Effect of glycerol concentration and temperature on the rheological properties of cassava starch solutions

2013 ◽  
Vol 33 (2) ◽  
pp. 141-148 ◽  
Author(s):  
Germán Ayala Valencia ◽  
Ana Cecilia Agudelo Henao ◽  
Rubén Antonio Vargas Zapata
Keyword(s):  
Activation Energy ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Weight Ratio ◽  
Exponential Model ◽  
Cassava Starch ◽  
Flow Index ◽  
Glycerol Concentration ◽  
Glycerol Content ◽  
All Solutions

Abstract Glycerol/starch (G/S) solutions were prepared at different concentrations, with a weight ratio of G/S=0.0, 0.1, 0.2, 0.3, 0.4 and 0.5, and rheological properties were analyzed at 30, 40, 50, 60 and 70°C. Power law dependency of the apparent viscosity as a function of the shear rate is the most appropriate model for describing the rheological behavior of cassava starch solutions as a function of glycerol concentrations. All solutions showed a pseudoplastic behavior; the flow index (n) did not show significant changes as a function of temperature and glycerol concentration. However, the apparent viscosity (μa) and the consistency coefficient (K) did show strong variations with temperature and glycerol content. The temperature variation of both μa and K were better fitted to an exponential model type exp(Ea /RT), logμa(K) vs. 1000/T. The activation energy of the K data for the solution without glycerol (G/S=0.0) was 13.64 KJ/mol, and it decreased with increasing the content of glycerol in the solutions, becoming 6.14 KJ/mol for G/S=0.5. On the contrary, the activation energy for the μa data increased when increasing the glycerol concentration. The effect of glycerol concentration was also modeled using polynomial and exponential fittings.

Rheological Study on of PBT with High Melt Flow Index

2012 ◽  
Vol 487 ◽  
pp. 644-648
Author(s):  
Yuan Liu ◽  
Lin Wang ◽  
Qing Yan Xu ◽  
Pei Jie Lin ◽  
Zhi Hong Guo ◽  
...  
Keyword(s):  
Activation Energy ◽  
Shear Rate ◽  
Apparent Viscosity ◽  
Melt Flow Index ◽  
Flow Index ◽  
Melt Flow ◽  
Flow Activation Energy ◽  
Nonwoven Fabrics ◽  
Flow Activation ◽  
High Flexibility

Melt-blown generated PBT nonwoven fabrics usually have small fibril diameter, high flexibility, well heat and oil resistance. Therefore, they would have promising application such as vehicle filtering media. The rheological behavior of PBT with High Melt Flow Index for Melt-blown is investigated in this paper. It is a direction of the technology design and fabrication parameters .The relation of apparent viscosity and shear rate is analyzed, as well as flow activation energy and Non-Newtonian indexes. The results suggest that PBT with High Melt Flow Index is Non-Newtonian fluid. Apparent viscosity and flow activation energy show gradually decrease with increasing shear rate, exhibiting typical shear-thinning behavior.

INFLUENCE OF OLIVE OIL ON THE RHEOLOGICAL CHARACTERISTICS OF MAYONNAISE

2021 ◽  
Vol 22 (4) ◽  
pp. 40-49
Author(s):  
A.N. Martekha ◽  
◽  
V.N. Andreev ◽  
Keyword(s):  
Olive Oil ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Sunflower Oil ◽  
Color Change ◽  
Rheological Parameters ◽  
Flow Index ◽  
Loop Area ◽  
Rotary Viscometer

Rheological properties are an important parameter for the quality of mayonnaise. This article in-vestigated the effect of adding olive oil on the rheological properties and color change of mayon-naise. The influence of the storage time of mayonnaise in the refrigerator on the change in rheo-logical properties was also investigated. Mayonnaise was prepared on a laboratory rotary disperser of the Turrex type with a rotor / stator system with a rotor speed range (10000-30000 rpm) at room temperature. Mayonnaise contains 75% oil with varying proportions of sunflower oil and ol-ive oil. Rheological measurements were carried out on a Brookfield rotary viscometer with con-centric cylinders at temperatures of 10 ° C and 25 ° C. Based on the data obtained, the consistency coefficient of the rheological parameters, the flow index and the apparent viscosity were calculat-ed. The color of the test samples of mayonnaise was measured using a three-color colorimeter. All mayonnaise samples exhibit non-Newtonian pseudoplastic flow with a defined thixotropic loop area. Research results have shown that the addition of olive oil affects the rheological properties and color of mayonnaise. The addition of olive oil to the oil phase of mayonnaise reduces shear stress, apparent viscosity, consistency factor and color change at 25 ° C and 10 ° C. When storing mayonnaise in the refrigerator for 15 days, the rheological parameters change. Sunflower oil may-onnaise (75%) has the highest value (L), which means it is measured instrumentally as the bright-est.

Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Xin Huang ◽  
Dong Li ◽  
Li-jun Wang ◽  
Benu Adhikari ◽  
Xiao Dong Chen
Keyword(s):  
Activation Energy ◽  
Sugar Beet ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Angular Frequency ◽  
Sugar Beet Pulp ◽  
Creep Recovery ◽  
Drying Methods ◽  
Hot Air ◽  
Beet Pulp

Abstract The effect of drying methods on the rheological properties (apparent viscosity, storage (G′) and loss (G″) moduli, creep behavior) of sugar beet pulp pectin (SBPP) was investigated using steady shear, frequency sweep, activation energy and creep-recovery tests. SBPP was extracted from sugar beet and dried using freeze (FD), hot air (HD), vacuum (VD) and spray (SD) drying methods. The HD sample showed highest apparent viscosity and the VD sample had the highest activation energy. The 1 % (w/v) samples had higher activation energy than 2 % (w/v) samples. The G′ and G″ versus angular frequency data followed the Power Law model reasonably well (R2 > 0.915). The FD sample deformed the most during the creep test.

Influence of Sewage Sludge on the Slurrying Properties and Co-Gasification Kinetics of Coal-Sludge Slurries

2013 ◽  
Vol 634-638 ◽  
pp. 239-244
Author(s):  
Bang Yang Zhu ◽  
Han Xu Li ◽  
Jie Yao ◽  
Qiao Liu ◽  
Zi Li Zhang ◽  
...  
Keyword(s):  
Activation Energy ◽  
Fourier Transform ◽  
Sewage Sludge ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Sewage Treatment ◽  
Sewage Treatment Plant ◽  
Treatment Plant ◽  
Coal Sludge ◽  
Kinetics Of

The feature of coal-sludge slurries(CSSs) were studied by mixing Shenhua coal and sewage sludge collected from Huainan sewage treatment plant. The results showed that, the rheological properties of CSSs prepared with the adding dosage from 0 to 15% were the shearing and diluting feature. With the adding dosages of the sludge increase, the apparent viscosity values increased and the maximum solid concentrations of CSSs decreased. Also, the gasification kinetics were studied by Thermogravimetry-Fourier Transform Infrared(TG-FTIR). The gasification starting temperatures and activation energy decreased with the adding dosages of the sludge increase, it indicated that the process was accelerated by sewage sludge.

Chemical Composition and Some Rheological Properties of Mesona Blumes Gum

2007 ◽  
Vol 13 (1) ◽  
pp. 55-61 ◽  
Author(s):  
T. Feng ◽  
Z. B. Gu ◽  
Z. Y. Jin
Keyword(s):  
Activation Energy ◽  
Shear Rate ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Uronic Acid ◽  
Extraction Yield ◽  
Total Sugar ◽  
Distilled Water ◽  
Crude Fibre ◽  
Sugar Addition

A gum was extracted from the leaves of Liangfen Cao ( Mesona Blumes), the extraction yield was 29.36%. The crude gum contains 9.74% protein, 30.89% ash, 2.98% crude fibre and 42.19% total sugar (w/w). Monosaccharide components of the gum were mainly galactose, glucose, arabinose and uronic acid with mole ratios of 3.1:2.3:2.3:1.4, respectively. Minerals in the ash were mainly 40.26mg/g sodium, 10.57mg/g potassium, 1.42mg/g magnesium and 2.81mg/g calcium. Molecular weight of the two fractions of the gum were 16,264 and 7,372 Da, respectively. The intrinsic viscosity of the gum was 91.01 mL/g in distilled water at 25°C. Its rheological properties were dependent on shear rate, gum concentration, sugar, temperature, pH, and salt. The gum exhibited pseudoplastic behaviour with shear rate increment. The apparent viscosity increased with the increase of the gum concentration, also increased with the sugar addition and varied according to pH, the highest viscosity was reached at pH 10.0 and the lowest at pH 6.0. Decrease of apparent viscosity was observed with increase of temperature. The activation energy of 10% (w/w) gum was 17.58kJ/mol. The apparent viscosity decreased with Na+ addition and also with the addition of [Ca++]<1%, while it increased with the addition of [Ca++]> 1% (w/w).

scholarly journals Rheological Behavior of Mango Juice throughout the Production Process

2019 ◽  
Vol 9 (1) ◽  
pp. 4235-4239
Keyword(s):  
Activation Energy ◽  
Rheological Properties ◽  
Flow Behavior ◽  
Flow Index ◽  
Pumping Power ◽  
Power Requirement ◽  
Thixotropic Behavior ◽  
Calculated Activation Energy ◽  
Mango Juice ◽  
Calculated Activation

The need for studying the flow behavior of the treated juice in the three main parts of the process (After mixing, after Pasteurization and after cooling) is essential in predicting the pumping power requirement. In the present paper, the rheological properties of mango juice are determined at the end of three steps in the production line: First, after the mixing step, second after homogenization and finally after cooling. The following properties determined, Brix concentration, Acidity of solution, and the rheological properties. Mixed juice showed Bingham behavior with values of yield stress decreasing with increased temperature. The activation energy was determined to equal about 24 kJ.mol-1 . Samples collected after the homogenization step exhibited shear thinning behavior with an almost constant flow index of 0.525. The activation energy was determined as 10.93 kJ.mol-1 . The juice samples collected from that step exhibited a mild thixotropic behavior. The results of the third step involving cooling of the homogenized juice revealed that the liquid reverted to Bingham behavior with values of consistency index decreasing with increased temperatures. The calculated activation energy equals 11.22 kJ.mol-1 .

scholarly journals Rheological properties of tomato ketchup

10.5219/1161 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 730-734
Author(s):  
Vojtěch Kumbár ◽  
Sylvie Ondrušíková ◽  
Šárka Nedomová
Keyword(s):  
Shear Stress ◽  
Shear Strain ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Shear Thinning ◽  
Flow Behaviour ◽  
Flow Index ◽  
Strain Rates ◽  
Shear Strain Rate ◽  
Tomato Ketchup

The objective of this paper was to determine the rheological properties especially shear stress and apparent viscosity vs. shear strain rate, and density of commercially available but also homemade tomato ketchup. The effect of tomato content of density and apparent viscosity of tomato ketchup was also described. Shear stress and apparent viscosity were observed in shear strain rates range from 0.1 s-1 up to 68 s-1. All measurements were carried out at a constant temperature of 22 °C. Experimental results were modeled using a power-law (also known as Ostwald-de Waele) model (R2 ranged from 0.9508 up to 0.9991). The flow behaviour of all measured tomato ketchup samples exhibited non-Newtonian pseudoplastic (shear thinning) behavior where the flow index (n) showed values between 0 and 1. Flow index (n) and consistency coefficient (K) can be used especially in numerical simulation of the flow behaviour of pseudoplastic (shear thinning) liquids.

scholarly journals The influence of texture improver type and its addition level on rheological properties of goat’s milk yogurt

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 163-170 ◽  
Author(s):  
J. Domagała ◽  
M. Sady ◽  
T. Grega ◽  
D. Najgebauer-Lejko
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Sensory Quality ◽  
Rheological Parameters ◽  
Flow Index ◽  
Total Protein Content ◽  
Flow Curves ◽  
Rheological Models ◽  
And Control ◽  
Addition Level

Set yogurt from goat?s milk with addition of two texture improvers DSE 6693 and DSE 6694 from NZMP New Zealand, added in the amount of 1, 2and 3% and control yogurt without addition of texture improvers were produced. In yogurt determined sensory quality, pH, apparent viscosity and rheological properties. Flow curves obtained for produced yogurts were described by three rheological models: Ostwald de Waele, Herschel-Bulkley (H-B) and Casson. Addition of texture improver caused an increase in total solids and total protein content of milk for yogurt. Yogurt with texture improvers gave better sensory quality than control yogurt. The yogurt with 1% addition of DSE 6693 and with 2% addition of DSE 6694 had the best sensory quality. The increase in addition level of texture improvers caused an increase in apparent viscosity, consistency coefficient K, yield stress (except H-B model) and deviation from Newtonian flow (decrease of flow index n). Effect of type of improver was rather negligible, whereas its level addition considerably influenced the evaluated rheological parameters.

Evaluation of the Rheological Properties and Activation Energy of Virgin and Recovered Asphalt Binder Blends

2015 ◽  
Vol 27 (3) ◽  
pp. 04014135 ◽  
Author(s):  
Ali Jamshidi ◽  
Meor Othman Hamzah ◽  
Zulkurnain Shahadan ◽  
Ahmad Shukri Yahaya
Keyword(s):  
Activation Energy ◽  
Rheological Properties ◽  
Asphalt Binder

Improving the rheological properties of water-based calcium bentonite drilling fluids using water-soluble polymers in high temperature applications

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jinliang Liu ◽  
Fengshan Zhou ◽  
Fengyi Deng ◽  
Hongxing Zhao ◽  
Zhongjin Wei ◽  
...  
Keyword(s):  
High Temperature ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Drilling Fluid ◽  
Shear Thickening ◽  
Water Soluble ◽  
Drilling Fluids ◽  
Drilling Depth ◽  
Filtration Loss ◽  
Calcium Bentonite

Abstract Most of bentonite used in modern drilling engineering is physically and chemically modified calcium bentonite. However, with the increase of drilling depth, the bottom hole temperature may reach 180 °C, thus a large amount of calcium bentonite used in the drilling fluid will be unstable. This paper covers three kinds of calcium bentonite with poor rheological properties at high temperature, such as apparent viscosity is greater than 45 mPa·s or less than 10 mPa·s, API filtration loss is greater than 25 mL/30 min, which are diluted type, shear thickening type and low-shear type, these defects will make the rheological properties of drilling fluid worse. The difference is attributed to bentonite mineral composition, such as montmorillonite with good hydration expansion performance. By adding three kinds of heat-resistant water-soluble copolymers Na-HPAN (hydrolyzed polyacrylonitrile sodium), PAS (polycarboxylate salt) and SMP (sulfomethyl phenolic resin), the rheological properties of calcium bentonite drilling fluids can be significantly improved. For example, the addition of 0.1 wt% Na-HPAN and 0.1 wt% PAS increased the apparent viscosity of the XZJ calcium bentonite suspension from 4.5 to 19.5 mPa·s at 180 °C, and the filtration loss also decreased from 20.2 to 17.8 mL.

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