Rheological characteristics of healthy sugar substituted spreadable strawberry product

Effects of Sugar Substitution with High Fructose Corn Syrup on the Qualitative, Rheological and Sensorial Characteristics of Tomato Ketchup Sauce

Background and Objectives: Nutritional value, color, flavor and consistency are the major quality attributes of tomato ketchup, influencing the buying behavior of the consumers. In this study, the effects of sugar replacement with high fructose corn syrup (HFCS) on the qualitative properties of ketchup sauce were investigated.  Materials & Methods: In the present study, sucrose was replaced wi...

An experimental investigation of rheological characteristics of non- Newtonian nanofluids

Rheological characteristics of Al2O3, CuO and TiO2 nano particles were investigated in oil asthe base fluid at 1 and 2 wt.%. Constitutive relations for non-Newtonian fluid were discussedbased on the power-law model. Measured viscosities of each nanofluid were used to evaluatethe power-law and consistency index. Results indicated that the nanofluid viscosity decreasedby increasing the concentrat...

Spreadable Connected Autonomic Networks (SCAN)

A Spreadable Connected Autonomic Network (SCAN) is a mobile network that automatically maintains its own connectivity as nodes move. We envision SCANs to enable a diverse set of applications such as self-spreading mesh networks and robotic search and rescue systems. This paper describes our experiences developing a prototype robotic SCAN built from commercial, off-the-shelf hardware, to support...

Summary of Product Characteristics

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stab...