Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Rheology of supersaturated sucrose solutions
Author: Quintas, M
Brandao, TRS
Silva, CLM
Cunha, RL
Abstract: Sucrose solutions, with concentrations near or superior to saturation, present high potentialities for the candy and pastry industries. Creep measurements under small stresses were done to obtain the rheological properties of highly concentrated sucrose solutions, since such solutions could be in a metastable state and tend to crystallise. The viscosities of these solutions, from 70.0% to 85.2% (w/w), were determined experimentally at different temperatures, from 0 to 90 degrees C. The temperature dependence of viscosity was studied using experimental and published data for, respectively, high and low concentrations (< 70% (w/w)). Results showed that the Arrhenius model describes better the temperature dependence of viscosity for concentrations under saturation and in the high concentration regime the WLF model had a better predicting ability. The effect of concentration on viscosity was observed and included in the Arrhenius and WLF models' parameters. The proposed models were able to successfully describe the data in the corresponding concentration range. These results can be used in predicting the viscosities of syrups for either process design or new products formulation. (c) 2005 Published by Elsevier Ltd.
Subject: sucrose solutions
Arrhenius and WLF models
temperature and concentration effects
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 77, n. 4, n. 844, n. 852, 2006.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2005.08.011
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000239470100012.pdf192.91 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.