Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity

Berta, M.; Wiklund, Johan; Kotze, Reinhardt; Stading, Mats

doi:10.1016/j.jfoodeng.2015.10.028

Cited by 24 publications

(19 citation statements)

References 22 publications

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“…Yield stress is an important characteristic in many food systems such as in ketchup and mayonnaise (Berta et al, 2016) however, the The stress at which this change occurs is the yield stress and it was calculated by the intersection of two linear fitting curves measurement of yield stress is not straight forward. Many difficulties such as wall slippage arise during measurement and a detailed discussion on these difficulties has been discussed elsewhere (Barnes, 1995;Walls, Caines, Sanchez, & Khan, 2003).…”

Section: Yield Stress In Shear Rheology (Viscometry and Puv 1 Pd)mentioning

confidence: 99%

“…A measurement system such as the Hyperbolic Contraction Flow (HCF) technique, has been developed which is suitable for medium‐viscosity fluids (Stading & Bohlin, ; Wikström & Bohlin, ). This technique has been applied to various food systems such as dough/dairy products (Andersson, Öhgren, Johansson, Kniola, & Stading, ), bread (Oom, Pettersson, Taylor, & Stading, ), and ketchup (Berta, Wiklund, Kotzé, & Stading, ) as well as to polymer melts (Köpplmayr et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…This technique has been applied to various food systems such as dough/dairy products (Andersson, € Ohgren, Johansson, Kniola, & Stading, 2011), bread (Oom, Pettersson, Taylor, & Stading, 2008), and ketchup (Berta, Wiklund, Kotz e, & Stading, 2016) as well as to polymer melts (K€ opplmayr et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Shear and extensional rheology of commercial thickeners used for dysphagia management

Qazi

Wiklund

Altskär³

et al. 2017

Journal of Texture Studies

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Thickeners available for dysphagia management were characterized for extensional viscosity to improve the understanding of these thickeners in large scale deformation. Extensional deformation behavior was further explained by using microcopy as corresponding technique for better understanding of structure/rheology relationship. Moreover, the major challenge in capturing human swallowing process is the short transit times of the bolus flow (<1 s). Therefore, the ultrasound-based rheometry method; PUV+PD which measures the real-time flow curve in ∼50 ms was used in addition to classical shear rheometry. The two methods complimented each other indicating that the PUV+PD method can be applied to study the transient swallowing process which is part of our future research, where we are studying the flow properties of fluids in an in vitro swallowing tract.

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Section: Yield Stress In Shear Rheology (Viscometry and Puv 1 Pd)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Shear and extensional rheology of commercial thickeners used for dysphagia management

Qazi

Wiklund

Altskär³

et al. 2017

Journal of Texture Studies

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“…However these estimates are based on 2D videofluoroscopic images which quantify gross motion, not the flow within the bolus so it is not known whether the flow is turbulent (likely for lower viscosities) or "plug flow" -sliding as a coherent whole. Flow can be visualised in a lab using Doppler ultrasound [15]. Cohesiveness and surface tension for some materials can be derived from "capillary breakup elongational rheometry (CaBER)" -stretching a sample between two plates [16], [17].…”

Section: Research In Swallowing and Rheologymentioning

confidence: 99%

A review of diet standardization and bolus rheology in the management of dysphagia

Hanson

2016

Current Opinion in Otolaryngology & Head and Neck Surgery

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Purpose: Texture modification is a widespread practice as a strategy for the management of dysphagia and can be very effective in individual cases. However, it is often performed in a qualitative, subjective manner and practices vary internationally according to multiple sets of national guidelines. This paper aims to identify best practice by reviewing the theory and practice of texture modification, focussing on recent advances. Recent findings:Instrumental assessment of texture modification in-vivo is challenging, but studies including rheology and perception have indicated that fluid viscosity is only one of many factors affecting texture modification in practice. Systematic reviews have identified a historical lack of high-quality clinical evidence, but recent controlled studies are beginning to identify positive and negative aspects of thickened fluids. Research and practice to date have been limited by the lack of control and standardisation of foods and drinks. However in 2015 a notfor-profit organisation, the International Dysphagia Diet Standardisation Initiative, has published a framework for texture modification from thin liquids to solid foods based on all the existing documentation and guidance, and the -limited-available clinical evidence. Summary:Rheology exists in the lab, however normal practice is often subjective or lacking control and standardisation. In the near future, cohesion of practice and the availability of practical standardisation tools may increase awareness and use of rheology. KeywordsDysphagia, Swallowing, Rheology, Viscosity, Texture modification Key points •The relationships between rheology and swallowing are beginning to be characterised using oral pressure sensing and videofluoroscopy, together with careful control of bolus rheology.• It is becoming clearer that viscosity alone is not sufficient to categorise texture modification.• Literature to date shows a trend for reduced aspiration with increased thickness of liquids, and increased residue with some thicker consistencies, however evidence is scarce.• An inconsistent approach to definition of texture modification techniques has been limiting the collation of a coherent evidence base.• A new international standard (IDDSI) has been created, drawing on available evidence and including practical objective measures.

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“…We wanted to explore further the possible uses of ultrasonic measurement principles to determine the rheological properties of drilling fluids. A similar study [7] in the food industries has shown very good results in characterizing another complex fluid, the well-known tomato ketchup, which is also non-Newtonian. Similar attempts have been made in characterizing slurries, another complex fluid found frequently in the process industries [8].…”

Section: Introductionmentioning

confidence: 88%

Rheological characterization of non-newtonian drilling fluids with non-invasive ultrasonic interrogation

Jondahl¹,

Viumdal²,

Mozie³

et al. 2017

2017 IEEE International Ultrasonics Symposium (IUS)

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Abstract-The drilling process is generally costly and time consuming and prone to serious hazards. Cost-efficiency and enhanced safety measures are vital for any drilling operation. Recent studies indicate that poor reliability in the drilling process resulted in as much as 30% loss of production time. Improved sensor technology with process automation can improve process performance and safety. During drilling operations, along with the drillstring, a drilling fluid, commonly very dense and viscous fluid, is circulated in a closed flow-loop. The drilling fluid, non-Newtonian in its rheological behavior, serves three main objectives: keeping the bottom-hole pressure at an acceptable level, lubricating the drill bit and facilitating the removal of cuttings and debris from downhole. These three goals have to be kept in balance and are achieved by adjusting the density (ρ), viscosity () and the flow-rate (qv) of the drilling fluid. These three drilling process parameters need to be continuously monitored for optimizing process performance and securing safety. The cuttings in the drilling fluids make it especially challenging when conventional in-line sensor systems are used due to the unavoidable erosion and maintenance costs. Non-invasive ultrasonic measurement techniques can be part of a robust and easily implementable control and monitoring system. In this work ultrasonic properties of different drilling fluids are studied. Propagational properties of different samples of drilling fluids are studied with focus on attenuation and frequency characteristics in transmission mode. Experimental results using different sets of ultrasonic transducers with different frequencies, confirm the high attenuation of ultrasonic pulses. A model is proposed to estimate the attenuation and viscosity of the drilling fluid based on ultrasonic and rheological parameters. This study presents results from ultrasonic interrogation of non-Newtonian fluids with focus on their rheological properties.

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Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity

Abstract: Access to the published version may require subscription. N.B. When citing this work, cite the original published paper.

Cited by 24 publications

References 22 publications

Shear and extensional rheology of commercial thickeners used for dysphagia management

Shear and extensional rheology of commercial thickeners used for dysphagia management

A review of diet standardization and bolus rheology in the management of dysphagia

Rheological characterization of non-newtonian drilling fluids with non-invasive ultrasonic interrogation

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