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Modelling autocatalytic behaviour of a food model system- sucrose thermal degradation at high concentrations

2006Journal article Open access
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dc.contributor.authorQuintas, M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-11T21:17:38Z
dc.date.available2010-10-11T21:17:38Z
dc.date.issued2006
dc.description.abstractSucrose thermal degradation is an important reaction in the food industry. When in concentrated and neutral solutions, pure sucrose presents a lag phase in the reaction. This work aimed at: (i) modelling sucrose thermal degradation autocatalytic behaviour and (ii) studying the concentration and temperature effects on kinetic parameters. Isothermal experiments were conducted at temperatures ranging from 100 to 180 C, using solutions with varying water content (3.58–30.03 (% w/w)). The logistic and Gompertz sigmoidal equations were modified and reparameterised, in order to describe degradation behaviour with kinetic parameters with physical meaning (maximum reaction rate, kmax, and lag time, k). In both models these parameters presented an Arrhenius type dependence on temperature. Following a mixed model effect methodology, the concentration dependence was observed on the Arrhenius parameters. This concentration effect was included in the proposed kinetic models, which were able to successfully describe experimental data.por
dc.identifier.citationQUINTAS, M. ; BRANDÃO, T.R.S. ; SILVA, Cristina L.M. - Modelling autocatalytic behaviour of a food model system- sucrose thermal degradation at high concentrations. Journal of food engineering. ISSN 0260-8774. Vol. 78, n.º 2 (2007), p. 537-545por
dc.identifier.urihttp://hdl.handle.net/10400.14/2835
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-4J0XRXM-3&_user=2460358&_coverDate=01%2F31%2F2007&_rdoc=21&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235088%232007%23999219997%23629058%23FLA%23display%23Volume%29&_cdi=5088&_sort=d&_docanchor=&_ct=50&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=a878f60f82e38cec1ba9df6af3dd2284&searchtype=apor
dc.subjectSucrose thermal degradationpor
dc.subjectConcentrated solutionspor
dc.subjectAutocatalytic reactionspor
dc.subjectArrhenius and mixed model effectspor
dc.titleModelling autocatalytic behaviour of a food model system- sucrose thermal degradation at high concentrationspor
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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