Thickener Type Research Articles

Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food - By using Universal Design Food: UDF (Do not have to Bite)

Assuming home care for the elderly, we aimed to create a nursing food that can be created even at home, considering the combination of thickeners and foods, and creating useful data. Therefore, we used two types of thickeners that can purchase at pharmacies and three types of commercially available nursing food that can eat without chewing. Line Spread Test Start Kit (LST) manufactured by SARAYA used for viscosity measurement. The two types of thickeners used this time became more viscous when added to the food. And the viscosity of the food could be maintained over time (this time after 5minutes). However, in the case of foods rich in lipids, the thickener B was able to maintain the viscosity more than the thickener A. It is necessary to select a thickener that is compatible with the raw material ratio of the food.

Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food - Aiming for Viscosity Adjustment that can be done at Home

Japan is a supper-aged society, and many older adults need home care. To provide meals safely at home, the viscosity of meals suitable for the elderly required. Therefore, in this study, the viscosity was measured by combining two types of thickeners that can purchase at pharmacies and three types of care foods. The thickener used this time has almost the same price and content, but the many included material is different. Thickener A was rich in water-soluble dietary fiber, and thickener B was rich in thickening polysaccharides. The three types of foods were foods with high carbohydrate content, high lipid content, and high water content. As a result, thickening agent B, which is rich in thickening polysaccharides, was able to maintain the viscosity better than thickening agent A if a thickening agent added at a low (100g food per 1g thickening) concentration to foods rich in lipids and water. However, when the addition amount of the thickener was large, the thickener A and the thickener B showed almost the same viscosity. It will be necessary to increase the number of samples and clarify the differences due to the combinations.

Seismic Structure of a Postspreading Seamount Emplaced on the Fossil Spreading Center in the Southwest Subbasin of the South China Sea

AbstractPostspreading seamounts are unique seamounts built by volcanism after seafloor spreading had ceased. Limited understanding of their formation processes is mainly due to the lack of investigation. Therefore, we conducted a three‐dimensional wide‐angle seismic experiment in the Southwest Subbasin of the South China Sea and four profiles were acquired within the inactive spreading center over a postspreading seamount. Based on ocean bottom seismometer data, we report two‐dimensional velocity structures of the Longnan seamount. Our results show that a low P wave velocity body (2.9–5.0 km/s, 4 km thick) is observed within the seamount summit, suggesting that material has extensively erupted as volcaniclastic rocks and high‐porosity basalts. The extrusive/intrusive boundary is depressed beneath the seamount, indicating the absence of an intrusive core. Our results further show that the ratio of extrusive to intrusive volume is as high as 3.0 and that the accretion to the oceanic crust occurs in layer 2. Combined with an analysis of velocity structures of seamounts worldwide including seamounts in the South China Sea, we propose that the extrusive/intrusive ratio and type of crustal thickening are related to the magma supply mechanisms, and intrusive cores are more likely to be associated with a hot spot. The above analysis also suggests that the Longnan Seamount is a nonplume origin seamount and structurally different from other seamounts in the South China Sea. Ridge jumps in the South China Sea increase the duration or amount of volcanism, which could explain seamount structural differences.

Correlations between rail grease formulation and friction, wear and RCF of a wheel/rail tribological pair

Twin disc tests were employed to assess rail grease formulation effect on friction, wear, and retentivity to propose guidelines for grease selection based on key aspects of grease formulation. Two commercial rail greases plus six in-house formulated greases with the same additive package and consistency, but different thickener types and base oil viscosities were evaluated. The results showed that: i) at low nominal lambda ratio, crack propagation and friction coefficient are highly dependent on thickener type - both increase for Calcium and decrease for Lithium; ii) at high nominal lambda ratio, friction and wear are controlled by the base oil viscosity; iii) retentivity is controlled by the base oil viscosity regardless of the nominal specific film thickness or thickener type.

Evaluation of factors affecting the association between thickening of sinus mucosa and the presence of periapical lesions using cone beam CT.

To evaluate the effect of various parameters of periapical lesion(s) on the amount and type of mucosal thickening using cone beam CT images. CBCT scans of 1000 patients were evaluated retrospectively for the presence of apical lesions in maxillary posterior teeth associated with sinus mucosal thickening. The number of cases with pathological mucosal thickening was recorded and classified according to the amount and type of mucosal thickening. The parameters evaluated as the cause of mucosal thickening were the type and number of posterior teeth, number of root(s), diameter of the periapical lesion and distance between maxillary sinus and lesion. Descriptive statistics and multiple logistic regression was used for data analyses. Spearman's correlation coefficient was used for pair-wise comparisons. Intrarater reliability was tested by Cohen's kappa. Mucosal thickening associated with periapical lesions was determined in 48% of 202 cases. The most frequently detected extent of mucosal thickening was type 3 (42%), whereas flat type thickening (59%) was the most frequent type. The tooth most frequently associated with mucosal thickening was the maxillary first molar (44%). Parameters significantly affecting the extent of mucosal thickening were gender, number of roots, number of teeth with periapical lesions and diameter of periapical lesions (P<0.05). The single parameter with an association with the type of mucosal thickening was the number of roots with an apical lesion (P<0.05). Mucosal thickening associated with periapical lesions was observed in almost 50% of all mucosal thickening cases. Therefore, collaboration amongst endodontists and otolaryngologists is mandatory to provide successful treatment and prevent recurrence of maxillary sinusitis.

Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi

Türk mutfağında önemli yere sahip olan sütlü tatlılar hamur ve şuruplu tatlılara göre daha hafif, sindirimi kolay ve besin değerleri oldukça yüksek olan ürünlerdir. Son yıllarda beslenme, sağlık ve kilo kontrolü gibi birçok farklı nedenden kaynaklı düşük ve sıfır yağlı ürünlere tüketici talebinin artmasıyla birlikte bu ürünleri geliştirmeye yönelik çalışmaların arttığı gözlenmektedir. Ancak gıda ürünlerinde yağın azaltılması, genellikle gıdaların yapısal özelliklerinde istenmeyen değişikliklere neden olmakta bu da tüketicilerin beğenisini etkilemektedir. Bu tür ürünlerin formülasyonunda yağ; görünüş, doku, ağız hissi ve özellikle lezzeti etkilemektedir. Gıdalardaki yağ içeriğinin azaltılmasıyla ilgili oluşan sorunları telafi etmek için peynir altı suyu proteini-pektin kompleksleri (WPPC), λ-karregenan, κ-karragenan, kısa ve uzun zincirli inülin karışımları, nişasta gibi yağ ikame maddeleri kullanılmaktadır. İkame maddelerinin kullanılması ile sütlü tatlıların yağ içeriğinde yapılan değişiklikler renk, reoloji, doku, duyusal algı, aroma salınımı ve algılanmasını etkilemektedir. Süt yağı içeriği, yarı katı sütlü tatlılarda duyusal algı, in vivo lezzet ve aroma salınımı üzerine etkilidir. Sütlü tatlı üretiminde kullanılan süt yağ içeriği (tam yağlı, az yağlı veya yağsız) ürünün reolojik ve duyusal özelliklerini, ağızda algılanan tat yoğunluğunu, aroma salınımını, akış davranışını, lezzeti ve viskoelastik özelliklerini etkilemektedir. Yağ içeriği azatılmış sütlü tatlılarda, kıvam verici ajan tipi ve konsantrasyonunun (nişasta, κ-karregenan, karboksimetil selüloz) ürünün, renginde, lezzetinde ve dokusunda algılanabilir değişikliğe yol açtığı, ürünün fiziksel ve yapısal özelliklerini değiştirebileceği saptanmıştır. Bu derlemede, yağ ikame maddeleri kullanılarak yağ içeriği azaltılmış sütlü tatlıların aroma salınımının ve reolojik özelliklerinin incelenmesi amaçlanmıştır.

Kajian Edible Coating Berbasis Kolang-Kaling dengan Penambahan Bahan Pengental dari Sumber Alami (Pati dan Pektin) dan Sintetis (CMC) yang Diaplikasikan pada Dodol

The purpose of this study was to determine the effect of the type of thickener on the quality of edible coatings, the effect of the concentration of thickener types on the quality of edible coatings applied to dodol, and find the best treatment of edible coatings that can increase the shelf life of dodol. The research was arranged in a Nested Randomized Design method consisting of two factors. First factor that became the nest was a variation of thickener (P) with treatment level (Pati, Pectin, and CMC) and second factor that became nested namely variation of thickener concentration (K) with treatment level (1%, 1.5%, and 2% ). The results showed that the addition of pectin 2% as the best treatment has a viscosity of 238.2 cP and the ability to protect dodol on the 6th-day storage can be observed at a water content of 26.98% which is close to SNI which is equal to 20%, TPC (Total Plate Count) 4.9 × 104Cfu / g which is close to the TPC number on SNI of 1 × 104Cfu / g, FFA (Free Fatty Acid) of 1.06% which does not exceed the SNI limit of 10.5%, the texture of 8.18 N / mm, the aroma score of 3.53 is a bit rancid, the appearance score is 5.23 which means neutral and the preferences score is 6.07 which means a little like.

Efficacy and related factors analysis in HMME-PDT in the treatment of port wine stains.

To observe the efficiency and safety of hematoporphyrin mono-methylether photodynamic therapy (HMME-PDT) in treating port-wine stains (PWS) with Chinese patients, and to evaluate the advantage of photograph,VISIA Complexion Analysis System, and dermoscopy in efficacy evaluation.Analyzing changes of pain during treatment and related adverse reactions. 62 patients were treated in our department during2017-2019 with HMME-PDT, among which, 20 cases were pink type, 32 cases were purple type and remain 11 cases were nodular thickening type. Initially, all patients received an intravenous injection of 5 mg/kg HMME, and then the lesion areas of the patients were exposed to 532 nm LED green light after 10 min. The irradiation power density was range between 80-100 mW/cm2. By utilization of photograph,VISIA system, and dermoscopy to evaluate the clearance after treatments, and then informing the patients to value the pain level during the treatment via visual analogue scale(VAS), and recording the adverse reactions. After 2 times treatments, 11 of the 62 cases were cured (17.74 %), 17 cases showed a good efficacy (27.42 %), 20 cases indicated alleviation (32.26 %), while 14 cases displayed no efficacy (22.58 %).By observation, The VISIA system combined with image analysis software is an excellent technique in assessing efficacy. Dermoscopy helps to classify PWS types.It showed that the pain level each patient could endure was distinct, and it's remarkable that when receiving consecutive 12.09 ± 3.74 min of treatment, most of patients have showed severe pain.Patients with severe pain except young children who couldn't value the pain, had better efficacy.The side effects after treatment mainly displayed with edema, crust, hyperpigmentation. No recurrence within 2 years. It shows that after treating with HMME-PDTt efficacy is remarkable, with advantage of safety and fewer side effects. HMME_PDT should undergo further research and promotion. VISIA system combined with image analysis software and dermoscopy are excellent techniques for evaluating efficacy.

Flow and heat transfer of MHD non-Newtonian power-law fluids due to rotating disk

In flows over rotating disk, substantial additional flow phenomena arise due to the rotational forces or due to the nature of the three-dimensional boundary layer flows. The resulting flow characteristics can be very complex and almost every rotating system reveals novel and unexpected flow characteristics over a sufficiently wide range of variables which affect the hydrodynamic phenomena. This paper focuses on the flow and heat transfer in non-Newtonian power law fluids due to a rotating disk in the presence of magnetic field. The number of independent variables in the highly non-linear partial differential equations was reduced by suitable similarity transformations. The coupled non-linear ordinary differential equations were solved numerically using the finite difference collocation method of MATLAB bvp4c. The effects of the magnetic parameter and Prandtl number on the flow fields and heat transfer rate were investigated for the cases of shear thinning and shear thickening power law fluids. The heat transfer rate reduces as the magnetic field strength increases but increases as the Prandtl number increases for both types of shear thickening and shear thinning fluids. The effects are more significant in the case for shear thinning fluids.

A Novel Procedure for Performance Assessment of Paste Thickeners

ABSTRACT High stability and low settling rate of phosphate fines in water suspensions encountered the dry area-located mines with serious environmental and technical challenges. The best suggestion for these mines is paste thickener installation for dewatering. In this research, the novel procedure has been proposed for evaluating the potential of paste thickeners in dewatering mining tailings. The case study is Esfordi phosphate complex (Iran). Initially, the selection criteria of a proper flocculant (environmental effects, price, particle settling rate, turbidity of overflow water, and underflow water content) were evaluated for current consuming flocculant (A-27) and 12 other ionic and nonionic flocculants. Then, flocculation performance was ranked based on the type and concentration, applying multiple criteria decision-making (MCDM) techniques of ORESTE, MAPPAC, and ELECTRE. Subsequently, the pilot-scale tests were performed for the selected flocculants and the operational conditions were evaluated for the maximum underflow solid content of 70 wt.%. The results of the present research showed that installation and application of this type of thickener could be effective for the case study.

Should the Energy Contribution of Commercial Thickeners Be Considered in the Nutrition Plan of Patients With Dysphagia?

Clinical management options for dysphagia include the use of thickeners to increase the consistency of liquids. Health professionals may not be aware of the nutrition value of these products, since there are no such recommendation in clinical guidelines. Our aim was to estimate the added nutrition value of the 2 types of commercial thickeners (starch and xanthan gum) to daily nutrition intake and compare their nutrition value for nectar, honey, and pudding consistencies. Additionally, we compared the nutrition value of both thickeners with a high-energy powder, since they share the same main ingredients. We collected recommended dosages for obtaining the 3 different consistencies and nutrition content from the technical food labels. Daily intake of fluids was estimated from the Portuguese National Food, Nutrition and Physical Activity Survey. Total daily amount of thickener needed was estimated, as well as their correspondent nutrition contributions. Estimated daily fluid intake was 2439 mL. Starch thickeners provide significantly more energy at all consistencies than xanthan gum provides (423-846 kcal, P < 0.05, and 103-308 kcal, P < 0.05, respectively). Significantly more fiber is provided by xanthan gum thickeners (9 g in nectar and 27 g in pudding consistencies, P < 0.05). Median energy and carbohydrate values per 100 g of high-energy powder modules and starch thickeners are similar. The nutrition value of thickeners should be routinely considered in the nutrition assessment and planning of patients with dysphagia for liquids, since they contribute significantly with energy, carbohydrate, and fiber.

The Role of Grease Composition and Rheology in Elastohydrodynamic Lubrication

Grease lubrication is inherently complicated due to its non-Newtonian flow dynamics. The flow behavior of grease is difficult to determine under tribological shear rates as these shear rates are often extremely high, and therefore, are not accessible on a regular rheometer. In this work, we demonstrate the use of shear rate-concentration superposition method to extrapolate the data measured with a rheometer to tribologically relevant shear rates. This method is similar to the other superposition methods routinely employed by rheologists for predicting flow behavior beyond the measurement range of rheometer. In this method, a data master curve, which extends over a broad range of shear rates, is constructed by superposing individual flow curves for greases with different thickener concentrations. The master curve is utilized to determine infinite shear viscosity of grease which is then used for the film thickness estimation. Furthermore, the grease samples are tribologically tested using a four-ball tester to identify the individual and interactive roles of the thickener type, concentration and base oil in lubrication behavior. A change in thickener concentration or type influences frictional torque and wear scar size through modification in infinite shear viscosity and structural stability of grease. The SEM images show deposition of thickener particles on the contact surface, which also apparently affect friction and wear during the test. The lubrication performance is strongly influenced by base oil, which points towards the importance of its role in dictating flow resistance and film-forming behavior of grease inside elastohydrodynamic contact.

Comparison of Quality Characteristics in the Chicken-Sweet Pumpkin-Purée by the Types of Thickeners

Comparison of Quality Characteristics in the Chicken-Sweet Pumpkin-Purée by the Types of Thickeners

Clinical Aspects of Thickeners for Pediatric Gastroesophageal Reflux and Oropharyngeal Dysphagia.

The purpose of this review is to discuss current knowledge and recent findings regarding clinical aspects of thickeners for pediatric gastroesophageal reflux and oropharyngeal dysphagia. We review evidence for thickener efficacy, discuss types of thickeners, practical considerations when using various thickeners, and risks and benefits of thickener use in pediatrics. Thickeners are effective in decreasing regurgitation and improving swallowing mechanics and can often be used empirically for the treatment of infants and young children. Adverse effects have been reported, but with careful consideration of appropriate thickener types, desired thickening consistency, and follow-up in collaboration with feeding specialists, most patients have symptomatic improvements. Thickeners are typically well tolerated and with few side effects, but close follow-up is needed to make sure patients tolerate thickeners and have adequate symptom improvement.

The Mitral Valve 16 Months After Operative Insertion of the Alfieri Stitch

We describe considerable fibrous thickening of the mitral leaflets 16 months after insertion of an Alfieri stitch in a previously anatomically normal but functionally regurgitant mitral valve. Whether this type of mitral thickening will occur after percutaneous insertion of the mitral clip for pure mitral regurgitation remains to be determined.

Shear and extensional rheological characterization of thickened fluid for dysphagia management

Thickened fluids are used in the medical management of individuals who suffer from swallowing difficulties (known as dysphagia). Recent studies show that understanding the rheological properties of thickened fluids is advantageous in designing better-controlled fluids. Whilst the rheological behavior of thickened fluids in shear deformation has been studied by several authors, studies on their extensional behavior are limited, despite their critical importance in influencing bolus flow and swallowing. Our aim in this work was to rheologically characterize extensional deformation of dysphagia fluids thickened with different types of commercial thickeners at varying concentrations using a filament stretching and break-up device. It was observed that the extensional viscosity increased and became more cohesive as the thickener concentration was increased. Additionally, it was observed that for similar shear viscosity at 50 s−1, the extensional viscosity of the fluid was dependent on the type of thickener. This study confirms that by thickening fluid with different types of thickeners, the cohesiveness of the fluid may be very different even at the same shear viscosity. Therefore, both shear and extensional rheology of thickened fluids should be considered for the management of dysphagia.

On the film forming and friction behaviour of greases in rolling/sliding contacts

Abstract The film forming and friction properties of nine greases covering different thickener types, viscosities and NLGI grades have been investigated. Film thickness results are in agreement with previous work that all greases form a thicker film than the base oil counterpart at low speeds, suggesting that lambda ratio and kappa of greases can be much higher than their corresponding oils. The base oil viscosity appears to govern the grease film thickness at low speeds by a direct relationship for polyurea greases whereas by an inverse relationship for lithium and calcium complex greases. Grease friction results indicate that the shape of grease friction curves can differ quite significantly from that of oils. Possible underlying mechanisms that govern friction properties are discussed.

Urea (Polyurea) Greases

The review deals with greases in which organic ureas of various compositions and structures are used as thickeners. The nature of compounds participating in the synthesis of organic ureas and the main types of polyurea thickeners are considered. The physicochemical, tribological, and operation properties of plastic polyurea lubricants are discussed.

Rheological characterization of thickened protein-based beverages under different food thickeners and setting times.

Food thickeners have been commonly used in the preparation of various thickened fluids with desirable rheological properties for dysphagic patients to elicit an optimal swallow response. However, among various thickened fluids, there is limited rheological information on cold thickened protein-based beverage (PBB) (e.g., whole milk, skim milk, and soybean milk) prepared with various xanthan gum (XG)-based thickeners. Our flow and dynamic rheological results showed that the flow and viscoelastic properties of the thickened PBB samples prepared with different food thickeners were dependent on the PBB type, thickener type, and setting time. These rheological results presented in this study will provide both thickener manufacturers and clinicians with valuable information for thickened PBB products with desirable rheological properties for safe and easy swallowing. New knowledge of the different rheological characterizations of thickened PBB can be practically applied to develop the commercial dysphagia thickeners suitable for PBB in food industry.

Effect of Food Thickeners on the Disintegration, Dissolution, and Drug Activity of Rapid Oral-disintegrating Tablets

For patients with dysphagia in medical facilities and nursing homes, food thickeners are routinely used to aid the ingestion of medicines such as tablets. However, some types of thickeners affect the disintegration and dissolution of tablets, such as rapidly-disintegrating magnesium oxide tablets and donepezil hydrochloride orally disintegrating tablets. Additionally, delayed disintegration and dissolution of tablets affect a drug's efficacy. As an example, with Voglibose orally disintegrating tablets, marked differences are observed in changes in glucose levels during glucose tolerance testing. When using food thickeners to aid tablet ingestion, it is therefore necessary to select a product that has little effect on drug disintegration, dissolution, and activity.