Purees rheological properties

First. The problem of a limit of linearity has assumed a certain importance for investigating dynamic properties of filled polymers [4, 5], Even for very small (from the point of view of measuring rheological properties of pure polymer melts) amplitudes of deformation, the values of a modulus depend on the amplitude. 

Alvarez, M. D., Canet, W. (2001b). Rheological properties of frozen vegetable purees. Effect of freeze-thaw cycles and thawing conditions. Fur. Food Res. Technol., 213, 30-37. 

Hegedusic, V., Lovric, T., Parmac, A. (1993). Influence of phase-transition (freezing and thawing) on thermophysical and rheological properties of apple puree-like products. Acta Aliment., 22, 337-349. 

It is well established that surfactants can associate with proteins to form molecular complexes involving various kinds of attractive interactions (Coke et ah, 1990 Bos et al., 1997 Bos and van Vliet, 2001 Kelley and McClements, 2003 Semenova et al., 2003, 2006 IE in et al., 2004, 2005 Malhotra and Coupland, 2004 Istarova et al., 2005 Semenova, 2007). The role of protein-surfactant complexes is a more important issue with charged surfactants. As a consequence of complexation, a mixed system of protein + surfactant may have completely different surface activity and rheological properties from those of the pure protein or the pure surfactant (see section 2 in chapter six for more details). 

Section 1.13 Selected Definitions, Terminology and Symbols for Rheological Properties Lyklema, J. and van Olphen, H., Pure Appl. Chem. 51 (1979) 1213-1218. 

In summary, the rheological properties of these bis-urea solutions can be switched from a viscoelastic behavior (at low temperatures) to a purely viscous behavior (at high temperatures). Moreover, the transition has been shown to be fast, reversible (without hysteresis) and extremely cooperative the conversion of tubes into thin filaments occurs within a temperature range of 5 °C only [40]. This transition can be triggered by temperature, but also by a change in the solvent composition or by a change of the monomer composition. 

One may use the linear viscoelastic data as a pure rheological characterization, and relate the viscoelastic parameters to some processing or final properties of the material inder study. Furthermore, linear viscoelasticity and nonlinear viscoelasticity are not different fields that would be disconnected in most cases, a linear viscoelastic function (relaxation fimction, memory function or distribution of relaxation times) is used as the kernel of non linear constitutive equations, either of the differential or integral form. That means that if we could define a general nonlinear constitutive equation that would work for all flexible chains, the knowledge of a single linear viscoelastic function would lead to all rheological properties. 

Yoo, B. and Rao, M. A. 1994. Effect of unimodal particle size and pulp content on rheological properties of tomato puree. J. Texture Stud. 25 421-436. 

This chapter deals almost exclusively with neat, or pure, diblock copolymer melts. Polymer blends are discussed in Chapter 9, micellar solutions in Chapter 12, and stabilized suspensions in Chapter 6. In the following, Section 13.2 briefly reviews the thermodynamics of block copolymers, and Section 13.3 describes the rheological properties and flow alignment of lamellae, cylinders, and sphere-forming mesophases of block copolymers. More thorough reviews of the thermodynamics and dynamics of block copolymers in the liquid state have been written by Bates and Fredrickson (1990 Fredrickson and Bates 1996). The processing of block copolymers and mechanical properties of the solid-state structures formed by them are covered in Folkes (1985). Biological applications are discussed in Alexandridis (1996). 

Rotational Viscometers. Rotational viscometers are the most widely used instruments for the measurement of the rheological properties of a fluid (e.g., a pure liquid, emulsion, or suspension). The test fluid is placed in a gap formed by either two coaxial rotating cylinders, two flat discs, or a flat disc and a cone. The major advantages of the rotational viscometers are... 

As for pure LMWE films, the surface dilatational modulus is higher for protein-saturated-LMWE than for protein-unsaturated-LMWE mixed films at every surface pressure. The surface dilatational properties of mixed protein-emulsifier films also depend on the presence of some food components (ethanol and sucrose) in the aqueous phase. In general, a decrease in the dilatational rheological properties on the addition of ethanol was found for protein-water-insoluble LMWE. That is, the static and... 

Rheological Properties of Apple Sauce and Apricot Puree... 

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