Rheological Properties of Industrial Hot Trub

The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts’ extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub’s rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel–Bulkley model had the best fit to the experimental data.

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Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽

10.3390/molecules26030681 ◽

2021 ◽

Vol 26 (3) ◽

pp. 681

Author(s):

Monika Sterczyńska ◽

Marek Zdaniewicz ◽

Katarzyna Wolny-Koładka

Keyword(s):

Rheological Properties ◽

Raw Materials ◽

Raw Material ◽

Microbiological Analysis ◽

Waste Products ◽

Low Viscosity ◽

Post Process ◽

High Shear Rates ◽

Different Temperatures ◽

Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

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RHEOLOGICAL ANALYSIS OF VEGETABLE OILS USED FOR BIODIESEL PRODUCTION IN BRAZIL

Revista de Engenharia Térmica ◽

10.5380/reterm.v14i2.62129 ◽

2015 ◽

Vol 14 (2) ◽

pp. 31 ◽

Cited By ~ 1

Author(s):

L. E. Silva ◽

C. A. C. Santos ◽

J. E. S. Ribeiro ◽

C. C. Souza ◽

A. M. S. Sant’Ana

Keyword(s):

Shear Stress ◽

Rheological Properties ◽

Vegetable Oils ◽

Rheological Behavior ◽

Apparent Viscosity ◽

Biodiesel Production ◽

Viscosity Data ◽

Concentric Cylinder ◽

Lower Shear ◽

Different Temperatures

Rheology attempts to define a relationship between the stress acting on a given material and the resulting deformation and/or flow that takes place. Thus, the knowledge of rheological properties of fluid materials such as vegetable oils generates auxiliary data that can be used in its storage and application. In this context, the aim of this study was to evaluate the rheological behavior of vegetable oils (cotton, canola, sunflower, corn and soybean) at different temperatures, using four rheological models (Ostwald- de-Waelle, Herschel-Bulkley, Newton and Bingham). The rheological properties were determined using a Thermo Haake rheometer with concentric cylinder geometry. Measurements were taken at 30, 45 and 60 °C by controlling the temperature using a thermostatic bath coupled to the equipment. The software Rheowin Pro Job Manager was used for process control and data record. The rheograms were obtained by measuring the values of shear stress varying the shear rate from 100 to 600 s-1 within 250 seconds. For the analysis of the apparent viscosity at different shear rates was applied simple linear regression until 2nd degree with the aid of SAS (SAS/Stat 9.2) program. The apparent viscosity data were submitted to analysis of variance and the averages were compared by Tukey test at 5% of probability. Higher temperatures of the samples were correlated to lower shear stress values, hence lower values for viscosity and consistency index were obtained, since it is known that the density and viscosity are highly sensitive to temperature and that the increase in temperature results in reduction of viscosity, benefiting the fluid flow. The models of Newton and Ostwald-de-Waelle were chosen to evaluate the rheological behavior of the samples, showing a good fit for the rheological data.

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Utilização de soluções numéricas e analíticas na descrição da secagem do eixo central de jaca

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i3.4314 ◽

2016 ◽

Vol 11 (3) ◽

pp. 131 ◽

Cited By ~ 1

Author(s):

Hyago Costa Sousa ◽

Nathan José Pereira da Silva ◽

Emmanuel Moreira Pereira ◽

Carlos Roberto Marinho da Silva Filho ◽

Weysser Felipe Cândido de Souza

Keyword(s):

Experimental Data ◽

Mathematical Model ◽

Data Analysis ◽

Mathematical Models ◽

Analytical Solutions ◽

Central Axis ◽

Page Model ◽

Different Temperatures ◽

Best Fit ◽

Air Exchange

Objetivou-se descrever o processo de secagem do eixo central de jaca por modelos matemáticos e determinar qual modelo matemático apresentou os melhores ajustes para as características avaliadas. Foi estudado a secagem do eixo central de jaca em estufa com circulação e renovação de ar em quatro temperaturas diferentes 50, 60 70 e 80 °C utilizando modelos matemáticos para a descrição da quantidade de água no eixo central de jaca, foram utilizados frutos adquiridos no pomar do Centro de Ciências Humanas, Sociais e Agrarias, Bananeiras-PB pertencente a Universidade Federal da Paraíba. De acordo com a análise de dados o modelo de Page foi o que apresentou os melhores coeficientes de determinação e os melhores ajustes aos dados experimentais.Use of numerical and analytical solutions in the description of the drying of the central axis of jackfruitAbstract: This study aimed to describe the process of drying the central axis of jackfruit by mathematical models and determine which mathematical model presented the best fit for the characteristics. This study investigated the drying of the central axis of jackfruit in an oven with circulation and air exchange at four different temperatures 50, 60, 70 and 80 ° C using mathematical models to describe the amount of water in the central axis of jackfruit, fruits were utilized acquired in orchard Humanities Center, Social and Agricultural, Bananeiras-PB belonging to the Federal University of Paraíba. According to the data analysis the Page model showed the best determination coefficients and the best fit to the experimental data.

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Kinetics from castor oil extraction using ethanol as solvent

Revista Eletrônica em Gestão Educação e Tecnologia Ambiental ◽

10.5902/2236117062688 ◽

2020 ◽

Vol 24 ◽

pp. e16

Author(s):

Suzana Diel Boligon ◽

Ana Carolina Scher ◽

Bruno München Wenzel

Keyword(s):

Experimental Data ◽

Castor Oil ◽

Fossil Fuels ◽

Oil Content ◽

Ricinus Communis ◽

Information Criterion ◽

Extraction Process ◽

Raw Material ◽

Renewable Sources ◽

Different Temperatures

The sensitization for energy issues and environmental resulting from burning fossil fuels encourage the search for materials, inputs and renewable sources of energy. The biofuel is one of these renewable sources and is produced from vegetable oils extracted from raw material such as castor (Ricinus communis). It has been investigated as a raw material due to the high oil content in the seed, the possibility of plantations in regions with water deficit and high agricultural productivity. In front of the possibility of developing a simplified process for the production of biodiesel, such as in situ transesterification, which avoids the previous separation of the oil existing in the micelle, the present work aims to evaluate the kinetic behavior of extraction from castor oil using ethanol as solvent. In this context, experimental data were obtained about the kinetic from castor oil using ethanol in several conditions of temperature, as well as, fitting mathematical models able to describe the kinetic of the system castor-oil-ethanol. The castor seed used in the work were characterized about its humidity, oil content and acidity, having been obtained 4.86 %, 43.3 % and 2.1 %, respectively. The experiments were carried out in batch using sealed Erlenmeyer flasks in a thermostatic bath with reciprocal agitation to investigate the extraction process at different temperatures (25, 35 and 45 ºC) and solid-liquid ratio equal to 0.08 (g/ml). The percentage extractions were quantified in times of 15, 30, 45, 60, 120, 180, 240, 300, 480, 600 and 1440 min. For description of kinetics extraction, the fit of three different kinetic models to the experimental data was tested, pseudo-first order (PFO), pseudo-second order (PSO) and Patricelli. From the calculation of the corrected Akaike information criterion (AICc), the PSO model was the one that best described the extraction kinetics. In this way, the results obtained in this work contribute to expand the knowledge about the extraction process of castor oil with ethanol as solvent.

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Effect Of Elevated Temperatures On Complete Concrete Deformation Diagrams

Promyshlennoe i Grazhdanskoe Stroitel stvo ◽

10.33622/0869-7019.2019.11.09-14 ◽

2019 ◽

pp. 9-14

Keyword(s):

Experimental Data ◽

Elastic Modulus ◽

Elevated Temperatures ◽

Peak Load ◽

Relative Deformation ◽

Deformation Characteristics ◽

Compression Tests ◽

Strain Behavior ◽

Different Temperatures ◽

Deformation Diagrams

The analysis of the previous results of the study on concrete stress-strain behavior at elevated temperatures has been carried out. Based on the analysis, the main reasons for strength retrogression and elastic modulus reduction of concrete have been identified. Despite a significant amount of research in this area, there is a large spread in experimental data received, both as a result of compression and tension. In addition, the deformation characteristics of concrete are insufficiently studied: the coefficient of transverse deformation, the limiting relative compression deformation corresponding to the peak load and the almost complete absence of studies of complete deformation diagrams at elevated temperatures. The two testing chambers provided creating the necessary temperature conditions for conducting studies under bending compression and tension have been developed. On the basis of the obtained experimental data of physical and mechanical characteristics of concrete at different temperatures under conditions of axial compression and tensile bending, conclusions about the nature of changes in strength and deformation characteristics have been drawn. Compression tests conducted following the method of concrete deformation complete curves provided obtaining diagrams not only at normal temperature, but also at elevated temperature. Based on the experimental results, dependences of changes in prism strength and elastic modulus as well as an equation for determining the relative deformation and stresses at elevated temperatures at all stages of concrete deterioration have been suggested.

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RHEOLOGICAL PROPERTIES OF CERAMIC MASSES: IMPROVEMENT BY COMPLEX MATERIAL ACTIVATION

The Russian Automobile and Highway Industry Journal ◽

10.26518/2071-7296-2019-3-334-351 ◽

2019 ◽

Vol 16 (3) ◽

pp. 334-351

Author(s):

A. S. Mavlyanov ◽

E. K. Sardarbekova

Keyword(s):

Rheological Properties ◽

Raw Materials ◽

Sensitivity Coefficient ◽

Raw Material ◽

Clay Material ◽

Fibrous Materials ◽

Chemical Production ◽

Production Wastes ◽

Pass Through ◽

The Masses

Introduction. The objective of the research is to study the effect of the complex activation of the alumina raw material on the rheological properties of the ceramic mass. In addition, the authors investigate solutions for the application of optimal coagulation structures based on loams and ash together with plastic certificates.Materials and methods. The authors used the local forest like reserves of clay loams at the BashKarasu, ash fields of the Bishkek Central Heating Centre (BTEC) and plasticizer (sodium naphthenate obtained from alkaline chemical production wastes) as fibrous materials. Moreover, the authors defined technological properties of raw materials within standard laboratory methodology in accordance with current GOSTs.Results. The researchers tested plastic durability on variously prepared masses for the choice of optimal structures. The paper demonstrated the plastic durability of complexly activated compounds comparing with non-activated and mechanically activated compounds. The sensitivity coefficient increased the amount of clay loams by mechanically and complexly activated, which predetermined the possibility of intensifying the process of drying samples based on complexly activated masses.Discussion and conclusions. However, mechanical activation of clay material reduces the period of relaxation and increases the elasticity coefficient of ceramic masses by 1.8–3.4 times, meanwhile decreases elasticity, viscosity and the conventional power during molding, which generally worsens the molding properties of the masses. Сomplex activation of ash-clay material decreases the period of relaxation and provides an increase in elasticity, plasticity of ceramic masses by 46–47%, reduction in viscosity by 1.5–2 times, conventional power on molding by 37–122% in comparison with MA clay loams. Ceramic masses based on spacecraft alumina raw materials belong to the SMT with improved rheological properties; products based on them pass through the mouthpiece for 5–7 seconds.

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Smart Design Nano-Hybrid Formulations by Machine Learning

Proceedings ◽

10.3390/iecp2020-08700 ◽

2020 ◽

Vol 78 (1) ◽

pp. 5

Author(s):

Raquel de Melo Barbosa ◽

Fabio Fonseca de Oliveira ◽

Gabriel Bezerra Motta Câmara ◽

Tulio Flavio Accioly de Lima e Moura ◽

Fernanda Nervo Raffin ◽

...

Keyword(s):

Machine Learning ◽

Experimental Data ◽

Water Solubility ◽

Inorganic Materials ◽

Fine Tuning ◽

Support Vector ◽

Drug Solubility ◽

Physical Behavior ◽

Best Fit

Nano-hybrid formulations combine organic and inorganic materials in self-assembled platforms for drug delivery. Laponite is a synthetic clay, biocompatible, and a guest of compounds. Poloxamines are amphiphilic four-armed compounds and have pH-sensitive and thermosensitive properties. The association of Laponite and Poloxamine can be used to improve attachment to drugs and to increase the solubility of β-Lapachone (β-Lap). β-Lap has antiviral, antiparasitic, antitumor, and anti-inflammatory properties. However, the low water solubility of β-Lap limits its clinical and medical applications. All samples were prepared by mixing Tetronic 1304 and LAP in a range of 1–20% (w/w) and 0–3% (w/w), respectively. The β-Lap solubility was analyzed by UV-vis spectrophotometry, and physical behavior was evaluated across a range of temperatures. The analysis of data consisted of response surface methodology (RMS), and two kinds of machine learning (ML): multilayer perceptron (MLP) and support vector machine (SVM). The ML techniques, generated from a training process based on experimental data, obtained the best correlation coefficient adjustment for drug solubility and adequate physical classifications of the systems. The SVM method presented the best fit results of β-Lap solubilization. In silico tools promoted fine-tuning, and near-experimental data show β-Lap solubility and classification of physical behavior to be an excellent strategy for use in developing new nano-hybrid platforms.

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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Molecules ◽

10.3390/molecules26092502 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2502

Author(s):

Bogumiła Urbańska ◽

Hanna Kowalska ◽

Karolina Szulc ◽

Małgorzata Ziarno ◽

Irina Pochitskaya ◽

...

Keyword(s):

Rheological Properties ◽

Yield Stress ◽

Sensory Quality ◽

Raw Material ◽

Antioxidant Compounds ◽

Chocolate Milk ◽

Cocoa Beans ◽

Variable Parameters ◽

The Relationship ◽

Manufacturing Parameters

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

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Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v20n2p174-180 ◽

2016 ◽

Vol 20 (2) ◽

pp. 174-180 ◽

Cited By ~ 8

Author(s):

Hellismar W. da Silva ◽

Renato S. Rodovalho ◽

Marya F. Velasco ◽

Camila F. Silva ◽

Luís S. R. Vale

Keyword(s):

Experimental Data ◽

Activation Energy ◽

Free Energy ◽

Thermodynamic Properties ◽

Gibbs Free Energy ◽

Removal Rate ◽

Effective Diffusion ◽

Drying Time ◽

Three Samples ◽

Different Temperatures

ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best fit to the experimental data of drying of 'Cabacinha' pepper fruits. The increase in drying temperature promoted an increase in water removal rate, effective diffusion coefficient and Gibbs free energy, besides a reduction in fruit drying time and in the values of entropy and enthalpy. The activation energy for the drying of pepper fruits was 36.09 kJ mol-1.

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Unbinding of Hyaluronan Accelerates the Enzymatic Activity of Bee Hyaluronidase

Journal of Biological Chemistry ◽

10.1074/jbc.m111.263731 ◽

2011 ◽

Vol 286 (41) ◽

pp. 35699-35707 ◽

Cited By ~ 2

Author(s):

Attila Iliás ◽

Károly Liliom ◽

Brigitte Greiderer-Kleinlercher ◽

Stephan Reitinger ◽

Günter Lepperdinger

Keyword(s):

Experimental Data ◽

Quartz Crystal ◽

Surface Loop ◽

X Ray ◽

Site Model ◽

Substrate Interaction ◽

Close Proximity ◽

Binding Groove ◽

The One ◽

Best Fit

Hyaluronan (HA), a polymeric glycosaminoglycan ubiquitously present in higher animals, is hydrolyzed by hyaluronidases (HAases). Here, we used bee HAase as a model enzyme to study the HA-HAase interaction. Located in close proximity to the active center, a bulky surface loop, which appears to obstruct one end of the substrate binding groove, was found to be functionally involved in HA turnover. To better understand kinetic changes in substrate interaction, binding of high molecular weight HA to catalytically inactive HAase was monitored by means of quartz crystal microbalance technology. Replacement of the delimiting loop by a tetrapeptide interconnection increased the affinity for HA up to 100-fold, with a KD below 1 nm being the highest affinity among HA-binding proteins surveyed so far. The experimental data of HA-HAase interaction were further validated showing best fit to the theoretically proposed sequential two-site model. Besides the one, which had been shown previously in course of x-ray structure determination, a previously unrecognized binding site works in conjunction with an unbinding loop that facilitates liberation of hydrolyzed HA.

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