Showing papers by "Ganesan Narsimhan published in 2006"
TL;DR: Pasting and rheological behavior of pastes made from different commercial soy proteins and starches were investigated for the development of soy protein-based pudding system in this paper, where commercial starch Novation ® 2300 and soy protein concentrate Alpha ® 5812 were found to exhibit the most desirable pasting properties.
Abstract: Pasting and rheological behavior of pastes made from different commercial soy proteins and starches were investigated for the development of soy protein-based pudding system. Commercial starch Novation ® 2300 and soy protein concentrate Alpha ® 5812 were found to exhibit the most desirable pasting properties. The yield stress values of commercial puddings were in the range of 27.1–59.6 Pa, Consistency index ( K ) values in the range of 6.57–18.63 (Pa s n ) and flow behavior index ( n ) values in the range of 0.4192–0.6558. The K , and n values for soy protein-based puddings were found to be comparable to those for the commercial puddings. During 2 weeks of refrigeration, both G ′ and G ″ increased for all the puddings. Neither water separation nor net syneresis were observed for soy protein-based puddings during 2 weeks of storage at 5 °C. Further adjustments of the formulation that was more comparable to the commercial pudding were achieved.
52 citations
TL;DR: Foam drainage was found to be slower for actual Plateau border cross section compared to circular geometry and faster for higher interfacial mobility and larger bubble size, and Newtonian model for foam drainage for zero shear viscosity underpredicted drainage rates and did not agree with the experimental data.
32 citations
TL;DR: A generalized formalism for the rupture of an equilibrium foam film due to imposed random thermal and mechanical perturbations, modeled as a Gaussian white noise, is presented in this article, where the evolution of amplitude of perturbation is described by a stochastic differential equation.
13 citations
TL;DR: In a wind tunnel experiment, the amount of seasoning retained by a fried tortilla chip when exposed to air at different flow rates (0.516 to 1.115 m/s) and angles of inclination (0° to 60°) was measured as mentioned in this paper.
Abstract: In a wind tunnel experiment, the amount of seasoning retained by a fried tortilla chip when exposed to air at different flow rates (0.516 to 1.115 m/s) and angles of inclination (0° to 60°) was measured. The inferred adhesion force of seasoning particle and chip surface using boundary layer theory increased with seasoning particle size (32 to 300 μm), oil content of tortilla chip (24% to 32%), viscosity (55.9 to 72.2 cP), and surface tension (27.5 to 34.1 mN/m) of oil and was in the range of 1.6 x 10 - 9 to 3.3 x 10 - 7 N. The calculated values of adhesion force accounting for van der Waals, electrostatic, and capillary forces showed the same qualitative trend as the experimental data.
13 citations
TL;DR: The critical wavenumber for minimum rupture time is shown to be insensitive to interfacial mobility, and the critical dimensionless surface viscosity and critical Marangoni number at which the behavior of thin film deviates from that of fully mobile film are smaller for higher Hamaker constants, smaller film thickness and smaller surface potentials.
8 citations