TY - JOUR
T1 - Modelling autocatalytic behaviour of a food model system-Sucrose thermal degradation at high concentrations
AU - Quintas, M.
AU - Brandão, T. R.S.
AU - Silva, C. L.M.
PY - 2007/1/1
Y1 - 2007/1/1
N2 - 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.
AB - 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.
KW - Arrhenius and mixed model effects
KW - Autocatalytic reactions
KW - Concentrated solutions
KW - Sucrose thermal degradation
UR - http://www.scopus.com/inward/record.url?scp=33746345869&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2005.10.031
DO - 10.1016/j.jfoodeng.2005.10.031
M3 - Article
AN - SCOPUS:33746345869
SN - 0260-8774
VL - 78
SP - 537
EP - 545
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 2
ER -