The aim of this research was to assess the effect of fat type and concentration as well as the continuous phase viscosity on the rheological properties of an oil-in-water (O/W) emulsion. Thus, sunflower oil and tallow fat were used as the dispersed phase of the emulsion both at 10 and 50% (w/v) and CMC solutions (at 0.1, 0.3 and 0.5% w/v) were acted as the continuous phase. CMC solutions and em...

in the present study, the production of dextran from date extract and sucrose as carbon sources by the bacterium leuconostoc mesenteroides nrrl b512 (f) was investigated. in comparison to blue dextran (mw≈2000 da), dextran molecular weight was reduced (mw2000 kda). flow behavior indices of dextran solutions from date extracts were investigated and rheological parameters were evaluated at concen...

flow characteristics and rheological parameters of “malas yazdi” pomegranate (punica granatum l.) juice were investigated using rotational viscometer at different temperatures (10, 20, 30, 40, 50, 60 and 70ºc) and concentrations (12, 22, 32, 42 and 52º brix). the experimental data had the best fitness with herschel-bulkley model and the values of flow behavior index (n) varied between 0.97 and ...

The alternating current electroosmotic flow of a non-Newtonian power-law fluid is studied in a circular microchannel. A numerical method is employed to solve the non-linear Poisson-Boltzmann and the momentum equations. The main parameters which affect the flow field are the flow behavior index, the dimensionless zeta potential and the dimensionless frequency. At very low dimensionless frequenci...

In the present study, the production of dextran from date extract and sucrose as carbon sources by the bacterium Leuconostoc mesenteroides NRRL B512 (f) was investigated. In comparison to blue dextran (Mw≈2000 Da), dextran molecular weight was reduced (Mw2000 KDa). Flow behavior indices of dextran solutions from date extracts were investigated and rheological parameters were evaluated at concen...

as a native fermented dairy drink, doogh is an important industrial product in iran. however, its characteristics have not been completely evaluated. this study evaluated the flow behavior, particle size distribution and stability of non-fat doogh as affected by the row material employed (fresh skim milk or skim milk powder) and the total solids (ts) content of the final drink. the viscosity of...