Modeling and Scaling of Food Dispersions

Scaling laws, determined by dimensional analysis, have been used to make experimental predictions of constitutive shear-flow rheology. This study aimed to scale and model the flow curves of various suspensions consisting of xanthan gum (0.5, 1 wt%) and WPI (2, 4 wt%), and to determine the best-scaling law and rheological model. The scaling methods were relative viscosity, Péclet number, and Reynolds number. When the apparent viscosity is reduced relative to the viscosity of the medium at zero-shear rate, a distinct reduced flow curve is obtained, regardless of xanthan and WPI concentrations. This study tough to develop a technique of simplifying complex non-Newtonian flow curves and, therefore, predicting the rheological flow curves and fluid mechanics when different modifiers are added to food suspensions. The flow behavior of all samples was successfully modeled with the power law, Ellis, and Cross models; the power law model best described the flow behavior of dispersions. Results showed that both G′ and G″ increased with xanthan and WPI. However, viscoelastic behavior was mainly governed by the xanthan gum content.     

Empirical Correlations for Viscosity of Polyacrylamide Solutions with the Effects of Temperature and Shear Rate. II

Apparent viscosity measurements have been made to characterize the effects of shear rate and temperature on the partially hydrolyzed polyacrylamide solutions. The power-law model for the viscosity behavior has been modified to develop empirical correlations that combine effects of shear rate and temperature. Nonlinear regression was performed on the experimental data to develop the proposed correlation. The viscosities of the polymer solutions were measured in the temperature range of 25°C to 80°C, while the shear rate was varied from 1 to 1000 1/s. The proposed correlation should prove supportive for the preliminary selection of the polymers for enhanced oil recovery applications.     

Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Effects of xanthan gum (XG) (0.1 wt%) and pectin (PE) (0.5 wt%) alone and in combination with different concentrations (0.2 and 0.4 wt%) of locust bean gum (LBG), modified starch (MS), and Na-alginate (ALG) on some of the rheological characteristics of low-fat spreads, including flow behavior curves, rheological modeling, apparent viscosity, rheological modules (storage modulus (G′) and loss modulus (G″)), and delta degree (G″/G′) were studied. Results showed the power-law model was better than the Herschel–Bulkley model to describe the flow curve of dispersions. The k-value in the power-law model increased with increase in biopolymers concentration in solution. All samples exhibited shear-thinning flow behavior with a low yield stress. Dynamic oscillatory shear test showed that the spreads had a viscoelastic solid behavior with a gel-like structure. The G′ value was increased by increasing frequency from 0.03 to 15 Hz, while the G″ and G″/G′ values decreased. Also, MS in combination with XG and PE led to increase the G′ values of spreads in comparison with ALG and LBG. Moreover, microstructural and stability observations revealed that the spreads prepared with 0.1% XG-0.2% LBG significantly had the highest oiling out.     

Prediction of Rheological Properties of Multi-Component Dispersions by Using Artificial Neural Networks

This article shows the ability of artificial neural network (ANN) technology for predicting the correlation between rheological properties of multi-component food model systems and their chemical compositions. Multi-component food model systems were made of whey protein isolate (WPI) (2, 4 wt%), Iranian tragacanth gum (TG) (Astragalus gossypinus) (0.5, 1 wt%) and oleic acid (5, 10% v/v). The input parameters of the neural networks (NN) were these chemical compositions, namely WPI and TG concentrations, and oleic acid volume fractions. The output parameters of the NN models were rheological properties of multi-component food model systems (flow and consistency indices, viscosity, loss and storage moduli). Results showed that, ANN with training algorithm of back propagation (BP) was the best one for the creation of nonlinear mapping between input and output parameters. The best topology was 3-10-5. The ANN model predicted the rheological properties of multi-component food model systems with average RMSE 4.529 and average MAE 3.018. These results show that the ANN can potentially be used to estimate rheological parameters of multi-component food model systems from chemical composition. This development may have significant potential to improve product quality control and reduce time and costs by minimizing the rheological experiments.     

Kinetics and Equilibria of Synthesized Anionic Surfactant onto Berea Sandstone

We present static adsorption studies of anionic surfactants on crushed Berea sandstone. The maximum adsorption density was 0.9604 mg/g. The kinetics of adsorption process was modeled using pseudo-first-order and pseudo-second-order rate equations at 25°C and 70°C. The equilibrium adsorption process was validated using Langmuir and Freundlich adsorption models. In addition, the effects of different parameters that govern the effectiveness of these surfactants such as pH and temperature were also investigated. The kinetic study results show that the surfactant adsorption is a time dependent process. The apparent rate constant of adsorption process determined by the first-order kinetic model at 25°C and 70°C were 0.11768 and ?0.04513, respectively. The rate constant for pseudo-second-order kinetic model was 0.0086 at 25°C and 0.0101 at 70°C. The adsorption of anionic surfactant followed pseudo-second-order kinetic model. The Freundlich and Langmuir model constant were 1.6509 × 10^?4 and ?9.775 × 10^?5, respectively. The equilibrium results showed that the adsorption of anionic surfactant onto Berea sandstone was well described by Langmuir adsorption model. It was concluded that anionic surfactants performed better at higher pH and temperature.      

Experimental Investigation on Yield Stress of Water-in-Heavy Crude Oil Emulsions in Order to Improve Pipeline Flow

An experimental study on yield stress of water-in-heavy crude oil emulsions has been carried out by using a HAAKE RS6000 Rheometer with a vane-type rotor. Several factors such as oil volume fraction, shear rate, temperature, and emulsifying agent on the yield stress of emulsions were investigated. Zero shear viscosity of heavy crude oil was 6000 mPas at 30°C, with a density 955 kg/m³. This study shows that the yield stress increases linearly with the increasing shear rate, and displays an exponential decay with increasing the temperature and oil volume fraction. Although the addition of emulsifying agent enhanced the stability of the emulsion, to some extent it also increased the yield stress, especially for the emulsions with high oil volume fractions. Therefore, to reduce the start-up force for the pipeline transport of water-in-heavy crude oil emulsions, the starting rate should be decreased, temperature increased, or oil volume fraction increased. These results are helpful to improve the transportation of water-in-heavy crude oil in pipeline.      

A Study of the Effects of Aeration and Agitation on the Properties and Production of Xanthan Gum from Crude Glycerin Derived from Biodiesel Using the Response Surface Methodology

The effects of aeration and agitation on the properties and production of xanthan gum from crude glycerin biodiesel (CGB) by Xanthomonas campestris mangiferaeindicae 2103 were investigated and optimized using a response surface methodology. The xanthan gum was produced from CGB in a bioreactor at 28 °C for 120 h. Optimization procedures indicated that 0.97 vvm at 497.76 rpm resulted in a xanthan gum production of 5.59 g L^?1 and 1.05 vvm at 484.75 rpm maximized the biomass to 3.26 g L^?1. Moreover, the combination of 1.05 vvm at 499.40 rpm maximized the viscosity of xanthan at 0.5 % (m/v), 25 °C, and 25 s^?1 (255.40 mPa s). The other responses did not generate predictive models. Low agitation contributed to the increase of xanthan gum production, biomass, viscosity, molecular mass, and the pyruvic acid concentration. Increases in the agitation contributed to the formation of xanthan gum with high mannose concentration. Decreases in the aeration contributed to the xanthan gum production and the formation of biopolymer with high mannose and glucose concentrations. Increases in aeration contributed to increased biomass, viscosity, and formation of xanthan gum with greater resistance to thermal degradation. Overall, aeration and agitation of CGB fermentation significantly influenced the production of xanthan gum and its properties.     

Rheological properties of water-soluble cross-linked xanthan gum

Water-soluble crossslinked xanthan gum (CXG) was prepared from xanthan gum (XG) and epichlorohydrin under alkaline condition by ethanol solvent method. Rheological properties and heat resistance performance of different concentrations of aqueous XG and CXG solutions were investigated. The results showed that the apparent viscosity of 4 g · L^?1 CXG solution was 2.57 times that of 4 g · L^?1 XG solution. The storage modulus G′ and the loss modulus G″ of CXG solutions were greater than those of XG solutions, and viscoelastic and thixotropic properties were more significant in CXG solutions. At 80°C, these two solutions were sheared at 170 s^?1 for 90 minutes, the reserved viscosity was 32.30 and 62.15 mPa · s for XG and CXG solutions, respectively. The heat resistance performance of CXG solution was better than that of XG solution. Nonlinear co-rotational Jeffreys model could be applied to describe the flow curves of XG and CXG solutions correctly, and the calculated values were in good agreement with the experimental data.     

Influence of Surfactants Synergism on the Adsorption Behavior at Air/Water and Solid/Water Interfaces

The influence of synergistic interaction between sodium dodecylsulfate (SDS) and N,N-dimethyldodecan-1-amine oxide (DDAO) on their adsorption at air/water and solid/water interfaces at 20°C is investigated. The critical micelle concentration values obtained from surface tension measurements indicated strong synergism between SDS and DDAO, according to regular solution model. The excess surface concentration (Γ) and the minimum occupied area by single and mixed surfactant monomers (A_min) at liquid/air interface were also calculated. The adsorption onto the activated charcoal and silica was then measured to find out the correlation between surfactant synergism and their adsorption at solid/water interface. The amounts of surfactant adsorbed onto 1 wt% activated charcoal follow the trend: SDS/DDAO > DDAO > SDS. SDS molecules do not adsorb onto 5 wt% silica substrate, while SDS/DDAO mixed system was found to have the highest adsorption behavior. The obtained indicate that SDS can be removed from water by mixing it with amphoteric surfactant.     

Evaluation of Pomegranate (Punica Granatum L.) Pulps for the Removal of Copper(II) Ions: Kinetic,Equilibrium, and Desorption Studies

Pomegranate pulp has been used as novel adsorbent for removing Cu(II) ions from aqueous solution. The optimum conditions for removal of Cu(II) ions were found to be pH 5.32, biosorbent dose 0.1 g, contact time 120 minutes, initial concentration 50 mg/L, and temperature 30°C. The kinetic data were well fitted to the pseudo-second-order model. The biosorption process agreed with the Langmuir isotherm model. Maximum monolayer biosorption capacity was 7.30 mg/g. Thermodynamic parameters suggest that the biosorption process is spontaneous and exothermic. Desorption studies were carried out with different desorbing agents.      

Rheology of Aqueous Solutions Containing SLES,CAPB, and Microemulsion: Influence of Cosurfactant and Salt

Aqueous solutions containing sodium lauryl ether sulphate (SLES) and cocamidopropyl Betaine (CAPB) with a constant total surfactant concentration (10 wt%) but different volume mixing ratios were prepared. A remarkable increase in the solutions’ viscosity at a volume mixing ratio of 34 v/v% SLES to 66 v/v% CAPB was observed. By increasing the volume ratio of SLES (r-value) in the binary mixture, the viscosity of 10 wt% SLES, which is close to that of water, increases to a maximum, but then drops down drastically at high r values (>45 v/v%). The maximum viscosity (V_max) is 2.8 Pas, whereas the minimum is 2 mPas. The rheological behavior at V_max has the remarkable feature of a simple Maxwell fluid over a large frequency range with one relaxation time. By adding a microemulsion (Plantasil Micro), the value of V_max decreases extremely, whereas adding cosurfactants like isodecyltrietheleneoxide (IT₃) or salts, like calcium chloride, leads to a pronounced increase in the value of V_max. At 0.76 wt% CaCl₂, V_max is 140 Pas and 150 Pas in the presence of 1 wt% IT₃. By increasing the SLES volume mixing ratio in the solution the maximum viscosity is shifted to higher CaCl₂ amounts. The increasing viscosity can be explained by a transformation of the micelle shape from spherical to rod-like. Whereas adding cosurfactants or salts leads to an increased entanglement between the rod-like micelles. Consequently, higher microemulsion amounts can be added before reaching the minimum viscosity.     

Rheological Behavior of Viscoelastic Wormlike Micelles in CTAB/SSS/H2O Systems

The effect of the addition of sodium 4-styrenesulfonate (SSS) and KNO3 as well as temperature and shear rate on the structural transition of aqueous micellar solutions of the cationic surfactant cetyl trimethyl ammonium bromide (CTAB) was studied by viscosity. The effect of hydrocarbons on viscoelastic CTAB solutions was also examined. Possible mechanism for formation of CTAB wormlike micelles in the presence of sodium 4-styrenesulfonate (SSS) and KNO3 was discussed. The rapid increase in the apparent viscosity of CTAB solutions on the addition of SSS and KNO3 was due to the transition in micellar shape from spheres to wormlike ones. The rheological properties of CTAB solutions fit Maxwell model at low shear frequency. AFM image indicated a structure of transient network of CTAB/SSS/KNO3/H2O solution.     

Pore-Scale Studies on the Stability of Microfoam and the Effect of Parameters on Its Bubble Size

This paper presents a new method to prepare microfoam with excellent stability and high by using a sandpack foam generator. The micromorphology of microfoam were analyzed, and average bubble diameter and uniformity of microfoam were studied by microscope. The stability of xanthan gum-stabilized microfoam and common microfoam at the pore scale was also compared. The results showed that a highly uniform microfoam ranging in size from 10 to 100 µm in diameter with a variable coefficient less than 10% was successfully prepared. The bubble size of the microfoam could be controlled by solution viscosity, gas and liquid flow rate, temperature, and backpressure. The bubble size of microfoam decreased and became uniform with the increase of solution viscosity, total flow rate, and backpressure. The bubble size increased slightly and became non-uniform with the increase of temperature, while the concentration of foaming agent had little effect on the bubble size when above 5000 mg/L. The xanthan gum in the solution increased the viscosity and thickness of liquid membrane, so xanthan gum-stabilized microfoam maintained better stability within microconfined media than common microfoam under condition of 160 g/L salinity, 90°C, and 6 MPa backpressure.     

Effects of Salts Containing Mono-, Di-, and Trivalent Ions on Electrical and Rheological Properties of Oil-Water Interface in Presence of Cationic Surfactant: Importance in the Stability of Oil-in-Water Emulsions

Many industrial applications of oil-in-water emulsions involve salts containing ions of different valence. The properties of the oil-water interface (e.g., interfacial tension, zeta potential and interfacial shear viscosity) are strongly influenced by the presence of these salts. This work investigates the role of NaCl, CaCl₂ and AlCl₃ on these properties of the hexane-water interface in presence of a cationic surfactant, viz., hexadecyltrimethylammonium bromide. Addition of salt enhanced the adsorption of surfactant molecules at the hexane-water interface, which increased the interfacial charge density, and consequently, the zeta potential. Interfacial shear viscosity significantly decreased in the presence of salt. The effectiveness of salt at a given concentration was in the sequence: AlCl₃ > CaCl₂ > NaCl. The hexane-in-water emulsions coarsened with time due to the coalescence of hexane droplets. The increase in droplet size with time was analyzed by a model based on the frequency of rupture of the thin aqueous film. The rate constants for coalescence were determined. The rate of coalescence increased in presence of salt.      

Empirical Correlations for Viscosity of Polyacrylamide Solutions with the Effects of Salinity and Hardness

A series of experiments have been conducted to characterize and quantify the effects of shear rate, salinity, and hardness on the viscosity of polymer solutions. A set of correlations were developed to predict the viscosity of polymer solutions. These correlations consider the individual and combined effects of shear rate, salinity, and hardness on the viscosity of polymer solutions. The power-law model for the viscosity behavior has been modified to accommodate the influence caused by these three factors. Nonlinear regression was performed on the experimental data to develop the proposed correlations. The proposed correlations can be integrated into any reservoir simulator for polymer injection and should prove useful for the initial screening for the selection of the polymer for enhanced oil recovery applications in oil reservoirs.      

Biopolymer Synthesized by Strains of Xanthomonas sp Isolate from Brazil Using Biodiesel-Waste

The future supplies and usage of glycerol are expected to increase as biodiesel plants increase production, and the output will greatly outpace demand. Biodiesel production has already had a significant impact on the price of refined glycerol. A major concern of glycerol producers is the reduced price of glycerol resulting from the increased production of biodiesel. Some alternative uses for this glycerol that have been investigated are substrates for fermentation process or the production of biosurfactants, fatty acids, biopolymers, and others products. This work had as objective to evaluate two strains of Xanthomonas sp isolate from Brazil for xanthan gum in orbital agitator, analizing the apparent viscosity of aqueous solutions and selecting viscosity. The experiments of xanthan gum production were realized in orbital agitator with 120 rpm agitation, for cells production, and 180rpm, for biopolymer production, under a 28 °C temperature. The rheology of the fermentation broth was analyzed by apparent viscosity and the polymer was recovered with ethanol (1:3, v/v). After its recovery, the productivity evaluation was performed. The productivity were 0.157 and 0.363 gL⁻¹ for C1 and 0.186 and 0.363 gL⁻¹ for C9 to media glycerol or glycerol and sucrose, respectively. The viscosity analysis was performed for aqueous solutions 3%, at 25 °C, the best apparent viscosity was obtained using gum synthesized with glycerol and sucrose (50:50) at 25 °C, 143 mPa.s⁻¹ from Xanthomonas sp C1.     

Prediction of Density,Surface Tension,and Viscosity of Quaternary Ammonium-Based Ionic Liquids ([N222(n)]Tf2N) by Means of Artificial Intelligence Techniques

In this work, thermophysical properties of quaternary ammonium-based ionic liquids (ILs) including density, surface tension, and viscosity are produced by two powerful artificial intelligence techniques: genetic function approximation (GFA) and artificial neural network (ANN). In proposed GFA and ANN models, the critical temperature and water content of studied ILs ([N_222(n)]Tf₂N with n = 5, 6, 8, 10, and 12) as well as operation temperature were given as the input parameters and the density, surface tension, and viscosity were predicted as the output results. The obtained results reveal that the selected input parameters are appropriate for prediction of thermophysical properties of quaternary ammonium-based ILs. In addition, the high statistical quality represented by various criteria and the low prediction errors of the presented models indicate that they can accurately predict the density, surface tension, and viscosity of new ILs without recourse to experimental data.     

Investigation on the Adsorption and Corrosion Inhibition Behavior of Gum Acacia and Synergistic Surfactants Additives on Mild Steel in 0.1 M H2SO4

Adsorption and corrosion inhibition effect of gum acacia alone and in presence of surfactants sodium dodecyl benzene sulphonate and cetyltrimethyl ammonium bromide on mild steel in 0.1 M H₂SO₄ in temperature range of 30 to 60°C was investigated using weight loss method, chemical analysis of solution, scanning electron microscopy, atomic force microscopy and determination of thermodynamic parameters. Inhibiting action of gum acacia is synergistically enhanced on addition of small amount of surfactants. SEM and AFM results confirmed the existence of an adsorbed protective film on the mild steel surface. Thermodynamic parameters reveal that adsorption process is spontaneous and obey Freundlich adsorption isotherm.     

Co-gelation mechanism of xanthan and galactomannan

Synergistic gelation of dilute (0.1% total gums) mixed solutions of xanthan and galactomannan isolated from seeds of Delonix regia was investigated. Gelation occurred in a mixed solution of xanthan and galactomannan at 0.1% total gums at room temperature (25 °C). The flow curves of mixed solutions of native xanthan and galactomannan showed plastic behavior. The maximum elastic modulus was obtained when the ratio of the xanthan to galactomannan was 2:1 at room temperature (25 °C). The largest elastic modulus was observed in the mixture solution of deacetylated xanthan. However, a small elastic modulus was obtained in the mixture with depyruvated xanthan. The results obtained supported the interaction mechanism between xanthan and galactomannan (locust bean gum) previously proposed, and the pyruvate methyl groups might also take part in the interaction.