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Advisor(s)
Abstract(s)
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 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.
Description
Keywords
Sucrose solutions Viscosity Arrhenius WLF models Temperature and concentration effects
Pedagogical Context
Citation
QUINTAS, M...[et al.] - Rheology of supersaturated sucrose solutions. Journal of Food Engineering. ISSN 0260-8774. Vol. 77, n.º 4 (2006), p. 844-852
Publisher
Elsevier