Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

На начальных участках магистрального нефтепровода Узень - Атырау - Самара формируются партии низкозастывающих бузачинских и высокозастывающих мангышлакских нефтей. По маршруту транспортировки осуществляются дополнительные подкачки нефтей с различными физико-химическими и реологическими характеристиками, что может оказывать существенное влияние на свойства перекачиваемых нефтесмесей. Цель настоящей работы - исследование физико-химических и реологических свойств бузачинской и мангышлакской нефтесмесей на маршруте поставки Узень - Атырау, а также диапазона и причин изменений характеристик бузачинской нефти (основной в компонентном составе нефтесмесей, перекачиваемых по нефтепроводу Узень - Атырау - Самара). По результатам исследований установлено, что свойства мангышлакской нефтесмеси изменяются в незначительных пределах. Для бузачинской нефтесмеси свойственна нестабильность реологических параметров, которые могут изменяться в широком диапазоне в результате путевой подкачки на различных участках нефтепровода. Колебания реологических параметров наиболее показательных проб партий бузачинской нефтесмеси рекомендуется учитывать для решения задач повышения текучести высоковязких нефтей и оптимизации технологических режимов работы трубопроводов, по которым осуществляется перекачка таких нефтей. Методами газохроматографического анализа молекулярно-массового распределения тугоплавких парафинов и поляризационной микроскопии определена температура нагрева бузачинской и мангышлакской нефтесмесей, оптимальная для ввода депрессорной присадки. At the initial sections of the Uzen - Atyrau - Samara main oil pipeline, batches of low pour point Buzachinsky and high pour point Mangyshlak oils are formed. Additional pumping of oils with different physical, chemical and rheological characteristics is carried out along the transportation route, which can have a significant effect on the properties of the pumped oil mixtures. The purpose of this study is to examine the physical, chemical and rheological properties of Buzachi and Mangyshlak oil mixtures on the Uzen - Atyrau supply route, as well as the range and causes of changes in the characteristics of Buzachinsky oil (the main oil mixture in the blend composition pumped through the Uzen - Atyrau - Samara pipeline). According to the research results, it was found that the properties of the Mangyshlak oil mixture vary within insignificant limits. The Buzachinsky oil mixture is characterized by instability of rheological parameters, which can vary in a wide range as a result of route pumping at different pipeline sections. Fluctuations of the rheological parameters of the most indicative samples of batches of the Buzachinsky oil mixture are recommended to be taken into account in order to increase the fluidity of high-viscosity oils and optimize the process modes of operation of pipelines through which such oils are pumped. Using the methods of gas chromatographic analysis of the molecular weight distribution of high-melting-point paraffins, as well as polarization microscopy, the optimal heating temperature for the introduction of a pour point depressant into the Buzachinsky and Mangyshlak oil mixtures has been determined.

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IMPROVEMENT OF PHYSICAL-CHEMICAL AND RHEOLOGICAL PROPERTIES OF GHARDAÏA LOESS (SOUTHERN ALGERIA) USING BENTONITE CLAY AND LIME

Clays and Clay Minerals ◽

10.1007/s42860-020-00092-8 ◽

2020 ◽

Vol 68 (5) ◽

pp. 499-512

Author(s):

Asmaa Rahmani ◽

Abdelkrim Hazzab ◽

Hadj Aimer ◽

Abdellah Ghenaim ◽

Abdelali Terfous

Keyword(s):

Rheological Properties ◽

Bentonite Clay ◽

Physical Chemical

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Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product

Journal of Texture Studies ◽

10.1111/jtxs.12179 ◽

2016 ◽

Vol 47 (5) ◽

pp. 432-442 ◽

Cited By ~ 2

Author(s):

Ivana Lončarević ◽

Biljana Pajin ◽

Marijana Sakač ◽

Danica Zarić ◽

Marica Rakin ◽

...

Keyword(s):

Rheological Properties ◽

Sesame Oil

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Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps

Korea-Australia Rheology Journal ◽

10.1007/s13367-012-0028-8 ◽

2012 ◽

Vol 24 (3) ◽

pp. 229-239 ◽

Cited By ~ 5

Author(s):

Márcia Cavalcante Conceição ◽

Tatiana Nunes Fernandes ◽

Mônica Elisabeth Torres Prado ◽

Jaime Vilela de Resende

Keyword(s):

Rheological Properties ◽

Physical Chemical

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Study of physical-chemical and rheological properties of high-paraffin oils

Azerbaijan Oil Industry ◽

10.37474/0365-8554/2021-3-26-30 ◽

2021 ◽

pp. 26-30

Author(s):

G.R. Gurbanov ◽

◽

P.F. Ahmadov ◽

Keyword(s):

Surface Tension ◽

Thermal Expansion ◽

Temperature Dependence ◽

Rheological Properties ◽

Temperature Rise ◽

Dynamic Viscosity ◽

Biological Properties ◽

Temperature Fields ◽

Paraffin Oil ◽

Physical Chemical

The temperature dependence of physical-chemical and biological properties of high-paraffin oil was studied in laboratory conditions. The experiments were carried out on the oil samples without agents and with addition of 800 g/t composition developed at the ratio of Difron-4201 + Difron-3705 = 1:1. The increase in the density for 3.8 %, in the ratio of surface tension for 16 %, in the ratio of kinematic and dynamic viscosity up to 88 %, as well as in the ratio of the thermal expansion for 50.11 % was observed in the samples without agents in the temperature rise to 50K. In the samples included in the composition, the surface tension, kinematic and dynamic viscosity sharply decresed in all temperature fields compared to the samples without agents, the density practically did not change, and the ratio of thermal expansion volume slightly differed in all temperature fields.

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Physical, chemical and rheological properties of waste edible vegetable oil rejuvenated asphalt binders

Construction and Building Materials ◽

10.1016/j.conbuildmat.2014.05.033 ◽

2014 ◽

Vol 66 ◽

pp. 286-298 ◽

Cited By ~ 132

Author(s):

Meizhu Chen ◽

Binbin Leng ◽

Shaopeng Wu ◽

Yang Sang

Keyword(s):

Rheological Properties ◽

Vegetable Oil ◽

Asphalt Binders ◽

Physical Chemical ◽

Edible Vegetable Oil

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Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Food Science and Technology ◽

10.1590/fst.12221 ◽

2021 ◽

Author(s):

Callebe CAMELO-SILVA ◽

Eulália Lopes da Silva BARROS ◽

Maria Helena Machado CANELLA ◽

Silvani VERRUCK ◽

Amanda Alves PRESTES ◽

...

Keyword(s):

Rheological Properties ◽

Ice Cream ◽

Physical Chemical ◽

Skimmed Milk

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Characterization of Some Spelt Wheat Starches as a Renewable Biopolymeric Material

ISRN Polymer Science ◽

10.1155/2014/361069 ◽

2014 ◽

Vol 2014 ◽

pp. 1-9 ◽

Cited By ~ 3

Author(s):

Dorota Gałkowska ◽

Teresa Witczak ◽

Jarosław Korus ◽

Lesław Juszczak

Keyword(s):

Rheological Properties ◽

Viscoelastic Properties ◽

Shear Thinning ◽

Wheat Varieties ◽

Spelt Wheat ◽

Physical Chemical ◽

Pasting Characteristics ◽

Wheat Starches ◽

Starch Gels

The aim of this work was to analyze selected physical, chemical, thermal, and rheological properties of starches isolated from different spelt wheat varieties. The analyzed starches contained from 22.5 to 24.6 g/100 g of amylose and from 45.9 to 50.6 mg/100 g of phosphorus. Ranges of characteristic gelatinization temperatures, TO, TP, and TE, were 55.7–58.5°C, 61.1–62.6°C, and 67.4–68.2°C, respectively, while gelatinization enthalpy ranged from 8.87 to 9.96 J/g. The pasting curves showed significant differences in pasting characteristics of the starches. The values of maximum viscosity (ηmax) and viscosity after cooling (η50) determined for the starch pastes were in the range of 82.3–100.7 B.U. and 149.3–172.7 B.U., respectively. The starch pastes demonstrated non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the resulting starch gels were characterized by different viscoelastic properties, with a dominance of elastic features (G′>G′′). The starches exhibited different tendency to retrogradation, with its degree (R=ΔHR/ΔHG) in the range of 21.1–37.4%.

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