Rheology

Open Access Article

1 - The Effect of Thermal Treatments on the Rheological and Textural Properties of Basil Seed Gum
عاکفه Zameni مهدی Kashani nejad فخرالدین Salehi

Introduction: Hydrocolloids (gums) are components of food ingredients that are affected bythermal treatments during transportation, processing, storage and distribution of food. In thisstudy, the effect of heat treatment on the color changes, rheological and textural (f More

Introduction: Hydrocolloids (gums) are components of food ingredients that are affected bythermal treatments during transportation, processing, storage and distribution of food. In thisstudy, the effect of heat treatment on the color changes, rheological and textural (firmness,adhesiveness and consistency) properties of Basil seed gum are investigated.Materials and Methods: Basil seed gum is extracted in order to evaluate the rheological,textural properties and color. Solutions with different concentrations were prepared and weresubjected to different thermal treatments (25, 50, 75, 100, 121°C, for 20 min).Results: Applied thermal treatments increased the viscosity of Basil seed gum. Texture of theprepared gels had a good resistence against heat treatments and hardness, adhesiveness andconsistency values of Basil seed gum gel (3%) at 121°C were 51.3gr, 23.75 gr/s, 211.99 gr/s.By increasing the temperature of the treatment, the color of the samples became brighter(increase in L).Conclusion: The results indicated that Basil seed gum has pseudoplastic behavior and Powerlaw model is suitable to evaluate it. Manuscript profile

Open Access Article

2 - Formulation and Evaluation of Rheological Properties of Polymeric Enteral Formula Containing Sodium Caseinate
Hilda Moghaddamkia Afshin Javadi Ali Tarighat Sfanjanic Akram Pezeshki Najafabadid

Introduction: Enteral nutrition depending on the formula used, results in several complications such as catheter obstruction, diarrhea and gastroesophageal reflux. The aims of this study were the formulation of suitable and appropriate enteral formulation followed by it More

Introduction: Enteral nutrition depending on the formula used, results in several complications such as catheter obstruction, diarrhea and gastroesophageal reflux. The aims of this study were the formulation of suitable and appropriate enteral formulation followed by its evaluation and the comparison of the rheological properties with the available commercial formula. Materials and Methods: In this applicable study from natural and available food items with caloric density of 1 kcal/mL enteral formulation containing recommended amount of macro/micronutrients has been developed. The rheological properties of prepared and commercial formulas were measured in triplicate order by using Physica Anton Paar rheometer model MCR 301. Data obtained from the rheological tests were processed using MATLAB software to determine the appropriate mathematical models. Statistical analyses, One-way ANOVA and Duncan tests (p<0.05) were performed with SPSS software. Results: The results showed that the viscosity of formulation using sodium caseinate and chiken puree was prepared and by increasing the shear rates, the viscosity was reduced, while in the case of commercial formula the viscosity was not depended on the shear rate and shear speed. There were not statistically significant differences between the viscosities of the two types of formulas. R square of Hershel bulkely model for both formulas were over 98% and hershel bulkely model was the best model to describe the flow characteristics of formulas. Viscoelastic modulus values (G' and G˝) of developed formulas were higher than the commercial sample. Conclusion: By changing the type of protein formula using a mixture of sodium caseinate and chiken puree, the rheological properties of polymeric entreal formula as compared to the existing formulas in the market containing mixtures of sodium caseinate and soy protein isolate has been changed and due to the high nutritional value and appropraite rheological properties it might be suggested to be used as nutritional support for patients who need tube feeding. Manuscript profile

Open Access Article

3 - The Effect of Alkali Pretreatment on the Physicochemical and Rheological Properties of Iranian Beluga Fish Gelation
سمیرا Sabagh Pour علی Motamed Zadegan میلاد Hadidi

Introduction: Gelatin is a natural biopolymer that is most widely used in food industry. Commercial gelatin due to its social, cultural and religious reasons are not acceptable by some therefore, gelatin extracted from fish processing waste might be employed as an al More

Introduction: Gelatin is a natural biopolymer that is most widely used in food industry. Commercial gelatin due to its social, cultural and religious reasons are not acceptable by some therefore, gelatin extracted from fish processing waste might be employed as an alternative source for commercial gelatin. Materials and Methods: In order to optimize the extraction of gelatin from the skin of Iranian beluga fish ( Huso huso), the effect of different concentrations of NaOH (0.01, 0.05 and 0.075 N) and Ca(OH) 2 (0.01, 0.05 and 0.075N) on the extraction yield, melting point, viscosity, gel strength, colour and the molecular weight of extracted gelatin were investigated. Results: The results indicated that the highest extraction yield was obtained when 0.05 N Ca (OH) 2 was employed. The highest and lowest melting points (30.98 and 28.0°C) were related to the treatments concerned with 0.01N NaOH and 0.05 N Ca (OH)2 respectively (p< 0.05). The viscosities were increased as the alkali concentrations were reduced, however sodium hydroxide concentration affected the viscosity more than calcium hydroxide (p<0.05). Gel strength was affected more by 0.01N sodium hydroxide. There were not significant differences between the treatments concerning colour changes. Conclusion: The results indicated that 0.01 N NaOH treatment produced gelatin with improved functionality and characteristics. Manuscript profile

Open Access Article

4 - The Effects of Using Molasses as a Replacement for Sugar on Dough Properties and Volume and Color of Shortened Cake
Banafsheh Aghamohammadi Masoud Honarvar Babak Ghiassi Tarzi Babak Delkhosh

Introduction: Cake has been accepted as a snack food and part of daily meals for families nowadays and consequently its nutritional values have become important. The use of different components has been considered to improve the cake quality, shelf life and nutritional More

Introduction: Cake has been accepted as a snack food and part of daily meals for families nowadays and consequently its nutritional values have become important. The use of different components has been considered to improve the cake quality, shelf life and nutritional properties, in recent years.Materials and Methods: In this research, the effects of substituting 25, 50, 75 and 100% of sugar with molasses, on viscosity, density and pH of dough, volume and color of cake, are studied.Results: The results of these experiments showed that pH values of the dough don’t have a meaningful difference as compared to the control sample in all the cases examined. The viscosity decreased in all the samples containing molasses and the differences were significant. By increasing the level of substitution, density and volume of the product increased and decreased respectively. Evaluation of crumb color showed that all of samples are darker than the control.Conclusion: According to the results, the shelf life of the cakes might be increased and the quality and nutritional values might be improved by using molasses in the formulation. Manuscript profile

Open Access Article

5 - Investigation on Physicochemical and Rheological Properties of Malva Leaves Gum (Malva Neglecta)
A. Hassanpour Amnieh H. Jooyandeh B. Nasehi M. Hojjati

Introduction: Gums are polysaccharide components with high molecular weight that easily suspend in water and are dispersed under suitable conditions. They are used as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to det More

Introduction: Gums are polysaccharide components with high molecular weight that easily suspend in water and are dispersed under suitable conditions. They are used as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to determine the properties of the new Malva leaf’s gum. Materials and Methods: The gum was isolated from the leaf of Malva neglecta plant by warm-water extraction. Purification was carried out by barium complexion. Purified gum was evaluated in terms of physicochemical properties. Furthermore, rheological properties of extracted gum were evaluated in shear rate at the range of 0.1–1000 s-1 with Brookfield viscometer and flow behavior and effect of temperature and gum concentration on the viscosity was evaluated. Results: The Purified gum contained 8.12±0.43% moisture, 77.04± 0.83% carbohydrate, 8.56± 0.62% protein, 2.49± 0.3% ash and 5.33± 0.29% uronic acid. Among the rheological models, power law model appropriately described the behavior of the gum. Arrhenius model was also properly applied to evaluate and describe the relation between gum viscosity and temperature. Three model's power, exponential and polynomial were used to evaluate the effect of gum concentration on the apparent viscosity in the shear rate of 10 s-1. Conclusion: According to shear thinning behavior, Malva gum can be used in food industry. Extracted gum showed higher sensitivity to temperature at higher levels of gum concentration and power law model was selected as the best model to assess the effect of gum concentration on the viscosity. Manuscript profile

Open Access Article

6 - Effect of Konjac Gum as a Fat Replacer on Rheological and Sensory Properties of Low Fat Mayonnaise
M. Jarangi F. Abdolmaleki B. Ghiassi Tarzi

10.30495/jftn.2021.19174

Introduction: Considering the increasing consumption of fat-rich foods over the last decades and its relationship with prevalence of cardiovascular diseases, development of low-fat food formulations is of special importance. Hydrocolloids such as gums have great potenti More

Introduction: Considering the increasing consumption of fat-rich foods over the last decades and its relationship with prevalence of cardiovascular diseases, development of low-fat food formulations is of special importance. Hydrocolloids such as gums have great potential for imitating the role of fat in foodstuff. The aim of the present study was to explore the capability of konjac gum to replace the fat in mayonnaise. Materials and Methods: Different concentrations of konjac gum (0.25, 0.5, 0.75 and 1%) were incorporated into the formulation of mayonnaise with 20, 30, 40 and 50% oil reductions, respectively. The static (flow behavior) and dynamic (strain sweep and frequency sweep) rheological properties were measured using a rheometer and sensory chracteristics were evaluated by a 10-member sensory panel. The rheological and sensory properties of low-fat mayonnaise containing different concentrations of konjac gum were compared with each other and low-fat control (30% fat) using a completely randomized design at 95% confidence interval. Results: The results of fitting the rheological data to Power-Law and Herschel-Bulkley models showed that all samples had pseudoplastic behavior. The low-fat samples containing different concentrations of konjac gum had lower flow index and higher consistency index than the control sample. Similarly, the yield stress was enhanced with gum concentration up to 0.5% but decreased after that. The finding of oscillating frequency sweep test showed that all samples had storage modulus larger than loss modulus and loss tangent lower than 1, confirming the viscoelastic characteristics of the samples. Furthermore, the loss tangent steadily decreased with increase in konjac concentration. It was observed that konjac gum had a significantly improving impact on stability index of reduced-fat mayonnaise in a concentration-dependent manner. The results of sensory analysis revealed that konjac gum significantly improved the texture, viscosity and overall acceptability but did not have any significant effect on odor and flavor of low-fat mayonnaise. Conclusion: It is concluded that the low-fat mayonnaise sample containing 0.5% konjac gum was the best formulation in terms of rheological and sensory properties. Manuscript profile

Open Access Article

7 - The Effect of Salep and Carboxy Methyl Cellulose on the Quality of Ketchup
Zeynab Raftani Amiri Amir Mahdi Esmaeili Mazdak Alimi

Introduction: Ketchup is a heterogeneous suspension that is used as a condiment to improve the flavor and color of the food. During storage it changes color, losing consistency with the occurrence of syneresis. In this study the stabilising effect of salep and carboxy m More

Introduction: Ketchup is a heterogeneous suspension that is used as a condiment to improve the flavor and color of the food. During storage it changes color, losing consistency with the occurrence of syneresis. In this study the stabilising effect of salep and carboxy methyl cellulose (CMC) on the acidity, pH, color, syneresis, rheological characteristics, microstructure and sensory properties of the ketchup have been examined. Materials and Methods: In this research salep at the level of 0.18, 0.36, 0.45, 0.54, 0.72 and 0.9% with CMC were used in the formulation of ketchup. Color parameters, syneresis, the rheological characteristics, microstructure and sensory properties of the samples were evaluated after one day and thirty days of production. Results: The samples containing 0.45% CMC and 0.45 to 0.22% salep after one day, and samples containing 0.45% CMC after thirty days of production had the least brightness. The samples with 0.9% salep had the maximum red intensity for both periods and samples containing 0.72% and 0.9% salep had the best color score after one day and thirty days of production, respectively. Syneresis in the samples were decreased by the addition of salep in both periods. CMC have a greater impact on the psuedoplastic behavior of ketchup and the highest viscosity was related to the samples containing 0.72% salep. By fitting the power law equation, sample containing 0.45% CMC showed stronger gel structure as compared to other samples containing salep. Microscopic images showed the sample containing 0.72% of salep had more compact and better texture than others. The scores given to the sensory properties were in acceptable range and there were no significant differences between the samples. Conclusion: Salep had a positive effect on the color of ketchup, reduced the syneresis and improved the viscosity. Although CMC had a greater impact on psuedoplastic behavior of ketchup, but microscopic images of the samples confirmed better and more compact structure for samples containing 0.72% salep. Manuscript profile

Open Access Article

8 - The Effects of Walnut Oil and Kefiran on the Texture and Rheological Properties of Ice Cream
P. Habibi M. A. Ziaiifar F. Khodayean Chegini

Introduction: The replacement of saturated fatty acids by unsaturated fatty acids in ice cream formulation for patients with cardiovascular disease is quite desirable. In addition due to the positive nutritional effects of kefiran this product might be employed as a sta More

Introduction: The replacement of saturated fatty acids by unsaturated fatty acids in ice cream formulation for patients with cardiovascular disease is quite desirable. In addition due to the positive nutritional effects of kefiran this product might be employed as a stabiliser in dairy products. Materials and Methods: Samples of ice cream, containing kefiran (0.1-0.5%) and walnut oil (0-8%), were produced. The viscosity, rheology and texture (hardness and adhesion) were evaluated and the obtained data concerned with the mentioned tests were analysed using a central composite design with response surface method. Results: Kefiran and walnut oil exhibited significant effects on the samples of ice cream. The addition of kefiran significantly increased the viscosity, consistency coefficient and reduced the flow index, hardness and adhesion (p<0.05). By increasing the concentration of walnut oil, consistency coefficient, hardness, adhesion, apparent viscosity decreased and flow index increased. Interaction of kefiran and walnut oil also had significant effect on viscosity reduction (p<0.05), but did not have significant effect on other characteristics (p>0.05). Conclusion: 2% of walnut oil and 0.5% of kefiran might be regarded as a good combination to obtain a product with suitable rheological characteristics. Manuscript profile

Open Access Article

9 - Investigation on the Effect of Green Tea Hydroalcoholic Extract on the Dough Rheological Properties and Staling of Barbari Bread
Gh. Ghanbari M. Seyedain Ardabili M. Diyanat

10.30495/jftn.2021.19178

Introduction: Staling is one of the main causes of reduced bread shelf life. In this study, the effect of using green tea hydroalcoholic extract as a beneficial herbal compound on dough rheological properties and staling of barbari bread was investigated.Materials and M More

Introduction: Staling is one of the main causes of reduced bread shelf life. In this study, the effect of using green tea hydroalcoholic extract as a beneficial herbal compound on dough rheological properties and staling of barbari bread was investigated.Materials and Methods: In order to prepare the hydroalcoholic extract, first, green tea was extracted with 30% ethanol and then concentrated and powdered by spray dryer. The product was subjected to qualitative analysis and then was added at the 0, 0.5, 1.5, 2.5 and 3.5% concentrations (based on flour weight) in the formulation of consumable dough followed by performing the dough rheological properties and bread quality tests, staling, bread crumb hardness (by TPA device) and the samples thermal properties (by DSC device) were evaluated in one, three and five days after cooking.  Results: The results of dough rheological tests showed that the green tea hydroalcoholic extract increased flour quality and improved the dough rheological properties and also, increased the moisture and total polyphenol contents in bread, at all concentrations. In all three time periods, 0.5 and 1.5% treatments had the highest soft tissue as compared to other treatments and the control samples. The results of thermal properties indicated that 1.5% treatment reduced the starch retrogradation in the short- term (one day after baking) and possibly long-term (more than five days after baking).Conclusion: In this study, green tea hydroalcoholic extract acts as an oxidizing improver and improved the dough rheological properties, and also, 0.5 and 1.5% treatments had the most effect on reduces the bread crumb hardness by delaying the staling of barbari bread. Manuscript profile

Open Access Article

10 - The Effect of Drying Methods on the Characteristics of Balangu Seed Gum
Fakhrodin Salehi Mahdi Kashaninejad

Introduction: Hydrocolloids (gum) refers to series of polysaccharides and proteins that are dissolved or dispersed in water and increase the viscosity. The aim of this study is to investigate the effects of different drying methods on the rheological and textural proper More

Introduction: Hydrocolloids (gum) refers to series of polysaccharides and proteins that are dissolved or dispersed in water and increase the viscosity. The aim of this study is to investigate the effects of different drying methods on the rheological and textural properties of Balangu seed gum. Materials and Methods: Three different methods consisting of oven drying (40, 50, 60, 70 and 80°C), freeze drying and vacuum oven drying have been investigated. Rheological and textural properties of the solutions (0.55 and 3 %) were determined by a Brookfield rotational viscometer and texture analyzer respectively. Results: The apparent viscosity of the solutions prepared from dried gum at different conditions and shear rate 60 s-1 varied from 0.056 to 0.203 Pa.s. By increasing the oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.161 to 0.056 (shear rate 60 s-1). The amounts of hardness, stickiness, consistency and adhesiveness of Balangu seed gum gel (3%) were changed from 33.1 to 46.9 g, 9.90 to 14.8 g, 245.3 to 487.8 g.s, and 64.1 to 130.8 g.s at different drying conditions respectively. Conclusion: The results indicated that freeze-dried gum exhibited the highest viscosity among all the dried gums and with increasing oven temperature the apparent viscosity of gums was decreased. The highest value of hardness and consistency of gum texture were related to the freeze-dried gum. Manuscript profile

Open Access Article

11 - The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
F. Salehi M. Kashaninejad

Manuscript profile

Open Access Article

12 - The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
M. Jafari S. H. Hosseini Ghaboos

Manuscript profile

Open Access Article

13 - Investigation of Rheological Behavior of Malva Flower Mucilage Under Different Temperature, Concentration and Shear Rate Conditions
A. Ghorbani A.H. Elhamirad L. Nateghi M.H. Haddad Khodaparast F. Zarei

10.30495/jfbt.2022.19728

Manuscript profile

Open Access Article

14 - Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
F. Ardestani S. E. Hosseini

Manuscript profile

Open Access Article

15 - The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums
F. Salehi M. Kashaninejad

Manuscript profile

Open Access Article

16 - Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat
M. Radi S. Amiri F. Bagheri

Manuscript profile

Open Access Article

17 - The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread
V. Esmaeilifard B. Ghiassi Tarzi R. Azizi Nezhad

Manuscript profile

Open Access Article

18 - Rheology of Surah Al-Ahzab
Ruhollah Zaheri

10.30495/qsf.2021.683425

The Holy Quran, which is full of light and guidance, is guidance in various aspects of human life. In this article, one of the surahs of the Holy Quran has been selected and by investigating one of the topics of this surah, the issue of rheology has been investigated by More

The Holy Quran, which is full of light and guidance, is guidance in various aspects of human life. In this article, one of the surahs of the Holy Quran has been selected and by investigating one of the topics of this surah, the issue of rheology has been investigated by focusing on the surah of the Holy Quran. In this surah, topics such as "Zahar, adopted son, Ulu al-Arham, war of the parties (Khandagh), Ahle Ketab (Jews of Bani Nazir, etc.), disobedience to infidels and hypocrites, marriage, divorce, hejab, getting permission when entering the house, the trend of Afak, the offering of divine trust to human beings, etc." has been stated. But in this article, focusing on the war between the parties (Khandagh), only the subject of "rheology" is investigated. The method of collecting materials in this discourse is library method and using interpretive and hadith software and using different Quranic sites. Manuscript profile

Open Access Article

19 - Performance Evaluation of SBS/sulfur Modified Bitumen and its Effect on Fuel Resistance
Mohammad Reza Allahgholi Ghasri Fereidoon Moghadas Nejad Sholeh Kazemifard Sima Habibi

Manuscript profile

Open Access Article

20 - Effect of potato modified starch on rheological, textural, physical and chemical properties of chicken blogona
Mehri Dakhteh Harouni Alireza Rahman Mania Salehifar

10.30495/qafj.2023.1987395.1077

In this study, the effect of acetylated potato starch as a fat replacer on the rheological, textural and physsicochemical properties of chicken bologna were examined. As starch concentration increased and oil decreased, viscosity rose in sample modulus tests at differ More

In this study, the effect of acetylated potato starch as a fat replacer on the rheological, textural and physsicochemical properties of chicken bologna were examined. As starch concentration increased and oil decreased, viscosity rose in sample modulus tests at different frequencies. Samples show pseudoplastic behavior based on viscosity changes with shear velocity. Increasing starch and reducing oil percentage in chicken sausage formula raised moisture and carbohydrate content while lowering sample pH. Study found adding more acetylated starch & reducing oil content in chicken sausage increased stiffness & chewing ability. Adding 2 wt% acetylated starch increased adhesiveness. However, increasing starch and reducing oil decreased adhesiveness, with no effect on cohesiveness and springiness. By increasing starch and decreasing oil, L* and b* decreased but a* increased. 4% starch sample had best color rating. No significant aroma difference observed among treatments. Control sample rated best for taste. The data revealed that decreased oil and increased modified starch lowered sensory score. Manuscript profile

Open Access Article

21 - A review of factors affecting texture and rheology of bread dough to improve food safety
Asiyeh Hasanzadeh Zahra Salehi

Food security is the basis of economic, political and social development of human societies. Wheat is a strategic commodity, therefore attention and precision in the quality and processing of this product is very important, especially in the field of flour and bread pro More

Food security is the basis of economic, political and social development of human societies. Wheat is a strategic commodity, therefore attention and precision in the quality and processing of this product is very important, especially in the field of flour and bread production. One of the most important ways to improve food security is maintaining the quality of bread. One of the basic factors affecting the quality of bread is the rheological characteristics of the dough. Conventional methods are used to check the rheological characteristics of wheat flour dough. The quality and quantity of baking industry products depends on the amount of parameters measured in rheology tests, which are related to the raw materials in the dough formulation. In the research, we investigate some of the most important factors affecting the texture and rheology of bread dough, including the type of flour, the degree of extraction of flour, the addition of gums, enzymes. Manuscript profile

Open Access Article

22 - Investigating the effect and role of sweeteners on the rheological characteristics of food
Asieh Hasanzade Roghayeh Samanipour

The main role of sugars in increasing the desirability of the product is related to their sweetening role, therefore, in addition to improving the taste, various sweeteners have a significant effect on the sensory, functional and rheological properties of food. Investig More

The main role of sugars in increasing the desirability of the product is related to their sweetening role, therefore, in addition to improving the taste, various sweeteners have a significant effect on the sensory, functional and rheological properties of food. Investigating the rheological properties of sweeteners and their effect on the textural properties of foods can be very useful for their use in food products, including snacks. With all the benefits that sucrose has as a natural sweetener, its high consumption is not recommended due to adverse side effects such as obesity, tooth decay, heart problems, etc. The effect of sugar substitutes on the texture and rheology of the final product can play an important role in the acceptance of these products by consumers. Also, it is necessary to investigate the nature of sugar substitute sweeteners and to investigate the beneficial and harmful effects of these substances for optimal use. Therefore, in this research, we investigate the effect and role of different sweeteners on the rheological characteristics of some foods  Manuscript profile

Open Access Article

23 - Determination of the Properties of Self-compacting Concrete Containing Metakaolin as a Replacement for Cement and Limestone Powder
Seyed Fathollah Sajedi Milad Orak

10.30495/civil.2022.689514

Today, the tendency to use self-compacting concrete (SCC) is expanding due to its advantages. Manufacturing of SCC requires increasing the amount of cement used, which will result in the more environmental pollution due to the increased cement production, trying to use More

Today, the tendency to use self-compacting concrete (SCC) is expanding due to its advantages. Manufacturing of SCC requires increasing the amount of cement used, which will result in the more environmental pollution due to the increased cement production, trying to use pozzolans to reduce cement consumption will be an essential step towards sustainable development. So, efforts to use pozzolans to reduce cement consumption will be an essential step towards sustainable development. Accordingly, in this study, by replacing a part of the cement and limestone powder with metakaolin as an active pozzolan, some properties of the produced concrete including rheology, mechanical and durability were evaluated. For this aim, metakaolin with 10%, 15%, 20%, 25% and 20%, 25%, 30%, 35% replaced the cement and limestone powder, respectively (without changing the cement content). The self-compacting properties of the concrete specimens were evaluated in the form of slump flow tests, L-box, U-box and J-ring, as well as mechanical properties including compressive and splitting tensile strength, and durability including water penetration depth and rapid chloride ion penetration (RCPT). The results present that the utility of metakaolin in the manufacturing of self-compacting concrete as an independent alternative to the part of cement and limestone powder has improved the mechanical properties of concrete, but has reduced its consistency. In order to solve this problem, it is necessary to increase the percentage of consumable superplasticizer used until it reaches the desired consistency level. Replacement of cement by 20% metakaolin reduced water permeability and RCPT by 35% and 20%, respectively, and replacing of the limestone powder by 35% metakaolin reduced water permeability and RCPT by 70% and 35%, respectively. Manuscript profile

Open Access Article

24 - خواص رئولوژیک اجزای سازنده صمغ اسفرزه (Plantago psyllium)
محمد حجت الاسلامی فاطمه رییسی معصومه اسدی مهران محمدیان نرگس سامانیان

مقدمه و هدف: اسفرزه (Plantago psyllium) گیاهی است که به صورت بومی در پهنه وسیعی در هند، ایران و پنجاب میروید. صمغ اسفرزه به دلیل ایجاد خواص رئولوژیک مطلوب در گستره وسیعی از مواد غذایی کاربرد دارد. روش تحقیق: در این تحقیق اجزای مختلف صمغ اسفرزه به روش آبی و قلیایی ا More

مقدمه و هدف: اسفرزه (Plantago psyllium) گیاهی است که به صورت بومی در پهنه وسیعی در هند، ایران و پنجاب میروید. صمغ اسفرزه به دلیل ایجاد خواص رئولوژیک مطلوب در گستره وسیعی از مواد غذایی کاربرد دارد. روش تحقیق: در این تحقیق اجزای مختلف صمغ اسفرزه به روش آبی و قلیایی استخراج شده و خواص رئولوژیک این اجزا در دماهای 30، 60 و 80 درجه سانتیگراد با استفاده از رئومتر بروکفیلد مدل RV DV III مورد ارزیابی قرار گرفت. نتایج و بحث: نتایج حاصل با مدل هرشل بالکلی انطباق داده شد. نتایج نشان داد که این اجزا رفتارهای متفاوتی در فرآیند حرارتی از خود نشان می دهند. توصیه کاربردی/ صنعتی: مطابق با نتایج تحقیق حاضر،  بیشترین تغییرات در بخش AEG0.5 موسیلاژ استخراج شده از اسفرزه مشاهده شد. Manuscript profile

Open Access Article

25 - Investigation of the effect of Bacillus licheniformis alkaline protease on qualitative, rheological and sensory properties of macaroni enriched with soy
Seyed Emad Hosseini Fatemeh Ardestani

Background & Objectives: Macaroni is produced since 1313 in Iran, but with not desirable quality due to low accessibility of durum wheat and semolina production technology. In this study, we analysed the effect of Bacillus licheniformis alkaline protease on qualitat More

Background & Objectives: Macaroni is produced since 1313 in Iran, but with not desirable quality due to low accessibility of durum wheat and semolina production technology. In this study, we analysed the effect of Bacillus licheniformis alkaline protease on qualitative, rheological and sensory properties of macaroni enriched with soy. Materials & Methods: 1 kg of dough and dried macaroni was sampled based on the standard methods and used for evaluation of qualitative, rheological and sensory properties of macaroni enriched with hydrolyzed soy protein. Bacillus licheniformis was used because of its ability to produce an efficient alkaline protease for hydrolysis of soy proteins. Alkaline protease was produced in a submerged culture of Bacillus licheniformis at pH 9 and 300C for 3 days.   Results: Addition of 20% hydrolyzed soy protein caused decrease in some factors including 15.78% in cooking time, 18.13% in resistance to defeat for a spaghetti filament, 29.02% in dough development time and 6.27% in loosening the dough as well as an increase of 37.37% in cooking loss, 57.24% in adhesion, 5.55% in water absorption percentage and 16.44% in dough stability time. Total acceptance of macaroni samples with 20% hydrolyzed soy protein were 33%  less than control. The maximum useable hydrolyzed soy protein in macaroni dough without any negative impacts on its properties was determined as 5%. Conclusion: Hydrolyzed soy protein is not a suitable case for macaroni enrichment.   Manuscript profile

Open Access Article

26 - Modeling the Time-Dependent Rheological Properties of Pistachio Butter
Seyed M. A. Razavi Masoud Taghizadeh A Shaker Ardekani

10.22034/jon.2010.515765

Manuscript profile

Open Access Article

27 - Synthesis of Zinc Ferrite Ferrofluid and Investigation of its Rheology and Magnetic Properties
Farshid Mahdavi Babak Hashemi

In this study, we first synthesized zinc ferrite nanoparticles by using co-precipitation method and adding zinc to iron ferrite in different amounts. Redistribution of Fe and Zn cations in tetrahedral and octahedral locations can significantly alter and increase saturat More

In this study, we first synthesized zinc ferrite nanoparticles by using co-precipitation method and adding zinc to iron ferrite in different amounts. Redistribution of Fe and Zn cations in tetrahedral and octahedral locations can significantly alter and increase saturation magnetization. The saturation magnetization of the synthesized ferrite nanoparticles was 57% higher than that of iron ferrite, and the nanoparticles had an average size of 35 nm. The synthesized nanoparticles were then functionalized using oleic acid and polyethylene glycol and three types of stable fluids based on water, engine oil and ethylene glycol were prepared. Optimal Ferro-fluid with the highest stability properties and amount of saturated magnetization was used to investigate the rheological properties. The non-Newtonian behavior of the fluid with different percentages of nanoparticles was investigated and the greatest change in behavior from the Newtonian state was related to the fluid with 15% by volume of nanoparticles. Manuscript profile

List of Articles Rheology

Sanad

Links

Related Centers

Technical Support

Official pages