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Rheological properties of some ketchups on the Polish market

100%

Bakier S., Bakoniuk J. R.

Acta Agrophysica

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2013

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tom 20

|

nr 2

The paper presents the results of rheological measurements of five selected ketchups available on the Polish market. Rheological identification was carried out in rotary shear conditions and using forced oscillation. The equilibrium flow curves (shear at constant and stepwise increasing values of shear rate) were determined, and the thixotropic effect in the form of shear hysteresis loop under conditions of shear at increasing and then decreasing shear rates. The values of the dynamic storage modulus, the loss modulus and the complex viscosity modulus were determined in dynamic measurements. The water content was also measured, and qualitative characterisation of the structure was made on the basis of photographs taken under conditions of shear interferometry. The research revealed significant differences in rheological properties and structure of the ketchups examined. All the media showed a significant thixotropic effect. The values of apparent viscosity of the ketchups did not depend on water content but primarily on the consistency stabiliser used. The presence of modified starch had a significant impact on the flow curves, and thus on the rheological properties. The presence of tomato cell walls in ketchup structure caused the appearance of discontinuity in the flow curves at low shear rates and lower storage modulus values. It was also demonstrated that the ketchups studied did not meet the Cox-Merz equation.

2

Effect of concentrated microwave field on the rheological properties of liquid whole egg

100%

Oziemblowski M., Regiec P.

Acta Agrophysica

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2002

|

tom 77

3

Fractal dimension and rheological properties of cereal starches

88%

Mazurkiewicz J.

International Agrophysics

|

2011

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tom 25

|

nr 3

4

The effect of carbonate preparations on the rheological properties of meat batter and on sausage quality

88%

Dolata W., Piotrowska E., Krzywdzinska M.

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

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1999

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tom 02

|

nr 2

The effect of three different carbonate preparations BTC, OPREN and QTR on the rheologic properties and quality of meat batter and comminuted sausages was studied. Meat batters and the manufactured comminuted sausages were used as experimental material. Carbonate preparations were added to the batters according to the instructions of the producers. Sausage batters were analysed 4 to 5 hrs and the sausages 24 hrs after their production. Carbonate preparations added during meat chopping operation were found to increase pH value and decrease thermal drip in the batter whereas sausage texture and sensory quality were not worsened in comparison with the control sausage. Carbonate additives increased considerably the yield of finished products. The experimental findings demonstrated that the examined carbonate preparations may be used in the commercial production of comminuted sausages.

5

Effect of the selected whey protein preparations on exopolysaccharides production by lactic acid bateria and rheological properties of yoghurt

75%

Gustaw W., Skrzypczak K., Radzki W.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2019

|

tom 599

6

Determination of the rheological properties of biofuels containing SBME biocomponent

75%

Wcislo G.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

|

2014

|

tom 14

|

nr 4

7

Modification of cement pastes for the repairs of concrete structures

75%

Kempinski J., Kilian W., Swierzko R.

Electronic Journal of Polish Agricultural Universities. Series Civil Engineering

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2016

|

tom 19

|

nr 1

8

Effect of saccharose on rheological and textural properties of yoghurt mimetics based on inulin and whey protein

75%

Toczek K., Glibowski P., Tracz S.

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

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2016

|

tom 19

|

nr 3

9

Influence of selected plant fibres upon physical properties of bread dough and bread

75%

Poltorak A., Zalewska M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2[A]

151-155

This paper presents results of a research into the influence of selected plant fibre (of different water solubility) upon physical properties of bread dough and bread. The effect of fibre addition upon rheological properties of bread dough and bread was tested using a rotational rheometer HAAKE RT20 with the measuring system plate-plate (HPP 20) and the test of the oscillation affected OCS. The influence of fibre upon final product texture was tested as well. For texture measurements a testing machine INSTRON4301 was used (penetration test). Based on the results obtained it was concluded that the addition of plant fibre had an influence upon rheological properties of dough and texture of the final product.

10

Impact of potassium iodate on the quality of wheat-spelt baked goods

75%

Kohajdova Z., Karovicova J.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2010

|

tom 09

|

nr 4

443-450

Background. Human nutrition is of itentimes deficient to important nutrients such as iodine not only in the developing countries but also in the developed countries. Bakery products are consumed every day by many people and offer spread potential for enrichment of final products by various type of nutrients. The study is focused on the monitoring effect of potassium iodate as bakery improver to the quality of wheat-spelt baked goods through methods of rheological, baking test and sensory analysis. The influence of potassium iodate on baked goods staling was also studied. Material and methods. Rheological properties of wheat-spelt dough enriched with potassium iodate were characterised by farinographic measurements. The final product analysis included determination of loaf quality (volume, specific volume, cambering) and sensory attributes. Crumb hardness was evaluated by the manually operated penetrometer AP 4. Results. Potassium iodate influenced the final quality of wheat-spelt baked goods in different ways. Addition increasing doses of potassium iodate reduced dough development time and prolonged dough stability. Results of baking test and sensory analysis showed that products containing dose 1 and 2 mg of potassium iodate had higher volume and cambering in comparison to control sample. Higher dose of this additive negatively affected sensory parameters of final products. Conclusion. It was found that enrichment of baked goods with potassium iodate not only helps increase to daily intake of iodine and but also positively affects rheological and sensory properties of final products.

11

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

75%

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

International Agrophysics

|

2014

|

tom 28

|

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.

12

Temperature effect on rheological behavior of Portuguese honeys.

75%

Afonso M. J., Magalhaes M., Fernandes L., Castro M., Ramalhosa E. C. D.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 3

In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the fi rst time. Two unifl oral honeys – heather and rosemary – and a polyflower honey were analyzed. All honeys showed flow independence over time and behaved as Newtonian fluids at the studied temperature and shear rate ranges. For all honeys it was found that the viscosity decreased with temperature and the rosemary honey was the one that always presented the lowest viscosity at 30°C (6120 mPa·s), 50°C (603 mPa·s) and 70°C (145 mPa·s). The temperature dependence of viscosity was well described by the T B A K equation. Nevertheless, good regression coefficients were also obtained when fitting the experimental data to the Arrhenius model, showing the rosemary honey to be less temperature sensitive. The results obtained in this study are of great interest to beekeepers and industrials that handle and prepare eatable honey-based products because they will be better informed about the best type of honey to use.

13

Wheat fibre preparation WF 400 LC as a factor affecting the rheological properties of batter used for frankfurter-type sausages manufactured under industrial conditions

75%

Rezler R., Baranowska H. M., Piotrowska E., Dolata W.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3

289-294

14

Nonlinearity in hydrology

75%

Bondarenko N. P.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

1996

|

tom 436

A non-Newtonion flow of pure water and mixtures of small potential gradients was proved and was explained by the existence of supermolecular set (structure) due to hydrogen bonds. Conditions of destruction and stabilization of such a set were determined. The idea of ‘three-layer’ model of polar liquids near a solid surface was suggested: solvate layer near a solid body (wall layer); a structure of bulk liquid at a rather large distance from the solid body; between bulk liquid and the solvate layer there is a region of the concentrated disorder (‘submelted’ layer). The existence of boundary layers with special structure defines the kinetics of the liquid flow through fine porous filters. This influence manifests itself through rheological properties of liquid and thermodynamic forces causing the flow.

15

Effect of temperature on rheological properties of cosmetic creams

75%

Maciejewska P., Zielinski R.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2009

|

nr 2

82-88

16

Issledovanije processa formirovanija burta organicheskojj smesi pri ee mekhanicheskojj aehracii dvukhbarabannykh rabochim organom

75%

Pavlenko S.

Motrol. Motoryzacja i Energetyka Rolnictwa

|

2016

|

tom 18

|

nr 8

17

Effect of polyols content on rheological properties of whey protein gels

75%

Gustaw W., Glibowski P.

Polish Journal of Natural Sciences. Supplement

|

2004

|

tom 02

55-60

18

Rheological properties of processed cheese analogue spreads with addition of whey protein polymers-aggregates

75%

Glibowski P., Mleko S., Gustaw W.

Polish Journal of Natural Sciences. Supplement

|

2004

|

tom 02

37-44

19

Theoretical aspects of formation and development of cavitation processes in technological environment

75%

Bernyk I.

Motrol. Motoryzacja i Energetyka Rolnictwa

|

2017

|

tom 19

|

nr 3

20

Rheological properties of potato starch pastes with the addition of kaolin

75%

Drozdz W., Tomaszewska-Ciosk E.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[A]

113-117

A study was undertaken to investigate rheological properties of pastes (20 g/L of starch) supplemented with kaolin at doses of 20 g/L, 40 g/L and 60 g/L, stored for various periods of time. Flow curves were plotted at a time span of 200 s, a shear rate of 0-100 s-1 and a temperature of 20°C. The flow curves were described by means of Ostwald de Waele’s and Casson’s models. It was demonstrated that starch pastes with different addition of kaolin stored for various periods of time displayed characteristics of non-Newtonian, pseudoplastic shear-thinned fluids and that their rheological properties depended on both kaolin addition and time of storage. The pastes prepared with the addition of kaolin were characterised by higher viscosity, higher values of shearing stresses, coefficient of consistency K, plastic viscosity ηC and yield point τoC as compared to those prepared only from starch. Values of those parameters were observed to increase along with storage time in samples with the addition of kaolin, and to decrease in the case of pastes prepared only from starch.

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