scholarly journals Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1872
Author(s):  
Laleh Nasiri ◽  
Mohsen Gavahian ◽  
Mahsa Majzoobi ◽  
Asgar Farahnaky
Keyword(s):  
Experimental Data ◽  
Flow Behavior ◽  
Shear Thinning ◽  
Soluble Solids ◽  
Licorice Root ◽  
Rotational Viscometer ◽  
Unit Operations ◽  
Licorice Extract ◽  
Solids Content ◽  
First Time

In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15–45 °Bx) and temperature (30–70 °C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into mathematical models. The results, for the first time, revealed that the licorice solutions had non-Newtonian shear-thinning behaviors with flow behavior indexes of 0.24 to 0.91, depending on the licorice extract samples, temperature, and °Bx. These observations were different from those reported in the literature and the present study elaborated on reasons for such observations. Further, the shear-thinning behavior generally increased by increasing the °Bx and decreasing the temperature. In addition, the power-law model was found to be suitable for predicting the experimental data. The newly revealed information can be particularly important in designing the unit operations for licorice extract processing.

scholarly journals The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts

2014 ◽  
Vol 31 (1) ◽  
pp. 12-24
Author(s):  
Sigita Boča ◽  
Ruta Galoburda ◽  
Imants Skrupskis ◽  
Dace Skrupska
Keyword(s):  
Sensory Evaluation ◽  
Carboxymethyl Cellulose ◽  
Xanthan Gum ◽  
Soluble Solids ◽  
Physical Parameters ◽  
Soluble Solids Content ◽  
Rotational Viscometer ◽  
Hedonic Scale ◽  
Ph Level ◽  
Solids Content

Abstract The aim of the study was to evaluate the effect of freezing, thickening and storage on the physical properties of the strawberry desserts made with addition of various hydrocolloids. The strawberry cultivars ‘Polka’, ‘Honeoye’, and ‘Senga Sengana’ harvested in Latvia were used in the study. The strawberries were processed in a blender for obtaining a homogenous mass. The strawberry mass was analyzed fresh and after storage at -18 °C. Both fresh and frozen strawberry mass samples with added gelatine, xanthan gum, and sodium carboxymethyl cellulose were whisked until obtaining dessert. For determination of the optimum hydrocolloid amount, sensory evaluation was done using a five-point hedonic scale. Moisture, soluble solids content, density, and pH of the product were determined. Apparent viscosity was measured using a rotational viscometer DV–III Ultra. Consistency of the dessert during its storage was evaluated using a texture analyser TA.XT.plus. The results of sensory evaluation allow concluding that in order to provide the most acceptable consistency, colour, and taste of strawberry dessert, the optimum quantity of carboxymethyl cellulose and xanthan gum to be added is 0.6% and that of gelatine is 6%. During freezing, the soluble solids content and pH level decreased in the strawberry mass, whereas the addition of hydrocolloids increased these values. The moisture content in strawberry puree, in its turn, as a result of freezing increased under the influence of syneresis, but added hydrocolloids, on the contrary, decreased this influence. Also the viscosity and consistency of the strawberry puree prepared from the researched cultivars decreased under the influence of freezing, whereas the addition of hydrocolloids increased both the values, making the strawberry dessert firmer. The research suggests that strawberry dessert with gelatine had the most pronounced changes during storage, but strawberry dessert with added xanthan gum and carboxymethyl cellulose changed the least.

scholarly journals Preliminary characterization of the enzyme polyphenol oxidase and rheological behavior from Averrhoa carambola juice

2017 ◽  
Vol 70 (1) ◽  
pp. 8099-8113 ◽  
Author(s):  
Elizabeth Murillo ◽  
Juan Guillermo Aristizábal ◽  
Walter Murillo ◽  
Albert Ibarz Ribas ◽  
Jonh Jairo Méndez ◽  
...  
Keyword(s):  
Polyphenol Oxidase ◽  
Flow Behavior ◽  
Maximum Activity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Aqueous Fraction ◽  
Averrhoa Carambola ◽  
Oxidase Enzyme ◽  
Solids Content ◽  
Physical And Chemical

Averrhoa carambola fruit represents a potential as an agro-industrial production line. A restriction on the use of this exotic fruit is the susceptibility to enzymatic browning, affecting nutritional and visual acceptance. The aim of this study was to determine the physical and chemical composition of A. carambola at three stages of maturity. The polyphenol oxidase enzyme has also been characterized on the fruits and juices. Also, the enzymatic effect on the ripening stages and the fruit juices flow behavior were equally determined using different rheological models. The increasing in degrees Brix (unripe (UR) 6.63 ± 0.25, intermediate (IN) 6.8 ± 0.10 and ripe (R) 8.26 ± 0.37) and the decreasing of the pectinic content (UR 4.35% ± 0.98, IN 3.6% ± 1.26 and R 2.25% ± 0.76) could be considered as indicators of fruit ripening. The protein content and levels of organic acids decreased during the ripening of fruit was observed, indicate a high metabolic rate during this process. For all stages, the polyphenol oxidase exhibited a maximum activity at pH 8 and 40 °C. In the fruit aqueous fraction, the enzyme would be an appropriate indicator in industrial handling (temperatures below 20 °C and pH less than 7), which would control enzymatic browning. According to the rheological study, the viscosity variation (η: UR (13.4 to 1.1), IN (15.4 to 1.4), R (69.6 to 2.9)) with temperature changes (10 to 50 °C) is adjusted to the Arrhenius equation, whereas the effect of soluble solids content on the samples viscosity was accurately described by an exponential equation. This appears to be the first work to study the rheological properties and polyphenol oxidase enzyme of A. carambola fruit in our country, the information provided from this study could be helpful to the successful development of new food functional products.

scholarly journals A New Insight into Biospeckle Activity in Apple Tissues

Sensors ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 497 ◽  
Author(s):  
Christelle Abou Nader ◽  
Jean-Michel Tualle ◽  
Eric Tinet ◽  
Dominique Ettori
Keyword(s):  
Shelf Life ◽  
Soluble Solids ◽  
Strongly Correlated ◽  
Optimal Harvest ◽  
History Of ◽  
Physiological Indexes ◽  
Solids Content ◽  
Short Time ◽  
First Time ◽  
And Storage

The monitoring and characterization of agricultural products before harvest or during ripening, storage, and shelf life has recently been increasingly explored in the literature. The analysis of biospeckle activity has potential for the determination of the optimal harvest window, the monitoring of the fruit ripening process, and the detection of diseases and bruising. In this technique, the specimen is illuminated with coherent light and speckle intensity fluctuations are analyzed using diverse methodologies. Prior work shows that biospeckle activity is strongly correlated to physiological indexes conventionally used to evaluate fruit texture and composition. Here, we scrupulously investigate the biospeckle activity of Gala apple fruits during postharvest stages. We simulate realistic conditions for shelf-life monitoring, namely an unknown history of the fruit and storage in an uncontrolled atmosphere. Scattering spot images are acquired with multiple exposure times using a simple optical setup. The contrast, reflecting biospeckle activity, is computed after eliminating inhomogeneous zones. The results show, for the first time, speckle activity at short time scales. The retrieved correlations between speckle parameters and the ratio of apples’ firmness to their soluble solids content reveal significant links despite the unknown fruit’s origin, harvest date, and storage history.

Rheology and Rotational Rheometry of Concentrated Clay Based Ceramic Suspensions: Steps From Measured to Relevant Data

2010 ◽  
Author(s):  
Jana Andertova´ ◽  
Frantisˇek Rieger
Keyword(s):  
Experimental Data ◽  
Rheological Behavior ◽  
Flow Behavior ◽  
Slip Casting ◽  
Rheological Parameters ◽  
Technological Parameters ◽  
Flow Curves ◽  
Rotational Viscometer ◽  
Flow Behavior Index ◽  
Ceramic Suspensions

The rheological behavior of ceramic suspensions affects significantly wet ceramic processing. On the base of knowledge of rheological parameters the technological parameters of various processes (mixing, batching, spray drying, slip casting, of rheological parameters the selection of proper geometry and sensors must be done. From the data measured the flow curves must be designed and parameters of appropriate rheological models must be calculated. The power-law is the simplest model mostly used for description of rheological behavior of non-Newtonian fluids. Using this model, the dependence of shear stress on shear rate can be expressed. The aim of this paper is to show how the flow curves necessary for parameters of rheological model evaluation can be obtained from primary experimental data received from measurements on rotational viscometer. The two arrangements of rotational viscometer method were used in rheological measurements. The procedure of experimental data to obtain parameters K (coefficient of consistency) and n (flow behavior index) is presented.

Effect of temperature and concentration on density and rheological properties of melon (Cucumis melo L. var. Inodorus) juice

2014 ◽  
Vol 44 (2) ◽  
pp. 168-178 ◽  
Author(s):  
Ali Mohamadi Sani ◽  
Ghazaleh Hedayati ◽  
Akram Arianfar
Keyword(s):  
Experimental Data ◽  
Shear Stress ◽  
Apparent Viscosity ◽  
Flow Behavior ◽  
Effect Of Temperature ◽  
Plastic Behavior ◽  
Linear Quadratic ◽  
Concentric Cylinder ◽  
Rotational Viscometer ◽  
Content Type

Purpose – The aim of this study was to measure the apparent viscosity, flow behavior and density of melon juice as a function of temperature and juice concentration and to obtain simple equations to correlate experimental data. Design/methodology/approach – Melon juice was concentrated in a rotary evaporator to 40±1, 52.5±1 and 65±1°Brix at 50°C, 80 rpm and stored at 4°C until analysis. Density of melon juice was determined with 25 ml pycnometer at 15, 25 and 35°C and was expressed as kg/m3. All experiments were conducted in triplicate. Experimental data were fitted to different models (linear, quadratic, exponential, quadratic exponential and polynomial) using Minitab 16. Significant differences in the mean values were reported at p<0.05. The flow behavior of melon juice was determined using a concentric cylinder rotational viscometer at shear rate range of 13.2-330 s−1 and temperatures of 15, 25 and 35°C. The experimental data were analyzed Slide Write V7.01 Trial Size (p<0.05) and the rheograms was plotted by Microsoft Excel 2007. Findings – Results showed that the four-term polynomial model is the best model for computing density values from temperature and concentration (R2=0.999). The measured shear stress was within 1.69-780 Pa, corresponding to viscosity range of 0.016-0.237 Pa · s. Within the tested conditions, the concentrate exhibited a pseudo plastic behavior. Temperature had an inverse effect on shear stress and apparent viscosity. Originality/value – No research had been done on production of melon juice concentrate.

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.

Effect of High-Pressure Processing and Nisin on Microbial Inactivation and Quality of Avocado Dressing

2020 ◽  
Vol 63 (4) ◽  
pp. 1099-1107
Author(s):  
Manolya E. Oner
Keyword(s):  
High Pressure ◽  
Flow Behavior ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Soluble Solids ◽  
List Type ◽  
Total Soluble Solids ◽  
E Coli ◽  
Log Reduction ◽  
Solids Content

HighlightsA =7-log reduction of E. coli and L. innocua was accomplished using HPP at 600 MPa for 3 min.There was a synergy between HPP and nisin in all treatments to inactivate both E. coli and L. innocua.HPP and nisin did not affect the color, pH, and total soluble solids content of avocado dressing.Viscosity measurements of avocado dressing samples after HPP showed a good fit to a power-law model.Abstract. The effect of high-pressure processing (HPP) (200, 300, 400, 500, and 600 MPa) and nisin (0, 100, and 200 ppm) on L. innocua and E. coli inactivation and on the color, pH, TSS, and viscosity of avocado dressing was investigated. HPP at 600 MPa for 3 min resulted in 7 log CFU mL-1 reductions of both L. innocua and E. coli in avocado dressing. Combining HPP at =500 MPa with 100 ppm nisin exhibited significant additional L. innocua and E. coli inactivation, indicating high synergy between HPP and nisin. Pressure levels up to 600 MPa did not affect the color, pH, and total soluble solids of avocado dressing. The avocado dressing followed pseudoplastic flow behavior, and the viscosity of the samples decreased with increasing pressure and temperature. HPP was effective in controlling E. coli and L. innocua in avocado dressing without significant quality loss. Keywords: Color, Escherichia coli, High-pressure processing, Listeria innocua, Nisin, Viscosity.

Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature

2014 ◽  
Vol 10 (3) ◽  
pp. 437-445 ◽  
Author(s):  
Renata Silva Diniz ◽  
Jane Sélia dos Reis Coimbra ◽  
Marcio Arêdes Martins ◽  
Michel de Oliveira dos Santos ◽  
Mayra Darliane Martins Silva Diniz ◽  
...  
Keyword(s):  
Physical Properties ◽  
Rheological Behavior ◽  
Psidium Guajava ◽  
Soluble Solids ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
Soluble Solids Content ◽  
Unit Operations ◽  
Concentric Cylinders ◽  
Solids Content

Abstract Physical properties of fluid and semisolid foods, such as density and rheological behavior, must be carefully taken into account on designing unit operations for the processing of such kind of products. In this work, a rotational rheometer of concentric cylinders was used to evaluate the rheological behavior of red guava pulp (Psidium guajava L.), with different soluble solids content (5, 10, and 15°Brix), at four temperatures (10, 30, 50, and 70°C). Also density data were obtained using pycnometry. Models were fitted to the obtained experimental data, in order to mathematically represent the rheological parameters and the density as functions of temperature and soluble solids content. The rheological behavior of the red guava pulp was adequately described by the Ostwald-de-Waele model, with a pseudoplastic behavior. Models to describe the simultaneous effect of temperature and concentration on the density were also presented.

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest Term

2009 ◽  
Vol 70 (1) ◽  
pp. 135-144 ◽  
Author(s):  
Marek Gajewski ◽  
Zenon Węglarz ◽  
Anna Sereda ◽  
Marta Bajer ◽  
Agnieszka Kuczkowska ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Carrot Juice ◽  
Harvest Time ◽  
Experimental Station ◽  
Colour Parameters ◽  
Solids Content ◽  
Nitrates Content

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest TermIn 2007-2008 the effect of nitrogen fertilization and harvest term on quality of two carrot cultivars was investigated. The field experiment was carried out in Żelazna Experimental Station of Warsaw University of Life Sciences. Karotan F1and Trafford F1cultivars, commonly grown for juice industry, were the objects of the experiment. Carrot seeds were sown at the beginning of May. Nitrogen fertilization was applied in five rates, ranged from 0 to 120 kg·ha-1and in two terms — before sowing and in the middle of growing season. Roots were harvested in three terms: mid-September, mid-October and the first decade of November. After harvest there were determined: nitrates (NO3) content in carrot roots and juice, soluble solids, colour parameters of juice in CIE L*a*b*system. The dose and the term of nitrogen fertilization influenced nitrates content in carrots, and the highest NO3concentration was found in carrots fertilized with 120 kg·ha-1of N before sowing. Karotan showed higher nitrates accumulation than Trafford. The content of nitrates in the roots was markedly higher than in carrot juice. Nitrates content in carrots decreased with delaying of harvest time, in opposite to soluble solids content. Soluble solids content and colour parameters of carrot juice were not affected by nitrogen fertilization, but the lowest L*, a*and b*values were observed at the last term of harvest.

Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 520e-520
Author(s):  
Juan E Manzano ◽  
Oswaldo Valor
Keyword(s):  
Low Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Chemical Parameters ◽  
Randomized Design ◽  
Solids Content ◽  
Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

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