An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the ertensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Machine. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the vi...

the purpose of this research is to numerically investigate the interaction of pulsatile flow of blood with an axisymmetric artery in various percentages of stenosis. the carreau non-newtonian model and the generalized maxwell rheological model were used to model the blood fluid and the viscoelastic wall of arterial, respectively. the innovation of the present research is modeling of viscoelasti...

in the absence of dysphagia-oriented food products, rheological characterization of available food items is of importance for safe swallowing and adequate nutrient intake of dysphagic patients. in this way, introducing alternative items (with similar ease of swallow) is helpful to improve quality of life and nutritional intake of esophageal cancer dysphagia patients. the present study aimed at ...

Abstract Rheological properties are the theoretical basis and key to common problems in ferrofluid applications, therefore they expected be adjustable satisfy different technical requirements through altering microstructure of during process preparation. In this paper, Four samples with magnetic particle size were prepared by controlling concentration precursor solution co-precipitation rheolog...

For a wide range of applications of graphene suspensions, a thorough understanding of their rheological properties is crucial. We probe the microstructure of dense suspensions of micron-sized, few-layer, defect-free graphene platelets by measuring their viscoelastic properties at various concentrations up to 39 mg ml(-1). We propose a model to relate the yield strain to the mesh size of the mic...

We characterize the lengthscale-dependent rheological properties of mucus from the ubiquitous Chaetopterus marine worm. We use optically trapped probes (2-10 μm) to induce microscopic strains and measure the stress response as a function of oscillation amplitude. Our results show that viscoelastic properties are highly dependent on strain scale (l), indicating three distinct lengthscale-depende...

Soluble spray dried protein powder (CRP) was made from catfish roe and its physical and nutritional properties were evaluated. An emulsion system (CRPE) was developed using CRP and rheological properties compared with two commercial mayonnaises (RME and RVE). CRP contained 67% protein, 4.5% moisture, 10% ash, and 18.3% fat. CRP had a high content of essential amino acids and desirable mineral c...

in the present study, physicochemical, rheological and textural properties of beta-glucan (bg) extracted from four iranian hull-less barley lines (ehds4, ehds18, aleli, cam-b) were investigated. two different methods namely, hot water (hw) and acidic (a) were used for extraction of beta-glucan. results showed that the highest amount of beta-glucan belonged to ehds4.the purity of hw extracted be...

possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. for doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. results indicated that longer refining time gave rise to reduction in particles size and inc...

Foams have unique rheological properties that range from solidlike to fluidlike. We study two-dimensional noncoarsening foams of different disorder under shear in a Monte Carlo simulation, using a driven large-Q Potts model. Simulations of periodic shear on an ordered foam show several different response regimes. At small strain amplitudes, bubbles deform and recover their shapes elastically, a...