Response Behaviour and Involvement with Topic

2019 ◽  
pp. 118-130
Author(s):  
John Goyder
Keyword(s):  
Energies ◽  
2021 ◽  
Vol 14 (2) ◽  
pp. 427
Author(s):  
Jingyi Wang ◽  
Ian Gates

To extract viscous bitumen from oil sands reservoirs, steam is injected into the formation to lower the bitumen’s viscosity enabling sufficient mobility for its production to the surface. Steam-assisted gravity drainage (SAGD) is the preferred process for Athabasca oil sands reservoirs but its performance suffers in heterogeneous reservoirs leading to an elevated steam-to-oil ratio (SOR) above that which would be observed in a clean oil sands reservoir. This implies that the SOR could be used as a signature to understand the nature of heterogeneities or other features in reservoirs. In the research reported here, the use of the SOR as a signal to provide information on the heterogeneity of the reservoir is explored. The analysis conducted on prototypical reservoirs reveals that the instantaneous SOR (iSOR) can be used to identify reservoir features. The results show that the iSOR profile exhibits specific signatures that can be used to identify when the steam chamber reaches the top of the formation, a lean zone, a top gas zone, and shale layers.


2012 ◽  
Vol 21 (4) ◽  
pp. 412-426 ◽  
Author(s):  
Monique Goepel ◽  
Katharina Hölzle ◽  
Dodo zu Knyphausen-Aufseß

1994 ◽  
Vol 1 (3) ◽  
pp. L9-L13
Author(s):  
Heiner Kaden ◽  
Wolfgang Schindler ◽  
Joachim Enseleit

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1632 ◽  
Author(s):  
May Wee ◽  
Vicki Tan ◽  
Ciarán Forde

Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.


Author(s):  
June Eyckmans ◽  
Hans Van de Velde ◽  
Roeland van Hout ◽  
Frank Boers
Keyword(s):  

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