Rheology of liquid foods under shear flow conditions: Recently used models.

Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non-Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non-Newtonian parameters such as those of the Ostwald-de Waele, Bingham, Herschel-Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu-Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.

Oxidized cellulose nanofibers from sugarcane bagasse obtained by microfluidization: Morphology and rheological behavior.

It is advantageous to understand the relationship between cellulose fiber morphology and the rheological behavior of its dispersions so that their application can be optimized. The goal of this study was to produce sugarcane bagasse-sourced cellulose dispersions with different numbers of high-pressure homogenization cycles. Microfluidization produced cellulose nanofibers (between 5 and 80 nm in diameter) with similar surface charge densities and crystallinities (measured on the resulting films). Oscillatory rheology showed that TEMPO-oxidized cellulose dispersions exhibited gel-like behavior. However, not only did the samples with more microfluidization cycles present a lower storage modulus, but the sample with 100 cycles completely lost the gel-like characteristic, presenting a viscous fluid rheological behavior. Thixotropy loop tests revealed the influence of nanofiber length on the dispersion's structure, as evidenced by the decrease in the hysteresis value along with fiber breakage. Therefore, our findings demonstrate that the rheological properties of the dispersion can be tuned according to the length of the nanofibers, allowing for targeted applications.

After-Effects of Thixotropic Maneuvers on Chest Wall and Compartmental Operational Volumes of Healthy Subjects Using Optoelectronic Plethysmography.

The volumes assessed by optoelectronic plethysmography (OEP) and based on a three-compartmental model provide an accurate breath-by-breath index of expiratory and inspiratory (ribcage muscles and diaphragm) muscle length. Thus, after performing thixotropic maneuvers, OEP may also provide evidence regarding the history-dependent properties of these muscles. We studied the after-effects of different thixotropic conditionings on chest wall (CW) and compartmental operational volumes of 28 healthy subjects (25.5 ± 2.2 years, FVC%pred 94.8 ± 5.5, and FEV1 %pred 95.5 ± 8.9) using OEP. Conditionings were composed of inspiratory or expiratory contractions performed from total lung capacity (TLC) or residual volume (RV). The study protocol was composed of three consecutive contractions of the same maneuver, with 60 s of spontaneous breathing in between, and after-effects were studied in the first seven respiratory cycles of each contraction. Cumulative effects were also assessed by comparing the after-effects of each thixotropic maneuver. Inspiratory contractions performed from both TLC and RV acutely increased end-inspiratory (EIV) CW volumes (all p < 0.0001), mainly on both upper and lower ribcage compartments (i.e., non-diaphragmatic inspiratory muscles and diaphragm, respectively); while, expiratory contractions from RV decreased CW volumes (p < 0.0001) by reducing the upper ribcage and abdominal volumes (all p < 0.0001). The response of the thixotropic maneuvers did not present a cumulative effect. In healthy, the use of the three-compartmental model through OEP allows a detailed assessment of the diaphragm, inspiratory and expiratory muscle thixotropy. Furthermore, specific conditioning maneuvers led to thixotropy of the inspiratory ribcage, diaphragm, and expiratory muscles.

Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature.

The industry of açai-based products has been growing in the last few years. Knowledge about the physical properties of açai pulp, including its rheology, is essential to the optimization of industrial processes. This work presents the rheological behavior of açai berry pulp in relation to the effects of shear rate, temperature, and time of shearing. The entire study was carried out in the temperature range of 10-70 °C. Açai pulp showed a non-Newtonian, pseudoplastic, and time-dependent behavior. Four upward and backward shear rate cycles were evaluated, resulting in complex hysteresis loops, in which thixotropy and anti-thixotropy zones were observed. Downward flow curves could be satisfactorily represented by the Power-Law rheological model. The stress profiles as a function of shear rate obtained in the first upward curves suggest a breakdown of the initial fluid structure at low shear rates. Tests were also carried out at a constant shear rate of 20 s-1 and, in this case, the Weltman model of thixotropy satisfactorily fit the experimental data. The activation energy, which was calculated by the Arrhenius equation, was 29.0 kJ/mol. The achievements of this work may be useful to further studies about açai pulp rheology and may contribute to process design in the açai industry.

Dark chocolate with a high oleic peanut oil microcapsule content.

BACKGROUND: In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content. Microcapsules of high oleic peanut oil were added to a control formulation using variations of mixing time. RESULTS: The chocolates presented a rheology characterized by a pseudoplastic behavior adjusted to the Casson model (r > 0.98) and calorimetric behavior indicating melting onset (21 °C), peak melting (32 °C) and melting end (41 °C); caramelization peak (183 °C); and carbonization peak (237 °C), being considered thermal stable. The mixing time and the amount of microcapsules added to the control chocolate did not significantly influence the flow limit (11.09 ± 1.73 Pa) or the physical characteristics of the chocolate: pH (6.74 ± 0.14), maximum particle size (0.019 ± 0.001 mm), water activity (0.358 ± 0.023) and brittleness (18.61 ± 3.74 N). However, the addition of microcapsules with a high oleic peanut oil content significantly increased the chocolate whiteness index, thixotropy and Casson's plastic viscosity, although it did not have a significant influence on the mixing time. CONCLUSION: The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry.