Displaying publications 41 - 60 of 114 in total

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  1. Shamel MM, Sulaiman NM, Sulaiman MZ
    Artif Cells Blood Substit Immobil Biotechnol, 1999 Sep-Nov;27(5-6):447-53.
    PMID: 10595447
    A study was conducted to evaluate the cross flow tubular ultrafiltration behavior of aqueous solutions of pectin. The effectiveness of pulsatile flow as a cleaning-in-place (CIP) technique to improve permeate flux was undertaken on the above mentioned solution. This investigation is part of a study to apply membrane filtration in the clarification of tropical fruit juice. The main variables, which were investigated, include the concentration of pectin, pulse frequency and amplitude. It was found that the amount of pectin in the solution significantly affects its ultrafiltration behavior. From the observed profiles, it is evident that the formation of gel layer on the membrane surface is responsible for the leveling of flux at high pressures. The presence of pectin was found to affect the properties of the solution such as viscosity, pH and the size of pectin colloid. Improvements in the permeate flux for pectin solution were obtained by employing pulsatile flow cleaning-in-place technique. Both pulse frequency and amplitude are important parameters that can improve the improvement of in-situ cleaning method. Similar to several findings reported in the literature, pulsatile flow showed significant effectiveness of about 60% higher flux when the ultrafiltration process is operated under laminar condition.
    Matched MeSH terms: Rheology
  2. Zaini HBM, Sintang MDB, Pindi W
    Food Sci Nutr, 2020 Oct;8(10):5497-5507.
    PMID: 33133552 DOI: 10.1002/fsn3.1847
    Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food.
    Matched MeSH terms: Rheology
  3. Bakthavatchalam B, Habib K, Saidur R, Aslfattahi N, Yahya SM, Rashedi A, et al.
    Nanomaterials (Basel), 2021 Jan 27;11(2).
    PMID: 33513770 DOI: 10.3390/nano11020320
    Since technology progresses, the need to optimize the thermal system's heat transfer efficiency is continuously confronted by researchers. A primary constraint in the production of heat transfer fluids needed for ultra-high performance was its intrinsic poor heat transfer properties. MXene, a novel 2D nanoparticle possessing fascinating properties has emerged recently as a potential heat dissipative solute in nanofluids. In this research, 2D MXenes (Ti3C2) are synthesized via chemical etching and blended with a binary solution containing Diethylene Glycol (DEG) and ionic liquid (IL) to formulate stable nanofluids at concentrations of 0.1, 0.2, 0.3 and 0.4 wt%. Furthermore, the effect of different temperatures on the studied liquid's thermophysical characteristics such as thermal conductivity, density, viscosity, specific heat capacity, thermal stability and the rheological property was experimentally conducted. A computational analysis was performed to evaluate the impact of ionic liquid-based 2D MXene nanofluid (Ti3C2/DEG+IL) in hybrid photovoltaic/thermal (PV/T) systems. A 3D numerical model is developed to evaluate the thermal efficiency, electrical efficiency, heat transfer coefficient, pumping power and temperature distribution. The simulations proved that the studied working fluid in the PV/T system results in an enhancement of thermal efficiency, electrical efficiency and heat transfer coefficient by 78.5%, 18.7% and 6%, respectively.
    Matched MeSH terms: Rheology
  4. Seow EK, Gan CY, Tan TC, Lee LK, Easa AM
    J Food Sci Technol, 2019 Apr;56(4):2105-2114.
    PMID: 30996444 DOI: 10.1007/s13197-019-03691-z
    Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (- 2.74 × 10-5 Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G') value of RBH-GRF gel (5.99 ± 0.02 Pa), as compared to SBH-GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.
    Matched MeSH terms: Rheology
  5. Burhannuddin NL, Nordin NA, Mazlan SA, Aziz SAA, Kuwano N, Jamari SKM, et al.
    Sci Rep, 2021 Jan 13;11(1):868.
    PMID: 33441824 DOI: 10.1038/s41598-020-80539-z
    Carbonyl iron particles (CIPs) is one of the key components in magnetic rubber, known as magnetorheological elastomer (MRE). Apart from the influence of their sizes and concentrations, the role of the particle' shape is pronounced worthy of the attention for the MRE performance. However, the usage of CIPs in MRE during long-term applications may lead to corrosion effects on the embedded CIPs, which significantly affects the performance of devices or systems utilizing MRE. Hence, the distinctions between the two types of MRE embedded in different shapes of spherical and plate-like CIPs, at both conditions of non-corroded and corroded CIPs were investigated in terms of the field-dependent rheological properties of MRE. The plate-like shape was produced from spherical CIPs through a milling process using a rotary ball mill. Then, both shapes of CIPs individually subjected to an accelerated corrosion test in diluted hydrochloric (HCl) at different concentrations, particularly at 0.5, 1.0, and 1.5 vol.% for 30 min of immersion time. Eight samples of CIPs, including non-corroded for both CIPs shapes, were characterized in terms of a morphological study by field emission scanning electron microscope (FESEM) and magnetic properties via vibrating sample magnetometer (VSM). The field-dependent rheological properties of MREs were analyzed the change in the dynamic modulus behavior of MREs via rheometer. From the application perspective, this finding may be useful for the system to be considered that provide an idea to prolong the performance MRE by utilizing the different shapes of CIPs even when the material is fading.
    Matched MeSH terms: Rheology
  6. Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., Mohd Fadzelly, A.B., Hasmadi, M.
    MyJurnal
    The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to produce food products, namely bread, biscuits, and pasta, with looks at on its impact, following some improvements made, on the sensory quality, rheology characteristics, and nutritional values as well as its overall acceptance. The blending of wheat flour with various sources of tubers, legumes, cereals and fruit flour in different percentages to produce variety of food products are also reported in this review. It was found that composite flour used to produce food products is still able to maintain similar characteristics to products made from full-wheat flour. The positive effects of the use of composite flour can be seen in the final product related to the functional and physicochemical properties and health benefits of raw blended flour along with percentage blending. Overall, composite flour is a good new approach to utilizing uncommon food products as the application of composite flour produced products with different characteristics and quality, depending on the types and percentage of wheat flour used in the formulation.
    Matched MeSH terms: Rheology
  7. Syafiq, A., Amir, I.Z., Sharon, W.X.R.
    MyJurnal
    The impacts on both rheological parameters; Casson yield stress and Casson viscosity were determined. The interactions among blend’s components; xanthan gum (XG), corn starch (CS), glycerin (GL) and their relationship with both flow parameters were also investigated by using D-Optimal mixture design. Three levels of cocoa butter substitution assigned in chocolate production were at 5%, 10% and 15% level with random proportions of each component generated by Design Expert software. An appropriate mathematical model was applied to evaluate each response as a function of the proportions of the components enabling in prediction of future response by using any blend of components. As the incorporation of the blends (XG/CS/GL) in chocolate production was elevated from 5% to 15%, both parameters; viscosity and yield stress of chocolate were gradually increased, as in range 7.819 to 10.529 Pa, and 2.372 to 3.727 Pa.s, respectively. Neither binary nor ternary component-component interaction exhibited synergistic effect. Nevertheless, strongest antagonistic effect on both rheological parameters of substituted chocolate at 5% level and 10% level were respectively observed at ternary interaction region for the former, and at binary interaction area of CS:GL, closer to CS corner as for the latter. This study somehow provides ideas on how component-component interactions influence experimented response.
    Matched MeSH terms: Rheology
  8. Nurul, A.G., Sarbon, N.M.
    MyJurnal
    This study examines and compares the influence of pH on the functional, rheological and structural properties of eel skin (Monopterus sp.) and bovine gelatins. Functional properties studied and compared were emulsifying capacity and stability; water holding capacity; fat binding capacity; foaming capacity; and foaming stability. The rheological properties studied include gel strength and dynamic oscillatory measurements. The structural properties of eel skin and bovine gelatin were determined by Fourier transform infrared spectroscopy (FTIR). Results obtained showed that eel skin gelatin treated at pH 8 (compared to pH 5) exhibited the higher emulsifying, fat binding, foaming and viscoelasticity properties. The FTIR spectrum assay showed that eel skin gelatin presented a similar structure to that of bovine gelatin. This study demonstrated that pH levels influence functional, rheological and structural properties of eel skin gelatin and that these properties were enhanced to either equal or surpass those of bovine gelatin. Hence, this study indicates that eel skin gelatin has immense potential for use as an alternative to bovine gelatin.
    Matched MeSH terms: Rheology
  9. Chan SY, Choo WS, Young DJ, Loh XJ
    Carbohydr Polym, 2017 Apr 01;161:118-139.
    PMID: 28189220 DOI: 10.1016/j.carbpol.2016.12.033
    Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.
    Matched MeSH terms: Rheology
  10. Pon, S.Y., Lee, W.J., Chong, G.H.
    MyJurnal
    Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a nonNewtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.
    Matched MeSH terms: Rheology
  11. Joohari IB, Giustozzi F
    Polymers (Basel), 2020 Apr 18;12(4).
    PMID: 32325743 DOI: 10.3390/polym12040945
    In this study, the mechanical and rheological properties of hybrid polymer-modified bitumen (PMB) have been investigated. For this purpose, nine different polymers-including crumb rubber, elastomers and plastomers at varying content-were studied to evaluate their mechanical performance as single polymers, first, and as a combination of two or more polymers as a hybrid polymer blend. Subsequently, the hybrid polymer blends were added in a relatively small percentage into the base bitumen to study its influence on the rheological performance of hybrid PMB. The mechanical properties identified from the analysis of the stress-strain curve of the single polymers were the Young's Modulus, tensile stress, and elongation at break. The chemical structure of the polymer hybrid blends was analysed using FTIR, followed by frequency sweep tests conducted using the dynamic shear rheometer (DSR) to determine the bitumen rheological properties. Results showed that hybrid PMB enhances the viscoelastic behaviour of bitumen at both low and high temperature compared to other PMBs only including single polymers.
    Matched MeSH terms: Rheology
  12. Shaari, N.A., Sulaiman, R., Cheok, C.Y.
    MyJurnal
    Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP) and low methoxyl pectin (LMP), with native corn starch (NCS) and modified corn starch (MCS) at different temperature were evaluated in this study. The flow behavior index (n) of corn starch-hydrocolloid mixtures were observed in the range from 0.160 to 0.604 where indicated the shear thinning behavior. The addition of hydrocolloids increased the apparent viscosity of the starch system. NCS mixtures showed consistency index (K) and apparent viscosities (na,100) decreased with increase in the temperature. The addition of XG and carrageenan increased the storage (G’) and loss (G”) moduli. Among the hydrocolloids, the XG addition to the NCS exhibited superior viscoelastic properties as evidenced by the highest G’ and lowest tan δ values. XG was observed capable to increase while pectin reduced the solid-like starch system. This result provides pragmatic data for food engineer in process design and food product development by minimizing the cost of trial and error.
    Matched MeSH terms: Rheology
  13. Khan I, Ali Shah N, Tassaddiq A, Mustapha N, Kechil SA
    PLoS One, 2018;13(1):e0188656.
    PMID: 29304161 DOI: 10.1371/journal.pone.0188656
    This paper studies the heat transfer analysis caused due to free convection in a vertically oscillating cylinder. Exact solutions are determined by applying the Laplace and finite Hankel transforms. Expressions for temperature distribution and velocity field corresponding to cosine and sine oscillations are obtained. The solutions that have been obtained for velocity are presented in the forms of transient and post-transient solutions. Moreover, these solutions satisfy both the governing differential equation and all imposed initial and boundary conditions. Numerical computations and graphical illustrations are used in order to study the effects of Prandtl and Grashof numbers on velocity and temperature for various times. The transient solutions for both cosine and sine oscillations are also computed in tables. It is found that, the transient solutions are of considerable interest up to the times t = 15 for cosine oscillations and t = 1.75 for sine oscillations. After these moments, the transient solutions can be neglected and, the fluid moves according with the post-transient solutions.
    Matched MeSH terms: Rheology
  14. Ahmad M, Uzir Wahit M, Abdul Kadir MR, Mohd Dahlan KZ
    ScientificWorldJournal, 2012;2012:474851.
    PMID: 22666129 DOI: 10.1100/2012/474851
    Ultrahigh-molecular-weight polyethylene/high-density polyethylene (UHMWPE/HDPE) blends prepared using polyethylene glycol PEG as the processing aid and hydroxyapatite (HA) as the reinforcing filler were found to be highly processable using conventional melt blending technique. It was demonstrated that PEG reduced the melt viscosity of UHMWPE/HDPE blend significantly, thus improving the extrudability. The mechanical and bioactive properties were improved with incorporation of HA. Inclusion of HA from 10 to 50 phr resulted in a progressive increase in flexural strength and modulus of the composites. The strength increment is due to the improvement on surface contact between the irregular shape of HA and polymer matrix by formation of mechanical interlock. The HA particles were homogenously distributed even at higher percentage showed improvement in wetting ability between the polymer matrix and HA. The inclusion of HA enhanced the bioactivity properties of the composite by the formation of calcium phosphate (Ca-P) precipitates on the composite surface as proven from SEM and XRD analysis.
    Matched MeSH terms: Rheology*
  15. Amid BT, Mirhosseini H
    Colloids Surf B Biointerfaces, 2013 Mar 1;103:430-40.
    PMID: 23261563 DOI: 10.1016/j.colsurfb.2012.11.015
    The main objective of the current work was to characterize the shear rheological flow behaviour and emulsifying properties of the natural biopolymer from durian seed. The present study revealed that the extraction condition significantly affected the physical and functional characteristics of the natural biopolymer from durian seed. The dynamic oscillatory test indicated that the biopolymer from durian seed showed more gel (or solid) like behaviour than the viscous (or liquid) like behaviour (G'>G″) at a relatively high concentration (20%) in the fixed frequency (0.1 Hz). This might be explained by the fact that the gum coils disentangle at low frequencies during the long period of oscillation, thus resulting in more gel like behaviour than the viscous like behaviour. The average droplet size of oil in water (O/W) emulsions stabilized by durian seed gum significantly varied from 0.42 to 7.48 μm. The results indicated that O/W emulsions showed significant different stability after 4 months storage. This might be interpreted by the considerable effect of the extraction condition on the chemical and molecular structure of the biopolymer, thus affecting its emulsifying capacity. The biopolymer extracted by using low water to seed (W/S) ratio at the low temperature under the alkaline condition showed a relatively high emulsifying activity in O/W emulsion.
    Matched MeSH terms: Rheology*
  16. Abubakar Z, Salema AA, Ani FN
    Bioresour Technol, 2013 Jan;128:578-85.
    PMID: 23211483 DOI: 10.1016/j.biortech.2012.10.084
    A new technique to pyrolyse biomass in microwave (MW) system is presented in this paper to solve the problem of bio-oil deposition. Pyrolysis of oil palm shell (OPS) biomass was conducted in 800 W and 2.45 GHz frequency MW system using an activated carbon as a MW absorber. The temperature profile, product yield and the properties of the products were found to depend on the stirrer speed and MW absorber percentage. The highest bio-oil yield of 28 wt.% was obtained at 25% MW absorber and 50 rpm stirrer speed. Bio-char showed highest calorific value of the 29.5 MJ/kg at 50% MW absorber and 100 rpm stirrer speed. Bio-oil from this study was rich in phenol with highest detected as 85 area% from the GC-MS results. Thus, OPS bio-oil can become potential alternative to petroleum-based chemicals in various phenolic based applications.
    Matched MeSH terms: Rheology/instrumentation*
  17. Tan YT, Peh KK, Al-Hanbali O
    AAPS PharmSciTech, 2000;1(3):E24.
    PMID: 14727910
    This study examined the mechanical (hardness, compressibility, adhesiveness, and cohesiveness) and rheological (zero-rate viscosity and thixotropy) properties of polyethylene glycol (PEG) gels that contain different ratios of Carbopol 934P (CP) and polyvinylpyrrolidone K90 (PVP). Mechanical properties were examined using a texture analyzer (TA-XT2), and rheological properties were examined using a rheometer (Rheomat 115A). In addition, lidocaine release from gels was evaluated using a release apparatus simulating the buccal condition. The results indicated that an increase in CP concentration significantly increased gel compressibility, hardness, and adhesiveness, factors that affect ease of gel removal from container, ease of gel application onto mucosal membrane, and gel bioadhesion. However, CP concentration was negatively correlated with gel cohesiveness, a factor representing structural reformation. In contrast, PVP concentration was negatively correlated with gel hardness and compressibility, but positively correlated with gel cohesiveness. All PEG gels exhibited pseudoplastic flow with thixotropy, indicating a general loss of consistency with increased shearing stress. Drug release T50% was affected by the flow rate of the simulated saliva solution. A reduction in the flow rate caused a slower drug release and hence a higher T50% value. In addition, drug release was significantly reduced as the concentrations of CP and PVP increased because of the increase in zero-rate viscosity of the gels. Response surfaces and contour plots of the dependent variables further substantiated that various combinations of CP and PVP in the PEG gels offered a wide range of mechanical, rheological, and drug-release characteristics. A combination of CP and PVP with complementary physical properties resulted in a prolonged buccal drug delivery.
    Matched MeSH terms: Rheology/methods*
  18. Halib N, Mohd Amin MC, Ahmad I, Abrami M, Fiorentino S, Farra R, et al.
    Eur J Pharm Sci, 2014 Oct 1;62:326-33.
    PMID: 24932712 DOI: 10.1016/j.ejps.2014.06.004
    This paper focuses on the micro- and nano-topological organization of a hydrogel, constituted by a mixture of bacterial cellulose and acrylic acid, and intended for biomedical applications. The presence of acrylic acid promotes the formation of two interpenetrated continuous phases: the primary "pores phase" (PP) containing only water and the secondary "polymeric network phase" (PNP) constituted by the polymeric network swollen by the water. Low field Nuclear Magnetic Resonance (LF NMR), rheology, Scanning Electron Microscopy (SEM) and release tests were used to determine the characteristics of the two phases. In particular, we found that this system is a strong hydrogel constituted by 81% (v/v) of PP phase the remaining part being occupied by the PNP phase. Pores diameters span in the range 10-100 μm, the majority of them (85%) falling in the range 30-90 μm. The high PP phase tortuosity indicates that big pores are not directly connected to each other, but their connection is realized by a series of interconnected small pores that rend the drug path tortuous. The PNP is characterized by a polymer volume fraction around 0.73 while mesh size is around 3 nm. The theoretical interpretation of the experimental data coming from the techniques panel adopted, yielded to the micro- and nano-organization of our hydrogel.
    Matched MeSH terms: Rheology
  19. Anis S, Zainal ZA, Bakar MZ
    Bioresour Technol, 2013 May;136:117-25.
    PMID: 23567671 DOI: 10.1016/j.biortech.2013.02.049
    A new effective RF tar thermocatalytic treatment process with low energy intensive has been proposed to remove tar from biomass gasification. Toluene and naphthalene as biomass tar model compounds were removed via both thermal and catalytic treatment over a wide temperature range from 850 °C to 1200 °C and 450 °C to 900 °C, respectively at residence time of 0-0.7 s. Thermal characteristics of the new technique are also described in this paper. This study clearly clarified that toluene was much easier to be removed than naphthalene. Soot was found as the final product of thermal treatment of the tar model and completely removed during catalytic treatment. Radical reactions generated by RF non-thermal effect improve the tar removal. The study showed that Y-zeolite has better catalytic activity compared to dolomite on toluene and naphthalene removal due to its acidic nature and large surface area, even at lower reaction temperature of about 550 °C.
    Matched MeSH terms: Rheology
  20. Zargar M, Ahmadinia E, Asli H, Karim MR
    J Hazard Mater, 2012 Sep 30;233-234:254-8.
    PMID: 22818590 DOI: 10.1016/j.jhazmat.2012.06.021
    The ageing of the bitumen during storage, mixing, transport and laying on the road, as well as in service life, are the most important problems presented by the use of bitumen in pavements. This paper investigates the possibility of using waste cooking oil (WCO), which is a waste material that pollutes landfills and rivers, as an alternative natural rejuvenating agent for aged bitumen to a condition that resembles the original bitumen. With this target, the physical and chemical properties of the original bitumen, aged bitumen and rejuvenated bitumen were measured and compared by the bitumen binder tests - softening point, penetration, Brookfield viscosity, dynamic shear rheometer and Fourier transform infrared spectroscopy. In addition, the behaviour of the WCO rejuvenated bitumen is investigated and compared with virgin bitumen after using the rolling thin film oven ageing process. In general, the results showed that using 3-4% of WCO the aged bitumen group 40/50 was rejuvenated to a condition that closely resembled the physical, rheological properties of the original bitumen (80/100), however, there was a difference in the tendency to ageing between the WCO rejuvenated bitumen and the virgin bitumen during mixing, transport and laying on the road.
    Matched MeSH terms: Rheology
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