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Article
Peer-Review Record

Rheological Characterization of Gofio and Aloe Vera Blended Juice

Processes 2023, 11(12), 3315; https://doi.org/10.3390/pr11123315
by Francisco José Rubio-Hernández 1,*, Julia Rubio-Merino 2 and Elvira García-López 1
Reviewer 1:
Reviewer 2: Anonymous
Processes 2023, 11(12), 3315; https://doi.org/10.3390/pr11123315
Submission received: 6 November 2023 / Revised: 19 November 2023 / Accepted: 25 November 2023 / Published: 28 November 2023
(This article belongs to the Special Issue Research on Rheology in Food Processing)

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Dear Researchers, 

Nice efforts, you have presented in-depth rheological approach for aloe vera juice after fortified it with gofio.

It is really a novel concern with deep analytical survey. better to present more wisely about the application scope and further commercialization potential for your research. 

Don't forget to address all the raised queries in the attached PDF file. English needed intensive revision intermittently so better to correct it all around.

Comments for author File: Comments.pdf

Comments on the Quality of English Language

English needed revision, some comments are highlighted in attached PDF format. so better to reframe those sentences diligently and wisely. Scope for more better english refinement also exist in this draft. So, give your input accordingly and as per the repo of journal is concerned.

Author Response

Responses are included in the attached file.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

This manuscript considered the effect of gofio on rheological properties of AVJ. Below are some comments for the review. 

 

1. Introduction is short. This reviewer thinks that the research background should be more described in the introduction.

Importance and novelty of this study?,

Different points from published papers related to the topic?   

2. For Fig. 2 

Can authors explain why suspensions used in this study did not have zero-shear viscosity at low shear rate? 

Does mean "oscillatory shear" written inside figure complex viscosity data with respect to frequency? Did authors use Cox-Merz rule to combine complex viscosity and shear viscosity in Fig. 2? 

3. Why did authors choose Jeffreys model (Fig. 4) to explain G' and G'' ? 

4. What are physical meanings of lambda_1 and lambda_2 in the Jeffreys model (i.e., Fig. 5c) ? Its importance to interpret the gofio effect should be emphasized.  

 

Author Response

Responses are included in an attached file

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

Authors fully considered the comments raised by reviewers in the revised version. 

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