scholarly journals Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

2020 ◽  
Author(s):  
Huaiwen Yang ◽  
Yuhsien Lin
Keyword(s):  
Yield Stress ◽  
Thermal Processing ◽  
Xanthan Gum ◽  
Flow Behavior ◽  
Elastic Behavior ◽  
Tapioca Starch ◽  
Shear Thinning Fluids ◽  
Water Sport ◽  
Thickened Fluid ◽  
Water Holding

The flow behavior of the administrated fluid matrices demands careful assessments for stability as consumed by individuals with dysphagia. In the present study, we incorporate tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300±20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 ℃ than 4 ℃, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p<0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-contained nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 ℃ processing. The 3-min thermal processing HDP-nectars remained stable and met dysphagia-friendly requirements under 4 ℃ storage for 28 days regardless of the types of fluid bases (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.

scholarly journals Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential

Polymers ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 162
Author(s):  
Huaiwen Yang ◽  
Yuhsien Lin
Keyword(s):  
Yield Stress ◽  
Thermal Processing ◽  
Xanthan Gum ◽  
Flow Behavior ◽  
Elastic Behavior ◽  
Tapioca Starch ◽  
C Storage ◽  
Shear Thinning Fluids ◽  
Water Sport ◽  
Thickened Fluid

The flow behavior of the administrated fluid matrices demands careful assessments for stability when consumed by individuals with dysphagia. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300 ± 20 mPa.s) undergoing thermal processing and evaluated their stability. The thickened nectars presented better water holding and oil binding capacities at 25 °C than 4 °C, and the nectars with TS provided the best results for both capacities as well as the highest solubility index and swelling power (p < 0.05). All prepared nectars appeared to be shear-thinning fluids with yield stress closely fitting the power law and Casson models. XG-containing nectars presented a higher yield stress and consistency index. Matrices thickened by HDP exhibited a higher viscoelastic property compared to those thickened by TS during thermal processing. TS nectars presented viscous behavior, whereas HDP and XG nectars presented elastic behavior at 80 °C processing. The 3 min thermal processing HDP nectars remained stable and met dysphagia-friendly requirements under 4 °C storage for 28 days, regardless of the type of fluid base (distilled water, sport drink, or orange juice). The employed thickeners present adequate physicochemical properties to be potentially utilized for producing dysphagia-friendly formulations.

scholarly journals FORMULATION OF AN ANTI-WRINKLE HYDROGEL FACE MASK CONTAINING ETHANOL EXTRACT OF NONI FRUIT (MORINDA CITRIFOLIA L) FOR USE AS A NUTRACOSMECEUTICAL PRODUCT

2017 ◽  
Vol 9 ◽  
pp. 74 ◽  
Author(s):  
Silvia Surini ◽  
Annisa Auliyya
Keyword(s):  
Tensile Strength ◽  
Sodium Alginate ◽  
Ursolic Acid ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Ethanol Extract ◽  
Face Mask ◽  
Skin Care ◽  
Morinda Citrifolia ◽  
Water Holding

Objectives: Noni fruit (Morinda citrifolia L) containing ursolic acid and 3,3’ bisdemethylpinoresinol can be useful as an anti-wrinkle agent. Thehydrogel face mask is an alternative skin care product.Methods: In this study, 0.1% ethanol extract of noni fruit was formulated with a concentration of 4% sodium alginate and 0.5% xanthan gum to formthe hydrogel face mask. Physical stability of the hydrogel face mask was evaluated using organoleptic observation, consistency rates, swelling indexmeasurements, and mechanical strength.Results: The results showed that the hydrogel face mask has good water holding capacity, a tensile strength of 35.6524±0.8842 kgf/cm2, an elongationrate of 272.00±4.47%, and remains stable in color and odor for 12 weeks.Conclusions: This study revealed that the hydrogel face mask containing an ethanol extract of noni fruit is stable and has good physical characteristics;therefore, the hydrogel face mask is satisfactory for use as a nutracosmeceutical product.

scholarly journals Rheological behavior of cereal straw suspensions

2021 ◽  
Author(s):  
Sandra Ukaigwe
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Rheological Behavior ◽  
Xanthan Gum ◽  
Mesh Size ◽  
General Purpose ◽  
Measuring Instrument ◽  
Fiber Concentration ◽  
Cereal Straw ◽  
Malt Barley

The rheological properties (yield stress and viscosity) of cereal straw suspensions are especially important in bioethanol production as they determine the mixing behaviour of the suspension during enzymatic hydrolysis. Yield stress measurements are generally difficult to perform in straw suspensions due to sedimentation, which commonly occur in the suspensions because of the difficulty encountered in loading the suspension into the measuring equipment. The process of placing the suspension in the measuring instrument causes a disturbance likely to induce the yielding of the suspension before the actual measurements are taken. Moreover cereal suspensions at high straw concentration (10-40 wt%) are soft solids and pourability is particularly difficult with solids. Rheological behavior of staw suspensions made from wheat, Oats and malt barley of fiber sizes 0.15 mm-4.20 mm (mesh sizes 20 to 100) and concentrations 5.0-15.0 wt% were studied. The suspensions were initially prepared by dispersing milled and sieved straws in distilled water at room temperature, followed by vortexing to aid the dispersion process; this was later modified to include a 30-minute de-aeration of the suspensions using vacuum and 2-minute mixing using a general purpose mixer at about 162 rpm. However, none these procedures produced a homogenous suspension. The viscosity of the dispersion medium was modified by the addition of Xanthan gum. This produced homogenous suspensions which remained suspended for about 20 minutes. The rheological properties of these suspensions were measured on a Bohlin rheometer in the controlled stress mode using a vane and cup measuring instrument, and the suspension yield stress determined by extrapolation and by regression of Herschel-Bulkley, Casson and Bingham models. Yield stress obtained from extrapolation ranged from 2-19 Pa, while model results ranged from 0.96- 8.15 Pa, for 5.0 wt% Oats straw suspensions with Xanthan gum strengths of 0.1-0.5 wt%. Extrapolation results for 7.5 wt% Oats staw suspensions with Xanthan gum strengths of 0.1-0.5 wt% ranged from 20-36 Pa while model results were in the range of 4.38-18.76 Pa. Wheat and malt barely straw suspensions evaluated using Herschel-Bulkley model at similiar Oats straw suspension conditions of 5.0 wt% fiber concentration with 0.3 wt% Xanthan gum strength produced statistically equivalent yields stress to Oats straw suspensions in the range of 2.31-4.04 Pa for fibers of mesh size 40-100. Cereal straw suspenions are non-Newtonian fluids with yield stresses that are highly straw concentration dependent.

Flow Behaviors of Commercial Food Thickeners Used for the Management of Dysphagia: Effect of Temperature

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Se-Ra Hong ◽  
Dong-Soo Sun ◽  
Whachun Yoo ◽  
Byoungseung Yoo
Keyword(s):  
Shear Stress ◽  
Yield Stress ◽  
Flow Behavior ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
High Shear ◽  
Flow Properties ◽  
Different Temperatures ◽  
Management Of Dysphagia ◽  
Arrhenius Temperature

Gum-based food thickeners are widely used to care for patients with dysphagia in Korea. In this study, the flow properties of commercially available gum-based food thickeners marketed in Korea were determined as a function of temperature. The flow properties of thickeners were determined based on the rheological parameters of the power law and Casson models. Changes in shear stress with the rate of shear (1-100 s-1) at different temperatures (5, 20, 35, and 50 oC) were independent of the type of thickener. All thickeners had high shear-thinning behavior (n=0.08-0.18) with yield stress at the different temperatures tested. In general, apparent viscosity (na,50) values progressively decreased with an increase in temperature. In addition, the consistency index (K) and Casson yield stress (σoc) values did not change much upon an increase in temperature from 5 to 35 oC, except for sample B. In the temperature range of 5-50 oC, the thickeners followed an Arrhenius temperature relationship with a high determination coefficient (R2=0.93-0.97): activation energies (Ea) for the flow of thickeners were in the range of 2.44 - 10.7 kJ/mol. Rheological parameters demonstrated considerable differences in flow behavior between the different gum-based food thickeners, indicating that their flow properties are related to the type of thickener and the flow properties of gum.

Flow behavior and thermal resistance of xanthan gum in formate brine

2020 ◽  
Vol 188 ◽  
pp. 106881 ◽  
Author(s):  
D. Reinoso ◽  
M.J. Martín-Alfonso ◽  
P.F. Luckham ◽  
F.J. Martínez-Boza
Keyword(s):  
Thermal Resistance ◽  
Xanthan Gum ◽  
Flow Behavior

A Study of Debris Flow Behaviors According to Rheometer Properties: Focused on the Hwangnyeong Mt. and Umyeon Mt.

2020 ◽  
Author(s):  
Hyeong-Jin Kim ◽  
Dae-Ho Yun ◽  
Yun-Tae Kim
Keyword(s):  
Debris Flow ◽  
Rheological Properties ◽  
Yield Stress ◽  
Flow Behavior ◽  
Front Velocity ◽  
Experimental Results ◽  
Small Scale ◽  
Water Mixture ◽  
Runout Distance ◽  
Two Samples

&lt;p&gt;A debris flow, a mass movement of soil and water mixture, is generally occurred by heavy rainfall during the rainy season in Korea. Because of climate change, the amount and frequency of rainfall has continually increased these days. Populated areas located in debris flow-prone mountainous areas are commonly subject to debris flow hazards. For this reason, it is necessary to analyze the characteristics of the debris flow behavior for the hazard mitigation. In this study, for two samples from Hwangnyeong Mt. and Umyeon Mt. in Korea, the vane-type rheometer test were performed to estimate the rheological property such as viscosity and yield stress and small-scale flume experiment was carried out to evaluate the characteristics of debris flow behaviors such as front velocity, runout distance and deposition volume. From the experimental results, rheological properties decrease with decreasing volumetric sediment concentration, and debris flow behavior gradually increased with decreasing rheological properties in the experiment. Additionally, in case of Hwangnyeong Mt. which has a high silt and clay fraction, the experimental results show that the amount of the front velocity, runout distance and deposition volume tend to increase higher than Umyeon Mt. as viscosity and yield stress decreased.&lt;/p&gt;

Experimental Study and Numerical Modeling of Rheological and Flow Behavior of Xanthan Gum Solutions Using Artificial Neural Network

2014 ◽  
Vol 35 (12) ◽  
pp. 1793-1800 ◽  
Author(s):  
Meisam Mirarab Razi ◽  
Vassilios C. Kelessidis ◽  
Roberto Maglione ◽  
Majid Ghiass ◽  
Mohammad Ali Ghayyem
Keyword(s):  
Neural Network ◽  
Experimental Study ◽  
Artificial Neural Network ◽  
Numerical Modeling ◽  
Xanthan Gum ◽  
Flow Behavior ◽  
Artificial Neural
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