Evaluation of rheological properties of date syrup

Gabsi, Karim; Trigui, Maher; Barrington, Suzelle; Helal, Ahmed Noureddine; Taherian, Ali R.

doi:10.1016/j.jfoodeng.2013.02.017

Cited by 36 publications

(28 citation statements)

References 9 publications

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“…These results show that apparent viscosity increases with higher soluble solids concentration and lower temperature. Similar results were reported by Gabsi et al (2013) on date syrup concentrates and by Quek et al (2013) on soursop juice concentrates.…”

Section: Santos P H Et Alsupporting

confidence: 89%

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

Santos

Silva

Rodrigues

et al. 2016

Braz. J. Food Technol.

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Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice Influência da temperatura, concentração e taxa de deformação no comportamento reológico do suco de jambo-vermelho (Syzygium malaccense) SummaryThe aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples' apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples' apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples' apparent viscosity and has accurately adjusted to the data with high correlation index R 2 .Keywords: Rheology; Malay apple; Temperature; Concentration; Shear rate. ResumoO objetivo deste estudo foi avaliar o comportamento reológico do suco de jambo-vermelho, uma tradicional fruta da região amazônica com elevadas propriedades bioativas, a diferentes temperaturas e concentrações de sólidos solúveis. Os experimentos foram realizados em um reômetro Brookfield R/S Plus, operando em geometria de cilindros concêntricos. Os modelos reológicos da Lei da Potência, Herschel-Bulkley, Mizrahi-Berk e Sisko foram utilizados para modelagem dos dados experimentais. O suco de jambo-vermelho (polpa e casca) apresentou comportamento pseudoplástico para todas as temperaturas e concentrações, com índice de comportamento de fluxo menor que 1. O efeito da temperatura na viscosidade aparente das amostras foi analisado pela equação de Arrhenius. A energia de ativação aumentou com a diminuição na concentração dos sólidos solúveis, atestando que, quanto menor a concentração, maior a influência da temperatura na viscosidade aparente. O efeito da concentração de sólidos solúveis foi descrito pela equação exponencial. O fator exponencial aumentou sob aumento da temperatura, atestando que, quanto maior for a temperatura, maior será o efeito dos sólidos solúveis na viscosidade aparente das amostras. Por fim, um modelo matemático triparamétrico, relacionando temperatura, concentração de sólidos solúveis e taxa de deformação ...

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Section: Santos P H Et Alsupporting

confidence: 89%

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

Santos

Silva

Rodrigues

et al. 2016

Braz. J. Food Technol.

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show abstract

“…Similar behaviour was observed for apple juice, [21] date syrup, [6] honey, [17] concentrated soursop juice, [22] carrot juice, [23] and other fluid food products. [12] According to Hassan and Hobani, [24] due to energy increments, the distance between product molecules increases, weakening intermolecular bonds.…”

Section: Rheological Behavioursupporting

confidence: 58%

“…[6] Rheological parameters are obtained by fitting theoretical models to the rheograms. Several mathematical models have been used to fit data of shear stress versus shear rate, including Newton (one parameter), Power-Law and Bingham (two parameters), and Herschel-Bulkley (three parameters).…”

mentioning

confidence: 99%

Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations

Polachini

Betiol

Bastos³

et al. 2016

Can J Chem Eng

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Meat extract is a product with a high aggregated value obtained by concentrating cooking broth from meat products. To optimize project design and processing, we determined experimental values of the density and rheological behaviour of meat extract. We evaluated the influences of temperature and solids concentration on the studied parameters. Different concentrations and temperatures were selected based on the main processing steps, ranging from 0-60 g soluble solids /100 g solution and 2-98 8C. The model best fitted to density was derived and a thermodynamic relation was applied to calculate the thermal expansion coefficient. Meat extract density had a linear dependence on temperature and quadratic dependence on solids content, while the thermal expansion coefficient remained approximately constant at 5.33 Â 10 À4 m 3 Á m À3 Á K À1 . Concerning rheological analyses, meat extract had Newtonian behaviour from 1.5-20 g soluble solids /100 g solution at the temperature range studied. From 30-60 g soluble solids /100 g solution , the Power-Law model was better fitted to the data and the consistency coefficient and flow behaviour index could be calculated. Both parameters were sensitive to changes in temperature and concentration. Apparent viscosity increased with increasing the meat extract concentration and lowering the temperature. The dependence of rheological parameters on temperature was expressed through an Arrhenius-type equation.

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“…Viscosity of the new material was set according to the rheological properties of date syrup [11], the equation used to define this variable was as follows:…”

Section: Phase Propertiesmentioning

confidence: 99%

Finite Element Model to Predict the Bioconversion Rate of Glucose to Fructose using Escherichia coli K12 for Sugar Production from Date

Trigui¹,

Gabsi²,

Zneti³

et al. 2015

International Journal of Food Engineering

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In this study, Bioconversion process of glucose to fructose from date syrup using Escherichia coli K12 is modeled using a commercial computational fluids dynamics (CFD) code fluent FLUENT 6.3.23 [8] which we implemented a user-defined functions (UDF) to simulate the interrelationships at play between various phases. A two phases CFD model was developed using an Eulerian -Eulerian approach to calculate the fructose volume fraction produced during time. The bioconversion process was studied as function of three initial concentration of glucose (0.14, 0.242 and 0.463 g L -1 ), three induction time (60, 120 and 180 mn) and three inoculum volume (100, 120 and 150 mL). The numerical results are compared with experimental data for bioconversion rate and show good agreement (R 2 = 0.894). The optimal condition of diffusion was obtained by applying an initial concentration of glucose less than 0.2 g L -1 and induction time great than 100 minutes.

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Evaluation of rheological properties of date syrup

Cited by 36 publications

References 9 publications

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations

Finite Element Model to Predict the Bioconversion Rate of Glucose to Fructose using Escherichia coli K12 for Sugar Production from Date

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