• Food Science and Preservation
• /
• v.31 no.2
• /
• pp.199-209
• /
• 2024

This study explored how temperature, time, and moisture content affect the rheological properties (apparent viscosity, flow behavior index, and consistency coefficient) of stored tomato and pepper purees. These purees were prepared with moisture contents of 85%, 90%, and 95% (w/v) using the hot-break method and tested over 6 days at 2-day intervals and temperatures of 5℃, 10℃, and 15℃. Results displayed distinct ranges for apparent viscosity, consistency coefficient, and flow behavior indices: tomato puree (2,519.9-4,324.6 mPa·s, 258.0-550.6 mPa·Sn, 1.80-0.48) and pepper puree (2,105.6-4,562.0 mPa·s, 268.4-580.4 mPa·Sn, 0.22-0.48). The temperature and storage time had significant (p≤0.05) effects, but moisture content did not affect these properties. Flow behavior and consistency coefficients demonstrated relative variation with apparent viscosity, indicating pseudoplastic behavior. Optimal processing and storage conditions were identified within specific ranges: 13.21-14.42℃ for 2 days with 92.22-94.23% (w/v) moisture content for pepper, and 8.42-11.77℃ for 2-6 days with 85% (w/v) moisture for tomato.

• Journal of Biosystems Engineering
• /
• v.33 no.6
• /
• pp.410-415
• /
• 2008

On-line monitoring of fresh tomato paste processing was done using two radio frequency (RF) sensors resonant at 85 and 110 MHz. Fresh tomato juice with soluble solid content of about $5^{\circ}Brix$ was evaporated up to $23^{\circ}Brix$ and diluted down to about $5^{\circ}Brix$ again with a pilot scale evaporator. The RF sensors were installed in a processing pipe and monitored. The pastes at a specific $^{\circ}Brix$ level were sampled and analyzed for physical properties such as soluble solid content and viscosity. The relationships between sensor outputs and measured physical properties were analyzed. Analysis results showed RF sensor is feasible to apply on-line monitoring of tomato paste processing.

• Particle and aerosol research
• /
• v.9 no.4
• /
• pp.271-277
• /
• 2013

This article reports the drag reduction phenomenon of aqueous suspensions containing carbon nanotubes (CNTs) flowing through horizontal tubes. Stable nanofluids were prepared by using a surfactant. It is found that the drag forces of CNT nanofluids were reduced at specific flow conditions compared to the base fluid. It is found that the friction factor of CNT nanofluids was reduced up to approximately 30 % by using CNT nanofluids. Increased kinematic viscosities of CNT nanofluids are suggested to the key factors that cause the drag reduction phenomenon. In addition, transition from laminar to turbulent flow is observed to be delayed when CNT nanofluids flow in a horizontal tube, meaning that drag reduction occurs at higher flow rates, that is, at higher Reynolds numbers.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.10 no.6
• /
• pp.471-481
• /
• 2005

Heavy crudes (bitumen) are extremely viscous and contain high concentrations of asphaltene, resins, nitrogen and sulfur containing heteroaromatics and several metals, particularly nickel and vanadium. These properties of heavy crude oil present serious operational problems in heavy oil production and downstream processing. There are vast deposits of heavy crude oils in many parts of the world. In fact, these reserves are estimated at more than seven times the known remaining reserves of conventional crude oils. It has been proven that reserves of conventional crude oil are being depleted, thus there is a growing interest in the utilization of these vast resources of unconventional oils to produce refined fuels and petrochemicals by upgrading. Presently, the methods used for reducing viscosity and upgradation is cost intensive, less selective and environmentally reactive. Biological processing of heavy crudes may provide an ecofriendly alternative or complementary process with less severe process conditions and higher selectivity to specific reactions to upgrade heavy crude oil. This review describes the prospects and strengths of biological processes for upgrading of heavy crude oil.

• Culinary science and hospitality research
• /
• v.2
• /
• pp.183-207
• /
• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• Journal of the Korean Ceramic Society
• /
• v.33 no.2
• /
• pp.163-168
• /
• 1996

Measurements of proton adsorption density have been conducted in preparing alumina suspensions with aqueous solutions of HCL, HNO3, H2SO4 and H3PO4 And effects of anion acid concentration proton adsorption density and solid loading on the viscosity of the alumina suspensions have been investigated. Aqueous solutions of HCl. or HNO3 were suitable for the preparation of highly concentrated suspensions as the generation of surface charge on alumina particles was depressed by the specific adsorption of {{{{ {SO }`_{4 } ^{2- } }} and {{{{ { PO}`_{4 } ^{3- } }} Optimum conditions for maximizing solid loading were dependent upon proton adsorption density and acid concentration.

• Korean journal of food and cookery science
• /
• v.28 no.4
• /
• pp.423-429
• /
• 2012

We examined the quality characteristics and conducted a sensory evaluation of muffins made with rice flour and the biopolymer hydroxyethyl methylcellulose (HEMC) to identify a new health functional food additive. First, overrun and foam stability of HEMC-HV (high viscosity) was better than HEMC-LV (low viscosity) to prepare muffins. Also the quality of rice muffins(volume, specific cake volume, and baking loss) was analyzed. There was no significant difference in the sensory evaluation of rice flour muffins containing foam mixture(egg white:HEMC-HV, 3:1, v/v) and muffin made from flour. The results showed that HEMC-HV was suitable for quick bread muffin-making using 100% rice flour.

• Journal of the Korean Applied Science and Technology
• /
• v.31 no.3
• /
• pp.517-524
• /
• 2014

Two key technologies of horizontal drilling and hydraulic fracturing are recognized to achieve the rapid growth of shale gas production, in specific, in the United States during last decade. The claims between environmentalists and oil companies have been debating in terms of water contamination. Nowadays, voluntary publication of chemicals from shale gas players are available in the website, FracFocus. This paper introduces chemicals that are currently used in hydraulic fracturing process. Among chemicals, guar gum and guar derivatives are dominantly consumed to increase the viscosity of hydrofracking fluids. The role of additional additives, such as breakers and biocides, is presented by explaining how they cut down the molecular structure of guar gum and guar derivatives. In addition, crosslinking agent, pH controller, friction reducer, and water soluble polymers are also presented.

• Bulletin of the Korean Chemical Society
• /
• v.19 no.11
• /
• pp.1194-1198
• /
• 1998

The density and the viscosity of aqueous PEO solutions are observed with the several concentrations of PEO at 20 ℃. The effects of urea on them are also observed. The apparent and the partial specific volumes of PEO are calculated from the density data, which result that the polymer-polymer interaction is dominating in the binary aqueous PEO solutions, while the polymer-solvent interaction is dominating in the ternary aqueous urea-PEO solutions. It is explained by the urea induced breakage of the structured water originated from the hydrophobic interactions and the binding of the urea to the PEO chain. The concentration dependence of relative viscosity and the density dependence of fluidity is also discussed with the concept of the polymersolvent and the polymer-polymer interactions of aqueous urea-PEO solutions.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.17 no.12
• /
• pp.1095-1105
• /
• 2005

Numerical analysis has been carried out to investigate transient turbulent convective heat transfer in a vertical tube for supercritical water near the thermodynamic critical point. Heat transfer and fluid flow in the tube we strongly coupled due to the large variations of thermodynamic and transport properties such as density, specific heat, and turbulent viscosity. As pressure in the tube approaches to the critical pressure, the properties variation with time becomes larger. Heat transfer coefficient rapidly decreases along the tube near the pseudocritical temperature at the tube wall for $P_R<1.2$. Stanton number variation with time is largely reduced in the region of gas-like phase in comparison with Nusselt number. Turbulent viscosity ratio close to the wall increases near the pseudocritical temperature and it gradually decreases with time.