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## Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage

FERNANDES, Andrezza M.; MORETTI, Thais S.; BOVO, Fernanda; LIMA, Cesar G.; OLIVEIRA, Carlos A. F.
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
472.293%
In this work, lipolysis, proteolysis and viscosity of ultra-high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life.; Fundacao de Amparo Pesquisa do Estado de Sao Paulo (FAPESP, Brazil)[2004/01261-3]

## Evolução do índice proteolítico e do comportamento reológico durante a vida de prateleira de leite UAT/UHT

Vidal-Martins, Ana Maria C.; Salotti, Bruna M.; Rossi Junior, Oswaldo D.; Penna, Ana Lúcia B.
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: 698-704
POR
Relevância na Pesquisa
471.49086%
A proteólise do leite UAT/UHT durante a estocagem à temperatura ambiente é um dos fatores limitantes de sua vida de prateleira. Neste trabalho, dois lotes de leite cru contendo 10 amostras cada e, posteriormente ao processamento, dois lotes de leite UAT/UHT contendo 25 amostras cada foram colhidos em um laticínio para a contagem de microrganismos psicrotróficos (leite cru) e para o estudo do comportamento reológico e o índice proteolítico (leite UAT/UHT durante 120 dias de estocagem). Para a contagem de microrganismos psicrotróficos, foi utilizada a técnica da contagem padrão em placas. Para a determinação do índice proteolítico, foi determinada a presença de glicomacropeptídeo livre por espectrofotometria a 470 nm. A determinação dos parâmetros reológicos foi efetuada à temperatura ambiente, em quintuplicata em um reômetro de cone e placa. Houve aumento da proteólise no decorrer do armazenamento e aumento da viscosidade aparente após 60 dias de estocagem, provavelmente relacionados à presença de proteases de bactérias psicrotróficas do leite cru.; Proteolysis of UHT milk during storage at room temperature is a major factor limiting its shelf-life. In this work, two lots of 10 samples of raw milk each, and after manufacturing...

## Effect of apparent viscosity on fluidized bed drying process parameters of guava pulp

Cabral, R. A. F.; Telis-Romero, J.; Telis, V. R. N.; Gabas, A. L.; Finzer, J. R. D.
Fonte: Elsevier B.V. Publicador: Elsevier B.V.
Tipo: Artigo de Revista Científica Formato: 1096-1106
ENG
Relevância na Pesquisa
487.98875%
Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of guava pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp rheological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinders were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. on the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity...

## Effect of apparent viscosity on the pressure drop during fluidized bed drying of soursop pulp

Telis-Romero, J.; Beristain, C. I.; Gabas, A. L.; Telis, V. R. N.
Fonte: Elsevier B.V. Publicador: Elsevier B.V.
Tipo: Artigo de Revista Científica Formato: 684-694
ENG
Relevância na Pesquisa
487.98875%
Pressure drop and minimum fluidization velocity were experimentally studied in a vibro-fluidized bed of inert particles subjected to different vibration intensities during drying of soursop pulp. Maltodextrin was added to the pulp in order to prevent stickiness between particles and the consequent bed collapse. Pulps were initially concentrated, resulting in pastes with different soluble solids content, and a constant fraction of maltodextrin was guaranteed in the final pulp samples. The pulp theological behavior as affected by temperature and total soluble solids content, including maltodextrin, was evaluated and the effect of pulp apparent viscosity on pressure drop and minimum vibro-fluidization velocity were investigated. Two types of inert particles -3.6 mm glass beads and 3 mm Teflon cylinders (length and diameter) - were tested and, due to lower pressure drop presented by Teflon cylinders during operation of the dry vibro-fluidized bed, these particles were adopted for pulp drying process. Increasing pulp apparent viscosity caused a considerable increase in the vibro-fluidized bed pressure drop during pulp drying and, as a consequence resulted in a larger value of minimum vibro-fluidization velocity. on the other hand, the negative effect of increasing apparent viscosity could be attenuated by increasing the fluidized bed vibration intensity...

## Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)

Assis, Mitzi Maria Martins; Caetano Da Silva Lannes, Suzana; Cecilia Tadini, Carmen; Regina Nicoletti Telis, Vania; Telis-Romero, Javier
Tipo: Artigo de Revista Científica Formato: 585-593
ENG
Relevância na Pesquisa
481.70387%
Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8-49.4 °Brix and at temperature from 0.4 to 77.1 °C. Apparent viscosity was also measured between 7.8 and 30 °Brix and at temperature from 0 to 60 °C. Yellow mombin juice was produced from fruits of two different batches and the concentration process was performed using a roto evaporator or a rising film evaporator, single effect, with recirculation, under vacuum, to obtain concentrated juice. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Multiple regression analysis was performed to fit thermal conductivity, thermal diffusivity and density experimental data obtaining a good fit. Arrhenius and power law relationships were proposed to fit apparent viscosity as a function of temperature and juice concentration at typical shear rates found during processing. The rheological parameters together with experimental values of pressure loss in tube flow were used to calculate friction factors, which were compared to those resulting from theoretical equation.

## Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt

Penna, Ana Lúcia Barretto; Converti, Attilio; Oliveira, Maricê Nogueira de
Tipo: Artigo de Revista Científica Formato: 515-518
ENG
Relevância na Pesquisa
481.70387%
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour index, and apparent viscosity of plain stirred yogurts. Statistical treatments resulted in developments of mathematical models. All samples presented shear thinning fluid behaviour. The increase of the content of total solids (9.3-22.7 %) and milk base heat treatment temperature (81.6-98.4°C) resulted in a significant increase in consistency index and a decrease in flow behaviour index. Increase in the sample temperature (1.6-18.4°C) caused a decrease in consistency index and increase in flow behaviour index. Apparent viscosity was directly related to the content of total solids. Rheological properties of yogurt were highly dependent on the content of total solids in milk.

## Physicochemical properties of cassava starch oxidized by sodium hypochlorite

Garrido, Lúcia Helena; Schnitzler, Egon; Zortéa, Manoela Estefânea Boff; de Souza Rocha, Thaís; Demiate, Ivo Mottin
Tipo: Artigo de Revista Científica Formato: 1-8
ENG
Relevância na Pesquisa
485.24824%
In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm -1 and due to axial deformation these bands changed with the crystal structure of the starch samples. © 2012 Association of Food Scientists & Technologists (India).

## Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum

Moser, Poliana; Cornelio, Marinonio Lopes; Nicoletti Telis, Vânia Regina
Tipo: Artigo de Revista Científica Formato: 29-36
ENG
Relevância na Pesquisa
487.64926%
Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of gum/polyol systems is important to permit replacing sugar while maintaining product texture. In this work, rheological properties of 0.1, 0.5 and 1 g/100 g guar solutions containing 10 and 40 g/100 g of maltitol, sorbitol, or xylitol were studied. The behavior of these mixtures was evaluated by steady and oscillatory shear measurements, and after a freezing/thawing cycle. Apparent viscosity of guar solutions increased with addition of polyols and with the increase in their concentrations, except for 40 g/100 g sorbitol addition to 1 g/100 g guar gum, in which the apparent viscosity decreased. Addition of polyols also increased the dynamic moduli of the systems. In mixtures of guar with 40 g/100 g polyol, the phase angle (δ) was below unity, but was dependent on frequency, which is characteristic of concentrated solutions with a certain degree of structuring. FTIR spectroscopy was studied to provide information on possible interactions between guar gum and polyols. Analyses carried out after freezing/thawing showed no changes in the viscoelastic behavior of the solutions. © 2013 Elsevier Ltd.

## Use of a rotational bench viscometer to study the influence of temperature and agitation speed on vinasse viscosity

Brossard Perez,L.E.; Bezzon,G.; Olivares Gómez,E.; Cortez,L.A.B.
Fonte: Brazilian Society of Chemical Engineering Publicador: Brazilian Society of Chemical Engineering
Tipo: Artigo de Revista Científica Formato: text/html
Relevância na Pesquisa
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Brookfield R.V.T. apparent viscosity measurements of 31.1 to 73º Brix vinasses, with and without nondissolved solids (N.D.S.), were carried out at varying rotation speeds (N) and temperatures (T). A regression analysis of this data was carried out to select the corresponding mathematical models. It was concluded that apparent Brookfield viscosity for low concentration vinasses (up to 52.4º Brix) depends only on linear and quadratic temperature terms. At higher concentrations (66º and 73º Brix) regression models for apparent viscosity, must also include quadratic as well as rotation speed-temperature interaction terms. This behavior is discussed, identifying two types of rheological behaviors and advancing a preliminary hypothesis about the role of solutes, N.D.S. and temperature.

## Extensional viscosity measurements of concentrated emulsions with the use of the opposed nozzles device

Różańska,S.; Różański,J.; Ochowiak,M.; Mitkowski,P. T.
Fonte: Brazilian Society of Chemical Engineering Publicador: Brazilian Society of Chemical Engineering
Tipo: Artigo de Revista Científica Formato: text/html
Relevância na Pesquisa
399.16094%
This paper presents results of experimental studies on the apparent extensional viscosity of emulsions. The apparent extensional viscosity measurements were carried out with the use of a customized rheometer which utilizes stagnation flow between two opposing nozzles. Apparent extensional viscosity was determined for emulsions containing 60, 70 and 74 vol.% of dispersed phase. The emulsions were produced using a homogenizer equipped with different dispersing endings that resulted in emulsions characterized by different droplet sizes. The experimental results show that the value of apparent extensional viscosity of the emulsion is significantly influenced by the droplet size and by the concentration of dispersed phase. Apparent extensional viscosity as well as shear viscosity of the emulsions increases with the increase of the dispersed phase concentration and with the decrease of the droplet diameter. It has also been observed that the decrease in the diameter of droplets increases the ratio of the apparent extensional viscosity to the shear viscosity, known as the Trouton ratio.

## Apparent viscosity and cortical tension of blood granulocytes determined by micropipet aspiration.

Evans, E; Yeung, A
Tipo: Artigo de Revista Científica
Relevância na Pesquisa
487.98875%
Continuous deformation and entry flow of single blood granulocytes into small caliber micropipets at various suction pressures have been studied to determine an apparent viscosity for the cell contents and to estimate the extent that dissipation in a cortical layer adjacent to the cell surface contributes to the total viscous flow resistance. Experiments were carried out with a wide range of pipet sizes (2.0-7.5 microns) and suction pressures (10(2)-10(4) dyn/cm2) to examine the details of the entry flow. The results show that the outer cortex of the cell maintains a small persistent tension of approximately 0.035 dyn/cm. The tension creates a threshold pressure below which the cell will not enter the pipet. The superficial plasma membrane of these cells appears to establish an upper limit to surface dilation which is reached after microscopic "ruffles" and "folds" have been pulled smooth. With aspiration of cells by small pipets (less than 2.7 microns), the limit to surface expansion was derived from the maximal extension of the cell into the pipet; final areas were measured to be 2.1 to 2.2 times the area of the initial spherical shape. For suctions in excess of a threshold, the response to constant pressure was continuous flow in proportion to excess pressure above the threshold with only a small nonlinearity over time until the cell completely entered the pipet (for pipet calibers greater than 2.7 microns). With a theoretical model introduced in a companion paper...

## Effects of Erythrocyte Deformability and Aggregation on the Cell Free Layer and Apparent Viscosity of Microscopic Blood Flows

Zhang, Junfeng; Johnson, Paul C.; Popel, Aleksander S.
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
485.24824%
Concentrated erythrocyte (i.e., red blood cell) suspensions flowing in microchannels have been simulated with an immersed-boundary lattice Boltzmann algorithm, to examine the cell layer development process and the effects of cell deformability and aggregation on hemodynamic and hemorheological behaviors. The cells are modeled as two-dimensional deformable biconcave capsules and experimentally measured cell properties have been utilized. The aggregation among cells is modeled by a Morse potential. The flow development process demonstrates how red blood cells migrate away from the boundary toward the channel center, while the suspending plasma fluid is displaced to the cell free layer regions left by the migrating cells. Several important characteristics of microscopic blood flows observed experimentally have been well reproduced in our model, including the cell free layer, blunt velocity profile, changes in apparent viscosity, and the Fahraeus effect. We found that the cell free layer thickness increases with both cell deformability and aggregation strength. Due to the opposing effects of the cell free layer lubrication and the high viscosity of cell-concentrated core, the influence of aggregation is complex but. The lubrication effect appears to dominate...

## Do Clustering Monoclonal Antibody Solutions Really Have a Concentration Dependence of Viscosity?

Pathak, Jai A.; Sologuren, Rumi R.; Narwal, Rojaramani
Fonte: The Biophysical Society Publicador: The Biophysical Society
Tipo: Artigo de Revista Científica
Relevância na Pesquisa
392.54547%
Protein solution rheology data in the biophysics literature have incompletely identified factors that govern hydrodynamics. Whereas spontaneous protein adsorption at the air/water (A/W) interface increases the apparent viscosity of surfactant-free globular protein solutions, it is demonstrated here that irreversible clusters also increase system viscosity in the zero shear limit. Solution rheology measured with double gap geometry in a stress-controlled rheometer on a surfactant-free Immunoglobulin solution demonstrated that both irreversible clusters and the A/W interface increased the apparent low shear rate viscosity. Interfacial shear rheology data showed that the A/W interface yields, i.e., shows solid-like behavior. The A/W interface contribution was smaller, yet nonnegligible, in double gap compared to cone-plate geometry. Apparent nonmonotonic composition dependence of viscosity at low shear rates due to irreversible (nonequilibrium) clusters was resolved by filtration to recover a monotonically increasing viscosity-concentration curve, as expected. Although smaller equilibrium clusters also existed, their size and effective volume fraction were unaffected by filtration, rendering their contribution to viscosity invariant. Surfactant-free antibody systems containing clusters have complex hydrodynamic response...

## Oral Perceptual Discrimination of Viscosity Differences for Non-Newtonian Liquids in the Nectar- and Honey-Thick Ranges

Steele, Catriona M.; James, David F.; Hori, Sarah; Polacco, Rebecca C.; Yee, Clemence
Fonte: Springer US Publicador: Springer US
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
393.7896%
Thickened liquids are frequently used in the management of oropharyngeal dysphagia. Previous studies suggest that compression of a liquid bolus between the tongue and the palate in the oral phase of swallowing serves a sensory function, enabling the tuning of motor behavior to match the viscosity of the bolus. However, the field lacks information regarding healthy oral sensory discrimination ability for small differences in liquid viscosity. We undertook to measure oral viscosity discrimination ability for five non-Newtonian xanthan gum-thickened liquids in the nectar- and honey-thick range. Xanthan gum concentration ranged from 0.5 to 0.87 % and increased by an average of 0.1 % between stimuli in the array. This translated to an average apparent viscosity increase of 0.2-fold between adjacent stimuli at 50 reciprocal seconds (/s). A triangle test paradigm was used to study stimulus discrimination in 78 healthy adults in two, sex-balanced age cohorts. Participants were provided 5-ml samples of liquids in sets of three; one liquid differed in xanthan gum concentration from the other two. Participants were required to sample the liquid orally and indicate which sample was perceived to have a different viscosity. A protocol of 20 sets (60 samples) allowed calculation of the minimum difference in xanthan gum concentration detected accurately. On average...

## Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener

Kim, Sung-Gun; Yoo, Whachun; Yoo, Byoungseung
Fonte: The Korean Society of Food Science and Nutrition Publicador: The Korean Society of Food Science and Nutrition
Tipo: Artigo de Revista Científica
Relevância na Pesquisa
480.7949%
The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (ηa,50) values measured with a sophisticated computer-controlled rheometer. The ηa,50 values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ηa,50 values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing ηa,50 values to LST flow distances revealed strong exponential relationships between the two measures (R2=0.989 and R2=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.

## Relationship between the thermal conductivity and rheological behavior of acerola pulp: effect of concentration and temperature

Fonte: Swiss Society of Food Science and Technology Publicador: Swiss Society of Food Science and Technology
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
490.3898%
This study aimed to evaluate the thermal conductivity and rheological behavior of acerola pulp at concentrations of 5.5, 7.5, 9.5, 11.5 and 13.5 Brix and temperatures of 20, 30, 40, 50 and 60 C. Among the models used to determine conductivity, Maxwell-Eucken was used for data acquisition. Linear equations were fitted to evaluate the influences of concentration and temperature on the thermal conductivity of the pulp. The pulp structure, particle sizes and relation between insoluble and soluble solids were also discussed. The rheological behavior, specifically apparent viscosity versus shear rate, was influenced by both the soluble solids content and the temperature. Among the mathematical models used to test the fit of the experimental data, the HerscheleBulkley model provided the best statistical adjustments and was then used to determine the rheological parameters. Apparent viscosity was correlated with temperature by the Arrhenius equation. Acerola pulps were shear thinning and thermal conductivity increases with viscosity decreasing with increasing temperature. The structures and concentrations had an impact upon the effective thermal conductivity. The temperature and concentration values have been fixed and equation expressing conductivity as a function of apparent viscosity was proposed...

## Contribution of process parameters to the particle size distribution and apparent viscosity properties of soy protein isolate- and hydrolysate-based infant formula emulsions

McEvoy, Emma Marie
Fonte: University of Limerick Publicador: University of Limerick
Tipo: info:eu-repo/semantics/masterThesis; all_ul_research; ul_published_reviewed; ul_theses_dissertations
ENG
Relevância na Pesquisa
471.49086%
peer-reviewed; Oil-in-water emulsions were manufactured with commercially available soy protein isolate (SPI 1500 and SPI 1651) and soy protein hydrolysate (SPH 1761 and SPH 1762) ingredients. In addition to SPIISPH, the model emulsions contained corn syrup solids (CSS) and a proprietary vegetable fat blend. The ingredients mixture was pasteurised at 77°C for 30 sec, followed by homogenisation (double pass) using a first stage pressure of 30 bar and a second stage pressure of 170 bar. The objective of the study was to quantify the effect of ingredient composition (SPIISPH and CSS), and lecithin inclusion on the particle size distribution of the emulsions. The effects of variation in total solids (TS, 12.5 - 26 % w/w), pH (6.4 - 7.5) and homogenisation pressure (110 - 360 bar) on the particle size distribution, and apparent viscosity (llapp) of the emulsions was also evaluated. The exclusion of CSS in the emulsions manufactured with SPH 1762 resulted in an increased proportion of smaller particles, compared to the same emulsion containing CSS. There were no real differences in particle size distribution profiles for emulsions manufactured with the fat blend containing varying amounts oflecithin (0 - 2 % [w/w)). However...

## A discrete model for the apparent viscosity of polydisperse suspensions including maximum packing fraction

Tipo: Artigo de Revista Científica
Relevância na Pesquisa
477.25047%
Based on the notion of a construction process consisting of the stepwise addition of particles to the pure fluid, a discrete model for the apparent viscosity as well as for the maximum packing fraction of polydisperse suspensions of spherical, non-colloidal particles is derived. The model connects the approaches by Bruggeman and Farris and is valid for large size ratios of consecutive particle classes during the construction process, appearing to be the first model consistently describing polydisperse volume fractions and maximum packing fraction within a single approach. In that context, the consistent inclusion of the maximum packing fraction into effective medium models is discussed. Furthermore, new generalized forms of the well-known Quemada and Krieger equations allowing for the choice of a second-order Taylor coefficient for the volume fraction ($\phi^2$-coefficient), found by asymptotic matching, are proposed. The model for the maximum packing fraction as well as the complete viscosity model are compared to experimental data from the literature showing good agreement. As a result, the new model is shown to replace the empirical Sudduth model for large diameter ratios. The extension of the model to the case of small size ratios is left for future work.; Comment: 14 pages...

## Procedure to evaluate the shear rate profile and the apparent viscosity of non-Newtonian fluids in the falling cylinder viscometer

Berli,C. L. A.; Deiber,J. A.
Fonte: Latin American applied research Publicador: Latin American applied research
Tipo: Artigo de Revista Científica Formato: text/html