The Determination of the Effective Shear Rate in the Brabender Viscograph and in other Systems of Complex Geometry

Wood, F. W.; Goff, T. C.

doi:10.1002/star.19730250305

Cited by 35 publications

(21 citation statements)

References 4 publications

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“…The green kiwifruit juicemilk powder had a higher viscosity in water within the shear rate range including from 30 to 60 s −1 . This suggests that the reconstituted aqueous solution of the green kiwifruit juicemilk had a more viscous texture and better sensory consistency (Wood and Goff 1973). Milk constituents, maltodextrin and the water soluble polysaccharides including pectins in the aqueous fraction of kiwifruit puree all likely contributed to the detected viscosities (Sun-Waterhouse et al 2009b, 2013aYuliarti et al 2008).…”

Section: Viscosity Of Aqueous Solutions Of the Spray Dried Powdersmentioning

confidence: 94%

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Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

Sun‐Waterhouse

Waterhouse

2014

Food Bioprocess Technol

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This study describes novel formulations and approaches to produce reconstitutable (in water) spray dried kiwifruit milk powders that possess the intrinsic fruit colour and antioxidants of kiwifruits. Novel feed formulations, containing the aqueous fraction of green or gold kiwifruit puree, skim milk, fortifying zinc (in the form of zinc citrate) and a minimal amount of maltodextrin (3 % w/w), were spray dried at a relatively low inlet temperature (150°C) to produce kiwifruit juice-milk powders with good dissolution efficiency (complete dissolution in 21-28 s), low water activity (0.22-0.28) and high retention of vitamin C, phenolics and carotenoid antioxidants. Both the green and gold kiwifruit juice-milk powders were pseudoplastic-like materials. Their reconstituted aqueous solutions had viscosity of 2-23 mPa·s and exhibited a shear rate dependence. Adding kiwifruit pulp residue to the feed solution at a mass ratio of 25:75 significantly enhanced the dissolution efficiency and the natural kiwifruit colour of the product powders without affecting the total phenolic and vitamin C contents. Preheating the feed solution to 50°C for 1 min had a positive impact on the physicochemical attributes and bioactive profile of kiwifruit juice-milk powders, including a greater retention of initial kiwifruit juice colour, lower water activity, better dissolution efficiency and a higher total phenolic content. The powders obtained in this study contain multiple health-promoting nutrients and bioactives including kiwifruit antioxidants and milk proteins, and can be used in beverages or as functional ingredients for nutraceutical applications.

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Section: Viscosity Of Aqueous Solutions Of the Spray Dried Powdersmentioning

confidence: 94%

“…The viscosity was measured as a function of shear rate over the range of 1-100 s −1 including those simulating the effective shear rate range (40-50 s −1 ) in the mouth (Wood and Goff 1973). All tests were performed in triplicate.…”

Section: Viscosity Of the Reconstituted Aqueous Solutionsmentioning

confidence: 99%

Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

Sun‐Waterhouse

Waterhouse

2014

Food Bioprocess Technol

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“…While apparent viscosity of R1 smoothie was reduced after thermal treatment, R2 smoothie showed the opposite behaviour (see Supplementary material 2) which may be explained by the different composition of smoothies. The effective shear rate range in the mouth is 40-50 s −1 , which would have implied actual sensory consistency (Wood and Goff 1973). The viscosity of CTRL-R1 was higher than CTRL-R2 within the shear rate range 40-50 s −1 .…”

Section: Rheological Properties Of Smoothiesmentioning

confidence: 96%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in healthpromoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5°C for fresh blended smoothies was established while thermally-treated ones (3 min, 80°C) reached up to 40 days at 20°C and 58 days at 5°C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5°C compared to samples stored at 20°C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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“…In 1973 however, Wood and Goff [2] already determined the average shear rate in the Viscograph. Considering the set of stationary and rotating pins as one rotational mixer element, they applied the Matching Viscosity Method for mixer systems, in the spirit of the paper of Metzner and Otto in 1957 [3].…”

Section: Introductionmentioning

confidence: 99%

“…The main purpose of the work of Wood and Goff [2] was to determine the average shear rate in a Brabender Viscograph. They found out that a rotational speed of 75 rpm corresponds to an average shear rate of about 40 s -1 .…”

Section: Introductionmentioning

confidence: 99%

Absolute Rheometry in the Brabender Viscograph by Mixer Viscometry Calibration

Aerts¹,

Verspaille²

2001

Starch/Stärke

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The Determination of the Effective Shear Rate in the Brabender Viscograph and in other Systems of Complex Geometry

Cited by 35 publications

References 4 publications

Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Absolute Rheometry in the Brabender Viscograph by Mixer Viscometry Calibration

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