Motion behavior of non-Newtonian fluid-solid interaction foods

Fan, Yuhe; Zhang, Lixun; Zheng, Canxing; Wang, Xingyuan; Wang, Keyi; Zhu, Jinghui

doi:10.1016/j.jfoodeng.2023.111448

Cited by 11 publications

(2 citation statements)

References 34 publications

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“…Furthermore, the flow behavior index (η) of the samples tended to decrease when a more concentrated solution was added, which is equivalent to a solution with high total soluble solids content and gallic acid solution, provoking the breaking of hydrogen bonds between the networks, leading to the unfolding of polymer chains of the hydrogels samples. In addition, all models showed η values less than 1, thus corroborating, as mentioned above, that the mixtures exhibited pseudoplastic (shear-thinning) behavior [43]. In the same way, the yield strength (τ 0 ) values ranged from 0.01 to 3.99 Pa, indicating that low stress levels are required to initiate the flow of the solutions, and in turn, a solution with more solutes needs more stress for its mobility.…”

Section: Rheological Behaviorsupporting

confidence: 79%

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Orellana‐Palma

Macias-Bu

Carvajal-Mena

et al. 2023

Gels

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A model (sucrose and gallic acid) solution was concentrated by block freeze concentration (BFC) at three centrifugation cycles, and the solutions were encapsulated in calcium alginate and corn starch calcium alginate hydrogel beads. Static and dynamic tests determined the rheological behavior, differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) established thermal and structural properties, and the release kinetics was evaluated under in vitro simulated digestion experiment. The highest efficiency encapsulation value was close to 96%. As the concentrated solution increased in terms of solutes and gallic acid, the solutions were fitted to the Herschel–Bulkley model. Moreover, from the second cycle, the solutions exhibited the highest values of storage modulus (G′) and loss modulus (G″), contributing to form a more stable encapsulation. The FTIR and DSC results demonstrated strong interactions between corn starch and alginate, establishing a good compatibility and stability in the bead formation. The kinetic release model under in vitro conditions was fitted to the Korsmeyer–Peppas model, demonstrating the significant stability of the model solutions inside the beads. Therefore, the present study proposes a clear and precise definition for the elaboration of liquid foods obtained by BFC and its incorporation inside an edible material that facilitates the controlled release in specific sites.

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Section: Rheological Behaviorsupporting

confidence: 79%

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Orellana‐Palma

Macias-Bu

Carvajal-Mena

et al. 2023

Gels

View full text Add to dashboard Cite

show abstract

“…The yield stress (𝜏 0 ) is defined as the minimum shear stress required to initiate flow, and when the external stress is below the yield stress, the material deforms elastically TA B L E 1 Parameters of the power law model and the Herschel-Bulkley model (Yuhe et al, 2023).…”

Section: Shear Viscosity and Densitymentioning

confidence: 99%

Contact forces and motion behavior of non‐Newtonian fluid–solid food by coupled SPH–FEM method

Fan

Zhang

Zheng

et al. 2023

Journal of Food Science

Self Cite

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The non‐Newtonian fluid–solid interaction food has complex physical properties and complicated contact force, which brings the greater technical challenge to improving the food fetching rate. In this work, we used the smooth particle hydrodynamics and finite element coupling method for a node‐to‐surface penalty function contact to characterize the contact forces between non‐Newtonian fluid food and solid foods. The shear rheological properties and density of non‐Newtonian fluid food, including xanthan gum (XG) and guar gum (GG), were investigated by a viscometer and densitometer, respectively. The results showed that the shear viscosity of non‐Newtonian fluid food depends to some extent on the mass ratio of the thickening gums. We investigated the effects of the end‐effector with different fetching velocities and different inclination angles, and the nut root powder paste (NRPP) food with different ratios of XG and GG, on the fetching rate, stress‐strain, and motion behavior. The results showed that the stress increased with increasing v1 and w; however, the v2 had less effect on the stress. The sparseness of the distribution of solid food was related to the v1 and w, whereas it was less influenced by the v2. The distribution of solid food became denser in the X–Z plane and sparser in the X–Y plane with increasing inclination angle. The motion behavior of viscoelastic solid foods depended on the mass ratio of XG to GG dissolved in NRPP. The present work can provide a theoretical foundation for meal‐assisting robots and robots in the field of food engineering with the task of improving the food fetching rate.

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Instance segmentation of faces and mouth-opening degrees based on improved YOLOv8 method

Fan,

Zhang,

Zheng

et al. 2024

Multimedia Systems

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Motion behavior of non-Newtonian fluid-solid interaction foods

Cited by 11 publications

References 34 publications

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads

Contact forces and motion behavior of non‐Newtonian fluid–solid food by coupled SPH–FEM method

Instance segmentation of faces and mouth-opening degrees based on improved YOLOv8 method

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