RHEOLOGICAL AND PHYSICAL PROPERTIES OF DATE JUICE PALM BY‐PRODUCT (<i>PHOENIX DACTYLIFERA</i> L.) AND COMMERCIAL XANTHAN GUMS

Salah, Riadh Ben; Besbes, Souhail; Chaari, Kacem; Rhouma, Ali; Attia, Hammadi; Deroanne, Claude; Blecker, Christophe

doi:10.1111/j.1745-4603.2010.00217.x

Cited by 8 publications

(9 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The theory of fractional calculus dates back to the birth of the theory of differential calculus, but its inherent complexity delayed the application of its associated concepts [6,7]. In fact, fractional calculus is a natural extension of classical mathematics.…”

Section: Fractional Calculusmentioning

confidence: 99%

“…The best-known definitions and gained more popularity in the scientific definitions were the Riemann-Liouville and Grünwald-Letnikov [6]. Caputo [8] reformulated the definition of fractional derivative given by the Riemann-Liouville initial conditions so as to incorporate the integer order to solve differential equations of fractional order.…”

Section: Fractional Calculusmentioning

confidence: 99%

“…Spanier [6]. Today, the list of texts and papers that refer to concepts and applications of (FC) in several areas, for instance, control theory, diffusion processes, electricity, modal analysis, among others, has already reached a high number [6][7][8][9][10][11][12].…”

Section: Fractional Calculusmentioning

confidence: 99%

“…According to Luvielmo et al [1], xanthan gum solutions, for example, are non-Newtonian fluids that are highly pseudo-plastic, i.e., their viscosity decreases as the strain rate of the fluid increases. However, according to Salah and Besbes [2], in 1978, Whitcomb and Macosko [3] investigated the rheology of aqueous solutions of xanthan gum over a wide range of shear rates and found that the solution behaves like a Newtonian fluid when sufficiently diluted and at low shear rates. Studies conducted by Lopes da Silva et al [4] and Kobayashi and Nakahama [5] presented positive results that increased the understanding of the viscoelastic behavior of food gums.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Fractional Order for Food Gums: Modeling and Simulation

David¹,

Katayama²

2013

View full text Add to dashboard Cite

Fractional order calculus can represent systems with high-order dynamics and complex nonlinear phenomena using few coefficients, since the arbitrary order of the derivatives provides an additional degree of freedom to fit a specific behavior. Numerous mathematicians have contributed to the history of fractional calculus by attempting to solve a fundamental problem to the best of their understanding. Each researcher sought a definition and therefore different approaches, which has led to various definitions of differentiation and anti-differentiation of non-integer orders that are proven equivalent. Although all these definitions may be equivalent, from one specific standpoint, i.e., for a specific application, some definitions seem more attractive. Furthermore, it is well known that food gums are complex carbohydrates that can suit for a wide variety of functions in the context of food engineering. The viscoelastic behavior of food gums is crucial for these applications and formulations of new or improved food products. Small progress has been made to understand the viscoelastic behavior of food gums and there are few studies in the literature about these models. In this paper, we applied the Riemann-Liouville approach and the Fourier transform in order to obtain numerical simulations results of a fractional derivative model based on previous literature that to make a quantitative description of the viscoelastic properties behavior for a food gum. The results reveal that the fractional model shows good simulation capability and can be an attractive means for predicting and to elucidate the dynamic viscoelastic behavior of food gums.

show abstract

Section: Fractional Calculusmentioning

confidence: 99%

Section: Fractional Calculusmentioning

confidence: 99%

Section: Fractional Calculusmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fractional Order for Food Gums: Modeling and Simulation

David¹,

Katayama²

2013

View full text Add to dashboard Cite

show abstract

“…DSC thermal profiles for gum arabic with low water content (0-40%) showed an endothermic event at about 363 K (T o ) and with increasing water content (50-80%) multiple melting endotherms and associated enthalpies were observed. The cashew gum showed a similar behavior compared to arabic gum but with T o ≈370 K. The thermal behavior of xanthan gums was studied by means of DSC(Salah et al, 2010) The enthalpy value was 19242.01 J/g for the commercial xanthan. TheDownloaded by [University of Nebraska, Lincoln] at 09:34 01 June 2016 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 33onset (T o ) and peak (T p ) determined from the DSC heating curves were 3791 K and 4271 K, respectively.…”

mentioning

confidence: 99%

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Parniakov

Bals

Barba

et al. 2016

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.

show abstract