scholarly journals Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

2021 ◽  
Author(s):  
Mohammad Nejatian ◽  
Diako Khodaei ◽  
Hassan Ahmadi Gavlighi ◽  
Azizollaah Zargaraan
Keyword(s):  
Flow Behavior ◽  
Rheological Characterization ◽  
Flow Behavior Index ◽  
Bitter Orange ◽  
Rheological Measurements ◽  
Wide Range ◽  
Neutral Sugars ◽  
Strain Sweep ◽  
Increasing Temperature ◽  
First Time

Abstract The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

scholarly journals Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

2021 ◽  
Author(s):  
Mohammad Nejatian ◽  
Diako Khodaei ◽  
Hassan Ahmadi Gavlighi ◽  
Azizollaah Zargaraan
Keyword(s):  
Flow Behavior ◽  
Rheological Characterization ◽  
Flow Behavior Index ◽  
Bitter Orange ◽  
Rheological Measurements ◽  
Wide Range ◽  
Neutral Sugars ◽  
Strain Sweep ◽  
Increasing Temperature ◽  
First Time

Abstract The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

scholarly journals Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

2022 ◽  
Author(s):  
Diako Khodaei ◽  
Mohammad Nejatian ◽  
Hassan Ahmadi Gavlighi ◽  
Farhad Garavand ◽  
Ilaria Cacciotti
Keyword(s):  
Flow Behavior ◽  
Rheological Characterization ◽  
Flow Behavior Index ◽  
Bitter Orange ◽  
Rheological Measurements ◽  
Wide Range ◽  
Neutral Sugars ◽  
Strain Sweep ◽  
Increasing Temperature ◽  
First Time

Abstract The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

Flow Speed Measurement and Rheometry by Pulsed Neutron Activation

1989 ◽  
Vol 111 (3) ◽  
pp. 337-341 ◽  
Author(s):  
K. G. A. Porges ◽  
S. A. Cox ◽  
C. Herzenberg ◽  
C. Kampschoer
Keyword(s):  
Laminar Flow ◽  
Neutron Activation ◽  
Flow Behavior ◽  
Industrial Plant ◽  
Rheological Parameters ◽  
Slurry Flow ◽  
Flow Behavior Index ◽  
Processing Scheme ◽  
Wide Range ◽  
Pulsed Neutron

Pulsed Neutron Activation (PNA) is a means of noninvasive flow velocity measurement based on tagging the flowing medium with a short-lived radioactivity. Previous work with salt or dye-tagging showed poor accuracy in turbulent and failed in laminar flow when conventional data processing was used. However, use of a data acquisition and processing scheme that is based on tag dispersion modelling can produce absolute values over a wide range of flow speeds and regimes with high accuracy. For non-Newtonian/laminar flow, rheological information can also be obtained. The inherently non-intrusive nature of PNA tagging makes this scheme available for slurry measurements. The performance of PNA in slurry flow at up to 60 percent solid content was compared to full-flow diversion and weighing. Errors ranged from less than 0.2 percent at high Reynolds’ numbers to about 2 percent for paste flow. Rheological parameters (yield shear stress or flow behavior index) could be determined with an accuracy that compared to that of a spindle viscometer with grab-samples. The PNA scheme thus offers a unique means of studying slurry flow in a dedicated laboratory facility, or of providing calibration for other flowmeters in an industrial plant through temporary installation by a team of expert consultants.

scholarly journals Using the Mitschka-Briggs-Steffe Method for Evaluation of Cactus Pear Concentrated Pulps Rheological Behavior

2012 ◽  
Vol 7 (6) ◽  
Author(s):  
Pedro Esteves Duarte Augusto ◽  
Marcelo Cristianini ◽  
Albert Ibarz
Keyword(s):  
Rheological Behavior ◽  
Process Design ◽  
Flow Behavior ◽  
Single Equation ◽  
Rheological Parameters ◽  
Rheological Characterization ◽  
Flow Behavior Index ◽  
Cactus Pear ◽  
Average Value ◽  
Product And Process

The rheological characterization of food is important for efficient product and process design. Although its importance in semi-arid regions, there are only a few studies regarding the rheological properties of cactus pear products in the literature. The present work has used the Mitschka-Briggs-Steffe method for evaluation of the rheological behavior of cactus pear concentrated pulps. The pulps have shown pseudoplastic behavior. The flow behavior index (n) shows a constant value in the evaluated conditions, and its average value was considered in the evaluated temperature and concentration range. The consistency index (k) has shown dependency of concentration and temperature, being well modeled by a modified Arrhenius equation. Thus, the rheological parameters of cactus pear concentrated pulps can be obtained using a single equation, related with temperature, concentration and shear rate. The obtained data are potentially useful for future studies on product development, food properties and process design.

Rheology of Plastisols of Poly(Vinyl Chloride)

1979 ◽  
Vol 52 (3) ◽  
pp. 676-691 ◽  
Author(s):  
E. A. Collins ◽  
D. J. Hoffmann ◽  
P. L. Soni
Keyword(s):  
Flow Behavior ◽  
Basic Mechanism ◽  
Particle Sizes ◽  
Solvent Interaction ◽  
Factors Affecting ◽  
Shear Rates ◽  
Wide Range ◽  
Size Of Particles ◽  
Increasing Temperature ◽  
Future Work

Abstract The viscosity of PVC plastisols is seen to be affected by numerous variables. Increase in concentration of the resin causes the viscosity to rise, with the increase being more abrupt at the higher concentrations. Deviation from Newtonian behavior also increases with concentration. Decrease in the size of particles results in an increase in viscosity, the effect being more pronounced at low shear rates. Broadening the distribution of particle sizes results in a decrease in viscosity. Porous particles yield plastisols with higher viscosity as compared to nonporous compact particles. The type of plasticizer also affects the viscosity. A plasticizer which is a better solvent for PVC (low value of polymer-solvent interaction parameter, χ) results in a higher viscosity due to an increase in the amount of dissolved polymer. Additives such as alcohols and soaps affect the viscosity in an, as yet, unknown way. Fillers, heat stabilizers, and pigments also increase the viscosity. With increasing temperature, the viscosity first decreases, passes through a minimum and then increases until gelation. With further rise in temperature the viscosity again decreases and then levels out before degradation occurs. In future work, particular emphasis needs to be given to the understanding of the basic mechanism involved in the effect of additives on the flow behavior. Systematic experiments with a range of well-defined particle sizes and over a wide range of shear rates are also needed. A better understanding of the factors affecting the behavior of plastisols will go a long way in changing the art of plastisol formulation to a science.

A Comparative Analysis of Mixing Performance of Power-Law Fluid in Cylindrical Microchannels With Sudden Contraction/Expansion

2020 ◽  
Vol 142 (6) ◽  
Author(s):  
A. Banerjee ◽  
A. K. Nayak ◽  
B. Weigand
Keyword(s):  
Pressure Drop ◽  
Power Law ◽  
Flow Behavior ◽  
Geometric Parameters ◽  
Mixing Efficiency ◽  
Flow Behavior Index ◽  
Mixing Performance ◽  
Geometric Configurations ◽  
Wide Range ◽  
Behavior Index

Abstract This paper focuses on the comparative electrokinetic micromixing of non-Newtonian fluid in cylindrical microchannels with surface potential heterogeneity due to sudden constriction/expansion. In numerical simulations, the rheology of the aqueous solution is considered to follow power-law characteristic. Based on the Poisson–Nernst–Planck model, the simulations are performed to investigate the mixing efficiency and pressure drop for constricted and expanded configurations over a wide range of the flow behavior index, potential patch strength, and geometric parameters. The results show that, irrespective of geometric configurations, the mixing efficiency can be improved significantly by increasing the flow behavior index, geometric parameters, and the overpotential patch strength. In addition, it is also revealed that the constricted geometry yields better mixing as compared to the other configuration, but the average pressure drop shows reverse characteristics. Thus, a parametric relationship is tried to be established between mixing efficiency and pressure drop for both these configurations to propose an effective and efficient micromixer, which can produce maximum possible mixing efficiency with minimum pressure drop.

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.

Features of the Band-Edge Injection Electroluminescence in 4H-SiC pn Structures

2015 ◽  
Vol 821-823 ◽  
pp. 289-292
Author(s):  
Anatoly M. Strel'chuk ◽  
Yury S. Kuz’michev ◽  
Konstantin F. Shtel’makh
Keyword(s):  
Activation Energy ◽  
Irradiation Temperature ◽  
Band Edge ◽  
Fundamental Feature ◽  
Wide Range ◽  
Current Densities ◽  
Increasing Temperature ◽  
First Time ◽  
Injection Electroluminescence ◽  
Nonequilibrium Carriers

Band-edge (hνmax=3.17-3.18 eV at T=293 K) injection electroluminescence (IEL) characteristics of 4H-SiC pn structures as a function of doping, electron irradiation, temperature, and current are presented. The intensity of the UV band increases with temperature in the range 290-800 K (with an activation energy Ea of about 90 meV), which is observed for the first time in a wide range of current densities from 9 A/cm2 up to 2∙104 A/cm2. This effect is a fundamental feature of the band-edge IEL in SiC pn structures. The dependence of the intensity L on the current is of the power-law type, L~Jm; at high currents m≈1 at T=650-800 K. This result is probably the first direct observation of the diffusion current in SiC pn structures. The rise in the intensity of the band-edge IEL with increasing temperature and its decrease upon irradiation are probably due to the corresponding change in the lifetime of nonequilibrium carriers.

scholarly journals Design, rheology and microstructure of food-grade emulsion-based systems for delivery of vitamin D

2020 ◽  
Keyword(s):  
Vitamin D ◽  
Vitamin D3 ◽  
Flow Behavior ◽  
Milk Powder ◽  
Protein Isolate ◽  
Point Of View ◽  
Scattering Method ◽  
Flow Behavior Index ◽  
Economic Point ◽  
Wide Range

The fortification of food with vitamin D has several limitations because this group of fat-soluble compounds may degrade or undergo undesirable changes during technologic processing and storage of food. The purpose of this study was to investigate emulsions for vitamin D3 delivery in commercial foods. Oil-in-water (o/w) emulsions stabilized by mixture of various proteins (whey protein isolate (WPI), skimmed milk powder (SMP) and vegan protein isolate (VPI)) as emulsifiers and carboxymethylcellulose as thickening agent were used. The shear stress and effective dynamic viscosity of the emulsions in the wide range of shear rates were experimentally determined. By approximating experimental flow curves using the power-law model, the values of the consistency coefficient and flow behavior index were obtained, which made it possible to classify the emulsions as systems with pseudoplastic flow. Within the framework of the structural approach, the rheological data were analyzed on the basis of the generalized rheological model of Casson. The contributions to the process of viscous flow calculated from the experimental data from the integral characteristics of associates of droplets and individual particles during their hydrodynamic interaction made it possible to explain the effect of changing the viscosity of emulsions from the nature of the emulsifier used. The zeta potential values determined by the dynamic light scattering method indicate the existence of a strong repulsive force as a factor for the stability of emulsions. The sign of the potential and its magnitude indicate the process of adsorption on the surface of fat droplets molecule of protein. The presence of a peak of flocculated particles in the histograms of the particle size distribution is explained by the presence of non-adsorbing polysaccharides, which are capable of the generation of aggregated emulsion structures through depletion flocculation. Regardless of the choice of the type and nature of the protein emulsifier - animal or plant origin, all studied systems were stable and can be considered for use as emulsion-based delivery systems of vitamin D. From an economic point of view, it is advisable to use dry milk as an emulsifier. The resulting emulsions can be used as a basis for the production of vitamin D3-fortified foods, in particular for dairy products.

scholarly journals Precise Method to Estimate the Herschel-Bulkley Parameters from Pipe Rheometer Measurements

Fluids ◽  
2021 ◽  
Vol 6 (4) ◽  
pp. 157
Author(s):  
Elie Magnon ◽  
Eric Cayeux
Keyword(s):  
Rheological Behavior ◽  
Rheological Model ◽  
Flow Behavior ◽  
Process Efficiency ◽  
Low Flow ◽  
Model Parameters ◽  
Prediction Errors ◽  
Flow Behavior Index ◽  
Short Period ◽  
Wide Range

Accurate characterization of the rheological behavior of non-Newtonian fluids is critical in a wide range of industries as it governs process efficiency, safety, and end-product quality. When the rheological behavior of fluid may vary substantially over a relatively short period of time, it is desirable to measure its viscous properties on a more continuous basis than relying on spot measurements made with a viscometer on a few samples. An attractive solution for inline rheological measurements is to measure pressure gradients while circulating fluid at different bulk velocities in a circular pipe. Yet, extracting the rheological model parameters may be challenging as measurement uncertainty may influence the precision of the model fitting. In this paper, we present a method to calibrate the Herschel-Bulkley rheological model to a series of differential pressure measurements made at variable bulk velocities using a combination of physics-based equations and nonlinear optimization. Experimental validation of the method is conducted on non-Newtonian shear-thinning fluid based on aqueous solutions of polymers and the results are compared to those obtained with a scientific rheometer. It is found that using a physics-based method to estimate the parameters contributes to reducing prediction errors, especially at low flow rates. With the tested polymeric fluid, the proportion difference between the estimated Herschel-Bulkley parameters and those obtained using the scientific rheometer are −24% for the yield stress, 0.26% for the consistency index, and 0.30% for the flow behavior index. Finally, the computation requires limited resources, and the algorithm can be implemented on low-power devices such as an embedded single-board computer or a mobile device.

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