|
Titre :
|
Temperature dependence of the viscosity of sugar and maltodextrin solutions in coexistence with ice
|
|
Auteurs :
|
W. Kerr ;
D. Reid
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1994
|
|
Format :
|
p. 225-231
|
|
Langues :
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés :
|
GLUCIDE
;
GLACE HYDRIQUE
;
VISCOSITE
;
TEMPERATURE
|
|
Résumé :
|
The viscosities of glucose, sucrose, and maltodextrin solutions coexisting with ice were measured by rotational viscometry. Samples were prepared by forming a shell of pure ice in a stainless steel tube immersed in a cooling bath, then introducing aqueous solutions at concentrations corresponding to the ice-melt equilibrium temperature. Temperature dependence of viscosity was analysed in terms of Arrhenius, VTF, WLF, and power-law models.
|
|
Source :
|
Lebensmittel - Wissenschaft + Technologie, vol.27
|
