abstract: mayonnaise is probably one of the most widely used sauces worldwide. the oil content of traditionally mayonnaise is more than 65%. fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. in this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

Blends of chitosan with hydrophilic polymers were investigated for miscibility. Chitosan/poly (vinyl alcohol) (CS/PVA), chitosan/poly vinylpyrollidone (CS/PVP) and chitosan/poly (ethylene oxide) (CS/PEO) blends were prepared in dilute aqueous acetic acid ( = 1 %) and found to be miscible over the entire composition range by dilute solution viscosity and rheological measurements. The miscibility...

Waxes are a commonly encountered precipitate that can result in gelation of crude oils and cessation of flow in pipelines. In this work we develop a model wax-oil system that exhibits rheological behavior similar to waxy crude oils encountered in production scenarios. To study the consequences of gelation on the rheology of the model system we perform simultaneous measurements of the bulk flow ...

The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research, which has impact on a number of industrial processes including those in the food industry. Various nonlinear VE models have been developed over the years and evaluated for petroleum-based polymers, however, our understanding of the nonlinear VE behavior ...

In order to address the problem that traditional passive suspension damping parameter cannot be adjusted which makes it difficult to improve vehicle ride comfort and handling stability, the paper proposes use of controllable magneto-rheological dampers in replace of passive dampers to establish semi-active suspension based on magneto-rheological dampers. By designing magneto-rheological damper ...

The motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. Although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in detail and attempts to provide new insight into the use of dough rheological models.

A numerical solution for the free convective, unsteady, laminar convective heat and mass transfer in a viscoelastic fluid along a semi-infinite vertical plate is presented. The Walters-B liquid model is employed to simulate medical creams and other rheological liquids encountered in biotechnology and chemical engineering. This rheological model introduces supplementary terms into the momentum c...

In the present study, the effects of substituting sucrose with maltitol and xylitol as bulking agents in compound milk chocolate were examined in relation to their physico-chemical, rheological and sensory characteristics. Standard reference chocolate was made using sucrose. The Casson mathematical model was the best fitting model for predicting rheological properties. Compared with chocolate s...

The role of a finite exposure time sigma on measuring rheological properties using microrheology techniques is theoretically investigated. We concentrate on studying fluid models displaying a plateau in the mean-squared displacement (MSD) of the embedded probe particle. A model is developed to compare the resulting experimentally measured MSD of the particle to its expected value in the fluid m...

Mathematical model for the description of deformation of a porous metal is constructed on the basis of generalized rheological method. In this method a new rheological element, so-called rigid contact, is used to describe the uniaxial deformation of materials with different resistance to tension and compression. Change in the resistance of a porous metal to external loads, when the collapse of ...