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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Coal gangue is a solid waste left over after mining operations, the traditional slump measurement has not been able to solve the pumping process of coal gangue-based cemented paste backfill(GCPB)slurry segregation, plugging and other problems. The Herschel-Bulkley (H-B) model was chosen to fit the rheological curves, and the rheological parameters such as yield stress, apparent viscosity and rheological characteristics were analyzed to study the changes of rheological parameters and influencing factors of GCPB slurry with graded addition of gangue particles under continuous gradation of Talbol theory in this paper. The experimental results showed that)the load-bearing performance of continuous graded slurry "flocculent network structure" was better in the range of small particle size,and the coordination number of large particlesind is continuous gradedslurry was larger than that of smal particle size, and the yield stress was higher, 2) after adding 0. 5,0. 5 -- 1 mm gangue particles, the slurry "flocculent network structure" there was a critical maximum, which was larger size gangue particles to achieve the basis of suspension,) "flocculent network structure" load-bearing performance with the increase of gangue particle size and decrease,apparent viscosity varies with shear rate,showing a pattern of decreasing,then increasing and then leveling off, 4)when γ < 50 s-1, the slurry state presented shear thinning or near Newtonian fluid state, easy to mix and transport. The study provides a reference for mine GCPB slurry pipeline conveying. [ABSTRACT FROM AUTHOR]

pH, NaCl and temperature are important process parameters for the manufacturing of soybean protein isolate (SPI). pH and NaCl affect protein aggregation by modifying the surface charge and electrostatic repulsion, whereas temperature affects protein aggregation by changing the surface hydrophobicity and/or disulfide bonding, which in turn changes the particle size and compactness and then the rheology and downstream application characteristics of SPI. This paper reviews the effects and possible mechanisms of pH, NaCl, and temperature on the denaturation, aggregation, and rheological properties of SPI and its components glycinin and β-conglycinin with respect to interaction, thermal stability, degree of aggregation, and gelling properties. The relationship between the degree of protein aggregation, gel strand thickness, gel strand curvature and gel network continuity and gel strength is discussed, and the differences among the effects of pH, NaCl and temperature on protein aggregation are summarized for the purpose of providing an assistance in regulating the degree of SPI aggregation by preparation parameters.

Potato starch can improve the 3D printability of surimi, but the molecular mechanism was not clear. The surimi from golden pompano was the research object and extracted myofibrillar protein from the surimi. The blend system was prepared with myofibrillar protein and potato starch and determined the rheological properties, microstructure, and intermolecular force. The 3D printing effect of surimi was evaluated. The fundamental reason why potato starch improved the 3D printability of surimi was analyzed. Results showed that the content of ionic bonds and hydrophobic interaction between protein molecules decreased, while the content of hydrogen bonds and disulfide covalent bonds increased, which promoted the conformational changes of amino acids in the side chain of protein molecules. When the mass ratio of myofibrillar protein to potato starch was 6:4, the link strength between rheological units of the blend system was 8 877. 2 Pa·s1 / z and the apparent viscosity was 2 818 Pa·s. At this time, the 3D printing effect of surimi was the best, and the printing accuracy and stability were 99. 6% and 98. 12% respectively. This study provided theoretical support for the formulation design and development of 3D-printed surimi products and had far-reaching practical significance for the wide application of 3D printing in the food industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the cementitious material suitable for high concentration waste tailings mortar backfill, the rheological properties of mortar under different fly ash content were tested by the expansion degree test, and the applicability of the test method was analyzed. The results indicate that the correlation between the degree of expansion and the L-tube model test is 0.985, indicating that the degree of expansion can be used as a pre test for L-tube to synergistically characterize the rheological properties of mortar. The yield stress of the mortar mixed with 10% fly ash decreases by 13.06%--24.74%, the strength increases by 40% in 3 days, and 9. 9% in 7 days, fully exerting the comprehensive effect of solid waste. As the content of fly ash gradually increases, the ion concentration of the slurry gradually decreases, leading to an increase in the repulsive force between the cementitious particles and more dispersed particles. At the same time, the cumulative amount of 3 d hydration heat release of the slurry with a 10% content of fly ash is 261.696 J/g, which increases by 2.9%, and the porosity decreases by 4.02% by 15.15%. The "rolling ball" characteristic of fly ash to some extent improves its flowability and enhances the strength of the hardened body. [ABSTRACT FROM AUTHOR]

In a mine, fine-grained tailings are used for backfilling. However, the slurry concentration of the backfilling material is unstable, leading to pipe blockages or bursts, which seriously affects underground production continuity. Tests are conducted on the slump degree, spreadability, viscosity, and yield stress of fine-grained tailings, and combined with the analysis and calculation of the basic parameters of the stope backfilling. It can be seen that self-flowing transport can be achieved when the pipeline resistance is less than the natural pressure head. By calculating and adjusting the backfilling multiplier, self-flowing transport can be achieved by determining the concentration, flow rate, and diameter of the cemented slurry, providing an important theoretical basis for self-flowing transport backfilling on-site. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Microalgae oil (MO) and styrene-butadiene-styrene block copolymer (SBS) were used as composite regenerants to blend into aged asphalt to prepare MO/SBS composite regenerated asphalt. The basic physical properties, high and low temperature rheological characteristics and fatigue characteristics of composite recycled asphalt were compared. The effects of the ratio and amount of MO and SBS on the regeneration effect of aged asphalt were investigated. The results showed that the viscoelastic deformation ability of pure MO recycled asphalt could recover to a certain extent to the level before aging, but there was still a certain gap. On this basis, MO/SBS composite regeneration could significantly improve the high-temperature deformation resistance and elastic recovery performance, and its critical temperature was 1.1~9.7 ℃ higher than that before aging. At the same time, it also reduced the sensitivity of recycled asphalt to fatigue strain to improve fatigue resistance. However, the low-temperature creep deformation ability of MO/SBS composite recycled asphalt was lower than that of base asphalt. When the mass fraction of MO and SBS were 8% and 4%, the composite recycled asphalt had better rheological and fatigue characteristics at high and low temperature.

Coarse aggregate paste filling is the core direction of today’s mine development. The coarse aggregate filling can effectively reduce the discharge of the solid mine waste, which is conducive to the realization of safe, clean, and efficient mining of the deposit and can also reduce the production costs of infill mining and promote the coordinated development of green mining. To study the pipeline conveying characteristics of the tailing‒waste rock paste, the rheological properties were tested by a rheometer under different tailing‒waste rock ratios and solid content conditions. A resistance equation integrating the compactness, water‒cement ratio, and volume concentration was constructed. This was then brought into the Comsol software for simulations and compared with the actual measurement results of the ring pipe. Errors measured by the numerical model are verified to be all within 7%, indicating that the model reasonably calculated the resistance characteristics of the tailing-waste rock paste. Variation characteristics of the pipeline conveying resistance under different solid contents, tailing‒waste rock ratios, and initial velocity conditions were also simulated. Experimental results show that the plastic viscosity and yield stress increase with the solid content and tailing‒waste rock ratio. Due to the friction effect between the particles, the resistance loss tends to increase and then decrease with the tailing‒waste rock ratio. The increase in the solid content leads to a decrease in the water content of the paste, which consequently results in difficulty in the flow of coarse aggregate slurry and a rapid increase in the resistance loss. The initial flow rate increases, the particle motion becomes unstable, the friction increases, and the growth rate of the drag loss increases greatly after the “inflection point” of 2.2 m·s−1. It is recommended that the mine should be filled with a tailing‒waste rock ratio of 5∶5 and an initial flow rate of 2.2 m·s−1. The results have certain reference significance for the design of a coarse aggregate paste pipeline conveying system, which helps the development of coarse aggregate paste conveying technology and also has a positive effect on reducing the pipeline conveying resistance and extending the conveying distance.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The particle size of nano polymer microspheres has the characteristics of Gaussian normal distribution. Microsphere particles are uniformly dispersed in the initial stage of water, the edge of microspheres becomes fiizzy during hydration, the sphericity of microspheres gradually decreases and local clusters are formed・ The larger the particle size is, the higher the mass concentration and the higher the viscosity of the dispersion is. The viscosity decreased with the increase of shear rate. During the increase of shear rate, the distribution state of microspheres changed from dispersion and dissociation to overlapping and binding, and finally arranged in order・ The flow shear with high concentration has a significant Weissenberg effect, which shows the characteristics of viscoelastic fluid・ The higher the salinity is, the lower the initial viscosity of the microsphere dispersion system is. At the later stage of shear, the viscosity of the system kept stable under different salinity ・ The presence of cations in high salinity water has adsorption and flocculation effect on microspheres. The longer the shear time of microsphere dispersion system is, the higher the viscosity is. It is beneficial for microsphere to play the role of deep profile contro. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Taking the back-silting mud near the Shenzhen-Zhongshan Tunnel immersed tunnel as the research object. Based on the laboratory model test, the rheological characteristics of the back-silting mud were determined, the relationship between shearing force and shearing velocity was determined, and a constitutive model to characterize its rheological characteristics was established. The reliability of the constitutive model was verified by the combination of laboratory small-scale model test and the CEL finite element method. Results show that the back-silting mud in the Shenzhen-Zhongshan Tunnel all satisfy the Herschel-Buckley rheology model; the back-silting mud with gravity density of 12.4 kN/m³ can be sinked to the bottom of the foundation trench smoothly within 1 s under the load of 0.5 kPa; using the Herschel-Buckley rheology model and CEL model can effectively simulate the squeezing and removing characteristics of the back-silting mud under pressure. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to observe the structural changes of the coaxial direct writing 3D printed samples under stresses, a micro-CT capable of in-situ compressive testing was proposed to characterize and analyze the internal structure of the printed samples by 3D imaging. Based on the basic concept of direct writing 3D printing and appropriate process parameters, a coaxial silicone rubber tube with hollow structure and complex three-dimensional structure was successfully prepared, and the deformation of the internal structure of the coaxial silicone rubber sample under different stresses was observed through micro-CT. The results show that under the condition of elastic compression, the internal structural changes in the coaxial printed samples can be accurately analyzed by this method. The analysis method is helpful to improve the printing process parameters for obtaining 3D printed samples with better performance. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Shenyang Agricultural University is the property of Journal of Shenyang Agricultural University Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The thixotropy of pastes is a complex rheology phenomenon,which concerns paste mixing preparation,pipeline transportation,flowing in stopes and many other aspects. But currently it is difficult to interpret many kinds of thixotropy-related phenomena in unclassified tailing paste technology due to the lack of a common understanding of its mechanism. To explain the thixotropic behavior of a unclassified tailing paste in the process of stirring,the impacts of unclassified tailing particle size,slurry concentration,addition of cement and standing time on the paste thixotropy were studied by conducting rheological experiments of the paste in different conditions of a certain mine,and the thixotropic behavior of the paste and its influence on the stability were analyzed. The results show that unclassified tailing particles disperse in the slurry in the form of three-dimensional network structure,and their thixotropy and yield stress are relevant to the stability of the slurry. Influenced by ultrafine composition,cement-tailing ratio and slurry concentration,the thixotrophic characteristics of the paste can be divided into two process,shear failure and standing recovery. Besides,the paste's rheology characteristics will change over time.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Coal Science & Technology (0253-2336) is the property of Coal Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Quinoa (Chenopodium quinoa Willd.), which is a pseudocereal or pseudograin, has been recognized as a complete food due to high nutritional value. Recently, quinoa has attracted more and more attention. Starch is main nutritional constituent of quinoa. In order to understand the gelatinization characteristics of starch, quinoas were collected from Xinzhou City in Shanxi Province. The granule morphology, functional group, swelling power, transparencies, freezing thawing stability, texture and rheological characteristics of starch granules were investigated in this study. Firstly, the quinoa starches were obtained by alkali extraction method. The cardinal parameters of extracting technique have been studied including solid-liquid ratio, sodium hydroxide (NaOH) concentration and extraction time. The ridge analysis was used to find the condition on a set of design variables that maximize or minimize an estimated second-order correlation function on spheres of varying radius. According to the ridge analysis, the optimum parameters were as follows: solid-liquid ratio of 1:5 (g/mL), NaOH concentration of 0.2% and extraction time of 5.5 h. Under this condition, the extraction rate of starch was 98.94%±0.26%. The shape and chemical structure of starch granules were examined by the scanning microscope and Fourier transform infrared spectrometer. The starch granules of quinoa had irregular shape. The functional groups of quinoa starch contained -OH, -CH2, -CHO, C-O-C and pyran ring, and quinoa starch had typical molecular structure of native starch. And the 1 047 cm-1/1 022 cm-1 absorption peak ratio was 0.77. The gelatinization characteristics of starch were also studied, including swelling property, transmittance, freeze-thaw stability and retrogradation. The swelling property of quinoa starch was related to pasting temperature, and increased with the increasing of temperature. The swelling was divided into 2 stages: the initial swelling period and rapid swelling period. So, the quinoa starch was restricted swelling starch. And its highest swelling degree was 15.581 g/g at 95℃. The transmittance and retrogradation were closely related to standing time. The initial transmittance rate of starch was 1.7, which decreased with retention time. However, the retrogradation volumes increased with the time, which remained basically unchanged after 12 h. The syneresis rate was 10.50% during the first freeze-thaw cycle. The syneresis rate increased with the number of freeze-thaw cycles and entered stable value (33.01%) after 3 cycles. The texture properties of starch gelatinization were analyzed by TMS-Pro texture analyzer. The texture indices, which contained hardness, cohesion, elasticity, adhesiveness and chewiness, increased with the concentration of starch. Through rotational rheometer, the result showed that quinoa starch belonged to pseudoplastic fluid. When angular frequency range was 0-100 rad/s, loss modulus was higher than storage modulus. Thus, the starch paste was a compact cross-linked structure. As a main chemical component of quinoa, the physicochemical properties of starch would directly affect food processing and product quality. In this paper, the structure and physicochemical properties of quinoa starch have been studied systematically by various experimental methods, and the present result will offer a basic theoretical support for expanding the applications of quinoa starch. [ABSTRACT FROM AUTHOR]

Low methoxyl pectin is widely applied as thickener, stabilizer and emulsifier in low calorie or dietetic foods. The main methods reported for the preparation of low methoxyl pectin from high methoxyl pectin have used four types of agents: acids, ammonia in alcohol or concentrated aqueous ammonia, alkali and pectin methyl esterase. The main disadvantage of the first two methods is the slowness of reaction. Alkaline de-esterification is rapid but the removal of methyl ester groups is accompanied by depolymerization of pectin chains. Enzymatic de-esterification represents an attractive alternative to chemical de-esterification, for it is without pollution, but it is time-consuming. Therefore, there is a need to explore new methods to produce pectin with high quality and efficiency. In this study, a novel method of high hydrostatic pressure combined with enzymatic treatment (pectin methyl esterase) was applied in pectin de-esterification. In order to find out the effect of enzymatic treatment assisted with high hydrostatic pressure on the properties of pectin and promote the industrial development of this technology, the physicochemical properties, molecular weight distribution and rheological characteristics of pectins de-esterified by this treatment were investigated and compared with conventional alkaline method. During the de-esterification process of enzymatic treatment assisted with high hydrostatic pressure of 200 and 300 MPa, the degree of de-esterification was reduced from 61.83% to 34.09% and 32.62% in 10 min, respectively. With further de-esterification, the reaction slowed down, while the de-esterification degree of pectin by alkaline method was reduced to 35.54% and decreased continuously when the period was prolonged to 20 min. Based on this experiment, two pairs of pectins with similar degree of de-esterification were prepared by the enzymatic treatment assisted with high hydrostatic pressure and conventional alkaline method, i.e. HHP-1 (200 MPa, 10 min; 34.09%±1.64%) & AP-1 (pH 11.0, 11 min; 31.96%±1.92%), HHP-2 (300 MPa, 15 min; 27.69%±0.51%) & AP-2 (pH 11.0, 16 min; 25.37%±0.61%). The galacturonic acid content of the pectins had no significant difference (P>0.05), while the apparent viscosity of pectins prepared by enzymatic treatment assisted with high hydrostatic pressure was higher significantly than that by alkaline method (P<0.05). The viscous flow activation energy of HHP-1 was lower than AP-1 prepared by alkaline method, indicating lower temperature dependence and better processability of HHP-1. The molecular weight distribution was determined by size exclusion chromatography. From the profile of molecular weight distribution, two peaks with the molecular weight distribution from 10 kDa to 800 kDa could be observed. The profile showed that the prepared pectins (HHP-pectins) by enzymatic treatment assisted with high hydrostatic pressure were similar to pectin untreated, but the pectins (AP-pectins) produced by alkaline method differed; the signal of Peak I was weaker and Peak II was stronger, and Peak II 's retention time was delayed as well, indicating that the pectin was depolymerized. The intrinsic viscosity was fitted and calculated using the Kraemer equation. The viscosity average molecular weights were calculated using the Mark-Houwink-Sakurada equation, which of the four pectins (HHP-1, HHP-2, AP-1 and AP-2) were 45 540±5 677, 47 802±3 984, 30 009±2 980 and 29 837±1 374 Da, respectively. The viscosity average molecular weight of HHP-pectins was higher than AP-pectins significantly (P<0.05). The shear stress of HHP-pectins was measured as a function of shear rate and compared with that of AP-pectins. The shear stress of HHP-pectins was much higher than AP-pectins and became strongly dependent upon the shear rate. From these results, it could be concluded that enzymatic treatment assisted with high hydrostatic pressure had no degradation action on pectin molecule and it could be taken as a highly efficient, novel and eco-friendly method for pectin de-esterification, especially for producing pectins with higher viscosity and molecular weight. Low methoxyl pectins with different degrees of esterification could be obtained by enzymatic treatment assisted with high hydrostatic pressure of 200 or 300 MPa in plant production. [ABSTRACT FROM AUTHOR]