Characterization of rheological properties of systems containing sugar substitutes and carrageenan

The effects of addition of κ-carrageenan to solutions containing 40% (w/w) sugar substitute on the rheological properties of these systems were investigated at 25 °C using a rotational viscometer at rotational speeds of 6, 12, 30, and 60 rev min⁻¹. The flow behaviour of the solutions was adequately described by the power law model with or without yield stress. The consistency index ( K ) and the flow behaviour index ( n ) were determined from shear stress vs. shear rate data. The flow parameters of the solutions depended on the carrageenan concentration. The apparent viscosities of the systems decreased with increasing shear rate, indicating pseudoplastic behaviour. The final carrageenan concentration was found to be an effective factor controlling the degree of sliminess of the model food systems studied.     

Effects of viscosity on the bitterness and astringency of grape seed tannin

To examine the separate effects of viscosity and sweetness on astringency, aqueous solutions of grape seed tannin (GST) were thickened with carboxymethyl cellulose (CMC) from 2 to 45 cP (experiment 1) or sweetened with 0 to 1.8 g/L aspartame (experiment 2). Trained subjects continuously rated astringency and bitterness in duplicate. Subjects were categorized by the salivary flow induced by citric acid and ability to taste n-propyl thiouracil (PROP). In experiment 1, maximum intensity and total duration of astringency were significantly decreased as viscosity rose, although time to maximum intensity of astringency was not affected. Maximum intensity and total duration of bitterness were not significantly affected by increasing viscosity; however, the onset of bitterness was significantly delayed. In experiment 2, increasing sweetness had no affect on any astringency parameter, although maximum intensity of bitterness was significantly decreased. Neither PROP nor salivary flow-status had any effect on perception of bitterness or astringency in either experiment.     

Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer

A specially designed tube viscometer was used to measure apparent viscosity during flow of Bologna type sausage emulsions moving through a pipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moisture/protein ratio (from 3.7 to 5.6), and the effects of added sodium chloride, sodium diphosphate, starch and blood plasma were investigated in a 36% fat, 3.7 moisture/protein emulsion.
The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion.     

Rhizobium trifolii capsular polysaccharide: a novel biopolymer with striking physical properties

The physical properties of the capsular polysaccharide of Rhizobium Trifolii (CPS) were investigated. Viscosity measurements provided information about the hydrodynamic volume of single coils, the perturbation of solvent flow and the shear-thinning behaviour of concentrated solutions. Changes in chain geometry and the development of an intermolecular network as a function of temperature were monitored using the techniques of optical rotation and dynamic oscillation. Finally, analysis of calorimetric thermograms elucidated the type of interactions between CPS and the bacterial levan. Overall, the Rhizobium polysaccharide was found to form thermally-reversible gels at an extremely low 'minimum critical gelling concentration' (c_o∼ 0.35gl^-1). At temperatures above the gel melting point (∼ 48°C), however, the compact polymer coils entangled at comparatively high concentrations (about 60 times higher than c_o). In the presence of a highly branched levan, the thermal stability of ordered CPS structures increased as a consequence of thermodynamic incompatibility between the two polymers.     

Rheological behaviour of processed avocado pulp emulsions

Shear rate vs. shear stress data were obtained on avocado pulp in water emulsions using a concentric cylinder rheometer and fitted to a power law model. Dilution, as volume fraction of water, had a pronounced effect on the apparent viscosity of the pulp emulsions and the Richardson equation, (η_R= exp.( a φ) for the emulsion viscosity fitted the data well. A mean slope coefficient, a , of 4.57 can be used as a first approximation. Enzymatic treatment (40°C, 1 h), is slightly more effective than thermal treatment (65°C, 1 h), in reducing the initial apparent viscosity of the pulp-water emulsions     

Influence of structure and counterions on physicochemical properties of linear alkylbenzene sulfonates

The effects of different inorganic and organic counterions on the physicochemical behavior of three commercial linear alkylbenzene sulfonates (LAS) have been studied. It has been found that the counterion hydration radius of the corresponding commercial linear alkylbenzene sulfonates has great influence on solubility, viscosity, surface tension and critical micelle concentration (CMC). The counterion has no influence on the detergency performance of the finished formulation. The alkyl chain length and the presence of tetralines have an important influence on solubility, viscosity and surface tension.     

微晶纤维素增粘剂的研制

以棉浆为原料，废盐酸为水解催化剂，所得合成革用微晶纤锥素增粘剂的质量指标达到了德国和日本同类产品的标准。     

Transport properties of nonelectrolyte liquid mixtures—IV. Viscosity coefficients for benzene,perdeuterobenzene, hexafluorobenzene,and an equimolar mixture of benzene + hexafluorobenzene from 25 to 100°c at pressures up to the freezing pressure

Viscosity coefficient measurements made with an estimated accuracy of ±2% using a self-centering falling body viscometer are reported for benzene, perdeuterobenzene, hexafluorobenzene and an equimolar mixture of benzene + hexafluorobenzene at 25, 50, 75 and 100°C at pressures up to the freezing pressure. The data for each liquid at different temperatures and pressures are correlated very satisfactorily by a graphical method based on plots of 9.118×10⁷ V ^2/3/(MRT)^1/2 versus logV, and are reproduced to within the experimental uncertainty by a free-volume form of equation. Application of the empirical Grunberg and Nissan equation to the mixture viscosity coefficient data shows that the characteristic constant G is practically temperature- and pressure-independent for this system.     

Lennard-Jones Viscosities in Wide Ranges of Temperature and Density: Fast Calculations Using a Steady–State Periodic Perturbation Method

A method for fast calculation of viscosity from molecular dynamics simulation is revisited. The method consists of using a steady-state periodic perturbation. A methodology to choose the amplitude of the external perturbation, which is one of the major practical issues in the original technique of Gosling et al. [Mol. Phys. 26: 1475 (1973)] is proposed. The amplitude of the perturbation required for fast caculations and the viscosity values for wide ranges of temperature and density of the Lennard-Jones (LJ) model fluid are reported. The viscosity results are in agreement with recent LJ viscosity calculations. Additionally, the simulations demonstrate that the proposed approach is suitable to efficiently generate viscosity data of good quality.     

Transport properties of 1,1,1,2-tetrafluoroethane (R134a)

New equations for the thermal conductivity and the viscosity of R134a that are valid in a wide range of pressures and temperatures are presented. They were obtained through a theoretically based, critical evaluation of the available experimental data, which showed considerable inconsistencies between data sets, in particular in the vapor phase. In the critical region the observed enhancement in the thermal conductivity is well represented by a crossover model for the transport properties of fluids. Since thermodynamic properties enter into the calculation of the critical enhancement of the transport properties, a new fundamental equation for the critical region was developed also.Paper dedicated to Professor Joseph Kestin.