TY - JOUR
T1 - Rheology of supersaturated sucrose solutions
AU - Quintas, M.
AU - Brandão, T. R. S.
AU - Silva, C. L. M.
AU - Cunha, R. L.
PY - 2006/12/1
Y1 - 2006/12/1
N2 - 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.
AB - 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.
KW - Arrhenius and WLF models
KW - Sucrose solutions
KW - Temperature and concentration effects
KW - Viscosity
UR - http://www.scopus.com/inward/record.url?scp=33746846947&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2005.08.011
DO - 10.1016/j.jfoodeng.2005.08.011
M3 - Article
AN - SCOPUS:33746846947
SN - 0260-8774
VL - 77
SP - 844
EP - 852
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -