Effect of lactose on rheology of milk protein dispersions

ABSTRACT A systematic study of the flow behaviour of commercially available AME100 milk protein dispersed in water and the effect of lactose on the rheology of the system was performed at various concentration with Ubbelohde viscometry in the dilute regime and with rotational shear rheometry in the semidilute and concentrated regime. Intrinsic viscosity and overlap threshold of the lactose free system was quantified. Concentrated dispersions showed enhanced dependency of viscosity on concentration, pronounced shear thinning and elastic properties were evident. Addition of small amounts of milk protein to lactose solutions resulted in a decrease of solution viscosity while in semidilute and concentrated dispersions the viscosity was raised to a higher extent than would have been expected through the increase of solvent viscosity upon lactose addition. Findings show that changed protein-protein and proteinsolvent interactions in the presence of lactose in the solvent affects the flow behaviour of the investigated system

Influence of flowing fluid property through an elastic tube on various deformations along the tube length

The study of fluid flow characteristics in collapsible elastic tubes is useful to understand biofluid mechanics encountered in the human body. The research work presented here is aimed at thoroughly investigating the influence of both Newtonian and/or non-Newtonian fluids (low and high shear thinning) during steady flow through an elastic tube on various tube deformations, which enables understanding of the interaction between wall motion, fluid flow, and intestinal transmembrane mass transfer as a crucial contribution to a mechanistic understanding of bioaccessibility/bioavailability. It is observed that for a given steady volume flow rate, the tube is buckled from an elliptical shape to a line or area contacted two lobes as the critical external pressure is increased. The downstream transmural pressure is found to get more negative than that at the upstream as the outlet pressure decreased due to stronger tube collapse resulting in a reduced cross-sectional area. The experimental results depict that the tube cross-sectional area decreased by only about a factor of one for PEG (polyethylene glycol) and about a factor of six for both CMC (carboxymethyl cellulose) and PAA (polyacrylamide) from the undeformed one under an applied external pressure of 105 mbar. The corresponding maximum velocity increased by a factor of two during steady flow of shear-thinning fluids. The shear-thinning behavior of both CMC and PAA solutions is clearly observed at a constant flow rate of 17 ml/s as the tube cross-sectional area decreased due to an increase in compressive transmural pressure. In addition, the viscosity of PAA is drastically decreased due to its high shear-thinning behavior than that of the CMC under the same applied external pressure

Dextromethorphan abuse among opioid-dependent patients

Background: Among opioid-dependent patients on maintenance therapy, concomitant drug abuse is a serious problem. Dextromethorphan, an over-the-counter antitussive agent that can be purchased without prescription, is a drug with a high potential for misuse, especially when consumed in high doses.The objective of this study was to investigate possible abuse of dextromethorphan among substituted opioid-dependent patients and comparison of subjective and objective findings.Due to its ability to increase serotonin levels, opioid-dependent patients may be particularly susceptible to dextromethorphan misuse. Dextromethorphan misuse may have side effects, including psychiatric symptoms and serotonin syndrome, and may induce assault, suicide, or homicide. Methods: A total of 104 opioid-dependent patients in maintenance treatment were included in this cross-sectional study conducted in the outpatient department of the Psychiatric Hospital, University of Zurich. Study participants were divided into 2 groups based on laboratory results: dextromethorphan abusers (n = 12) and nonabusers (n = 92). The objective use and concentrations of dextromethorphan was detected using 3-month hair toxicology analysis.Statistical analysis was performed by using χ test, Student t test, Mann-Whitney U test, and Barnard exact test. Results: Dextromethorphan was abused by 12 (11.5%) patients, 11 (91.7%) of whom did not report concomitant abuse of dextromethorphan but were identified through hair analysis. In general, there were significant differences among patients abusing dextromethorphan compared with nondextromethorphan consumers in terms of trauma due to sexual maltreatment/violence, multiple traumas, or harmful use of hallucinogenic drugs. Conclusions: Further studies are necessary to examine dextromethorphan and its impact on patients with psychiatric comorbidities and psychiatric medication. According to literature, there is a significant drug interaction risk due to the impact of dextromethorphan misuse on serotonin syndrome and psychiatric symptoms. We recommend active inquiry into and testing for concomitant drug abuse among substituted opioid-dependent patients to reduce the risk of drug interactions and side effects in this especially vulnerable group of patients

Viscosity of a Newtonian fluid calculated from the deformation of droplets covered with a surfactant under a linear shear flow

ISSN:0035-4511ISSN:1435-152

In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy

ISSN:1558-9331ISSN:0003-021

The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flow

Reduced elasticity and high stickiness of gluten-free bread doughs are major issues regarding the industrial breadmaking process. In this work, we compared traditional batch mixing with a revised continuous extrusion process and extensively study the rheological properties of both doughs. Shear viscosities were measured offline with a capillary rheometer and inline at the extruder die over a large range of apparent shear rates. Data were corrected for entrance effects, wall slip and non-Newtonian flow behaviour. Good agreement between inline and offline measured viscosities were supplemented by amplitude and frequency sweep tests. The results highlight that this extrusion process fostered the production of gluten-free bread dough. We demonstrated that extrusion processing support the combined mixing, kneading, and moulding of gluten-free dough in one single unit. This fundamental study linked physical dough characterization with applied engineering and yielded the understanding and processing of corresponding products.ISSN:0975-8402ISSN:0022-115

Modeling and validation of a three-stage solidification model for sprays

A three-stage freezing model and its validation are presented. In the first stage, the cooling of the droplet down to the freezing temperature is described as a convective heat transfer process in turbulent flow. In the second stage, when the droplet has reached the freezing temperature, the solidification process is initiated via nucleation and crystal growth. The latent heat release is related to the amount of heat convected away from the droplet and the rate of solidification is expressed with a freezing progress variable. After completion of the solidification process, in stage three, the cooling of the solidified droplet (particle) is described again by a convective heat transfer process until the particle approaches the temperature of the gaseous environment. The model has been validated by experimental data of a single cocoa butter droplet suspended in air. The subsequent spray validations have been performed with data obtained from a cocoa butter melt in an experimental spray tower using the open-source computational fluid dynamics code KIVA-3. © 2010 American Institute of Physics

Numerical investigation of the formation and detachment of droplets from pores in a shear flow field

The formation and detachment behavior of droplets from a pore opening into a simple shear field within a channel gap is investigated using numerical simulations. The mathematical model consists of the governing equations for an incompressible two-phase flow problem with a moving contact line. These equations are numerically solved using the volume-of-fluid method implemented in the open source software OpenFOAM. A parameter study was performed to determine the effect of relevant dimensionless parameters on the formation and detachment behavior of the droplets. These dimensionless parameters involve the pore size, pore flow rate, gap shear rate, interfacial tension, and the viscosity and density of the two fluid phases. For the parameter range considered in this study, different degrees of jetting behavior were observed. Also, the sizes of the detached droplets were seen to decrease as the gap shear rate increased, and increase with the pore flow rate, with the gap shear rate having a larger effect. © 2010 American Institute of Physics

Micro-foaming of plant protein based meat analogues for tailored textural properties

Meat-like foods based on plant protein sources are supposed to be a solution for a more sustainable sustenance of the world population while also having a great potential to reduce the impact on climate change. However, the transition from animal-based products to more climate-friendly alternatives can only be accomplished when consumers' acceptance of plant-based alternatives is high. This article introduces a novel micro-foaming process for texturized High-Moisture Meat Analogues (HMMA) conferring enhanced structural properties and a new way to tailor the mechanical, appearance and textural characteristics of such products. First, the impact of nitrogen injection and subsequent foaming on processing pressures, temperatures and mechanical energy were assessed using soy protein concentrate and injecting nitrogen fractions in a controlled manner in the range of 0 wt% to 0.3 wt% into the hot protein melt. Direct relationships between related extrusion parameters and properties of extruded HMMAs were established. Furthermore, optimized processing parameters for stable manufacturing conditions were identified. Secondly, so produced HMMA foams were systematically analyzed using colourimetry, texture analysis, X-ray micro-tomography (XRT) and by performing water and Preprint submitted to Innovative Food Science and Emerging Technologies June 17, 2023 oil absorption tests. These measurements revealed that perceived lightness, textural hardness, cohesiveness and overrun can be tailored by adapting the injected N2 concentrations provided that the gas holding capacity of the protein matrix is high enough. Moreover, the liquid absorption properties of the foamed HMMA were greatly optimized. XRT measurements showed that the porosity at the center of the extrudate strands was the highest. The largest porosity of 53% was achieved with 0.2 wt% N2 injection, whilst 0.3 wt% N2 lead to destructuration of the HMMA foam structure through limited gas dispersion and wall slip layer formation. The latter can, nonetheless, be improved by adapting the processing parameters. All in all, this novel extrusion microfoaming process opens new possibilities to enhance the structural properties of plant-based HMMA and ultimately, consumers’ acceptance.ISSN:2665-927