The influence of nanofluid with different wave forms in the presence of inclined asymmetric channel on peristaltic transport of a pseudoplastic fluid is examined. The governing equations for two dimensional and two directional flows of a pseudoplastic fluid along with nanofluid are modeled and then simplified under the assumptions of long wavelength and low Reynolds number approximation. The ex...

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coeff...

BACKGROUND Nitrofurantoin is a nitrofuran antibiotic that has been used for treatment of urinary tract against positive and negative bacteria. OBJECTIVES The aim of this study was to evaluate the effect of structural vehicles and flocculating agents on physical stability and rheological behavior of nitrofurantoin suspension. MATERIALS AND METHODS To formulate the suspensions, the effect of ...

Abstract This paper aims to improve micromixing in T-shaped microchannels using heterogeneous zeta potential, which is essential for analyzing biochemical fluids various industrial applications. We investigate the impact of different parameters, including applied electric field, and a number surface patterns, on microchannel mixing performance. Our results demonstrate that increasing potential ...

Microwave assisted extraction technique was employed to extract pectin from citron peel. Box-Behnken design was applied to investigate the influence of irradiation time, microwave power and pH on the yield and DE of pectin. The finding indicated that the optimal conditions for the maximum yield of pectin (30.71%) were achieved at irradiation time of 3 min, microwave power of 700 W and pH of 1.5...

The aim of this study was to produce the ice cream with potential antidiabetic effects by addition of pistachio peel extract (PPE) (0, 10, 20 and 30% on dry matter basis). The properties of produced ice creams such as physicochemical, rheological, antioxidant, antidiabetic and sensory properties were evaluated. The results indicated that ice creams containing 20 and 30% of PPE provided desired ...