Rheology of supersaturated sucrose solutions

dc.creatorQuintas, M
dc.creatorBrandao, TRS
dc.creatorSilva, CLM
dc.creatorCunha, RL
dc.date2006
dc.dateDEC
dc.date2014-11-17T04:01:18Z
dc.date2015-11-26T16:37:40Z
dc.date2014-11-17T04:01:18Z
dc.date2015-11-26T16:37:40Z
dc.date.accessioned2018-03-28T23:20:50Z
dc.date.available2018-03-28T23:20:50Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 77, n. 4, n. 844, n. 852, 2006.
dc.identifier0260-8774
dc.identifierWOS:000239470100012
dc.identifier10.1016/j.jfoodeng.2005.08.011
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79836
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/79836
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79836
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1272087
dc.descriptionSucrose 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.
dc.description77
dc.description4
dc.description844
dc.description852
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectsucrose solutions
dc.subjectviscosity
dc.subjectArrhenius and WLF models
dc.subjecttemperature and concentration effects
dc.subjectClarified Fruit Juices
dc.subjectGlass-forming Liquids
dc.subjectFlow Properties
dc.subjectTemperature Dependence
dc.subjectApparent Viscosity
dc.subjectMolecular Weight
dc.subjectCrystallization
dc.subjectTransition
dc.subjectPolymers
dc.subjectKinetics
dc.titleRheology of supersaturated sucrose solutions
dc.typeArtículos de revistas


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