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Seifried B, Temelli F. Use and limitations of a quartz crystal microbalance to measure viscosity of carbon dioxide-expanded fish oil fatty acid ethyl esters. J Supercrit Fluids 2015. [DOI: 10.1016/j.supflu.2015.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Santos MD, Gomes MTSR. Starch viscoelastic properties studied with an acoustic wave sensor. Carbohydr Polym 2013; 99:68-73. [PMID: 24274480 DOI: 10.1016/j.carbpol.2013.08.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2012] [Revised: 07/31/2013] [Accepted: 08/07/2013] [Indexed: 11/28/2022]
Abstract
Gelatinization and retrogradation of starch was followed in real time with an acoustic wave sensor. This study relies on the monitorization of the frequency of oscillation of a piezoelectric quartz crystal in contact with a 2.5% emulsion of a commercial maize starch, during heating and cooling. The technique showed to be very powerful and sensitive to most of the changes described in the literature, which have been elucidated by some other techniques. The value for the temperature of gelatinization found using the sensor was confirmed by the analysis of the same starch emulsion by polarized light microscopy. Temperatures of gelatinization were found to vary with the sample heating rate, as follows: 73.5 °C at 2.0 °C/min, 66.0 °C at 1.0 °C/min, and 65.0 °C at 0.5 °C/min. Hysteresis of the studied system was evidenced by the frequency shift before heating and after cooling till the initial temperature. Analysis performed on a 1.5% emulsion of a rice starch heated at 2.0 °C/min and cooled as before, evidenced no hysteresis and showed complete reversibility, in which concerns to the series frequency of the piezoelectric quartz crystal.
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Affiliation(s)
- M D Santos
- CESAM/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Zhuang H, Lu P, Lim SP, Lee HP. Effects of Interface Slip and Viscoelasticity on the Dynamic Response of Droplet Quartz Crystal Microbalances. Anal Chem 2008; 80:7347-53. [DOI: 10.1021/ac8010523] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Han Zhuang
- Department of Mechanical Engineering, National University of Singapore, 1 Engineering Drive 2, 117576 Singapore, Institute of High Performance Computing, 1 Fusionopolis Way, Number 16-16 Connexis, 138632, Singapore, and Department of Modern Mechanics, University of Science and Technology of China, Hefei, Anhui 230027, P. R. China
| | - Pin Lu
- Department of Mechanical Engineering, National University of Singapore, 1 Engineering Drive 2, 117576 Singapore, Institute of High Performance Computing, 1 Fusionopolis Way, Number 16-16 Connexis, 138632, Singapore, and Department of Modern Mechanics, University of Science and Technology of China, Hefei, Anhui 230027, P. R. China
| | - Siak Piang Lim
- Department of Mechanical Engineering, National University of Singapore, 1 Engineering Drive 2, 117576 Singapore, Institute of High Performance Computing, 1 Fusionopolis Way, Number 16-16 Connexis, 138632, Singapore, and Department of Modern Mechanics, University of Science and Technology of China, Hefei, Anhui 230027, P. R. China
| | - Heow Pueh Lee
- Department of Mechanical Engineering, National University of Singapore, 1 Engineering Drive 2, 117576 Singapore, Institute of High Performance Computing, 1 Fusionopolis Way, Number 16-16 Connexis, 138632, Singapore, and Department of Modern Mechanics, University of Science and Technology of China, Hefei, Anhui 230027, P. R. China
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Shen D, Kang Q, Li X, Cai H, Wang Y. Different experimental results for the influence of immersion angle on the resonant frequency of a quartz crystal microbalance in a liquid phase: With a comment. Anal Chim Acta 2007; 593:188-95. [DOI: 10.1016/j.aca.2007.03.059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2006] [Revised: 03/13/2007] [Accepted: 03/27/2007] [Indexed: 10/23/2022]
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Dewar R, Joyce M. The quartz crystal microbalance as a microviscometer for improved rehabilitation therapy of dysphagic patients. CONFERENCE PROCEEDINGS : ... ANNUAL INTERNATIONAL CONFERENCE OF THE IEEE ENGINEERING IN MEDICINE AND BIOLOGY SOCIETY. IEEE ENGINEERING IN MEDICINE AND BIOLOGY SOCIETY. ANNUAL CONFERENCE 2007; 2005:2511-5. [PMID: 17282748 DOI: 10.1109/iembs.2005.1616979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The viscosity of non-solid foods, and the stability of their viscosity over time, temperature change and shearing is critical in managing dysphagia. The starch-based foodstuffs thickeners used in dysphagia therapy are highly non-Newtonian and their viscosity is dependent on shear rate, shear history, temperature and time. This inherently results in the subjective measurement of viscosity and hence the management of dysphagia to be error prone. Given the ageing population, this problem is likely to become more widespread. This paper identifies the need for an objective measurement device rather than the current subjective methods. The use of the quartz crystal microbalance (QCM) as a viscometer for the starch-based thickeners is reported.
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Affiliation(s)
- Richard Dewar
- Engineering Department, Lancaster University, Lancaster, LA1 4YR, UK.
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