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Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.

  • Investigating the effect of different types of cocoa Powder and stabilizers on suspension stability of cinnamon-cocoa drink
    Journal of Food Science and Technology, 2020
    Co-Authors: Dimas Rahadian Aji Muhammad, John Edem Kongor, Koen Dewettinck
    Abstract:

    Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa Powder (natural or alkalized). Rheological and microstructural properties determination was used to examine the stabilization effect mechanism. The cocoa Powder Characteristic was investigated to study the correlation between cocoa Powder properties and suspension stability. The results showed that xanthan gum is the most effective stabilizer to prevent particle sedimentation of the cinnamon-cocoa drink. Xanthan gum formed a network entrapping the particles. It increased the viscosity from 2.47 to 70.44 mPa s at a shear rate of 10/s. The drink formulated with alkalized cocoa Powder has a better stability than that formulated with natural cocoa Powder. However, at the concentration of 0.1% (w/v), xanthan gum could prevent sedimentation regardless the type of cocoa Powder. The addition of xanthan gum up to 0.1% (w/v) had no significant effect on pH and antioxidant properties of the cinnamon-chocolate drink with a minor change in the lightness (L*) parameter. As such, the value of L*, pH, phenolic content and antioxidant activity of the cinnamon-cocoa drinks remained stable at around 22.5 ± 0.9, 7.2 ± 0.1, 0.31 ± 0.5 mg epicatechin equivalent /ml and 0.44 ± 0.3 mg tannic acid equivalent /ml, respectively. This study can be useful for the food industry to define a novel strategy to produce “ready-to-drink” cocoa-based beverage with prolonged suspension stability.

Dimas Rahadian Aji Muhammad - One of the best experts on this subject based on the ideXlab platform.

  • Investigating the effect of different types of cocoa Powder and stabilizers on suspension stability of cinnamon-cocoa drink
    Journal of Food Science and Technology, 2020
    Co-Authors: Dimas Rahadian Aji Muhammad, John Edem Kongor, Koen Dewettinck
    Abstract:

    Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa Powder (natural or alkalized). Rheological and microstructural properties determination was used to examine the stabilization effect mechanism. The cocoa Powder Characteristic was investigated to study the correlation between cocoa Powder properties and suspension stability. The results showed that xanthan gum is the most effective stabilizer to prevent particle sedimentation of the cinnamon-cocoa drink. Xanthan gum formed a network entrapping the particles. It increased the viscosity from 2.47 to 70.44 mPa s at a shear rate of 10/s. The drink formulated with alkalized cocoa Powder has a better stability than that formulated with natural cocoa Powder. However, at the concentration of 0.1% (w/v), xanthan gum could prevent sedimentation regardless the type of cocoa Powder. The addition of xanthan gum up to 0.1% (w/v) had no significant effect on pH and antioxidant properties of the cinnamon-chocolate drink with a minor change in the lightness (L*) parameter. As such, the value of L*, pH, phenolic content and antioxidant activity of the cinnamon-cocoa drinks remained stable at around 22.5 ± 0.9, 7.2 ± 0.1, 0.31 ± 0.5 mg epicatechin equivalent /ml and 0.44 ± 0.3 mg tannic acid equivalent /ml, respectively. This study can be useful for the food industry to define a novel strategy to produce “ready-to-drink” cocoa-based beverage with prolonged suspension stability.

Pata Vladimir - One of the best experts on this subject based on the ideXlab platform.

  • Online rheometry investigation of flow/slip behavior of Powder injection molding feedstocks
    'MDPI AG', 2019
    Co-Authors: Sanétrník Daniel, Hausnerová Berenika, Pata Vladimir
    Abstract:

    Wall slip in the flow of Powder injection molding (PIM) compounds can be the cause of unrealistically low viscosity values, and can lead to a failure of flow simulation approaches. Regardless of its importance, it has been considered only scarcely in the rheological models applied to PIM materials. In this paper, an online extrusion rheometer equipped with rectangular slit dies was used to evaluate the slip velocity of commercial as well as in-house-prepared PIM feedstocks based on metallic and ceramic Powders at close-to-processing conditions. The tested slit dies varied in their dimensions and surface roughness. The wall-slip effect was quantified using the Mooney analysis of slip velocities. The smaller gap height (1 mm) supported the wall-slip effect. It was shown that both the binder composition and the Powder Characteristic affect slip velocity. Slip velocity can be reduced by tailoring a Powder particle size distribution towards smaller particle fractions. The thickness of the polymer layer formed at the channel wall is higher for water-soluble feedstocks, while in the case of the catalytic polyacetal feedstocks the effect of surface roughness was manifested through lower viscosity at smooth surfaces. © 2019 by the authors.Ministry of Education, Youth, and Sports of the Czech Republic-Program NPU I [LO1504

Vladimír Pata - One of the best experts on this subject based on the ideXlab platform.

  • Online Rheometry Investigation of Flow/Slip Behavior of Powder Injection Molding Feedstocks.
    Polymers, 2019
    Co-Authors: Daniel Sanetrnik, Berenika Hausnerova, Vladimír Pata
    Abstract:

    Wall slip in the flow of Powder injection molding (PIM) compounds can be the cause of unrealistically low viscosity values, and can lead to a failure of flow simulation approaches. Regardless of its importance, it has been considered only scarcely in the rheological models applied to PIM materials. In this paper, an online extrusion rheometer equipped with rectangular slit dies was used to evaluate the slip velocity of commercial as well as in-house-prepared PIM feedstocks based on metallic and ceramic Powders at close-to-processing conditions. The tested slit dies varied in their dimensions and surface roughness. The wall-slip effect was quantified using the Mooney analysis of slip velocities. The smaller gap height (1 mm) supported the wall-slip effect. It was shown that both the binder composition and the Powder Characteristic affect slip velocity. Slip velocity can be reduced by tailoring a Powder particle size distribution towards smaller particle fractions. The thickness of the polymer layer formed at the channel wall is higher for water-soluble feedstocks, while in the case of the catalytic polyacetal feedstocks the effect of surface roughness was manifested through lower viscosity at smooth surfaces.

Zhikang Fan - One of the best experts on this subject based on the ideXlab platform.

  • Relationship between Powder Characteristic and internal oxidation of Al in Cu-Al pre-alloyed Powders
    Acta Metallurgica Sinica (English Letters), 2009
    Co-Authors: Shuhua Liang, Liang Fang, Xianhui Wang, Zhikang Fan
    Abstract:

    Since Cu-Al Powder Characteristics have important effects on the preparation of Cu/Al 2 O 3 composite, the apparent activation energy of Al internal oxidation reaction in Cu-Al pre-alloyed Powders with different Characteristics was calculated in the present investigation. The microstructure and properties of the synthesized Cu/Al 2 O 3 were studied. The results show that high-energy milling can obviously promote internal oxidation of Al in Cu-Al Powders in the same solid solubility. At the same milling conditions and internal oxidation parameters, the solid solution of Al in Cu either in low or high amount will result in the poor microstructure and properties of the Cu/Al 2 O 3 composite. Subsequently, when high-energy milling and internal oxidation are synchronously used to prepare the Cu/Al 2 O 3 composite, there should be an appropriate solubility and milling effect for the pre-alloyed Powders.

  • Effect of Powder Characteristic on Al Internal Oxidation to Prepare Al2O3- Cu Composite:
    Journal of Composite Materials, 2004
    Co-Authors: Shuhua Liang, Zhikang Fan, Liang Fang
    Abstract:

    Effects of Powder Characteristics on the internal oxidation of Cu-Al prealloyed Powders were discussed. The results show that the internal oxidation of Al was occurred during sintering not in ball milling when the content of Al in Cu-Al prealloyed Powders was 0.8wt.%, the mechanism of Al internal oxidation was different with the milling time, when the milling time was short, the internal oxidation of Al during sintering were mainly the unsolved Al and absolute Cu-Al solid solution resulted in coarse Al2O3 and fine Al2O3 particles respectively. When the mixed Powders were milling for time long enough, the internal oxidation of Al during sintering was all the metastable Cu-Al prealloyed. A good quality Al2O3-Cu composite was prepared. The Al2O3 particles with an average size 2-5 mm in diameter and about 5-10 mm in particle spacing have been observed uniformly dispersed in the composite prepared by prealloyed Powders after milling 96 h.