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This study examined the effects of spread formulation and the structural/lubricant properties of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology, tribology, and quantitative descriptive analysis (QDA) was assessed by also evaluating the correlation coefficients between the quality descriptor and the rheological and textural parameters. The viscosity was evaluated at different temperatures to better simulate conditions before and after ingestion. Tribological analysis was executed at 37°C to mimic the human oral cavity. The effect of saliva presence and the number of runs on tribological behaviors was investigated. Moreover, textural, calorimetric, and particle size distribution measurements were performed to reinforce the correlation between structural/thermal parameters (e.g., firmness, stickiness, sugar melting point) and sensory aspects. "Visual viscosity," defined as a sensory attribute evaluated prior to consumption, negatively correlated with apparent viscosity measured at 20°C and 10 s -1 , whereas "body," defined during oral processing and related to creaminess, positively correlated with apparent viscosity measured at 37°C and 50 s -1 . These attributes were mainly influenced by particulate microstructure and solid volume fraction within the formulation. Textural stickiness positively correlated with sensory "adhesiveness" and was related to fat composition and milk powder addition, while "sweetness" was related to sucrose content and sugar melting enthalpy. Tribological data provided meaningful information related to particle-derived attributes, as well as after-coating perception (fattiness/oiliness), thus better predicting food evolution during oral consumption., (© 2024 Wiley Periodicals LLC.)

Five commercial hazelnut/cocoa spreads with different compositions were tested by rheology/tribology. The impact of each formulation on the structural/lubricant performances was investigated. Rotational/oscillatory rheology was chosen to assess material behavior during flow. Viscosity variation as a function of temperature and chamber geometry was evaluated. Oscillatory mode tests were carried out to obtain information on product viscoelasticity. Tribological analysis was performed at different temperatures aiming at simulating the chewing/swallowing process. All samples were categorized as pseudo-plastic and viscoelastic materials, with the elastic component prevailing over the viscous one. Major differences were detected in terms of consistency index, depending on the total lipid content. Temperature increase enhanced spread fluidity with a decreasing viscosity according to the Arrhenius model (R 2  > 0.942) and greater values of activation energy reflecting higher sensitivity to microstructural changes. An inverse relationship between Casson viscosity η c and sugar/fat ratio highlighted additional correlations between structural parameters and spread formulation. Tribological measurements at 25°C highlighted that, at the initial eating stage, the friction factor (0.112-0.262 at sliding velocity of 8 × 10 -6  m/s) was strongly affected by either the amounts of solid fat or hazelnut percentage. Tribological data corroborated the theory for which tribology and rheology cover different domains., (© 2021 Wiley Periodicals LLC.)

During some previous works, a packed-bed lab-scale biofilter (177 . 10(-6) m3), inoculated with a selected strain of Aspergillus niger had been tested for the abatement of hexane vapors, showing a maximum elimination capacity of 200 g hexane/m3 reactor/h. A steady-state mathematical model taking into account axial dispersion effect was applied to describe the process and predict experimental results, but many model parameters could not be calculated from experimental data. The aim of the present work was to carry out further investigations to accurately determine the dispersion coefficient and the kinetics parameters to verify the effective validity of the model. Analysis of residential time distribution revealed the presence of a certain degree of axial dispersion (dispersion coefficient D of 1.22 . 10(-4) m2/s). Experimental data from kinetic trials carried out in reduced height reactors, together with data from full-scale runs, were elaborated to estimate the kinetic saturation constant (K(s)), the coefficient yield (Y), the maximum growth rate (mu(max)) and maximum substrate degradation rate (r(max)). All these parameters were introduced into the model, which was then solved by simulation software finding a good correlation between experimental and theoretical results., (2004 Wiley Periodicals, Inc.)