0000000000285253
AUTHOR
M. Dolz
showing 18 related works from this author
Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study
2009
Carboxymethyl cellulose (CMC) is an anionic polysaccharide used mainly as stabilizer and thickener agent. The purpose of this study was to investigate the effect of CMC concentration on viscoelasticity of dairy and aqueous model systems through the analysis of creep and recovery tests. The viscoelastic properties of different concentrations of CMC (0.75, 1.00, 1.25, and 1.50% w/w) in two milk systems (skimmed milk and whole milk) were compared with those of the same concentration of biopolymer in aqueous solution. Creep curves were fitted to a six parameter mechanical model (Burger + Kelvin-Voigt), whereas an empirical equation was used for recovery. The creep and recovery properties of sam…
Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum
2006
The rheological properties of low-oil-content food emulsions were analyzed with oscillatory tests within the linear viscoelastic region. The formulations of these salad dressings usually include modified starch because of its low cost and the special creamy texture that it affords. The combination of starch with other natural gums may improve the quality of the product. A reference emulsion containing 4% modified starch and four other formulations in which the starch was partially replaced by xanthan gum (0.4%), locust bean gum (0.4%), and synergistic blends of these gums (0.03 + 0.03% or 0.1 + 0.1%) were formulated. Gels before emulsification were studied for comparative purposes. All syst…
Thixotropic Behavior of Salad Dressings Stabilized with Modified Starch, Pectin, and Gellan Gum. Influence of Temperature
2008
The thixotropy of low‐oil salad dressing has been analyzed at different temperatures (8–26°C). The usual formulation containing modified starch (4%) was compared with others in which part of the starch had been substituted by pectin (0.5%) or different concentrations of gellan (0.1 and 0.5%). Up and down flow curves were measured, showing in all cases shear thinning behavior and fitting the Herschel‐Bulkley model. Thixotropic areas enclosed by the up curve and the corresponding different down curves, STh, were obtained. With the aim of establishing comparative results, and since the viscosities were quite different, the parameter considered was relative thixotropic area, SR (%)=100 (STh/Sup…
Kinetic interpretation of influence of sodium chloride concentration and temperature on xanthan gum dispersion flow model
2001
The present study derives a fixed-concentration (0.4%) xanthan gum dispersion flow model for different molar concentrations of sodium chloride (0–0.25M) and different temperatures (20–70°C). The Ostwald–de Waele model is used in all cases. A temperature rise reduces the shear-thinning characteristics of the systems, although the power law index is much less sensitive to changes in temperature when NaCl is added, even in very small amounts. The lowest consistency values correspond to the dispersions formulated in the absence of salt, the highest values are observed for molar values of ≥0.15, and there are decreases in consistency upon raising the temperature in all cases. The viscous behavio…
Acyclovir Delivery Matrices Based on Poly(Ethylene Glycol)/Chitosan Semi-Interpenetrating Networks
2007
Abstract Chitosan matrix systems have been studied as potential vehicles for the prolonged release of acyclovir (ACV). The influence of chitosan concentration (from 0.83% to 1.67%) on viscoelastic properties of formulations with and without glyoxal was analyzed. For chitosan‐poly(ethylene glycol) 400 formulations loss modulus ( G ″) are greater than storage modulus ( G ′). This corresponds to the characteristic behavior of nonstructured systems. When glyoxal was added to the chitosan‐poly(ethylene glycol) 400 formulations, gelled matrix was obtained (i.e., G ′ is higher than G ″), except for the lowest chitosan concentration. ACV release rates for the both types of systems, with and without…
A laboratory experiment on inferring Poiseuille's law for undergraduate students
2006
In this paper a laboratory experiment is proposed to infer Poiseuille's law. A simple set-up based on two flasks joined by a detachable tube allows one to measure using tubes of different radii and different lengths. One of the flasks is connected to a vacuum pump to control the pressure differential between the tube extremes. The influence on the flow of different radii, lengths, pressures and viscosities can be studied in a didactic way by measuring the flow rate for each of these variables. The experiment can be performed getting together the students in groups, so that each group concentrates on the effect on the flow of a specific variable, leaving the rest fixed. After putting togethe…
A halocin acting on Na+/H+ exchanger of Haloarchaea as a new type of inhibitor in NHE of mammals
2006
10 páginas, 3 figuras.
RHEOLOGICAL BEHAVIOUR OF MICROCRYSTALLINE CELLULOSE HYDROGELS
1992
ABSTRACT An extensive study was made of the rheological behaviour of microcrystal1ine cellulose-sodium carboxymethyl cellulose (MCC-NaCMC) gels at six different concentrations. The effect of agitation time, storage time, shear rate and temperature on the viscosity of these thixotropic gels was analysed, over 7200 resulting values of being available to this effect The pseudoplastic and thixotropic characteristics of the gels was established and a progressive decrease in gel viscosity with increasing storage time was observed, although retaining stability. On the other hand, constant agitation for five minutes was found to reduce gel viscosity by 40 to 50%, regardless of concentration.
Chitosomes as drug delivery systems for C-phycocyanin: preparation and characterization.
2010
The aim of this work was to investigate chitosomes, i.e. liposomes coated by a polyelectrolyte complex between chitosan (CH) and xantan gum (XG), as potential delivery system for oral administration of the protein C-phycocyanin. To this purpose several CH-XG-microcomplexes were prepared in aqueous lactic acid at different chitosan-xanthan gum percent ratios and rheological properties of the microcomplexes were studied to analyse the contribution of chitosan and xanthan gum in the reaction of microcomplexation. After establishing the best microcomplexes, chitosomes were prepared by coating C-phycocyanin loaded liposomes with the CH-XG hydrogels using spray-drying or freeze-drying. The chitos…
Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocid…
2000
A method is described that allows the development of an empirical approach to quantify synergistic interactions and their variations with shear rate. The approach is based on the definition of a viscous synergism index, Iv. The method is applied to xanthan-locust bean gum gels, and an equation is developed for relating the synergism index to shear rate, γ, and the locust bean gum/xanthan gum concentration ratio, z. The value of at which that function has a maximum, IMV, is calculated. This value of z provided an estimation of the proportion of gums at which maximum synergism occurs. A decreasing exponential dependence of these IMV on γ is shown. The influence of the addition of a fixed pro…
Flow and thixotropy of non-contaminating oil drilling fluids formulated with bentonite and sodium carboxymethyl cellulose
2007
Abstract A study has been made of low-contaminating oil drilling mud in water base, composed of bentonite, at concentrations in the range of 6–12% (w/w), and sodium carboxymethyl cellulose at two different concentrations. Flow analysis yielded an empirical formula indicating shear stress as a function of the formulation concentrations of bentonite and sodium carboxymethyl cellulose, stirring time and shear rate. To study the thixotropy of the different formulations the cycles' method has been used. Calculations were made of the thixotropic areas, obtaining a semi-empirical equation for these areas. The results are analyzed on the base of relative thixotropic area and total relative thixotro…
Rheological properties of progesterone microemulsions: Influence of xanthan and chitosan biopolymer concentration
2008
In this preformulations study, rheological properties of microemulsions with progesterone (1%) were studied to analyze the effect of xanthan and chitosan at different concentrations (0.5–3%). Steady shear and oscillatory rheological properties were analyzed using a controlled stress rheometer. Steady shear data were satisfactorily adjusted to the Carreau model. For all preparations, shear-thinning behavior was observed. Zero shear viscosity (η0) increased with the biopolymer concentration. The results from dynamic experiments showed the behavior of all preparations with xanthan gum and those of chitosan to be characteristic of weak gels and liquid-like solutions, respectively. The correlati…
Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing
2011
Abstract The present paper proposes an objective classification of commercial thickened food widely used in patients with dysphagia. A total of 34 commercial enteral nutrition products were analyzed (beverages, main courses and desserts) corresponding to 6 different commercial brands. All these products contain different hydrocolloids (i.e., starch, xanthan gum, carrageenans, etc.) as thickeners, in order to get the desired texture. Joint consideration has been made of viscous behavior (flow and thixotropy) and viscoelastic behavior (oscillatory testing). Rheological measurements were fitted to different rheological and empirical mathematical models, and a total of 11 parameters were genera…
Creep and recovery experimental investigation of low oil content food emulsions
2008
Abstract Creep and recovery tests have been performed to study the viscoelastic behavior of low oil content food emulsions. Formulations of salad dressings usually include modified starch (MS) due to its low cost and the special creamy texture if affords. The combination of starch with other natural gums may improve the quality of the product. A reference emulsion containing 4% MS, and four other formulations in which the starch was partially replaced by xanthan gum (XG), locust bean gum (LBG) and two synergistic blends of these gums were formulated. Gels prior to emulsification were studied for comparative purposes. The viscoelastic behavior of all the systems was characterized by means of…
Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch
2007
Abstract Low oil content mayonnaises are food emulsions which exhibit shear thinning and thixotropic behaviour. They include generally modified starch in their formulation. In this work we study the effect of substituting part of this starch with other natural gums, such as xanthan gum or locust bean gum, upon the consistency and stability of the emulsions in relation to stirring. The gels prior to final emulsification have also been analyzed. Steady flow curves of all systems are well described by the Carreau model. The emulsions containing the greatest percentage of gums presented significantly higher viscosity than the reference emulsion and the emulsions containing the synergistic mixtu…
Rheological characterization of chitosan matrices: Influence of biopolymer concentration
2007
Viscoelastic properties of chitosan (CH), chitosan-poly(ethylene glycol) 400 (CH-PEG), and chitosan-poly(ethylene glycol) 400 with glyoxal as crosslinking agent (CH-PEG-Gly) systems were studied to analyze the effect of chitosan concentration (from 0.83 to 1.67%). Dynamic moduli increase as chitosan concentration increases for all systems. For CH and CH-PEG systems the loss modulus (G″) is greater than the storage modulus (G′) with predominance of the viscous over the elastic behavior. This corresponds to the characteristic behavior of solutions (nonstructured systems). The presence of PEG 400 induces a complementary reinforcement of the mechanical properties of the system. Except for the l…
Analysis of stability of food emulsions by Eyring's Theory: Influence of different biopolymers
2004
Eyring's kinetic theory of liquids was applied to the study of flow behavior of low oil content mayonnaises at different temperatures. These food emulsions were formulated with different biopolymers as stabilizers (polysaccharides such as modified starch, gellan gum, and pectin). The analysis of the values obtained for the parameters of the Eyring equation for viscosity determined the emulsion containing only starch as a stabilizer is the most unstable to stirring. Replacement of part of the starch with gellan gum or pectin enhances the stability of the emulsion. The results for activation energy are quite similar for high shear rates, which can be explained by the evolution of the average …
Viscous Synergism in Carrageenans (κ and λ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
2001
Se han estudiado las interacciones sinergicas entre la goma de garrofin (LBG) y dos tipos de carragenanos (kappa y lambda). Para cada mezcla se obtuvo el indice de sinergia viscosa, Iy, en funcion de la relacion de concentraciones, z =c'LBG/c'car, y de la velocidad de cizalla. Los valores de estos indices disminuyeron al aumentar la velocidad de cizalla en ambos sistemas binarios. En las mezclas de LBG + K, I, presento un maximo para una relacion de concentraciones z = 60/40, que puede considerarse como la optima proporcion de estas gomas en la mezcla. Sin embargo, en los sistemas LBG + A, I, aumento con z en todo el intervalo considerado, es decir, la mayor sinergia correspondio a las meno…