Rheological properties of hydrogen fermented food waste

Kim, Min-Gyun,Sivagurunathan, Periyasamy,Lee, Mo-Kwon,Im, Seongwon,Shin, Sang-Ryong,Choi, Chang-Su,Kim, Dong-Hoon Elsevier 2019 International journal of hydrogen energy Vol.44 No.4

<P><B>Abstract</B></P> <P>Although rheological properties are essential in scaling up fermenters, there has been no report on hydrogen fermentation of organic solid wastes. In the present work, hydrogen fermentation of food waste (FW) was conducted at various substrate concentrations (10–50 g Carbo. COD/L) and operational pHs (4.5–6.5), and rheological properties were attained. High hydrogen production performance showing over 1.7 mol H<SUB>2</SUB>/mol hexose<SUB>added</SUB> was achieved at 10–40 g Carbo. COD/L and pH 5.5 and 6.0. The viscosity tended to increase with substrate concentration increase, and fermentation led to a significant reduction of viscosity. Before fermentation, zero viscosity and infinite viscosity of FW ranged 6.8–1274.1 mPa s and 2.2–58.1 mPa s, which were reduced to 10.4–346.2 mPa s and 1.1–5.3 mPa s after fermentation, respectively. Compared to substrate concentration, operational pH showed a less effect on rheological properties. At the similar volatile solids concentration range, hydrogen-fermented FW showed lower values of rheological properties than that of anaerobic digester sludge. Based on the agitation speed values assuring turbulent condition (complete mixing), the energy required for agitation can be reduced by 30–67% by lowering the applied agitation speed with fermentation time.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Shear thinning behaviour was found in all H<SUB>2</SUB>-fermented FW. </LI> <LI> Hydrogen fermentation led to a significant reduction of viscosity. </LI> <LI> Compared to substrate concentration, operational pH showed a little effect on rheological properties. </LI> <LI> H<SUB>2</SUB>-fermented FW showed lower rheological property values than those of digester sludge. </LI> <LI> Energy saving by 30–67% by slowing down the agitation speed with time. </LI> </UL> </P>

Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters

신동민,윤종혁,김예지,Keum Sang Hoon,Jung Hyun Su,Kwon Hyuk Cheol,김도현,Sohn Hyejin,정창희,이홍구,한성구 아세아·태평양축산학회 2022 Animal Bioscience Vol.35 No.6

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters. Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters.Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated.Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists.Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

Experimental analysis on rheological properties for control of concrete extrudability

Lee, Hojae,Kim, Jang-Ho Jay,Moon, Jae-Heum,Kim, Won-Woo,Seo, Eun-A Techno-Press 2020 Advances in concrete construction Vol.9 No.1

In this study, we examined the relationship among the rheological properties, workability, and extrudability in the construction of concrete structures using additive manufacturing. We altered the component materials (binder type, water-binder (W/B) ratio, sand ratio) to assess their effect on the rheological properties experimentally. The results indicated that the W/B and sand ratios had the largest effect on the rheological properties. In particular, when the sand ratio increased, it indicated that adjusting the sand ratio would facilitate control over the rheological properties. Additionally, we compared the rheological properties with the results of a traditional workability evaluation, namely the table flow test. This indicated the possibility of inferring the rheological properties by using traditional methods. Finally, we evaluated extrusion quantity according to table flow. The extrusion rate was 350 g/s for a flow of 210 mm and 170 g/s for a flow of 130 mm, indicating that extrusion rate increased as flow increased; however, we concluded that a flow standard of approximately 140-160 mm is suitable for controlling the actual extrusion quantity and rate.

볶은 쌀겨를 첨가한 밀가루 반죽의 rheology 특성

신현광,이정훈,정구춘,이시경 한국식품과학회 2018 한국식품과학회지 Vol.50 No.6

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, T'1, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.

콩류 아라비노갈락탄 용액의 유변학적 성질

김경이,김춘영 한국식품과학회 2019 한국식품과학회지 Vol.51 No.4

The aim of this study was to investigate the rheological properties of arabinogalactans (AGs) solution isolated from moth bean (MB), navy bean (NB), and soybean (SB) including monosaccharide compositions, intrinsic viscosity, steady shear and dynamic shear rheological properties. The major monosaccharides in MB, NB, and SB were arabinose (64.8, 51.4, and 42.6%) and galactose (13.4, 19.6, and 46.2%). The yield stresses for 5% (w/v) NB and 2.5% (w/v) SB solutions were assessed as 2.10 Pa and 1.98 Pa, respectively, but in case of MB solution, it was observed to be negligible. While 5% MB solution showed rheopectic property, 5% NB and SB solutions showed thixotropic properties. As a result of frequency sweep experiment, the G' values in 2.5% MB and NB were larger than the G'' value showed but 2.5% SB exhibited G'' value greater than G'. These results would be useful for future application as a food additive in the food industry.

Assessment of Rheological and Piezoresistive Properties of Graphene based Cement Composites

Sardar Kashif Ur Rehman,Zainah Ibrahim,Mohammad Jameel,Shazim Ali Memon,Muhammad Faisal Javed,Muhammad Aslam,Kashif Mehmood,Sohaib Nazar 한국콘크리트학회 2018 International Journal of Concrete Structures and M Vol.12 No.6

The concrete production processes including materials mixing, pumping, transportation, injection, pouring, moulding and compaction, are dependent on the rheological properties. Hence, in this research, the rheological properties of fresh cement paste with different content of graphene (0.03, 0.05 and 0.10% by weight of cement) were investigated. The parameters considered were test geometries (concentric cylinders and parallel plates), shear rate range (300–0.6, 200–0.6 and 100–0.6 s<SUP>−1</SUP>), resting time (0, 30 and 60 min) and superplasticizer dosage (0 and 0.1% by weight of cement). Four rheological prediction models such as Modified Bingham, Herschel–Bulkley, Bingham model and Casson model were chosen for the estimation of the yield stress, plastic viscosity and trend of the flow curves. The effectiveness of these rheological models in predicting the flow properties of cement paste was verified by considering the standard error method. Test results showed that the yield stress and the plastic viscosity increased with the increase in graphene content and resting time while the yield stress and the plastic viscosity decreased with the increase in the dosage of superplasticizer. At higher shear rate range, the yield stress increased while the plastic viscosities decreased. The Herschel–Bulkley model with the lowest average standard error and standard deviation value was found to best fit the experimental data, whereas, Casson model was found to be the most unfitted model. Graphene reduces the flow diameter and electrical resistivity up to 9.3 and 67.8% and enhances load carrying capacity and strain up to 16.7 and 70.1% of the composite specimen as compared with plain cement specimen. Moreover, it opened a new dimension for graphene-cement composite as smart sensing building construction material.

보습제의 종류와 pH에 따른 피부 각질층의 팽윤 및 레올로지 특성에 관한 연구

박승환 ( Seung Hwan Park ),하병조 ( Byung Jo Ha ) 대한미용학회 2010 대한미용학회지 Vol.6 No.4

Skin is the largest organ of the body as determined by its wet weight or by its surface area. The swelling and rheological properties are very important factor in human dermatology. It is known that a relationship exists between the swelling and rheological property. Female pig skin 45~50 g were kept under conventional laboratory conditions. Dorsal hairs, over an area of approximately 8 cm2, were shaved with electric clipper 1 day prior to the experiment. Crude sample of pig Stratum Corneum (SC) was prepared with 0.1 M tris buffer pH 7.2 (2 M urea, 0.5% trypsin) solution (78 hr) at 37℃. The sample was further purified from n-hexane during 5 hr. The sample pieces (1.5 mm×15 mm) of pig SC were weighted and immersed in the appropriate test solution and reweighed after the immersion to estimate the extent of swelling of the sample in each pH controlled solutions. Moisture contents for pig SC were measured under various humidity conditions. The mechanical properties of pig SC were also estimated by rheometer. The results showed the acidic pH solution gives the pig SC its toughness, an important mechanical property primarily attributable to the intra- and intermolecular interactions of keratin molecules. At pH 3~5, keratin molecules were considered to be oppositely charged and electrostatically bound to each other. Above pH 7, the swelling of pig SC was ascribed to the deionization of the amino groups, which would break the electrostatic linkage between the two functional groups and make the protein chains negatively charged. However, to clarify the swelling and rheological mechanism of the human SC, further study is needed with quantitative investigation on the charge density of the keratin molecule and the distribution of ionic species between keratin molecule and the ambient solution.

첨가제를 사용한 셀룰로오스 나노피브릴 현탁액의 유변특성 개질

박희태(Heetae Park),심규정(Kyujeong Sim),이제곤(Jegon Lee),윤혜정(Hye Jung Youn) 한국펄프·종이공학회 2017 펄프.종이기술 Vol.49 No.3

The CNF film can impart excellent barrier property to paper-based packaging material. However, uniform coating of CNF suspension onto paper sheet is not easy because of high viscosity of CNF suspension. Therefore, understanding and modifying of the rheological properties of CNF suspension is necessary. In this study, we investigated the rheological properties of CNF suspension under various conditions and tried to find a proper approach for the modification of rheology. The effect of additives such as surfactant and lubricant was examined. Suspension rheology was evaluated using Brookfield viscometer and oscillatory rheometer. The viscosity of the CNF suspension was decreased with an increase in addition level of surfactant at the low shear condition. In particular, nonionic surfactant and lubricant were effective for reduction in the viscosity of CNF suspension. At the high shear rate, however, the viscosity was not changed. The rheological properties of the CNF suspension could be modified by addition of additives or by control of consistency.

분지형 폴리프로필렌/실리케이트 복합체의 유변학적 특성 연구

프러산터 ( Prashanta Dahal ),윤경화 ( Kyung Hwa Yoon ),김연철 ( Youn Cheol Kim ) 한국공업화학회 2011 공업화학 Vol.22 No.6

고상(solid state) 반응과 용융(melt state) 반응을 이용하여 장쇄분지(long chain branch, LCB)를 가지는 분지화된 폴리프로필렌(branched polypropylene, LCB-PP)을 제조하였다. 분지제(branching agent)로는 divinylbenzene (DVB), 1,4-benzenediol (RES), furfuryl sulphide (FS)가, LCB-PP/실리케이트 복합체를 제조하기 위해서는 층상 실리케이트가 사용되었다. LCB-PP의 화학구조, 열적특성, 유변학적 특성을 적외선 분광기(FT-IR), 시차주사열용량분석기(DSC, TGA), 그리고 동적유변측정기(ARES)를 이용하여 분석하였다. LCB-PP의 화학구조는 3100 cm -1에서 나타나는 분지제의 =C-H 신축진동을 이용하여 확인하였다. DSC와 TGA의 결과로부터 고상반응보다 용융반응이 LCB-PP 제조에 보다 효과적이었고, 유변학적 특성을 통하여 추가 확인되었다. 분지제 중에서는 FS가 가장 효과적이었다. LCB-PP의 경우 낮은 전단속도 영역에서 점도와 shear thinning tendency가 증가하였고, G`-G`` plot으로부터 탄성특성의 증가와 LCB의 도입에 의한 용융상태의 불균일성(heterogeneousness)을 확인할 수 있었다. LCB-PP/실리케이트 복합체의 실리케이트 함량에 따른 유변학적 특성을 관찰하였다. 실리케이트의 함량이 5 wt%인 경우 면찰 담화(shear thinning)와 G`-G`` plot에서의 기울기 변화가 가장 크게 나타났다. Branched polypropylenes (LCB-PP) with a long chain branch were prepared by the solid-state and molt-state reaction. Divinylbenzene (DVB), 1,4-benzenediol (RES), and furfuryl sulphide (FS) were used as branching agents of fabricate LCB-PP/silicate composites. Chemical structures, thermal properties, and rheological properties of the LCB-PP were determined by FT-IR, DSC, TGA, and dynamic rheometer (ARES). The chemical structure of the LCB-PP was confirmed by the existence of =C-H stretching peak of the branching agent at 3100 cm -1. From DSC and TGA results, the melting reaction was more effective than the solid state reaction in the manufacture of LCB-PP, which was additionally certified by rheological properties. Based on rheological properties, FS was the best for branching efficiency of PP. Compared to PP, LCB-PPs indicated an increase of complex viscosity in the low frequency and shear thinning tendency, and G`-G`` plot represented an increase in elasticity and the heterogeneousness in a melt state. Rheological properties of LCB-PP/silicate composites were observed with the silicate content. When 5 wt% silicate was added in LCB-PP, distinct changes in the shear thinning and the slope of G`-G`` plots were observed.

Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment

Jang, Ho Sik,Lee, Hong Chul,Chin, Koo Bok Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.5

Fractioning and/or preheating treatment on the rheological properties of myofibrillar protein (MP) gels induced by microbial transglutaminase (MTG) has been reported that they may improve the functional properties. However, the optimum condition was varied depending on the experimental factors. This study was to evaluate the effect of red bean protein isolate (RBPI) on the rheological properties of MP gels mediated by MTG as affected by modifications (fractioning: 7S-globulin of RBPI and/or preheat treatment (pre-heating; 95℃/30 min): pre-heating RBPI or pre-heating/7S-globulin). Cooking yields (CY, %) of MP gels was increased with RBPI (p<0.05), while 7S-globulin decreased the effect of RBPI (p<0.05); however, preheating treatments did not affect the CY (p>0.05). Gel strength of MP was decreased when RBPI or 7S-globulin added, while preheat treatments compensated for the negative effects of those in MP. This effect was entirely reversed by MTG treatment. Although the major band of RBPI disappeared, the preheated 7S globulin band was remained. In scanning electron microscopic (SEM) technique, the appearance of more cross-linked structures were observed when RBPI was prepared with preheating at 95℃ to improve the protein-protein interaction during gel setting of MP mixtures. Thus, the effects of RBPI and 7S-globulin as a substrate, and water and meat binder for MTG-mediated MP gels were confirmed to improve the rheological properties. However, preheat treatment of RBPI should be optimized.