
Theoretical Analysis ◽  
Load Capacity ◽  
Flow Behavior ◽  
Rolling Contact ◽  
Maximum Pressure ◽  
Power Law Model ◽  
Flow Behavior Index ◽  
Joint Lubrication ◽  
Human Joint ◽  
Behavior Index

This paper presents a theoretical analysis of lubrication of rolling contact bearings considering cavitation with a non-Newtonian lubricant, obeying the power law model. Piezo-viscous and deformation effects are neglected. The analysis reveals, that as the flow behavior index increases, the load capacity increases and the point of cavitation as well as the point of maximum pressure is shifted towards the center of contact. It is also indicated that the present analysis may be considered as providing an approximation to human joint lubrication problem.

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.

scholarly journals Simulation Analysis of Gas Bubble Formation and Escape in Non-Newtonian Drilling Fluids

Geofluids ◽  
2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Xinxin Zhao ◽  
Xiangzhen Yan ◽  
Hongwei Jiang ◽  
Guang Yang ◽  
Jintang Wang ◽  
...  
Keyword(s):  
Shear Force ◽  
Drilling Fluid ◽  
Flow Behavior ◽  
Bubble Formation ◽  
Escape Time ◽  
Flow Behavior Index ◽  
Equivalent Radius ◽  
Consistency Coefficient ◽  
Static Shear ◽  
Behavior Index

In this study, the formation and escape movements of a bubble injected in non-Newtonian drilling fluid through a pore were numerically simulated using a volume of fluid method. The pattern of a single bubble and the pressure and velocity fields of the surrounding liquid phase during the bubble formation were analyzed and compared with experimental results; based on the comparison, the formation and escape properties of the bubble were further studied. In particular, the effects of static shear force, consistency coefficient, and flow behavior index on the growth and escape time of the bubble were analyzed. The results show that, owing to the effect of velocity on the viscosity of a non-Newtonian drilling fluid, the escape time and volume of the bubble increase with an increase in static shear force, consistency coefficient, and flow behavior index. Among the three parameters, the flow behavior index has the greatest effect. This is because the shear disturbance of a bubble to its surrounding fluid during its growth and escape, caused by the shear thinning of a yield-power-law fluid, reduces the fluid viscosity. The shear thinning decreases, and the resistance to the bubble increases as the flow behavior index approaches 1, leading to larger bubble formation times and separation volumes. An empirical formula for predicting the equivalent radius of bubbles considering the liquid yield stress, inertial force, viscous force, and surface tension is established. The average error of predicting the equivalent radius of detached bubble is 0.80%, which can provide a reference for the better study of bubble migration and flow pattern in non-Newtonian fluid.

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.

Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

2019 ◽  
Vol 15 (4) ◽  
pp. 437-441 ◽  
Author(s):  
Vasiliki Lagouri ◽  
Georgia Dimitreli ◽  
Aikatarini Kouvatsi
Keyword(s):  
Antioxidant Activity ◽  
Dairy Products ◽  
Storage Time ◽  
Storage Stability ◽  
Flow Behavior ◽  
Antioxidant Properties ◽  
Flow Behavior Index ◽  
Ph Values ◽  
Dpph Activity ◽  
Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

Electroosmotic Flow of Power-Law Fluids in a Slit Microchannel

2009 ◽  
Author(s):  
Cunlu Zhao ◽  
Chun Yang
Keyword(s):  
Shear Stress ◽  
Double Layer ◽  
Power Law ◽  
Dynamic Viscosity ◽  
Electroosmotic Flow ◽  
Flow Behavior ◽  
Flow Behavior Index ◽  
Power Law Fluids ◽  
Hyperbolic Cosine ◽  
Behavior Index

Electroosmotic flow of power-law fluids in a slit channel is analyzed. The governing equations including the linearized Poisson–Boltzmann equation, the Cauchy momentum equation and the continuity equation are solved to seek analytical expressions for the shear stress, dynamic viscosity and velocity distributions. Specifically, exact solutions of the velocity distributions are explicitly found for several special values of the flow behavior index. Furthermore, with the implementation of an approximate scheme for the hyperbolic cosine function, approximate solutions of the velocity distributions are obtained. In addition, a mathematical expression for the average electroosmotic velocity is derived for large values of the dimensionless electrokinetic parameter, κH, in a fashion similar to the Smoluchowski equation. Hence, a generalized Smoluchowski velocity is introduced by taking into account contributions due to the finite thickness of the electric double layer and the flow behavior index of power-law fluids. Finally, calculations are performed to examine the effects of κH, flow behavior index, double layer thickness, and applied electric field on the shear stress, dynamic viscosity, velocity distribution, and average velocity/flow rate of the electroosmotic flow of power-law fluids.

scholarly journals Estimation of Rheological Properties of Ice Cream Unfrozen Liquid Phase by FT-NIR Spectroscopy

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Florina A. SILAGHI ◽  
Alessandro GIUNCHI ◽  
Angelo FABBRI ◽  
Luigi RAGNI
Keyword(s):  
Liquid Phase ◽  
Rheological Properties ◽  
Powder Mixture ◽  
Goodness Of Fit ◽  
Flow Behavior ◽  
Nir Spectroscopy ◽  
Ice Cream ◽  
Rheological Parameters ◽  
Good Prediction ◽  
Flow Behavior Index

The control of ice cream powder mixture production is carried out evaluating the ice cream liquid phase. The present study was conduced on ice cream and unfrozen liquid phase in order to indirectly evaluate the rheological properties by measuring the powder mixture. The calibration set was formed by samples with different percentage of thickeners, maintaining constant the concentration of the other remaining compounds. After the NIR acquisitions the powders were mixed with warm milk, blended and than settled in order to obtain the unfrozen liquid phase needed for the rheological measurements. For each recipe three batches were prepared. The flow curves were evaluated by using the Ostwald de Waele’s equation and the goodness of fit was evaluated by the R2, which was above 0.95. Predictive models of rheological parameters were set up by means of PLS regressions in order to predict the consistency coefficient (K) and the flow behavior index (n) from spectral acquisitions. High correlation of calibration was found for both parameters and NIR spectra obtaining R2 of 0.884 for K and 0.874 for n. The good prediction of the models encourages applying them to reduce significantly the time of the powder mixing control during production.

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