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| Registros recuperados: 20 | |
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| Trung Vo, Thanh; Nezamabadi, Saeid; Mutabaruka, Patrick; Delenne, Jean-yves; Radjai, Farhang. |
| Granular flows are omnipresent in nature and industrial processes, but their rheological properties such as apparent friction and packing fraction are still elusive when inertial, cohesive and viscous interactions occur between particles in addition to frictional and elastic forces. Here we report on extensive particle dynamics simulations of such complex flows for a model granular system composed of perfectly rigid particles. We show that, when the apparent friction and packing fraction are normalized by their cohesion-dependent quasistatic values, they are governed by a single dimensionless number that, by virtue of stress additivity, accounts for all interactions. We also find that this dimensionless parameter, as a generalized inertial number,... |
| Tipo: Text |
Palavras-chave: Civil engineering; Colloids; Physics; Process chemistry; Rheology. |
| Ano: 2020 |
URL: https://archimer.ifremer.fr/doc/00685/79680/82460.pdf |
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| Nodarse Díaz, M. L.; Trujillo Vento, Z.; de Hombre Morgado, R.; Tamarit Pino, Y.; Noa Ruiz, Y.. |
| The freezing raw whole lobster is one of the products that are commercialized in the outer market; nevertheless the main factor that causes its rejection is the mass texture. Nodarse et al. (2005) determined that this product stayed with very good characteristics for its exportation until 10 months, after this period it began to detect a softening of the mass. There are different methods to determine the food texture, which is grouped in sensorial and instrumental. The objective of the present work was to determine the sensorial and instrumental texture of this product. Five raw whole lobsters by duplicate with different time storage (6, 8, 10, 12, 14 months) were evaluated using for it a paired comparison test. In order to measure the product firmness. It... |
| Tipo: Journal Contribution |
Palavras-chave: Texture; Rheology; Texture; Rheology; Http://aims.fao.org/aos/agrovoc/c_15578; Http://aims.fao.org/aos/agrovoc/c_28543. |
| Ano: 2009 |
URL: http://hdl.handle.net/1834/3452 |
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| Demoliner,Lara Brogni; Agnol,Lucas Dall; Zanotti,Suzana Bittencourt; Dias,Fernanda Trindade Gonzalez; Angeli,Valeria Weiss; Bianchi,Otavio. |
| The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixation. In this work, three formulations for modelling creams were prepared by different concentrations of the fixatives StylezeTM W20 and PVP K90 and their properties characterized by physicochemical, rheological and sensory analysis. The capillary masks produced were stable oil-in-water (O/W) emulsions with uniform droplets of 2.05-2.82 μm sizes and pseudoplastic thixotropic behavior (0.19 < n <... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rheology; Microscopy; N-vinyl-2-pyrrolidone; Polyquaternium-55; Modelling cream/physicochemical properties; Cosmetics. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000300621 |
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| Silva,Silas Arandas Monteiro e; Lacerda,Rísia; Bernegossi,Jéssica; Chorilli,Marlus; Leonardi,Gislaine Ricci. |
| ABSTRACT Liquid-Crystalline Systems represent active compounds delivery systems that may be able to overcome the physical barrier of the skin, especially represented by the stratum corneum. To obtain these systems, aqueous and oily components are used with surfactants. Of the different association structures in such systems, the liquid-crystalline offer numerous advantages to a topical product. This manuscript presents the development of liquid-crystalline systems consisting, in which the oil component is olive oil, its rheological characterizations, and the location of liquid crystals in its phase map. Cytotoxic effects were evaluated using J-774 mouse macrophages as the cellular model. A phase diagram to mix three components with different proportions... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Liquid-Crystalline Systems/development; Liquid-Crystalline Systems/reology; Drugs/skin delivery; Olive Oil/use/Liquid-Crystalline Systems; Rheology; Cytotoxicity; Bioadhesion.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000100023 |
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| Costa,Mariana Souza; Scholz,Maria Brígida dos Santos; Miranda,Martha Zavariz; Franco,Célia Maria Landi. |
| ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: High and low molecular weight glutenin subunits; Rheology; Baking. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011 |
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| Swami, Shrikant Baslingappa; Thakor, Nayan Singh; Wagh, Seema S.. |
| The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20ºC, 30ºC, 40ºC, 50ºC and 60ºC and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscometer. The kokum, karonda, mango pulp and cashew apple syrup showed shear thinning behavior and pseudo-plastic in nature (n |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Food Process Engineering; Food Science; Food Rheology kokum; Karonda; Mango pulp; Cashew apple syrup; Rheology; Viscosity. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2617 |
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| Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann. |
| ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752 |
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| Assad-Bustillos,Melissa; Ramírez-Gilly,Mariana; Tecante,Alberto; Chaires-Martínez,Leandro. |
| Huauzontle seeds (Chenopodium berlandieri spp. nuttalliae) are produced in the central part of Mexico but their use is limited to seedling process. Thus, in order to diversify their applications it is necessary to study their components such as proteins and starch. Therefore, the objective of this study was to extract and characterize the starch contained in the seeds of huauzontle by means of chemical and physical techniques. Analysis of the results showed 50 % extraction yield, 72.5 % starch purity, 5.32 % moisture, 1.09 % ash, 0.083 % fat, 11.4 % total nitrogen, and 4.13 % crude fiber. The amylose content was 10.5 %, which suggests that huauzontle starch gels could have a low tendency to retrograde. Swelling and solubility were similar to reported... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chenopodium berlandieri; Rheology; Starch; Viscoelasticity; Microscopic structure. |
| Ano: 2014 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952014000800003 |
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| SANTOS,FRANCISCO K.G.; DANTAS FILHO,ANTONIO N.; LEITE,RICARDO H.L.; AROUCHA,EDNA M.M.; SANTOS,ANDARAIR G.; OLIVEIRA,THIAGO A.. |
| The aim of this paper was to investigate the physicochemical characteristics and rheological behavior of some floral honeys from species of wild plants found in the Caatinga biome, as well as, correlate honey viscosities with its chemical composition. Thus, five honeys with floral predominance of typical plants foraged by honeybees in Caatinga were analyzed. Results showed that moisture content of honeys ranged from 17.45 to 21.50 g/100g. The samples exhibited higher fructose content (37.58 - 43.95 g/100g) and lower glucose content (27.41- 33.80 g/100g). The glucose-water ratio ranged from 1.55 to 1.80. Sucrose contents, excluding Croton campestris honey sample, exhibited values above the highest sucrose content (6.0 g/100g) allowed by Brazilian norm. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Arrhenius model; Glucose; Moisture; Rheology; Viscosity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200981 |
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| Duarte,Maria E. M.; Gouveia,Deyzi S.; Mata,Mario E. R. M. C.; Queiroz,Alexandre J. de M.. |
| In this study the rheological behavior in different temperatures (0; 6; 18 e 24 ºC) and physicochemical parameters of integral annona (Annona squamosa) pulp and the annona pulp with milk in different percentages pulp/milk (75g of annona pulp/25g of milk, 50g of annona pulp/50g of milk, 25g of annona pulp/75g of milk) have been availed, in order to verify the effect of temperature and pulp concentration in the rheological behavior of these beverages. To obtain the rheological parameters a concentric cylinder rheometer has been used and the rheograms were analyzed using the Ostwald-de-Wael (power Law) and Herschel-Bulkley models. The physicochemical parameters (sugars, pH, ash, acidity and soluble solids) were determined in order to establish correlations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit; Rheology; Agro-industry; Processing. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162012000200013 |
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| Flores-March,Nieves María; Chire-Fajardo,Gabriela Cristina; Lescano-Anadón,Carlos Eduardo. |
| Abstract The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress ( τ oCA ), which indicates molding and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Accelerated bloom; Casson viscosity; Casson yield stress; Chocolate coatings; CBE; General acceptability; Rheology. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000400506 |
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| Izidoro,Dayane Rosalyn; Scheer,Agnes de Paula; Sierakowsk,Maria-Rita. |
| In this work, the rheological behaviour of emulsions (mayonnaises) stabilized by green banana pulp using the response surface methodology was studied. In addition, the emulsions stability was investigated. Five formulations were developed, according to design for constrained surfaces and mixtures, with the proportion, respectively: water/soy oil/green banana pulp: F1 (0.10/0.20/0.70), F2 (0.20/0.20/0.60), F3 (0.10/0.25/0.65), F4 (0.20/0.25/0.55) and F5 (0.15/0.225/0.625) .Emulsions rheological properties were performed with a rotational Haake Rheostress 600 rheometer and a cone and plate geometry sensor (60-mm diameter, 2º cone angle), using a gap distance of 1mm. The emulsions showed pseudoplastic behaviour and were adequately described by the Power Law... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Green banana pulp; Emulsion; Rheology; Response surface methodology. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600026 |
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| Rederstorff, Emilie; Fatimi, Ahmed; Sinquin, Corinne; Ratiskol, Jacqueline; Merceron, Christophe; Vinatier, Claire; Weiss, Pierre; Colliec-jouault, Sylvia. |
| Polysaccharides are highly heat-sensitive macromolecules, so high temperature treatments are greatly destructive and cause considerable damage, such as a great decrease in both viscosity and molecular weight of the polymer. The technical feasibility of the production of exopolysaccharides by deep-sea bacteria Vibrio diabolicus and Alteromonas infernus was previously demonstrated using a bioproduct manufacturing process. The objective of this study was to determine which sterilization method, other than heat sterilization, was the most appropriate for these marine exopolysaccharides and was in accordance with bioprocess engineering requirements. Chemical sterilization using low-temperature ethylene oxide and a mixture of ionized gases (plasmas) was compared... |
| Tipo: Text |
Palavras-chave: Marine biotechnology; Polysaccharides; Sterilization procedures; Characterization; Molecular weight distribution; Rheology. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00027/13776/10913.pdf |
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| Correa Leite,José Alberto; Pozzi,Eloiza; Pelizer,Lúcia Helena; Zaiat,Marcelo; Barboza,Marlei. |
| Background: The aim of this study was the production of xanthan gum from salts of volatile fatty acids, which can be generated in anaerobic processes for the production of hydrogen from organic wastewaters. Xanthan gum was produced with three different acid salts used to replace the traditional citrate, which is normally used in the culture for the production of this biopolymer. The volatile fatty acids (VFA) salts used were sodium acetate 0.0328 M, sodium propionate 0.0219 M, and sodium butyrate 0.0164 M. Results: The values of biomass yield, (Yp/x) obtained were 9.2 g/g for acetate, 11.78 g/g for citrate, 11.80 g/g for butyrate and 14.59 g/g for propionate, while the values of the product yield (Yp/s), were 0.92; 0.59; 0.71 and 0.72 for acetate, citrate,... |
| Tipo: Journal article |
Palavras-chave: Rheology; Volatile fatty acids; Xanthan gum. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000200006 |
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| Registros recuperados: 20 | |
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