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

M. Quintas, T. R.S. Brandão, C. L.M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

30 Citations (Scopus)
11 Downloads

Abstract

Sucrose 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, λ). 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.

Original languageEnglish
Pages (from-to)537-545
Number of pages9
JournalJournal of Food Engineering
Volume78
Issue number2
DOIs
Publication statusPublished - 1 Jan 2007

Keywords

  • Arrhenius and mixed model effects
  • Autocatalytic reactions
  • Concentrated solutions
  • Sucrose thermal degradation

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