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Influence of glycerol and temperature on the rheological properties of potato starch solutions

100%

Ayala G., Vargas R. A., Agudelo A. C.

International Agrophysics

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2014

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tom 28

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nr 3

Effects of temperature and glycerol concentration on rheological properties of potato starch solutions were investi- gated. The flow behaviour (shear stress against shear rate) was fitted to various models: power law, Herschel-Bulkley, Bingham, modified Bingham and Casson models. However, it was found that the Herschel-Bulkley model describes better the flow behaviour observed at various temperatures and glycerol concentrations, for flow behaviour index values between 0.44 and 0.78, typical of pseudoplastic solutions. The effect of glycerol concentration on each of the fitting parameters for Herschel-Bulkley model was well modelled by a second-degree polynomial at various temperatures. The simultaneous influence of glycerol concentration and tempe- rature on shear stress could be represented empirically by a second- degree polynomial function that includes linear coupling between concentration and temperature. Finally, the variation of the con- sistency coefficient with both temperature and glycerol concentra- tion was well described by an exponential expression, with an acti- vation energy value of 2.78 kJ mol -1 . The results indicate that both glycerol content and temperature have the effect of diluting potato starch solutions.

2

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

100%

Chacua L. M., Ayala G., Rojas H., Agudelo A. C.

International Agrophysics

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2016

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tom 30

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nr 2

3

Haman's inspiration concerning new mechanics of three-phase media

100%

Konstankiewicz K., Pukos A.

International Agrophysics

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1993

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tom 07

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nr 1

4

The rheological model of silt clay loam

100%

Oida A., Triratanasirichai K.

International Agrophysics

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1992

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tom 06

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nr 1-2

5

Preliminary research on the effect of lime addition on the rheology of sludge

84%

Malczewska B.

Infrastruktura i Ekologia Terenów Wiejskich

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2011

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nr 11

Samples of excess sludge from wastewater treatment plants were investigated in order to determine the dependence of rheological parameters of sewage sludge on lime addition. Hydration of the sludge is one of its main features which determine sludge management and waste disposal cost. The rheological behavior of sludge is a key characteristic, since it determines the treatment processes. This research has evaluated the use of rheological properties for characterization and control of sludge and lime mixture flow behaviour. A laboratory investigation was conducted using rotating coaxial cylinder and several different gravimetric oncentrations of the investigated sludge. In order to describe the rheological characteristics, the 3-parameter Herschel-Bulkley model was applied. Rheological characterization is of great importance in sludge management, both in terms of biomass dewatering and stabilizing properties, and in terms of design parameters for sludge handling operations.

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Effect of milk and xanthan as egg replacement on the physical properties of mayonnaise

84%

Shamooshaki M. G., Mahounak A. S., Ghorbani M., Maghsouldloo Y., Ziaeifar A. M.

International Letters of Natural Sciences

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2015

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tom 49

The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2 % (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel- Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5 (74.95%) that compared with control sample had significant differences (p> 0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11 ( 99.72%) and the lowest for No 5 (67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.

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Zmiennosc parametrow charakteryzujacych zjawisko relaksacji naprezen w tkance buraka cwiklowego

67%

Bohdziewicz J.

Acta Agrophysica

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2003

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tom 83

33-44

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Okreslenie modelu reologicznego wybranych osadow sciekowych

67%

Kempinski J., Malczewska B.

Acta Scientiarum Polonorum. Formatio Circumiectus

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2005

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tom 04

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nr 1

99-107

9

Modelowanie przebiegu pełzania drewna buka. Weryfikacja przydatności modeli reologicznych

67%

Czachor G.

Acta Agrophysica

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2009

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tom 13

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nr 3[168]

10

Sensory evaluation and rheological properties of yoghurts prepared from goat, cow and sheep milk

67%

Domagala J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2008

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tom 11

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nr 3

11

Wplyw zroznicowania morfologicznego na zmiane parametrow modeli reologicznych miazszu wybranych warzyw korzeniowych

59%

Bohdziewicz J.

Acta Agrophysica

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2003

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tom 02

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nr 3[97]

499-507

12

Wlasciwosci mechaniczne tkanki jablka w odniesieniu do jej struktury

59%

Jakubczyk E., Lewicki P. P.

Acta Agrophysica

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2003

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tom 02

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nr 3[97]

549-557

13

Analiza procesu pelzania tkanki miazszu buraka cwiklowego. Czesc II - Plyniecie lepkosprezyste

59%

Bohdziewicz J.

Acta Agrophysica

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2003

|

tom 83

21-31

14

Analiza procesu pelzania tkanki miazszu buraka cwiklowego. Czesc I - Plyniecie lepkosprezyste

59%

Bohdziewicz J.

Acta Agrophysica

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2003

|

tom 83

11-20

Ograniczanie wyników

Influence of glycerol and temperature on the rheological properties of potato starch solutions

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

Haman's inspiration concerning new mechanics of three-phase media

The rheological model of silt clay loam

Preliminary research on the effect of lime addition on the rheology of sludge

Effect of milk and xanthan as egg replacement on the physical properties of mayonnaise

Zmiennosc parametrow charakteryzujacych zjawisko relaksacji naprezen w tkance buraka cwiklowego

Okreslenie modelu reologicznego wybranych osadow sciekowych

Modelowanie przebiegu pełzania drewna buka. Weryfikacja przydatności modeli reologicznych

Sensory evaluation and rheological properties of yoghurts prepared from goat, cow and sheep milk

Wplyw zroznicowania morfologicznego na zmiane parametrow modeli reologicznych miazszu wybranych warzyw korzeniowych

Wlasciwosci mechaniczne tkanki jablka w odniesieniu do jej struktury

Analiza procesu pelzania tkanki miazszu buraka cwiklowego. Czesc II - Plyniecie lepkosprezyste

Analiza procesu pelzania tkanki miazszu buraka cwiklowego. Czesc I - Plyniecie lepkosprezyste