0000000000160964
AUTHOR
Teresa Sanz
A Side-by-Side Single Sex Age-Structured Human Population Dynamic Model: Exact Solution and Model Validation
A side-by-side single sex age-structured population dynamic model is presented in this paper. The model consists of two coupled von Foerster-McKendrick-type quasi-linear partial differential equations, two initial conditions, and two boundary conditions. The state variables of the model are male and female population densities. The solutions of these partial differential equations provide explicit time and age dependence of the variables. The initial conditions define the male and female population densities at the initial time, while the boundary conditions compute the male and female births at zero-age by using fertility rates. The assumptions of the nontime-dependence of the death and fe…
Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)
Flow behaviour and viscoelastic properties at three different temperatures (20, 45 and 70 °C) of cocoa filling creams have been studied. These creams were composed of cocoa, starch, sugar, skimmed milk powder and non-digestible cellulose ether emulsions as fat source. Two types of methylcelluloses, MC, and two types of hydroxypropyl methylcelluloses, HPMC, with different chemical substitution degrees were employed. Results showed important differences in zero shear viscosity and shear thinning character at room temperature, due to the different internal structure revealed by the viscoelastic moduli spectra. Temperature sweeps of storage modulus showed different temperature gelation dependin…
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…
Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits
Abstract The fats that are mostly employed in biscuit manufacturing contain a high percentage of saturated fatty acids, giving them the solid consistency that is needed for biscuit manufacture. For health reasons, lower levels of saturated fatty acids and elimination of trans fatty acids are desirable. An emulsion of sunflower oil, water and a cellulose ether was employed to replace all the conventional fat in a short dough recipe. The structure of the different doughs was measured by oscillatory and creep rheological tests and the results were related to dough performance during baking. The effect of the methoxyl and hydroxypropyl content of the cellulose was also evaluated. The compliance…
Creep–recovery and oscillatory rheology of flour-based systems
The chapter reviews the application of creep-recovery and oscillatory rheological tests in flour based systems, including simple flour water systems, and more complex ones, such as bread, cookies and biscuits. A theoretical introduction about the fundaments and methods of linear viscoelastic rheology is presented, including general mathematical models and their application in flour based systems. A summary of experimental conditions to perform the rheological tests is covered. Functionality of flour based systems is extremely dependent on their viscoelastic properties. Processes like mixing, pumping, lamination, baking performance have been found to be strongly dependent on the system visco…