The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

The aim of this study was to characterize and optimize the different hydrogel formulations of the methanolic root extract of Buchanania lanzan (MEBL) with an objective towards the development of a suitable topical delivery system. The gel formulations were prepared with different concentrations of polymer (Carbopol-940) and 0.5% of the active fraction (ethyl acetate sub-fraction of MEBL). Diffe...

Background: Tailings dams are made up of mining residue deposits, and they represent a high risk, in terms of mechanical instability. In the event of collapse, the tailings in such dams may be released and flow over long distances, with the potential risk of extensive damage to property and life. The traditional geotechnical assessment of tailings facilities has mainly concentrated on the stabi...

A new approach to the forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as food industry and medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during oper...

We investigated experimentally the rheological behavior of whole human blood subjected to large amplitude oscillatory shear under strain control to assess its nonlinear viscoelastic response. In these rheological tests, the shear stress response presented higher harmonic contributions, revealing the nonlinear behavior of human blood that is associated with changes in its internal microstructure...

There are many kinds of deformable objects in our living life. Some of them demonstrate rheological behaviors during deformation, such as food, clay, human tissues, and organs. Usually, finite element (FE) model was employed to restructure or simulate the deformation behavior of such objects. However, there are important physical parameters to be known before simulation. In this paper, we prese...

Rheological measurements are quite relevant in the food industry as a tool for physical characterization of raw material prior to processing, for intermediate products during manufacturing, and for finished foods. There are several approaches to conduct these rheological characterizations, and the selected technique pretty much depend on the specific product and the functional characteristics i...

Korhonen, M., 2003. Rheological properties of pharmaceutical creams containing sorbitan fatty acid ester surfactants. ISBN 952-91-6585-4 (paperback) ISBN 952-10-1476-8 (PDF) The main purpose of the present study was to gain understanding about the rheological (elastic, viscoelastic and viscous) properties of pharmaceutical creams containing sorbitan fatty acid ester surfactants (sorbitan monola...

The paper reviews recent experimental results concerning a wide variety of magnetic nanofluids with high saturation magnetization. Magnetic, rheological and magneto-rheological properties are presented and discussed, especially related to nanostructural processes and colloidal stability in applied magnetic field.

The biogas process has long been a part of our biotechnical solutions for the handling of sewage sludge and waste. However, in many cases the existing process applications need to be optimized to improve the extent of biogas production as a part of the energy supply in a sustainable and viable society. Although the principles are well known, process disturbances and poor substrate utilization i...