Abstract: This study aims to investigate the mixing behaviors of
deionized (DI) water and carboxymethyl cellulose (CMC) solutions in
C-shaped serpentine micromixers over a wide range of flow
conditions. The flow of CMC solutions exhibits shear-thinning
behaviors. Numerical simulations are performed to investigate the
effects of the mean flow speed, fluid properties and geometry
parameters on flow and mixing in the micromixers with the serpentine
channel of the same overall channel length. From the results, we can
find the following trends. When convection dominates fluid mixing,
the curvature-induced vortices enhance fluid mixing effectively. The
mixing efficiency of a micromixer consisting of semicircular C-shaped
repeating units with a smaller centerline radius is better than that of a
micromixer consisting of major segment repeating units with a larger
centerline radius. The viscosity of DI water is less than the overall
average apparent viscosity of CMC solutions, and so the effect of
curvature-induced vortices on fluid mixing in DI water is larger than
that in CMC solutions for the cases with the same mean flow speed.
Abstract: Homogeneous composites of alumina and zirconia
with a small amount of MgO (99%) were obtained for ZTA ceramic containing 0.05 wt% MgO in
1500 °C.
Abstract: The influence of lactulose and inulin on rheological
properties of fermented milk during storage was studied.Pasteurized
milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr.
Hansen, Denmark), inulin – RAFTILINE®HP (ORAFI, Belgium) and
syrup of lactulose (Duphalac®, the Netherlands) were used for
experiments. The fermentation process was realized at 37 oC for 16
hours and the storage of products was provided at 4 oC for 7 days.
Measurements were carried out by BROOKFIELD standard methods
and the flow curves were described by Herschel-Bulkley model.
The results of dispersion analysis have shown that both the
concentration of prebiotics (p=0.04
Abstract: Interaction effects of xanthan gum (XG), carboxymethyl
cellulose (CMC), and locust bean gum (LBG) on the flow properties
of oil-in-water emulsions were investigated by a mixture design
experiment. Blends of XG, CMC and LBG were prepared according
to an augmented simplex-centroid mixture design (10 points) and used
at 0.5% (wt/wt) in the emulsion formulations. An appropriate
mathematical model was fitted to express each response as a function
of the proportions of the blend components that are able to
empirically predict the response to any blend of combination of the
components. The synergistic interaction effect of the ternary
XG:CMC:LBG blends at approximately 33-67% XG levels was
shown to be much stronger than that of the binary XG:LBG blend at
50% XG level (p < 0.05). Nevertheless, an antagonistic interaction
effect became significant as CMC level in blends was more than 33%
(p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses
were successfully fitted with a special quartic model while flow
behaviour index and consistency coefficient were fitted with a full
quartic model (R2
adjusted ≥ 0.90). This study found that a mixture
design approach could serve as a valuable tool in better elucidating
and predicting the interaction effects beyond the conventional twocomponent
blends.
Abstract: The electrokinetic flow resistance (electroviscous
effect) is predicted for steady state, pressure-driven liquid flow at
low Reynolds number in a microfluidic contraction of rectangular
cross-section. Calculations of the three dimensional flow are
performed in parallel using a finite volume numerical method. The
channel walls are assumed to carry a uniform charge density and the
liquid is taken to be a symmetric 1:1 electrolyte. Predictions are
presented for a single set of flow and electrokinetic parameters. It is
shown that the magnitude of the streaming potential gradient and the
charge density of counter-ions in the liquid is greater than that in
corresponding two-dimensional slit-like contraction geometry. The
apparent viscosity is found to be very close to the value for a
rectangular channel of uniform cross-section at the chosen Reynolds
number (Re = 0.1). It is speculated that the apparent viscosity for the
contraction geometry will increase as the Reynolds number is
reduced.
Abstract: The aim of the study was to evaluate the effect of
texturizers on the rheological properties of the apple mass and
desserts made from various raw materials. The apple varieties -
‘Antonovka’, ‘Baltais Dzidrais’, and ‘Zarja Alatau’ harvested in
Latvia, were used for the experiment. The apples were processed in a
blender unpeeled for obtaining a homogenous mass. The apple mass
was analyzed fresh and after storage at –18ºC. Both fresh and thawed
apple mass samples with added gelatin, xantan gum, and sodium
carboxymethylcellulose were whisked obtaining dessert. Pectin, pH
and soluble dry matter of the product were determined. Apparent
viscosity was measured using a rotational viscometer DV–III Ultra.
Pectin content in frozen apple mass decreased significantly (p
Abstract: Consumer demand for products with low fat or sugar content and low levels of food additives, as well as cost factors, make exopolysaccharides (EPS) a viable alternative. EPS remain an interesting tool to modulate the sensory properties of yoghurt. This study was designed to evaluate EPS production potential of commercial yoghurt starter cultures (Yo-Flex starters: Harmony 1.0, TWIST 1.0 and YF-L902, Chr.Hansen, Denmark) and their influence on an apparent viscosity of yoghurt samples. The production of intracellularly synthesized EPS by different commercial yoghurt starters varies roughly from 144,08 to 440,81 mg/l. Analysing starters’ producing EPS, they showed large variations in concentration and supposedly composition. TWIST 1.0 had produced greater amounts of EPS in MRS medium and in yoghurt samples but there wasn’t determined significant contribution to development of texture as well as an apparent viscosity of the final product. YF-L902 and Harmony 1.0 starters differed considerably in EPS yields, but not in apparent viscosities (p>0.05) of the final yoghurts. Correlation between EPS concentration and viscosity of yoghurt samples was not established in the study.