Rheological Properties
Mostrando 1-12 de 287 artigos, teses e dissertações.
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1. Rheological properties and hydration of ternary cements containing clay brick, clay tile, marble, and phosphogypsum waste
Resumo Não há pesquisas que demonstrem o efeito de matérias-primas residuais combinadas como alternativa às fontes naturais em cimentos do tipo LC 3 . Nesse contexo, o objetivo deste estudo é avaliar a influência da composição de cimentos ternários contendo resíduos industriais sobre as suas propriedades reológicas e de hidratação. Como matéri
Ambiente Construído. Publicado em: 2022
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2. Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder
Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It
Food Sci. Technol. Publicado em: 2021-09
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3. Rheology of mine tailings deposits for dam break analyses
Abstract This article deals with the rheology of tailings deposits related to dam break analysis. The material used was a fine tailings from iron ore processing. Geotechnical and rheological characterization of these tailings were performed. The rheological characterization consisted of rotational and oscillatory tests. It was observed that the rheological p
REM, Int. Eng. J.. Publicado em: 2021-06
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4. Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Abstract Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nu
Food Sci. Technol. Publicado em: 2021-06
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5. Structure-Physical Properties Relationship of Eutectic Solvents Prepared from Benzyltriethylammonium Chloride and Carboxylic Acids
Deep eutectic solvents (DESs) have attracted the attention of the researchers as alternative solvents due to desirable properties such as easy preparation and high thermal stability. In this work, it was reported the preparation of five DESs from benzyltriethylammonium chloride (BTEAC) as quaternary ammonium salt (QAS) and carboxylic acids (oxalic, malonic o
J. Braz. Chem. Soc.. Publicado em: 2021-03
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6. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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7. Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant
Food Sci. Technol. Publicado em: 2020-12
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8. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
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9. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was t
Food Sci. Technol. Publicado em: 2020-06
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10. Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches
Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others.
Food Sci. Technol. Publicado em: 2020-06
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11. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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12. Effect of high petroleum coke additions on metallurgical coke quality and optical texture
Abstract The objective of the present study was to evaluate the effect of high additions of petroleum coke on the rheological properties of coking coal and the quality of cokes produced on pilot scale at the Usiminas R&D Center. For this purpose, blends using petroleum coke additions of 5%, 10%, 20%, 30% and 40% were produced. The results showed that the ble
REM, Int. Eng. J.. Publicado em: 2020-06