Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

Effect of legume supplementation on physical and textural characteristics of ready to eat cereal bars

The present study was carried out to find the effect of legume supplementation on Physical and textural characteristics of ready to eat cereal bars. Therefore, physical and textural parameter of ready to eat cereal bars was analyzed. Results showed that the length, width and thickness of the bars ranged between 9.69±0.29 to 10.02±0.01 cm, 4.52±0.02 to 4.90±0.05 cm and 0.85±0.04 to 0.99±0.01cm. Whereas spread ratio, per cent spread, volume, weight and density was found to range between 4.90±0.11 to 5.30±0.30, 92.43±1.03 to 100.00per cent, 38.63±2.23 to 47.85± 1.18 cm3, 24.76 to 25.14g and 0.52±0.00 to 0.67±0.00 (g/cm3) respectively. Hardness of selected RTE cereal bar varied from 4901.13±2.08 to 13800.79 (g force). Significant difference was observed between control (CCB) and among all the other treatments (RCCB, PCCB, RSCB, PSCB and DSCB) due to increase in the incorporation level of legume flour.

Textural control on the quadrature conductivity of porous media

Induced polarization (IP) has been broadly used for environmental and hydrogeological applications and in civil engineering. The IP response of a porous medium without metallic particles (described by its quadrature conductivity or its normalized chargeability) is controlled by the interfacial electrochemistry of the electrical double layer and the pore-space geometry. We use the specific surface per unit pore volume normalized by the formation factor (i.e., [Formula: see text]) as the controlling textural parameter for the quadrature conductivity. This relationship is obtained by averaging the surface conductance over the pore volume. A database that contains 76 samples (including porous borosilicate glass, sandstones, and clayey sediments) is used to check the new scaling. In addition to these data, we have conducted new IP measurements on 13 samples from the Middle Bakken Formation corresponding to low-porosity clayey materials. Comparison between the experimental data and our model confirms that the ratio [Formula: see text] is the dominant textural parameter describing the quadrature conductivity [Formula: see text] of a broad range of porous media. The database was also used to test whether the quadrature conductivity depended either on [Formula: see text], or the specific surface area [Formula: see text], or the ratio [Formula: see text] ([Formula: see text] being the connected porosity). Although the quadrature conductivity scales with [Formula: see text] and [Formula: see text] for high-porosity sandstones, these relationships are not appropriate for the low-porosity clayey materials presented in this study. However, experimental data support the dependence of the quadrature conductivity on [Formula: see text], a published relationship obtained through the volume averaging approach.

Thermal conductivity of unsaturated clay-rocks

The thermal conductivity of porous materials can be related to the electrical conductivity and therefore electrical resistivity tomography can be used to map the thermal conductivity of porous rocks. In this paper, a relationship is developed to connect the thermal conductivity of unsaturated clay-rocks to the thermal conductivity of the different phases of the porous composite, a textural parameter called the thermal formation factor, and the tortuosity of the water phase. The thermal formation factor is related to the electrical formation factor and to the first Archie's first exponent m. The tortuosity of the water phase is related to the second Archie's exponent n and to the relative saturation of the water phase. A very good agreement is obtained between the new model and thermal conductivity measurements of packs of glass beads and cores of the Callovo-Oxfordian argillite at different saturations of the water phase. Anisotropy of the effective thermal conductivity is mainly due to the anisotropy of the thermal conductivity of the solid phase.