Search

The deacetylation of xanthan increases the viscosity of xanthan and guar mixtures in dilute aqueous solutions. The intermolecular binding was observed between the disordered segments of xanthan and guar gum in aqueous solution.

An experiment was conducted to gauge whether or not interactions between starch and salt affect the viscosity and dielectric attributes of starch slurries. Results of the study indicate that when salt is added to a starch solution, there seems to be an interaction which restricts salt mobility in response to an electromagnetic field. This interaction depresses the dielectric loss factor that may influence heating rate during microwave heating.

Research was conducted to examine the influence of high pressure treatment on changes in cloud and pectic substances in guava juice and to compare the effects of heat treatment. High pressure treatment of 95 degrees had a great influence on the turbidity and viscosity of guava juice. Heat treatment led to the loss of water soluble and alkali soluble pectin and a minor increase in oxalate soluble pectin.

The viscosity of process whey protein (PWP) increases and gelation occurs on adding sodium chloride (NaCl) and incubating PWP at room temperature or temperatures < 25 degrees celsius (C). The gelation is caused by the NaCl-induced aggregation of PWP molecules below 25 degrees C. Heating accelerates gelation but is not absolutely necessary. Viscosity is independent of shear rate. The viscosity increases rapidly with an increase in NaCl concentration.

To predict the apparent viscosity ratio of gelling ovalbumin, a model for characterizing changes in the viscosity of soy protein was adapted. It was determined that at 85,90 and 95 degrees Centigrade, ovalbumin of 87% purity would form 3,5 and 7% gel respectively. A back-extrusion method helped to determine apparent viscosity ratios during gelation. The maximum apparent viscosity ratio increased with the increase in protein concentrations. The mathematical model was verified after determining apparent viscosity ratios at different temperatures and could be used to predict ovalbumin thermal gelation apparent viscosity ratios.

An investigation of changes leading to a decrease in the viscosity of actomyosin of post-spawned hake stored on ice, was carried out. In the first three days of storage, the surface hydrophobicity of actomyosin from hake increased significantly. The viscosity of actomyosin from the first day was greater when compared to that from the hake stored for three days. Its changes suggested greater hydrophylic surface area. When examined under an electron microscope, the filamentous structure of actomysin was seen to have changed during ice storage.

The effects of freezing and frozen storage on the structural and functional properties, like solubility and viscosity of herring (Clupea harengus) proteins are studied. The results prove that frozen storage leads to a decrease in the solubility and an increase in the viscosity of the proteins.

The effects of polymerized whey proteins (PWP) on functional properties of goat's milk yogurt were investigated. Results of this study indicated that polymerized whey proteins might be a novel protein-based thickening agent for improving the functional properties of goat's milk yogurt and other similar products.

The rheological parameters of molten milk chocolate were measured at 42 degree Celsius during steady pipe flow using a magnetic resonance imaging viscometric method. The experimental method combines shear rate values obtained from a magnetic resonance velocity image and shear stress values obtained from an independent pressure drop measurement.

Rates of penetration of sunflower oil into beds of 3 types of chocolate crumb were measured and the Washburn-Rideal theory was used to analyze the results. The data indicates that the rates are a function of both the specific surface area of the crumb particles and their surface composition.