Artículo
Abstract:
A model originally developed to predict the viscosity of concentrated electrolyte solutions was adapted to fit viscosity data of various sugars and sugar mixtures up to very high concentrations. The model was μr = a exp(EX), where μr is the relative viscosity, a and E are parameters (in most cases a was very close to unity). The model was used to describe the concentration dependence of viscosity of sucrose, fructose, glucose, maltose, lactose and corn syrup (having different dextrose equivalent values) solutions up to very high solids concentration. The molecular weight of the sugar was a main factor in determining the value of parameter E, which on theoretical grounds may be somewhat related to the free energy of activation for viscous flow per mole of solute. © 1997 Elsevier Science Limited. All rights reserved.
Registro:
| Documento: | Artículo |
| Título: | A simple model for predicting the viscosity of sugar and oligosaccharide solutions |
| Autor: | Chirife, J.; Buera, M.P. |
| Filiación: | Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina |
| Palabras clave: | Activation energy; Free energy; Fructose; Glucose; Maltose; Mathematical models; Molecular weight; Oligomers; Polysaccharides; Solutions; Sugar (sucrose); Viscosity of liquids; Corn syrup; Lactose; Oligosaccharide; Carbohydrates |
| Año: | 1997 |
| Volumen: | 33 |
| Número: | 3-4 |
| Página de inicio: | 221 |
| Página de fin: | 226 |
| Título revista: | Journal of Food Engineering |
| Título revista abreviado: | J Food Eng |
| ISSN: | 02608774 |
| CODEN: | JFOED |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife |
Referencias:
- Chirife, J., Microbial growth at reduced water activities: Some physicochemical properties of compatible solutes (1984) J. Appl. Bacteriol., 56, pp. 259-268
- Erickson, E.R., Viscosity of corn syrup (1966) J. Chem. Eng. Data, 11, pp. 485-488
- Goldsack, D.E., Franchetto, R., The viscosity of concentrated electrolyte solutions. I. Concentration dependence at fixed temperature (1977) Can. J. Chem., 55, pp. 1062-1072
- Lipscomb, A.G., Die rheologic von subwaren-sirupen und gekochten bonbons (1956) Fette-Seifen-Anstrichmittel, 58, pp. 875-879
- Weast, W.E., (1987) CRC Handbook of Chemistry and Physics, 67th Edn., , CRC Press, Boca Raton, FL
Citas:
---------- APA ----------
Chirife, J. & Buera, M.P. (1997) . A simple model for predicting the viscosity of sugar and oligosaccharide solutions. Journal of Food Engineering, 33(3-4), 221-226.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife [ ]
---------- CHICAGO ----------
Chirife, J., Buera, M.P. "A simple model for predicting the viscosity of sugar and oligosaccharide solutions" . Journal of Food Engineering 33, no. 3-4 (1997) : 221-226.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife [ ]
---------- MLA ----------
Chirife, J., Buera, M.P. "A simple model for predicting the viscosity of sugar and oligosaccharide solutions" . Journal of Food Engineering, vol. 33, no. 3-4, 1997, pp. 221-226.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife [ ]
---------- VANCOUVER ----------
Chirife, J., Buera, M.P. A simple model for predicting the viscosity of sugar and oligosaccharide solutions. J Food Eng. 1997;33(3-4):221-226.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife [ ]
