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Rheology of supersaturated sucrose solutions

2006Journal article Open access
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dc.contributor.authorQuintas, M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, C. L. M.
dc.contributor.authorCunha, R.L.
dc.date.accessioned2010-11-09T15:27:01Z
dc.date.available2010-11-09T15:27:01Z
dc.date.issued2006
dc.description.abstractSucrose 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 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.por
dc.identifier.citationQUINTAS, M...[et al.] - Rheology of supersaturated sucrose solutions. Journal of Food Engineering. ISSN 0260-8774. Vol. 77, n.º 4 (2006), p. 844-852por
dc.identifier.urihttp://hdl.handle.net/10400.14/3362
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-4H4V6ST-2&_user=2460358&_coverDate=12%2F31%2F2006&_rdoc=13&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235088%232006%23999229995%23626776%23FLA%23display%23Volume%29&_cdi=5088&_sort=d&_docanchor=&_ct=46&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=463254f03c56542cff11d0a66babeba1&searchtype=apor
dc.subjectSucrose solutionspor
dc.subjectViscositypor
dc.subjectArrhenius WLF modelspor
dc.subjectTemperature and concentration effectspor
dc.titleRheology of supersaturated sucrose solutionspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBrandão
person.familyNameSilva
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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