Comparative study of viscoelastic properties using virgin yogurt

Dimonte, Guy; Nelson, Don; Weaver, Sam C.; Schneider, Marilyn; Flower-Maudlin, Elane; Gore, Robert; Baumgardner, John R.; Sahota, Manjit S.

doi:10.1122/1.550915

Cited by 24 publications

(8 citation statements)

References 25 publications

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“…Limited attention has been given to experimental RTI studies that have coupled physics that may affect instability growth. These include (a) the coupled shear-buoyancy problem where RTI and KHI are competing [101], [113], and [133]; (b) the tilted rig RTI problem where the tilt gives rise to an angled (two-dimensional) interface concerning an acceleration history due to rockets (as in RR) attached at the top of the tank [69,71]; (c) suppression of RTI due to rotational effects [134,135]; (d) RTI with variable acceleration history [49,75,76,[136][137][138]; (e) RTI in solids where the material strength needs to be overcome before the growth of the instability [139][140][141]; and (f) compressible RTI in cylindrical geometry [142]. RTI experiments are extremely difficult to build, operate, run, and diagnose; as a result, the number of experimental studies pales in comparison to computational and modeling efforts.…”

Section: Conclusion and Some Future Opportunitiesmentioning

confidence: 99%

Rayleigh-Taylor Instability: A Status Review of Experimental Designs and Measurement Diagnostics

Banerjee

2020

Journal of Fluids Engineering

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The focus of experiments and the sophistication of diagnostics employed in Rayleigh Taylor Instability (RTI) induced mixing studies have evolved considerably over the past seven decades. The first theoretical analysis by Taylor and experimental results by Lewis on RTI in 1950 examined two-dimensional, single-mode RTI using conventional photographic techniques. Over the next 70 years, several experimental designs have been used to creating an RTI unstable interface between two materials of different densities. These early experiments though innovative, were arduous to diagnose and provided little information on the internal, turbulent structure and initial conditions of the RT mixing layer. Coupled with the availability of high-fidelity diagnostics, the experiments designed and developed in the last three decades allow detailed measurements of various turbulence statistics that have allowed broadly to validate and verify late-time non-linear models and mix-models for buoyancy-driven flows. Besides, they have provided valuable insights to solve several long-standing disagreements in the field. This review serves as an opportunity to discuss the understanding of the RTI problem and highlight valuable insights gained into the RTI driven mixing process through experiments. For the current review, the focus is on low to high Atwood number (> 0.1) experiments.

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Section: Conclusion and Some Future Opportunitiesmentioning

confidence: 99%

Rayleigh-Taylor Instability: A Status Review of Experimental Designs and Measurement Diagnostics

Banerjee

2020

Journal of Fluids Engineering

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“…The shear yield stress was estimated assuming that the material yield point is the point where the flow curve reaches the maximum shear stress at low shear strain rate; this shear stress value provide a measure of the dynamic yield stress of yogurt according to Balan (1999), Dimonte et al (1998) and Hassan et al (1996).…”

Section: Yield Stressmentioning

confidence: 99%

Spray Drying Yogurt Incorporating Hydrocolloids: Structural Analysis, Acetaldehyde Content, Viable Bacteria, and Rheological Properties

Rascón-Díaz

Tejero

Mendoza-García

et al. 2010

Food Bioprocess Technol

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Hydrocolloids and some of their mixtures were used to prepare spray-dried yogurt. Acetaldehyde retention and microbial viability were evaluated. Morphology was examined by scanning electron microscopy and the yield stress was evaluated, to assess the damage to the microstructure by the drying process. The yield stress displayed a significant irreversible decrease after spray drying and micrographs indicate that the microstructure of the yogurt was severely damaged by the drying process. Micrographs indicated that k-carrageenan and k-carrageenan-locust bean gum gave more protection to the casein matrix, leading to greater acetaldehyde retention (92% and 89%, respectively). Microbial viability was improved when pectin was used as the encapsulating agent.

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“…Reliable and accurate rheological characterization of foodstuffs, particularly time-dependant effects, is required for the control of quality, texture, shelf-life, and for the design of processing equipment. This dilemma is described in Dimonte et al (1998). A comprehensive review of the functional properties of albumen and yolk has been provided by Mine (2002).…”

Section: Introductionmentioning

confidence: 99%