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Wang H, Ni ZJ, Ma WP, Song CB, Zhang JG, Thakur K, Wei ZJ. Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine. Food Sci Biotechnol 2018; 28:395-403. [PMID: 30956851 DOI: 10.1007/s10068-018-0492-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 09/19/2018] [Accepted: 10/10/2018] [Indexed: 01/25/2023] Open
Abstract
In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties, release of aroma compounds, and color of the red wine. While determining the rheological properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in negative correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds. Among them ethyl hexanoate, phenylethyl alcohol, octanoic acid, diethyl succinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.
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Affiliation(s)
- Hao Wang
- 1School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 People's Republic of China.,Anhui Habopharmqnceutical Co., Ltd, Taihe, 236600 People's Republic of China
| | - Zhi-Jing Ni
- 1School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 People's Republic of China.,3Biological Science and Engineering College, North Minzu University, Yinchuan, 750021 People's Republic of China
| | - Wen-Ping Ma
- 3Biological Science and Engineering College, North Minzu University, Yinchuan, 750021 People's Republic of China
| | - Chang-Bing Song
- 3Biological Science and Engineering College, North Minzu University, Yinchuan, 750021 People's Republic of China
| | - Jian-Guo Zhang
- 1School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 People's Republic of China
| | - Kiran Thakur
- 1School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 People's Republic of China
| | - Zhao-Jun Wei
- 1School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 People's Republic of China.,Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd, Jieshou, 236500 People's Republic of China
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Čupera J, Sedlák P, Karafiát P. Differences in rheological profile of regular diesel and bio-diesel fuel. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201058050067] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Trávníček P, Junga P. Thixotropic behaviour of thickened sewage sludge. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2014; 12:72. [PMID: 24860659 PMCID: PMC4013819 DOI: 10.1186/2052-336x-12-72] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2013] [Accepted: 04/12/2014] [Indexed: 06/01/2023]
Abstract
The aim of the work is a description of the rheological behaviour of thickened sewage sludge. The sample of thickened sludge was collected from the wastewater treatment plant, where pressure flotation unit is used for a process of thickening. The value of dry matter of collected sample was 3.52%. Subsequently the sample was diluted and the rheological properties of individual samples were obtained. Several types of rheological tests were used for the determination of the sample. At first the hysteresis loop test was performed. The next test was focused on the time-dependency, i.e. measurement of dependence of dynamic viscosity on the time at constant shear rate. Further dependence dynamic viscosity on the temperature was performed. Then the activation energy was obtained from measured values. Finally, the hysteresis areas were counted and measured values were evaluated with use of Herschel-Bulkley mathematical model.
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Affiliation(s)
- Petr Trávníček
- Department of Agricultural, Food and Environmental Engineering, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
| | - Petr Junga
- Department of Agricultural, Food and Environmental Engineering, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
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