Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Toker, Ömer Said; Karasu, Salih; Yılmaz, Mustafa Tahsin; Karaman, Safa

doi:10.1016/j.foodres.2015.02.002

Cited by 108 publications

(66 citation statements)

References 28 publications

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“…The non‐Newtonian behavior observed in Fig. , is the direct consequence, in the case of polymeric substances, of a shear‐induced spatial structure transformation . The HB model parameters obtained for the different polymer concentrations are reported in Table and account for the characterization of the steady‐state flow behavior of simulants.…”

Section: Resultsmentioning

confidence: 99%

“…3ITT tests were performed on the different simulant gels in order to investigate the thixotropic nature of mucus simulants independently of their SS flow behavior. Thixotropy is characteristic of complex internal structure systems and is linked to slow time evolutions in rheological properties due to either restructuring at rest or destructuring initiated by deformation . Figure represents a first 3ITT performed on a 2 wt % simulant.…”

Section: Resultsmentioning

confidence: 99%

“…) a G ″ overshoot has been observed with mucus simulants. According to Hyun et al or Mezger, such an overshoot is generally obtained in the case of cross‐linked polymers or gel‐like internal structures (existence of a 3D network). The overshoot is directly linked to the progressive collapse of the 3D network.…”

Section: Discussionmentioning

confidence: 99%

“…To the authors’ knowledge, 3ITTs results on mucus or mucus simulants have never been published. For comparison purposes however, we can refer to the recent work of Toker et al describing the results of 3ITTs performed on a mayonnaise or to the work of Mezger in which identical 3ITTs are compared for two different paints. For a 100 s −1 step 2 in both studies, Toker et al measured a 100% recovery time varying of 56 to 432 s for a mayonnaise depending on the temperature, while Mezger measured a 100% recovery time of 60 or 300 s for the two paint samples (temperature not given).…”

Section: Discussionmentioning

confidence: 99%

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Rheological properties of synthetic mucus for airway clearance

Lafforgue

Seyssiecq

Poncet

et al. 2017

J Biomedical Materials Res

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In this work, a complete rheological characterization of bronchial mucus simulants based on the composition proposed by Zahm et al. (Eur Respir J 1991; 4:311-315) is presented. Dynamic small amplitude oscillatory shear (SAOS) experiments, steady state (SS) flow measurements and three intervals thixotropy tests (3ITT), are carried out to investigate the global rheological complexities of simulants (viscoelasticity, viscoplasticity, shear-thinning, and thixotropy) as a function of scleroglucan concentrations (0.5-2 wt %) and under temperatures of 20 and 37°C. SAOS measurements show that the limit of the linear viscoelastic range as well as the elasticity both increase with increasing sclerogucan concentrations. Depending on the sollicitation frequency, the 0.5 wt % gel response is either liquid-like or solid-like, whereas more concentrated gels show a solid-like response over the whole frequency range. The temperature dependence of gels response is negligible in the 20-37°C range. The Herschel-Bulkley (HB) model is chosen to fit the SS flow curve of simulants. The evolution of HB parameters versus polymer concentration show that both shear-thinning and viscoplasticity increase with increasing concentrations. 3ITTs allow calculation of recovery thixotropic times after shearings at 100 or 1.6 s . Empiric correlations are proposed to quantify the effect of polymer concentration on rheological parameters of mucus simulants. © 2017 Wiley Periodicals, Inc. J Biomed Mater Res Part A: 106A: 386-396, 2018.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Rheological properties of synthetic mucus for airway clearance

Lafforgue

Seyssiecq

Poncet

et al. 2017

J Biomedical Materials Res

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“…For this purpose, the change in viscoelastic solid structure ( G ′) of salad dressing samples was observed. The behavior of the salad dressing samples was modeled using a second‐order structural, kinetic model in the third time interval:

{true[\frac{G' - G_{normale}}{G_{0} - G_{normale}} true]}^{1 - n} = (n - 1) k t + 1

where G ′ represents the storage module in (Pa), k is the thixotropic rate constant, G 0 is an initial storage modal value (Pa) in the third time interval, and G e is the equilibrium storage modulus (product completely recovers itself) (Toker, Karasu, Yilmaz, & Karaman, ).…”

Section: Methodsmentioning

confidence: 99%

Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer

Akçiçek

Karasu

2018

J Food Process Engineering

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The main aim of this study is to develop a low‐fat salad dressing by using cold‐press chia seed oil waste powder (CCWP). Formulation optimization was conducted by response surface methodology (RSM) based on the rheological and microstructural properties. All of the samples exhibited non‐Newtonian flow behavior, and storage modulus (G′) value was higher than loss modulus (G″) in the whole frequency range. The consistency coefficient (K) value of the samples was significantly affected by formulation (p < .05) and found as 0.552–15.87 Pa·sn. The optimum stabilizer, oil, emulsifier, and CCWP content are 0.33, 10, 1.12, and 2%, respectively. The samples formulated by CCWP showed a high G′ and zeta (ζ) potential values at a low oil and emulsifier content. The samples prepared with optimum formulation exhibited high stability and comparable recovery properties with commercial samples. This study suggested that CCWP could be used in a low‐fat salad dressing as a fat replacer. Practical applications The trend in the consumption of low‐fat dressing and mayonnaise has increased in recent years due to some health problem from the overconsumption of fat. For the food industry, however, it can be a problem to develop reduced fat content emulsions without significant changes in texture, rheological, and organoleptic characteristics. Natural and commercial types of the fat replacers are used to develop rheological and sensory properties of the low‐fat emulsions. Several types of commercial fat replacers are used in the food industry to produce the desirable mouthfeel properties. However, the trend in finding the natural source of fat replacers has increased and alternatives should be improved to meet consumer expectancy. Chia seed waste obtained from the oil industry can be considered as a natural source of fat replacer due to its high polysaccharide and protein content. In this study, the potential use of CCWP was studied as a natural fat replacer.

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The Link between Ag‐Paste Rheology and Screen‐Printed Solar Cell Metallization

Tepner

Wengenmeyr

Linse

et al. 2020

Adv Materials Technologies

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printing machine technology with the goal of continuously increasing production throughput while improving alignment precision. Additionally, further paste development is conducted to enhance printed line geometry and contact formation. Over the last 15 years, screen printing of Ag-pastes for Si-solar cell metallization has become a success story by decreasing the printed electrode width from ≈120 µm in 2007 reported by Mette [2] toward only 20 µm reported by Tepner et al. in 2020. [3] Therefore, flatbed screen printing is catching up with other fine-line printing approaches for solar cell metallization. Recent studies reported finger widths down to 17 µm by using the parallel dispensing approach [4] and 20 µm by using pattern transfer printing. [5] Both results demonstrated homogenous line widths at competitive printing speeds. These achievements of screen printing have their origin in the continuous efforts of the industry around metallization to improve their technology and products and the scientific community providing an in-depth insight into the underlying physics around that topic. Over the years, the latter provided various research studies, focusing on understanding the impact of paste rheology, [6-10] optimizing the electrical performance of Ag-contacts, [11-14] and the impact of screen design on printing results. [6,15-19] Commonly available Ag-pastes for front-side PERC are highly filled suspensions containing up to 95 wt% spherical Ag-particles with diameters below 5 µm. [2,20] They show non-Newtonian flow characteristics with strong shear thinning behavior after exhibiting significant yield stress. [21,22] A fast and reproducible screen printing process imposes a few crucial requirements on the rheology because the paste is first excessively sheared when being transferred through a fine mesh. [23] Afterward, it is further pushed onto the substrate through the screen opening width w n and the height EOM (emulsion over mesh). During this motion, shearing should already be minimized because the recovery of the zero shear viscosity is highly time-dependent (thixotropic behavior). [6,24] Usually, this minimization of shearing within the screen opening is achieved by the paste's ability to slip at the emulsion surface. This effect has been the focus of several research studies, which showed how slip effects are enhancing screen-printing performance. [25-27] After the paste has been pushed through the screen opening onto the substrate, the Today's photovoltaic production chain is moving into a material crisis as the use of silver for front-side metallization of passivated emitter and rear contact solar cells remains a crucial requirement. The shared effort of the scientific and industrial community to further reduce Ag-consumption as much as possible without compromising cell efficiency has become more challenging in recent years. Further improvements require a deep understanding on the paste-screen interaction at narrow line widths. This study presents the impact of Ag-paste rheology on fine line screen ...

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Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

Cited by 108 publications

References 28 publications

Rheological properties of synthetic mucus for airway clearance

Rheological properties of synthetic mucus for airway clearance

Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer

The Link between Ag‐Paste Rheology and Screen‐Printed Solar Cell Metallization

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