Diego B. Genovese

Shear rheology of hard-sphere, dispersed, and aggregated suspensions, and filler-matrix composites

This paper reviews the shear rheology of suspensions of microscopic particles. The nature of interparticle forces determines the microstructure, and hence the deformation and flow behavior of suspensions. Consequently, suspensions were classified according to the resulting microstructure: hard-spheres, stabilized, or aggregated particles. This study begins with the most simple case: flowing suspensions of inert, rigid, monomodal spherical particles (called hard-spheres), at low shear rates. Even for inert particles, we reviewed the effect of several factors that produce deviations from this ideal case, namely: shear rate, particle shape, particle size distribution, and particle deformability. Then we moved to suspensions of colloidal particles, where interparticle forces play a significant role. First we studied the case of dispersed or stabilized suspensions (colloidal dispersions), where long range repulsive forces keep particles separated, leading to a crystalline order. Second we studied the more common case of aggregated or flocculated suspensions, where net attractive forces lead to the formation of fractal clusters. Above the gelation concentration (which depends on the magnitude of the attractive forces), clusters are interconnected into a network, forming a gel. We differentiate between weak and strong aggregation, which may lead to weak or strong gels, respectively. Finally, we reviewed the case of filler/matrix composite suspensions or gels, where rigid or viscoelastic particles (fillers) are dispersed in a continuous viscoelastic material (matrix), usually a gel. For each type of suspension, predictive curves of fundamental rheological properties (viscosity, yield stress, elastic and complex moduli) vs. particle volume fraction and shear rate were obtained from theoretical or empirical models and sound experimental data, covering ranges of practical interest.

The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

Abstract The influence of xanthan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice has been studied. Concentrations from 0.4–0.5% completely inhibited juice clarification. At lower gum concentrations, juices with CMC were more stable. Z -potential ( ζ ) was measured by laser doppler electrophoresis. As expected, cloudiness in apple juice increased its stability with | ζ | (the more electro-negative, the more stable) following a behavior common to both food gums. Therefore, stability of cloudy juices with food gums could be predicted only in terms of ζ . Log–log plot of apparent viscosity ( η a ) vs ( γ ), showed a typical shear thinning behavior, with a transition from dilute to concentrated solution at some critical concentration. At low shear rates, XG was more viscous than CMC, demonstrating that the greater stabilizing effect of CMC was basically due to its electro-negativity.

Studies on trimethoprim:hydroxypropyl-β-cyclodextrin: aggregate and complex formation

The present study is focused on the characterization of the interaction between trimethoprim, a dihydropteroate synthesase inhibitor, and hydroxypropyl-β-cyclodextrin (HP-β-CD) in aqueous solution and solid state. The freeze-drying method was used to prepare solid complexes, while simple blending was employed to obtain physical mixtures. The phase solubility was AN type, and demonstrated that trimethoprim solubility was significantly increased upon complexation with HP-β-CD. Conductivity experiments showed the presence of aggregates that explains the type profile for the solubility isotherm. The critical concentration for the aggregate formation was determined to be 69.3mg/ml for pure HP-β-CD and 117.7 mg/ml in the presence of trimethoprim. Nuclear magnetic resonance spectroscopy provided evidence of trimethoprim:HP-β-CD molecular interaction in solution. Moreover, the complex was characterized in solid stated using Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The use of differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) showed that the thermal stability of the drug is enhanced in the presence of HP-β-CD.

Studies of pilocarpine:carbomer intermolecular interactions

The interactions between pilocarpine (PIL) and the anionic polyelectrolyte carbomer (CBR) were investigated. The effects of the chemical interactions on the chemical stability of the drug also were evaluated. The binary system was characterized by nuclear magnetic resonance techniques, Fourier-transform infrared spectroscopy (FT-IR), X-ray powder diffraction, scanning electron microscopy (SEM) and thermal analysis. The experiments showed that the complex, prepared by freeze-drying, is a solid amorphous form different from its precursors, thereby offering an interesting alternative for the preparation of extended release matrices. The solution stability of PIL was studied at pH 7 and 8, at 70 °C. The PIL solution stability was evaluated alone and in the presence of CBR. Results indicated that the drug in the presence of the polymer is 3.3 and 3.5 times more stable, at pH 7 and pH 8, respectively, than the drug without CBR. The activation energy and the frequency factor, according to Arrhenius plot, were estimated to be 13.9 ± 0.4 and 14.8 ± 0.5 kcalmol(-1), and 6.1 ± 0.3 and 7.6 ± 0.3, with and without the polymer, respectively.

Fractal dimension and mechanism of aggregation of apple juice particles.

Turbidity of freshly squeezed apple juice is produced by a polydisperse suspension of particles coming from the cellular tissue. After precipitation of coarse particles by gravity, only fine-colloidal particles remain in suspension. Aggregation of colloidal particles leads to the formation of fractal structures. The fractal dimension is a measure of the internal density of these aggregates and depends on their mechanism of aggregation. Digitized images of primary particles and aggregates of depectinized, diafiltered cloudy apple juice were obtained by scanning electron microscopy (SEM). Average radius of the primary particles was found to be a = 40±11 nm. Maximum radius of the aggregates, RL, ranged between 250 and 7750 nm. Fractal dimension of the aggregates was determined by analyzing SEM images with the variogram method, obtaining an average value of Df = 2.3±0.1. This value is typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Diafiltration process was found to reduce the average size and polydispersity of the aggregates, determined by photon correlation spectroscopy. Average gyration radius of the aggregates before juice diafiltration was found to be Rg = 629 ± 87 nm. Average number of primary particles per aggregate was calculated to be N = 1174.

In situ rheology of yeast biofilms

The aim of the present work was to investigate the in situ rheological behavior of yeast biofilms growing on stainless steel under static and turbulent flow. The species used (Rhodototula mucilaginosa, Candida krusei, Candida kefyr and Candida tropicalis) were isolated from a clarified apple juice industry. The flow conditions impacted biofilm composition over time, with a predominance of C. krusei under static and turbulent flow. Likewise, structural variations occurred, with a tighter appearance under dynamic flow. Under turbulent flow there was an increase of 112 μm in biofilm thickness at 11 weeks (p < 0.001) and cell morphology was governed by hyphal structures and rounded cells. Using the in situ growth method introduced here, yeast biofilms were determined to be viscoelastic materials with a predominantly solid-like behavior, and neither this nor the G’0 values were significantly affected by the flow conditions or the growth time, and at large deformations their weak structure collapsed beyond a critical strain of about 1.5–5%. The present work could represent a starting point for developing in situ measurements of yeast rheology and contribute to a thin body of knowledge about fungal biofilm formation.

Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization

The objectives of this study were to introduce alternative methods in the process of pectin extraction from quince pomace, to determine the effect of selected process variables (factors) on the obtained pectin, and to perform a preliminary optimization of the process. A fractional factorial experimental design was applied, where the factors considered were six: quince pomace pretreatment (washing vs blanching), drying method (hot air vs LPSSD), acid extraction condictions (pH, temperature, and time), and pectin extract concentration method (vacuum evaporation vs ultrafiltration). The effects of these factors and their interactions on pectin yield (Y: 0.2–34.2 mg/g), GalA content (44.5–76.2%), and DM (47.5–90.9%), were determined. For these three responses, extraction pH was the main effect, but it was involved in two and three factors interactions. Regarding alternative methods, LPSSD was required for maximum Y and GalA, and ultrafiltration for maximum GalA and DM. Response models were used to predict optimum process conditions (quince blanching, pomace drying by LPSSD, acid extraction at pH 2.20, 80 ℃, 3 h, and concentration under vacuum) to simultaneously maximize Y (25.2 mg/g), GalA (66.3%), and DM (66.4%).

Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying

Fil: Brown, Valeria Anahi. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Bahia Blanca. Planta Piloto de Ingenieria Quimica. Universidad Nacional del Sur. Planta Piloto de Ingenieria Quimica; Argentina