scholarly journals Influence of Raw Meat Content on 3D-Printing and Rheological Properties

2021 ◽  
Vol 10 (1) ◽  
pp. 195-202
Author(s):  
Marius Herold ◽  
Sören Morick ◽  
Oliver Hensel ◽  
Uwe Grupa
Keyword(s):  
Rheological Properties ◽  
Complex Viscosity ◽  
Chicken Meat ◽  
High Concentration ◽  
Raw Meat ◽  
Meat Content ◽  
Thermo Fisher Scientific ◽  
Linear Viscoelastic ◽  
Minced Meat ◽  
Cooked Meat

The aim of this study was to investigate the influence of raw chicken meat content on the rheological properties and 3D printability of minced meat mixtures using different concentrations of raw and cooked chicken meat. The meat mass contained yolk, crushed ice, lean raw meat and cooked meat with a high concentration of connective tissue. The concentrations of raw meat added to cooked meat as a percentage of the total weight of meat were 0; 30; 40; 50; 60; 70 and 100. To determine the rheological properties, amplitude sweep and frequency sweep were carried out with a Rheostress RS 300 (Thermo Fisher Scientific Inc.). Cubes were printed, and the printability and optical impression were evaluated using grades from 1-5. The results showed that rheological properties had a strong influence on the printability of meat mass and it is necessary for G' (storage modulus) at the LVR (linear viscoelastic region) to be higher than 7000 Pa. The complex viscosity |η*| should be higher than 170 Pa, at a shear stress τ = 10 Pa, and a frequency f = 10 Hz used to guarantee sufficient solidity.

Electrical conductivity and rheological properties of carbon black based conductive polymer composites prior to and after annealing

2021 ◽  
pp. 096739112110012
Author(s):  
Qingsen Gao ◽  
Jingguang Liu ◽  
Xianhu Liu
Keyword(s):  
Electrical Conductivity ◽  
Carbon Black ◽  
Percolation Threshold ◽  
Rheological Properties ◽  
Network Formation ◽  
Loss Modulus ◽  
Conductive Polymer ◽  
Complex Viscosity ◽  
Electrical Percolation ◽  
Electrical Percolation Threshold

The effect of annealing on the electrical and rheological properties of polymer (poly (methyl methacrylate) (PMMA) and polystyrene (PS)) composites filled with carbon black (CB) was investigated. For a composite with CB content near the electrical percolation threshold, the formation of conductive pathways during annealing has a significant impact on electrical conductivity, complex viscosity, storage modulus and loss modulus. For the annealed samples, a reduction in the electrical and rheological percolation threshold was observed. Moreover, a simple model is proposed to explain these behaviors. This finding emphasizes the differences in network formation with respect to electrical or rheological properties as both properties belong to different physical origins.

The rheological properties of masticated natural rubbers and their linear viscoelastic predictions

2016 ◽  
Vol 55 (8) ◽  
pp. 641-648 ◽  
Author(s):  
Cattaleeya Pattamaprom ◽  
Nathayada Saengklin
Keyword(s):  
Rheological Properties ◽  
Linear Viscoelastic

Test of Strain-Time Correspondence Principle with Gel-Containing Elastomers

1986 ◽  
Vol 59 (2) ◽  
pp. 305-314 ◽  
Author(s):  
N. Nakajima ◽  
E. R. Harrell
Keyword(s):  
Large Deformation ◽  
Correspondence Principle ◽  
Small Deformation ◽  
Complex Viscosity ◽  
Shear Stresses ◽  
Growth Data ◽  
Stress Growth ◽  
Linear Viscoelastic ◽  
The Difference ◽  
Linear Viscoelastic Theory

Abstract With four NBR samples and one EPR, oscillatory measurements and stress-growth measurements were performed, the former being at very small deformation and the latter leading to large deformation. The Rheometrics mechanical spectrometer was used with a cone-plate fixture. The temperature was 100°C. The stress-growth data of NBR's, converted to complex viscosity-frequency data through the application of stress-time correspondence principle, were in good agreement with those observed in the oscillatory measurement. Thus, the stress-growth data including the large deformation were “linearized” to form a master curve. With the EPR sample, such a linearization was not necessary. The stress-growth data were adequately treated with the linear viscoelastic theory up to shear stresses approaching the steady state. The difference in behavior between the NBR's and EPR is caused by differences in type and extent of long branching and gel present in the samples.

scholarly journals Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

2021 ◽  
Vol 7 (3) ◽  
pp. 172-178
Author(s):  
Serap Coşansu ◽  
Şeyma Şeniz Ersöz
Keyword(s):  
Clostridium Perfringens ◽  
Meat Product ◽  
Meat Products ◽  
Ground Beef ◽  
Chicken Meat ◽  
Contamination Level ◽  
Biochemical Tests ◽  
Contamination Levels ◽  
Emulsified Meat ◽  
Cooked Meat

Totally 101 meat and meat product samples obtained from local markets and restaurants were analyzed for incidence and contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) were confirmed by biochemical tests. Forty-eight of the samples (47.5%) were contaminated with C. perfringens. The highest incidence of the pathogen was determined in uncooked meatball samples (72.2%) followed by ground beef samples (61.3%). The incidence of C. perfringens in chicken meat, cooked meat döner, cooked chicken döner and emulsified meat product samples were 33.3, 33.3, 28.6 and 16.7%, respectively. Thirteen out of 101 samples (12.9%) yielded typical colonies on TSC-MUP Agar, but could not be confirmed as C. perfringens. Average contamination levels in sample groups ranged from 8.3 to 1.5×102 cfu/g, with the highest ground beef and the lowest chicken meat.

scholarly journals Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 183-186
Author(s):  
A. Landfeld ◽  
M. Karpíšková R Houška ◽  
K. Kýhos ◽  
P. Novotná
Keyword(s):  
Listeria Monocytogenes ◽  
Incubation Temperature ◽  
Chicken Meat ◽  
Raw Material ◽  
Plate Count ◽  
Raw Meat ◽  
Total Plate Count ◽  
Measured Water ◽  
Number Of Bacteria ◽  
Storage Temperatures

Raw chicken meat was comminuted and homogenised. There were measured water activity and pH (aw = 1 for temperature 25°C, pH = 5.8 for temperature 8°C). Input raw material was investigated for the presence of Listeria monocytogenes (negative) and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0–7 days by bacteriological survey for the storage temperatures 4.9, 7 and 8.3°C. The increase of Listeria monocytogenes counts has been registered for temperature 4.9°C about log 1.5 CFU/g after 6 days, for temperatures 7 and 8.3°C about 2 log CFU/g (regarding to the starting counts). The prediction for listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4.9°C.

Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods

2019 ◽  
Vol 26 (4) ◽  
pp. 277-290 ◽  
Author(s):  
Mutlu Cevik ◽  
Filiz Icier
Keyword(s):  
Ambient Temperature ◽  
Viscoelastic Properties ◽  
Cold Water ◽  
Complex Modulus ◽  
Loss Modulus ◽  
Complex Viscosity ◽  
Creep Recovery ◽  
Recoverable Compliance ◽  
Meat Samples ◽  
Minced Meat

Frozen minced meat samples having fat contents of 2%, 10% and 18% were thawed using different methods (refrigeration thawing at ambient temperature of +4 ℃, under running cold water (+4 ℃) thawing, ohmic thawing for 10, 13 and 16 V/cm). Viscoelastic properties were determined by using rheological tests (oscillation and creep/recovery tests). Storage modulus, loss modulus, complex modulus, loss tangent, dynamic viscosity and complex viscosity values of minced meat samples increased as fat content increased. As frequency value increased, the modulus values of meat samples increased but dynamic and complex viscosity values of the samples decreased. The minced meat samples thawed by different methods had recoverable compliance values. The compliance values of meat samples during creep region can be well characterized by Burgers model. Ohmic thawing can be used as an alternative thawing method since it resulted in similar rheological properties of minced meat samples compared to refrigeration thawing at ambient temperature of +4 ℃ and under running cold water (+4℃) thawing.

Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 79-85 ◽  
Author(s):  
Hazmi Yasin ◽  
Abdul Salam Babji ◽  
Hidayah Ismail
Keyword(s):  
Rheological Properties ◽  
Chicken Meat ◽  
Fish Gelatin

Calcium Carbonate Reinforced Polypropylene Nanocomposites: Effect of Nano-Filler Loadings on the Melt Rheological Properties

2018 ◽  
Vol 777 ◽  
pp. 168-172 ◽  
Author(s):  
Achmad Chafidz ◽  
Ajeng Y.D. Lestari ◽  
Lucky Setyaningsih ◽  
Widi Astuti ◽  
Muhammad Rizal
Keyword(s):  
Rheological Properties ◽  
Complex Viscosity ◽  
Viscosity Data ◽  
Rheological Analysis ◽  
Melt Compounding ◽  
Polypropylene Nanocomposites ◽  
Different Types ◽  
Dispersion State ◽  
Rheological Test ◽  
Fesem Micrographs

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.

Physical and rheological properties of biodegradable poly(butylene succinate)/Alfa fiber composites

2020 ◽  
pp. 089270572090409
Author(s):  
Khadidja Arabeche ◽  
Fatiha Abdelmalek ◽  
Laurent Delbreilh ◽  
Latéfa Zair ◽  
Abdelkader Berrayah
Keyword(s):  
Rheological Properties ◽  
Complex Modulus ◽  
Fiber Composite ◽  
Cellulose Fiber ◽  
Complex Viscosity ◽  
Nucleating Agent ◽  
Butylene Succinate ◽  
Molding Method ◽  
Alfa Fibers ◽  
Biodegradable Poly

Biodegradable poly(butylene succinate) (PBS)/Alfa fiber biocomposites were prepared through the compression molding method. Scanning electron microscopy images were acquired to assess the effects of reinforcement and homogenization of mixtures and to determine the characteristics of the microstructure. The rheological properties, melting, and crystallization behavior of neat PBS and its biocomposites were investigated. Regarding the thermal properties, it was observed that the presence of Alfa fibers facilitates the crystallization of the PBS matrix, which suggests that Alfa cellulose fiber acts as a nucleating agent. The rheological analysis suggests that the biocomposites show a better dynamic behavior with the addition of Alfa fibers. Indeed, the incorporation of fibers increased the complex modulus and complex viscosity of the composites. Also, increasing the percentage of fibers in the matrix induces percolation, the shift and change in the slope of Cole–Cole curve of the PBS/Alfa fiber composite compared to that of neat PBS indicate that the PBS microstructure has changed with the addition of fibers. Moreover, the improvement of biocomposites properties is believed to be largely attributable to the homogeneous dispersion of the Alfa fibers within the polymer matrix and also to the strong interfacial interactions between the two constituents.

scholarly journals Effects of Fly Ash and Chemical Admixtures on the Rheological Properties of High-Concentration Full-Tailing Filling Slurry

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Fulin Wang ◽  
Faguang Yang ◽  
Zhengping Yuan ◽  
Shijiao Yang
Keyword(s):  
Fly Ash ◽  
Rheological Properties ◽  
Yield Stress ◽  
Polyethylene Oxide ◽  
Viscosity Coefficient ◽  
Pipeline Transportation ◽  
High Concentration ◽  
Polycarboxylate Superplasticizer ◽  
Chemical Admixtures

Good fluidity is the precondition to ensure the pipeline transportation of the filling slurry. The admixture in the filling slurry will affect the rheological properties of the slurry. In this paper, yield stress (YS), viscosity coefficient (VC), and expansion (ED) of the filling slurry were measured by the MCR52 rheometer and expansion tester, respectively, and the influence regularities of the three kinds of admixtures including fly ash (FA), polycarboxylate superplasticizer (PS), and polyethylene oxide (PEO) on the rheological properties of the filling slurry were obtained. The results show that when other conditions are fixed, the fluidity of the slurry becomes worse with the increase of the amount of fly ash but improves with the increase of the amount of the polycarboxylate superplasticizer; polyethylene oxide is not suitable for the improvement of the fluidity of the high-concentration full-tailing filling slurry, and the fluidity of the slurry becomes worse rapidly with the increase of the amount of polyethylene oxide.

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