scholarly journals A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

Materials ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2472
Author(s):  
Antonín Přidal ◽  
Petr Trávníček ◽  
Jan Kudělka ◽  
Šárka Nedomová ◽  
Sylvie Ondrušíková ◽  
...  

Heather honey is a valuable and rheologically special type of honey. Its above-average selling price may motivate its intentional violation with a mixture of honey from another botanical origin, the price of which is lower on the market. This work deals with the rheological properties of such devalued heather honey in order to determine the changes in the individual rheological parameters depending on the degree of dilution of the heather honey. For this purpose, a differently diluted heather honey sample series was created and the following rheological parameters were determined: hysteresis area, n-value, yield stress (τ0), parameter B (Weltman model), parameter ϕ, or parameter C (model describing the logarithmic dependence of the complex viscosity on the angular frequency). Part of the work was research into whether the set parameters can be used as comparative parameters. It was found that the hysteresis area does not appear to be a suitable relative comparison parameter due to the high variability. The parameters that appear to be suitable are the relative parameters n-value and the parameter ϕ, which showed the greatest stability. The change in the determined rheological parameters is, depending on the degree of dilution, non-linear with a step change between the samples containing 40% (w/w) and 60% (w/w) of a heather honey.

2020 ◽  
Vol 16 (5) ◽  
pp. 666-674
Author(s):  
Amir M. Mortazavian ◽  
Najme Kheynoor ◽  
Zahra Pilevar ◽  
Zhaleh Sheidaei ◽  
Samira Beikzadeh ◽  
...  

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.


Molecules ◽  
2019 ◽  
Vol 24 (24) ◽  
pp. 4433 ◽  
Author(s):  
Carolina Caicedo ◽  
Rocío Yaneli Aguirre Loredo ◽  
Abril Fonseca García ◽  
Omar Hernán Ossa ◽  
Aldo Vázquez Arce ◽  
...  

The modification of achira starch a thermoplastic biopolymer is shown. Glycerol and sorbitol, common plasticizers, were used in the molten state with organic acids such as oleic acid and lactic acid obtaining thermodynamically more stable products. The proportion of starch:plasticizer was 70:30, and the acid agent was added in portions from 3%, 6%, and 9% by weight. These mixtures were obtained in a torque rheometer for 10 min at 130 °C. The lactic acid managed to efficiently promote the gelatinization process by increasing the available polar sites towards the surface of the material; as a result, there were lower values in the contact angle, these results were corroborated with the analysis performed by differential scanning calorimetry and X-ray diffraction. The results derived from oscillatory rheological analysis had a viscous behavior in the thermoplastic starch samples and with the presence of acids; this behavior favors the transitions from viscous to elastic. The mixture of sorbitol or glycerol with lactic acid promoted lower values of the loss module, the storage module, and the complex viscosity, which means lower residual energy in the transition of the viscous state to the elastic state; this allows the compounds to be scaled to conventional polymer transformation processes.


Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7033
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Mariusz Witczak

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.


2018 ◽  
Vol 777 ◽  
pp. 168-172 ◽  
Author(s):  
Achmad Chafidz ◽  
Ajeng Y.D. Lestari ◽  
Lucky Setyaningsih ◽  
Widi Astuti ◽  
Muhammad Rizal

In recent years, polymer-based nanocomposites have been investigated by many researchers due to their enhanced properties. Different types of nanomaterials have been used to produce polymer nanocomposites. One of them is nano-CaCO3. In the present work, nano-CaCO3 material reinforced polypropylene (PP) nanocomposites have been fabricated by melt compounding the PP pellets and nano-CaCO3 masterbatch. The effect of four different loadings of nano-CaCO3 (0, 5, 10, 15 wt%) on the melt rheological properties of the nanocomposites has been investigated. The morphology of the nanocomposites was analyzed by a Field Emission Scanning Electron Microscopy (FESEM) to study the dispersion state and distribution of nanoCaCO3 particles in PP matrix. Whereas, the melt rheological behavior of the nanocomposites was analyzed by an oscillatory rheometer. The FESEM micrographs showed that the nano-CaCO3 particles were well dispersed and distributed in the PP matrix. Additionally, the melt rheological analysis results showed that the complex viscosity of all nanocomposites samples were higher than that of neat PP and increased with increasing nano-CaCO3 loadings. Furthermore, the complex viscosity data from the rheological test has been fitted by Carreau-Yasuda equation and it was found to be well fitted.


1962 ◽  
Vol 2 (03) ◽  
pp. 211-215 ◽  
Author(s):  
J.G. Savins ◽  
G.C. Wallick ◽  
W.R. Foster

Abstract A comprehensive review of the salient features of the differentiation method of rheological analysis in Poiseuille flow from its inception circa 1928 is presented. Here no initial assumptions regarding the nature of the function relating rheological parameters to observed kinematical and dynamical parameters are required in the data-analysis process. In contrast, the integration method involves interpreting flow properties in terms of a particular ideal model. It is shown that, although both methods represent modes of solution of the same integral equation, being relatively bias-free, the differentiation method offers a more discriminating procedure for rheological analysis. The application to problems involving plane Poiseuille flow is also described. Introduction In most instances, the approach to the problem of interpreting the rheological properties of various compositions as they ate affected by changes in chemical or physical environment, as saying the characteristics of a particular constituent of a suspension, analyzing flow behavior in terms of interactions between components in a system, to cite but a few examples, has been in terms of what Hersey terms the integration method. Briefly, it consists of interpreting flow properties in terms of a particular ideal model. The usual practice of the integration method is to choose a model with a minimum number of parameters because, other things being equal, it is desirable to use the simplest model which will describe the behavior of a real material and yet be mathematically tract able for the requirements of data analysis. This expression is then substituted into an equation which relates observed kinematical and dynamical quantities, such as volume flux Q and pressure gradient J, and angular velocity and torque T, in a capillary and concentric cylinder apparatus, respectively. The rheological parameters appear on integrating, in an expression relating the pairs of observable quantities such as those just given. In many instances a particular model provides a good representation of rheological behavior over a reasonable range of compositional and environmental changes. just as often, however, it is obvious that the interpretation of rheological changes by the integration method is not providing realistic information about changes in flow behavior. A more general method of interpreting rheological data for a given material is to make no initial assumptions regarding the nature of the function relating rheological parameters to observed kinematical and dynamical quantities, e.g., flow rate and pressure drop in capillary flow or angular velocity and torque in a rotational viscometer. This general method Hersey terms the differentiation method. Instead of integrating, one differentiates the integral equation with respect to one of the limits, i.e., one of the boundary conditions; the resulting expression contains the same observable quantities just given, their derivatives, and the rheological function evaluated at that boundary. By obtaining these derivatives from experimental ‘data, graphically or by a computer routine, they can be substituted into the differential equation and a graphical form of the function derived. THEORY OF THE DIFFERENTIATION METHOD FOR POISEUILLE-TYPE FLOWS In this introductory paper, two flow cases which are important in viscometry are considered (one for the first time) from the differentiation method of analysis, flow in a cylindrical tube and flow between fixed parallel surfaces of infinite extent, the basic integral equations being formulated in a manner analogous to the way they originally appeared in the literature. In addition, the following ideal conditions will be assumed:an absence of anomalous wall effects,isotropic behavior everywhere, andsteady laminar flow conditions. SPEJ P. 211^


2004 ◽  
Vol 10 (1) ◽  
pp. 51-57 ◽  
Author(s):  
D. B. Genovese ◽  
V. M. Acquarone ◽  
K. -S. Youn ◽  
M. A. Rao

Effect of sucrose or fructose on the rheological behaviour of gelatinized 5% w/w amioca starch dispersions (GSDs), was studied by small and large deformation rheological techniques. Storage (G0) and loss (G00) moduli as a function of angular frequency (o), and shear stress (s) as a function of shear rate (_) data were obtained on GSDs with: 0, 30 and 60% w/w sugars. Magnitudes of Herschel–Bulkley yield stress (0-HB) were determined from – _ data. Using the vane method, the static yield stress (0s), the dynamic yield stress (0d) and the shear modulus (G) were determined. Effect of pasting temperature and ageing time were also studied by the vane method. Addition of sugars produced an increase in all rheological parameters except 0d, suggesting that sugars increased the strength of the internal bonds or cohesiveness of the GSDs; in general, fructose was slightly more effective than sucrose. Equivalent parameters: G0 and G, and 0-HB and 0s showed good agreement. Decreasing the heating temperature increased G. GSDs with fructose showed a clear increase in 0s and G with ageing time.


2018 ◽  
Vol 31 (7) ◽  
pp. 820-830 ◽  
Author(s):  
Haifeng Wang ◽  
Zhenjiang Zhang ◽  
Puguang Ji ◽  
Xiaoyan Yu ◽  
Kimiyoshi Naito ◽  
...  

A novel vinylpyridine-based phthalonitrile monomer, 2,6-bis[3-(3,4-dicyanophenoxy)styryl]pyridine (BDSP), was resoundingly produced by a nucleophilic substitution reaction of 2,6-bis(3-hydroxystyryl)pyridine with 4-nitrophthalonitrile in the presence of potassium carbonate. The chemical structure of the synthesized BDSP was confirmed by proton (1H) and carbon (12C) nuclear magnetic resonance (NMR) as well as Fourier transform infrared (FTIR) analysis. The curing behavior of BDSP was investigated by FTIR and differential scanning calorimetry (DSC) analyses. The resin showed a low complex viscosity in the wide processing window between the monomer melting temperature and the curing temperature of the polymer, as discovered by rheological analysis. In addition, the properties of the polymer were studied by thermal gravimetric analysis (TGA) and dynamic mechanical analysis (DMA). Based on the test results, the BDSP polymer demonstrated superior processing performance, excellent thermal stability, outstanding mechanical properties, and low water uptake, and these advanced performance characteristics are critical to many fields.


Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2111
Author(s):  
Jaime Gálvez ◽  
Juan Correa Aguirre ◽  
Miguel Hidalgo Salazar ◽  
Bairo Vera Mondragón ◽  
Elizabeth Wagner ◽  
...  

One of the critical processing parameters—the speed of the extrusion process for plasticized poly (lactic acid) (PLA)—was investigated in the presence of acetyl tributyl citrate (ATBC) as plasticizer. The mixtures were obtained by varying the content of plasticizer (ATBC, 10–30% by weight), using a twin screw extruder as a processing medium for which a temperature profile with peak was established that ended at 160 °C, two mixing zones and different screw rotation speeds (60 and 150 rpm). To evaluate the thermo-mechanical properties of the blend and hydrophilicity, the miscibility of the plasticizing and PLA matrix, Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), oscillatory rheological analysis, Dynamic Mechanical Analysis (DMA), mechanical analysis, as well as the contact angle were tested. The results derived from the oscillatory rheological analysis had a viscous behavior in the PLA samples with the presence of ATBC; the lower process speed promotes the transitions from viscous to elastic as well as higher values of loss modulus, storage modulus and complex viscosity, which means less loss of molecular weight and lower residual energy in the transition from the viscous state to the elastic state. The mechanical and thermal performance was optimized considering a greater capacity in the energy absorption and integration of the components.


Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 39 ◽  
Author(s):  
Hosahalli Ramaswamy ◽  
Anuradha Gundurao

The effects of high pressure treatment on the rheological properties of protein enriched mango puree were evaluated. In the first part, the original soluble solids in mango puree (28° Brix) was lowered to 26, 23 and 20° Brix, and each was supplemented with 2, 5 and 8% of whey protein to assess the influence of added protein. The samples were then evaluated by dynamic rheology. Pressure treatment resulted in a progressive increase in elastic (G′) and viscous modulii (G″) as well as complex viscosity (η*). Values of G′ were higher than G″ demonstrating that the product behaved more like a gel. Additional tests were carried out by simultaneously varying protein and soluble solids contents, and keeping the total solids at 28%. In this case, the effects of pressure levels and holding times were similar to previous results. However, the positive effects of higher protein were negated by the negative effects of lower soluble solids, resulting in an overall decreasing effect on rheology. The developed models effectively predicted the combined influence of protein and soluble solid concentrations on rheological parameters (R2 > 0.85). Sensory evaluation of 2% and 5% protein supplemented and pressure treated (500 MPa/3 min) mango puree yielded acceptable sensory qualities, resulting in a product with enriched protein content.


2014 ◽  
Vol 86 (12) ◽  
pp. 1945-1968 ◽  
Author(s):  
Martin Laun ◽  
Dietmar Auhl ◽  
Rüdiger Brummer ◽  
Dirk J. Dijkstra ◽  
Claus Gabriel ◽  
...  

Abstract The paper addresses techniques for checking the performance of rotational rheometers with cone–plate, plate–plate, or concentric cylinder geometry. We focus on the determination of the viscosity as a function of the shear rate and of the magnitude of the complex viscosity as a function of the angular frequency. After summarizing the relevant definitions and test modes, we show examples of measurements in the linear viscoelastic range, and applications of the Cox–Merz relationship. Sources of reference fluids with defined viscosities are presented, and their use in tests for verification of accuracy is demonstrated. Relevant issues, predominantly for Newtonian reference liquids, are the exploration of measurement limits, related either to the shear rate range or to reliably accessible viscosity levels. Viscoelastic reference samples are also discussed. Prerequisites for sample preparation and loading are addressed. In particular, we present recommendations based on experience from various laboratories. Finally, we discuss the problem of temperature calibration, presenting techniques that allow the determination of the true sample temperature for a given set temperature of the rheometer. This paper summarizes contributions from various industrial and academic laboratories.


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