In-Situ Observation of Pouring a High-Viscosity Liquid
Round 1
Reviewer 1 Report
In the present manuscript, "In-situ observation of pouring a high-viscosity liquid," authors have studied the pouring behavior of six water samples with varying concentrations of polyethylene glycol as a thickener. The author has used a visual analog scale method for analyzing the sensory data. The results show the correlation between viscosity and pouring behavior. The results could be useful for the beverage industry, and it is worth for the publication. However, there are a few minor flaws and questions; the author should address before the publication. Below are my concerns:
- My primary concern is, did the author consider the distance between container and beaker while pouring? If yes, the author should add a comment about it in the draft.
- Another primary concern is that the author did not discuss the viscosity data shown in Table 1 in correlation with other factors. Even though it is directly proportional to the thickener's concentration, I strongly suggest that the author discuss the result in terms of viscosity, not the concentration of thickener, as the farmer is the fundamental property of solution responsible for pouring behavior.
- The authors should use different colors for different wt% solution data in Figures 3, 7, and 8.
Author Response
Dear Editors and Reviewers:
Thanks for your helpful comments. We revised the manuscript as follows:
“My primary concern is, did the author consider the distance between container and beaker while pouring? If yes, the author should add a comment about it in the draft.”
In this study, the distance between the container and the beaker was uncontrolled and varied between subjects. The movement of each subject was not constrained to ensure accurate sensory evaluation. This description was added in the experimental section (page 3 line 97-98)
“Another primary concern is that the author did not discuss the viscosity data shown in Table 1 in correlation with other factors. Even though it is directly proportional to the thickener's concentration, I strongly suggest that the author discuss the result in terms of viscosity, not the concentration of thickener, as the farmer is the fundamental property of solution responsible for pouring behavior.”
As you mentioned, viscosity is the most important factor to control the pouring process. At first, the x-axis of the Figure 3, 7 and 8 changed to viscosity. Secondly, the viscosity data were added in the main text (page 4, 5, 6 and 8). Finally, the mechanism of yarning was added in the discussion (page 8 line 216-227) Some previous studies reported the mechanism of the formation of this state. Firstly, Nakagawa showed that spinnability does not simply depend upon viscosity of liquid, a sort of "elasticity" plays a principal role in this phenomenon. In the case of polymer solutions, the spinnability is related to junction formation among polymer chains. The intermolecular interactions can make higher-order structures and participate not only in viscous property but also in elastic response of polymer solutions. Malkin et al. found that a possibility of the formation of stable jets from polyethylene glycol solutions is explained by an increase of the intermolecular interactions of extended macromolecular chains, resulting in the phase separation and leading to the formation of fibers created by oriented macromolecules.
“The authors should use different colors for different wt% solution data in Figures 3, 7, and 8.”
It is impossible to use different colors for different solution data, because the x-axis is the viscosity which reflect the thickener concentration.
Reviewer 2 Report
The current work deals with the in-situ observation of pouring a high viscosity liquid and monitoring it high speed camera and force plate. The manuscript is interesting, however, few mojor comments need to be addressed before publication in “Technolgies”.
The introduction section needs improvement to clarify the motivation of the work and the current state of the art in this field. It is not clear what was the motivation to conduct this research. The introduction section fails to explain the novelty and the motivation behind this research.
Is it the first study to study such behavior?
How the outcome of this research could be useful for any application? Please clarify in the introduction section
The manuscript lacks scientific discussion and whatever presented is actually “results” only.
The image qualities need to be improved.
Author Response
Dear Editors and Reviewers:
Thanks for your helpful comments. We revised the manuscript as follows:
“The introduction section needs improvement to clarify the motivation of the work and the current state of the art in this field. It is not clear what was the motivation to conduct this research. The introduction section fails to explain the novelty and the motivation behind this research.”
Some previous studies were introduced in the introduction section to show the motivation and novelty of the present study. Several factors are involved in the complex behavior of pouring a liquid. Rheology is the most important factor which determines the sensation of pouring, because the behavior of the flowing liquid drastically changes with this mechanical property. However, little is known about the relationship between the rheology and psychological factors related to ease of pouring, since few studies have directly observed how liquid is poured into containers. In this study, we clarified the effect of liquid viscosity on ease of pouring from a container (page 1 line 39 - page 2 line 50).
“Is it the first study to study such behavior? How the outcome of this research could be useful for any application? Please clarify in the introduction section”
Some previous papers were added to show reference 7 and 8. In our knowledge, it is the first study to show the effect of rheology on the sense of pouring. The findings of the present study are useful for the development of characteristic beverages and containers (page 2 line 54-55).
“The manuscript lacks scientific discussion and whatever presented is actually “results” only.”
In addition to the factors which determine the ease of pouring, the mechanism of yarning was added in the discussion (page 8 line 216-227) Some previous studies reported the mechanism of the formation of this state. Firstly, Nakagawa showed that spinnability does not simply depend upon viscosity of liquid, a sort of "elasticity" plays a principal role in this phenomenon. In the case of polymer solutions, the spinnability is related to junction formation among polymer chains. The intermolecular interactions can make higher-order structures and participate not only in viscous property but also in elastic response of polymer solutions. Malkin et al. found that a possibility of the formation of stable jets from Polyethylene glycol solutions is explained by an increase of the intermolecular interactions of extended macromolecular chains, resulting in the phase separation and leading to the formation of fibers created by oriented macromolecules.
“The image qualities need to be improved.”
The quality was improved for some images.
Round 2
Reviewer 2 Report
The authors have addressed all the comments raised by the reviewer. The manuscript can be accepted in its current format.
