Determination of the glass transition of powder samples using Dynamic Mechanic Analysis on compacts

Dynamic Mechanic Analysis, DMA, is a sensitive method to determine the glass transition temperature (Tg) of materials. Several different sample geometries such as three point bending, stretched films or compressed cylinders, are commonly used. The Tg of a powder is related to its “sticky point”, i.e. the temperature when the powder particles interact instead of flowing freely. The determination of powder Tg is not straightforward using DMA due to the limiting geometry. Here it is demonstrated that the Tg of powder samples can be effectively and correctly determined by DMA on compacts in compression mode, using a standard wedge shaped probe usually utilized in three point bend analysis. The analysis of compacts holds the benefits of analysing powder samples as received from manufacturers, being relatively robust with regard to deformation as the material becomes rubbery, and enabling easy sample preparation and handling

High Performance Polysodium Acrylate Superabsorbents Utilizing Microfibrillated Cellulose to Augment Gel Properties

Microfibrillated cellulose was utilized at low concentrations as a filler material, added prior to free radical polymerization, in cross-linked superabsorbent polysodium acrylate hydrogels. The effect of microfibrillated cellulose concentration on equilibrium swelling, shear modulus after synthesis, and shear modulus at equilibrium swelling was studied at different degree of cross-linking. For the characterization of the microfibrillated cellulose optical microscopy, atomic force microscopy, and transmittance analysis were used. The shear modulus of the samples was determined using uniaxial compression analysis. The swelling of the gels was determined using classical gravimetrical measurements. It was found that microfibrillated cellulose was highly efficient in increasing the shear modulus of the gels. Furthermore, the microfibrillated cellulose was found to have the same effect on the swelling and shear modulus at equilibrium swelling as the same mass of the conventional covalent cross-linker N,N'-methylenebisacrylamide (MBA), while in fact improving the fracture resistance of the gels. In conclusion, microfibrillated cellulose shows great potential as an additive to enhance the performance of soft materials

Effect of ethanol on the water permeability of controlled release films composed of ethyl cellulose and hydroxypropyl cellulose

The robustness of controlled release formulations when co-ingested with alcohol is a current concern expressed by regulatory authorities, especially with regard to dose dumping. One such controlled release formulation commonly used is film coating composed of ethyl cellulose (EC) and hydroxypropyl cellulose (HPC). The aim of this study was to investigate how the presence of ethanol in the dissolution medium affects the water permeability of such films. Film samples were prepared in various EC–HPC compositions, and the effect of different ethanol concentrations in the dissolution medium on the permeability was studied using a modified Ussing chamber and tritiated water. It was found that the effect of ethanol on the film permeability varied depending on the composition of the films. The results were interpreted in terms of swelling of the EC in the films, where the swelling increased with increasing ethanol concentration. Thus, for films with low HPC content (non-interconnected pores), the water permeability of the films increased with increasing ethanol concentration as the diffusion through the ethyl cellulose increased due to swelling. However, for films with higher HPC content (having interconnected pores through the films), the permeability decreased, likely due to the swelling of the ethyl cellulose blocking the pores. The interpretation of the results was supported by dynamic mechanic analysis and SEM analysis

Physical properties of a model set of solid, texture-modified foods

Those suffering from swallowing disorders, or dysphagia, require texture-modified foods for safe swallowing. The texture is modified according to the severity of the disorder, as maintained by the guidelines outlining classes of texture-modified foods, ranging from viscous soups to soft, solid foods. As a basis for studies of bolus rheology and oral response of solid texture-modified foods, a set of well-defined, solid foods has been identified and characterized regarding texture and physical properties. Gelled food is compared to both the firmer timbale class and to the corresponding regular food. Foods eaten at room temperature were chosen to avoid temperature effects: bread, cheese, tomato, and the combination into a sandwich. All foods were tested as gel, timbale, and regular food. The texture was determined by compression and penetration tests, thereby showing a decrease in strength (compression stress), stiffness (modulus), and penetration force for increased degree of modification. The moisture content increased with increased degree of modification. The structural change from room to oral temperature was monitored by the complex shear modulus that showed a decrease with increasing temperature. Cheese and the gelatine-based tomato gel showed a distinct melting when the temperature was increased to 37 degrees C. The texture-modified foods were softer and moister in all aspects as compared to the regular foods, which follows the intended modification. The classes for the texture-modified foods were qualitatively comparable to other national classification systems with regard to solid foods, but there is a lack of objective, physics-based classification of texture, especially for solid, texture-modified foods

Bolus rheology of texture-modified food: Effect of degree of modification

Swallowing disorders, or dysphagia, require an intake of texture-modified foods progressively softer, smoother, and moister depending on the severity of the disorder. Bolus rheology was determined for five healthy subjects for a set of such solid foods regularly given to dysphagia patients. The softest class was gel food, then a smooth timbale which both were compared to the corresponding regular, un-modified food. The foods investigated were bread, cheese, tomato, and the combination as a sandwich, all for the respective texture class: gel, timbale, and regular food. The subjects chewed until ready to swallow and the expectorated bolus was immediately measured for complex shear modulus and viscosity, and moisture and saliva content were determined. Rheology show that texture-modification influenced bolus rheology with decreased viscosity and modulus for increased degree of modification. Also saliva content as well as chews-to-swallow decreased with degree of modification. Overall, the bolus saliva content was lower for the combination (sandwich) than for the individual components. Saliva content was fairly constant irrespective of food moisture content. The phase angle for all boluses was also relatively constant, indicating a similar bolus structure. All boluses of the texture-modified foods showed high extensional viscosity, which is important for bolus cohesiveness. Bolus rheology rather than food texture determines if a food is safe to swallow and the results show that the intended texture-modification is reflected in the flow properties of the respective boluses

Rheology in Fibre Formation for Meat-Analogues Data Analysis of Protein Melt Rheology Data

Global meat consumption increased four-fold during the last fifty years, while population doubled1. Even if the increase in European meat consumption has slowed (currently 80 kg per capita, twice the world average), it is forecasted to increase by 10% more to 20302–4. The increase in meat eating is also nutritionally alarming as excessive consumption has been linked to health problems, such as coronary heart disease and certain cancers5. Fibrous, meat-like analogues are today commercially produced from soy, pea and wheat, utilizing an extruder to form a protein melt at high moisture content, high temperature and high pressure with subsequent active cooling on exit. A common denominator for the fibre formation in meat-analogues and plastics is that it is known how to produce the fibres but not exactly why they are formed. Consequently, it is still difficult to utilize the full potential of these techniques. The current hypothesis on the mechanisms responsible for the fibre formation contribute to understanding but are not sufficient to fully describe the formation and cannot be used to predict fibre formation ability of protein melts thus hampering the use of more sustainable protein sources. Overall, the hypotheses range from “physical”6–8, describing mechanisms in terms of fluid dynamics, heat transfer and phase separation, to “chemical” emphasizing the chemical interactions between protein chains or polymer crystallites. This contribution will focus on rheology of the protein melts, and especially on how to use state-of-the-art statistical analysis to determine the influence of temperature, protein and moisture content on rheological properties of the melts

Impact of melt rheology on zein foam properties

Zein, the main protein fraction in maize, is left as a by-product from bio-ethanol production. The protein has been investigated as a material for a long time, but mainly in the form of films. In contrast, foamed zein is presented in this article. Zein foams may perhaps be used, e.g. as trays for biodegradable food packages or as scaffolds for tissue engineering. A batch method for manufacturing solid foams was successfully developed, the foams being manufactured by evaporation of solvent from zein resins. In order to be suitable for foam formation, a resin must possess gas-retaining properties, which can be predicted by extensional rheology. The presence of plasticizer in some of the resins decreased their extensional viscosity, and this in turn affected the foaming process. Although all the resins displayed strain-hardening behaviour, there was coalescence of pores in all the foams. Insufficient extensional viscosity resulted in the collapse of pore walls during foam expansion. Structure analysis showed, e.g. that most pores were elongated along the main axis of the mould in which the foams were manufactured. The plasticizer content in the resins had no significant effect on the mechanical properties of the foams

Bolus rheology of texture adjusted food—Effect of age

Swallowing disorders, or dysphagia, affect a large part of the population due to factors such as degenerative diseases, medication side effects or simply age-related impairment of physiological oropharyngeal function. The management of dysphagia is mainly handles through texture-modified foods of progressively softer, smoother, moister textures, depending on the severity of the disorder. Rheological and physiological-related properties of boluses were determined for a group of five older persons (average age, 74) for a set of texture-modified foods: bread, cheese and tomato and the combination into a sandwich. The softest class was gel food, after which came a smooth timbale; both were compared to boluses of regular food. The subjects chewed until ready to swallow, at which point the bolus was expectorated and measured regarding saliva content, linear viscoelasticity and shear viscosity. The results were compared to those of a previously studied younger group (average age, 38). The general physiological status of the subjects was determined by hand and tongue strength, diadochokinesis and one-legged standing and showed that all subjects were as healthy and fit as the younger group. Age-related properties such as one-legged standing with closed eyes and salivary flow plus bolus saliva content were lower for the older group, but the average chews-until-swallow was surprisingly also lower. Consequently, bolus modulus and viscosity were higher than for the younger group. Overall, the intended texture modification was reflected in bolus rheological and physiological-related properties. Bolus modulus, viscosity, saliva content and chews-until-swallowed all decreased from regular food to timbale food to gel food

Modelling the continuous relaxation time spectrum of aquous xanthan solutions using two commercial softwares

The continuous relaxation time spectrum\ua0was modelled from the mechanical spectrum\ua0of a xanthan aqueous solution both using the\ua0TA Instruments TRIOS\uae software, and with\ua0the rheology software IRIS\uae1. Two types of\ua0calculation were applied to obtain the\ua0relaxation modes since the software bundles\ua0used in this study base the calculation upon\ua0two different algorithms, named\ua0"parsimonious" as it models continuous\ua0relaxation spectra using a minimum number\ua0of modes to obtain continuous relaxation\ua0times2, and a nonlinear regularization method that provides a larger spectrum with\ua0several modes3. The results were overall\ua0comparable but slightly different for long\ua0relaxation times

Assessment of the Food-Swallowing Process Using Bolus Visualisation and Manometry Simultaneously in a Device that Models Human Swallowing

The characteristics of the flows of boluses with different consistencies, i.e. different rheological properties, through the pharynx have not been fully elucidated. The results obtained using a novel in vitro device, the Gothenburg Throat, which allows simultaneous bolus flow visualisation and manometry assessments in the pharynx geometry, are presented, to explain the dependence of bolus flow on bolus consistency. Four different bolus consistencies of a commercial food thickener, 0.5, 1, 1.5 and 2\ua0Pa\ua0s (at a shear rate of 50\ua0s −1 )—corresponding to a range from low honey-thick to pudding-thick consistencies on the National Dysphagia Diet (NDD) scale—were examined in the in vitro pharynx. The bolus velocities recorded in the simulator pharynx were in the range of 0.046–0.48\ua0m/s, which is within the range reported in clinical studies. The corresponding wall shear rates associated with these velocities ranged from 13\ua0s −1 (pudding consistency) to 209\ua0s −1 (honey-thick consistency). The results of the in vitro manometry tests using different consistencies and bolus volumes were rather similar to those obtained in clinical studies. The in vitro device used in this study appears to be a valuable tool for pre-clinical analyses of thickened fluids. Furthermore, the results show that it is desirable to consider a broad range of shear rates when assessing the suitability of a certain consistency for swallowing