optimization of rheological properties ofoptimization of rheological properties of
Optimization of extrusion process of double-base
May 25 2018 · The rheological properties achieved during mixing extrusion and other forming processes are considered a key factor to enhance the product quality minimize the process variability and increase the system productivity.
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Optimization of iron–oligofructose formulation on wheat
Abstract The aim of this study was to optimize the iron (FE) and oligofructose (OF) content in order to obtain wheat flour dough with the best rheological properties using response surface methodol
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Optimization of rheological properties of gluten-free
Extensibility and rheological properties of gluten-free pasta dough were studied. Rising protein or gum contents produced a marked increase of deformation at break. However protein content was negatively correlated with breaking force. The increase in gums content produced an
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(PDF) Optimization of the Formulation of Prebiotic Milk
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far many attempts to produce low-calorie milk chocolate have not
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Optimization characterization and rheological behavior
The chemical properties spectral information and rheological properties of pectin extracted with UAE under the optimum conditions (PEUO) were measured and the results indicated that the PEUO exhibited a low degree of esterification high molar mass (2.47 10 6 g/mol) and suitable foaming capacity. The PEUO featured a stronger antioxidant
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Optimization of Rheological and Filtration Properties of
Optimization of Rheological and Filtration Properties of Nigerian Clay Using Factorial Design
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Optimization of calcium–magnesium–inulin formulation on
The optimum formulation obtained in order to achieve the desirable dough rheological properties contained 1.46 g/kg Ca 1.34 g/kg Mg and 5.74 g/100 g In. Practical applications Incorporation of inulin a prebiotic with calcium and magnesium salts in wheat flour facilitates obtaining of bakery products with health effect on the human body.
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Optimization of Vibro-Compaction Technological Process
Dec 21 2017 · Optimization of Vibro-Compaction Technological Process Considering Rheological Properties. a particular attention of vibro-compaction process and interaction of surfaces with compactors is given to rheological properties of deformed strata closely connected to the nature of the force action applied. Based on experimental data the Voigt
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© SEAHI PUBLICATIONS 2013 seahipaj ISSN 2360
OPTIMIZATION OF RHEOLOGICAL AND FILTRATION PROPERTIES OF NIGERIA CLAY USING FACTORIAL DESIGN TOYESE Oyegoke Drilling Fluids Research and Engineering Laboratory MISwaco Nigeria Limited Port Harcourt Rivers State Nigeria. Email of corresponding author React2ty gmail Phone ABSTRACT
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Optimization of Rheological and Filtration Properties of
Optimization of Rheological and Filtration Properties of Nigerian Clay Using Factorial Design
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Optimization of the functional characteristics pasting
Optimisation of composite flour comprising pearl millet kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends defined as blends with overall best functional characteristics were run 3 (75.956 pearl millet 17.692 kidney
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© 2019 IJRAR January 2019 Volume 6 Issue 1 ijrar
Optimization of the Rheological Properties of Colloidal Gas Aphron (CGA) Based Drilling Fluid to increase the penetration rate Mr. Abhinav Gupta Dr. M. J. A. Prince Department of Petroleum Engineering School of Chemical Engineering and Physical Sciences Lovely Professional University Phagwara Punjab AMET University Chennai
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Optimization of gelatin–alginate composite bioink
Jun 29 2018 · There are many other rheological properties such as yield stress 17 27 which effect printability and must also be considered. Additionally different materials have different degrees of shear-thinning and thixotropic properties. Their properties during the printing process and after printing are only estimated by the rheological measurement.
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Optimization of the functional characteristics pasting
Feb 04 2017 · Optimization of the functional characteristics pasting and rheological properties of pearl millet-based composite flour. Awolu OO(1). Author information (1)Department of Food Science and Technology Federal University of Technology Akure Nigeria.
Get PriceRheological and thermal study of the curing process of a
Rheological and thermal study of the curing process of a cycloaliphatic epoxy resin application to the optimization of the ultimate thermomechanical and electrical properties B Palomo1 A Habas-Ulloa2 P Pignolet1 N Quentin3 D Fellmann3 and J P Habas2 1 Universite de Pau des Pays de l Adour SIAME Equipe Genie Electrique IPRA 64053
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Rheological and thermal study of the curing process of a
Rheological and thermal study of the curing process of a cycloaliphatic epoxy resin application to the optimization of the ultimate thermomechanical and electrical properties B Palomo1 A Habas-Ulloa2 P Pignolet1 N Quentin3 D Fellmann3 and J P Habas2 1 Universite de Pau des Pays de l Adour SIAME Equipe Genie Electrique IPRA 64053
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Optimization of the functional characteristics pasting
Optimisation of composite flour comprising pearl millet kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends defined as blends with overall best functional characteristics were run 3 (75.956 pearl millet 17.692 kidney
Get Price
Optimization of Thermophysical and Rheological Properties
Since technology progresses the need to optimize the thermal system s heat transfer efficiency is continuously confronted by researchers. A primary constraint in the production of heat transfer fluids needed for ultra-high performance was its intrinsic poor heat transfer properties. MXene a novel 2D nanoparticle possessing fascinating properties has emerged recently as a potential heat
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Optimization of rheological properties of an adsorption
Sep 24 2009 · Rheological properties of adsorption vaginal gels based on Carbopol were examined and compared with those of Metrogyl (USA). The formulation was optimized by the method of dynamic rheology and the rheological extrusion optimum of the vaginal preparation was determined. The activation parameters of the formulations were calculated.
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Optimization of rheological properties of oil well cement
Feb 08 2012 · This paper proposes a statistical design approach based on a second order central composite response surface model to predict the rheological properties of oil well cement (OWC) slurries incorporating metakaolin (MK) silica fume (SF) rice husk ask (RHA) or fly ash (FA). The proposed models are for OWC partial replacement levels ranging from 5 to 15 by MK SF RHA or
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Optimisation of processing conditions and rheological
Oct 14 2013 · Attainment of the optimum processing conditions for the use of Stephan mixer as conche to yield similar flow (rheological) properties as a reference Buhler Elk Olino conche would enhance our knowledge and understanding on the optimum use of raw materials and processing times during small‐scale chocolate productions.
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Optimization of Rheological and Filtration Properties of
Optimization of Rheological and Filtration Properties of Nigerian Clay Using Factorial Design
Get Price
Optimization characterization and rheological behavior
The chemical properties spectral information and rheological properties of pectin extracted with UAE under the optimum conditions (PEUO) were measured and the results indicated that the PEUO exhibited a low degree of esterification high molar mass (2.47 10 6 g/mol) and suitable foaming capacity. The PEUO featured a stronger antioxidant
Get Price
Optimization of rheological properties of gluten-free
The present work analyzes the effect of cooking times and dough composition on the rheological properties of gluten-free pasta. Gluten-free pasta dough was prepared with corn starch corn flour
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Optimization of the formulation of prebiotic milk
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far many attempts to produce low-calorie milk chocolate have not succeeded. Therefore the present study aims to evaluate the effects of sugar substitutes on rheological characteristics of prebiotic milk chocolate using Simplex-lattice mixture design.
Get Price
Optimization of rheological properties of an adsorption
Sep 24 2009 · Rheological properties of adsorption vaginal gels based on Carbopol were examined and compared with those of Metrogyl (USA). The formulation was optimized by the method of dynamic rheology and the rheological extrusion optimum of the vaginal preparation was determined. The activation parameters of the formulations were calculated.
Get Price
Optimization of the formulation of prebiotic milk
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far many attempts to produce low-calorie milk chocolate have not succeeded. Therefore the present study aims to evaluate the effects of sugar substitutes on rheological characteristics of prebiotic milk chocolate using Simplex-lattice mixture design.
Get PriceOptimization of rheological properties of gluten-free
Extensibility and rheological properties of gluten-free pasta dough were studied. Rising protein or gum contents produced a marked increase of deformation at break. However protein content was negatively correlated with breaking force. The increase in gums content produced an
Get PriceOptimization of the Formulation of Prebiotic Milk
Izvorni znanstveni članak Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties. Soleiman Abbasi Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University PO Box Tehran Iran Hannaneh Farzanmehr Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University PO
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