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Rheology of high viscous food substances
Štern, Petr ; Vlasák, Pavel
Rheological properties of high viscous food substances, mainly of animal origin, greatly influenced their preparation, homogenization and processing. By collagen substances were studied the complex of rheological properties by their processing. We have determined, that the viscoelasticity have the bigger influence that dynamic viscosity.
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Rheology and texture of sun lotions
Štern, Petr ; Panovská, Z. ; Morávková, Tereza
All analysed sun lotions were stable. Psychorheology was applied as a suitable complex method. Rheological parameters were compared to sensory texture attributes. All relationships were statistically significant (correlation coefficients 0.89 – 0.99). Fast and objective rheological analysis could replace time and money consuming sensory assessment.
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Psychorheology of cosmetics
Štern, Petr ; Panovská, Z. ; Váchová, A. ; Pokorný, J.
Texture belongs to the most important manufacture qualities of dispersive cosmetics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurement. Eye creams, sun and body lotions, lipsticks and tooth pastes were investigated. By all this cosmetics products the psychorheology was applied as a suitable complex methods. On grounds of rheological measurements can be therefore the sensory texture and acceptability of dispersive cosmetic predicted.
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Psychorheology of ketchup
Štern, Petr ; Pokorný, J. ; Panovská, Z. ; Šedivá, A. ; Vykutilová, T.
A series of twelve ketchups picked up at the Czech markets was analysed at the temperatures 230C and 450C. There were determined the basic rheological characteristics (static yield stress, apparent viscosity, thixotropy, and viscoelasticity) using a rotational rheometer RheoStress 300 (TermoHaake Karlsruhe, Germany) and textural properties using sensor analysis. With the help of correlation of rheological and sensorical data there were derived close functional dependencies with large values of correlation coefficients.
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Psychorheology of soft margarines
Štern, Petr ; Pokorný, J. ; Panovská, Z. ; Seifert, P. ; Svoboda, Z. ; Novák, B.
This paper summarises the preliminary results form the research into the influence that conditions of agitation has on the progression of the aggregation process and on some of the properties of formed aggregates affecting the efficiency of separation processes. These results show that the applied velocity gradient G, the period of its action T and the distribution of a velocity field in the agitated volume of water influence the number of aggregates, their size and shape in a significant manner. Smaller and denser aggregates of a homogenous size and more resistant to breaking-up are formed with higher velocity gradient.
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