Transport properties of saturated sucrose and maltitol solutions as affected by temperature

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.creatorMartins, Maria Julia Neves [UNESP]-
Autor(es): dc.creatorAugusto, Pedro Esteves Duarte-
Autor(es): dc.creatorTelis-Romero, Javier [UNESP]-
Autor(es): dc.creatorPolachini, Tiago Carregari [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:51:07Z-
Data de disponibilização: dc.date.available2022-02-22T00:51:07Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-08-15-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.molliq.2021.116254-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207694-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207694-
Descrição: dc.descriptionSaturated sugar solutions have been used to enhance mass transfer in osmotic dehydrations processes and as ingredients in food and pharmaceutical industries. Although sucrose is a traditional and versatile solute, consumers demand the use of natural sweeteners as maltitol to formulate foods with reduced calorie. However, the thermophysical properties of those saturated solutions are rarely reported in the literature. Therefore, this work determined transport properties (solubility, density, viscosity, specific heat, thermal conductivity and thermal diffusivity) of saturated solutions of sucrose and maltitol in a wide range of temperatures. Empirical and theoretical models were fitted to the experimental data. Solubility of maltitol was more strongly influenced by temperature than sucrose. For both solutions, density and thermal diffusivity showed increasing values with increasing temperature while specific heat and thermal conductivity showed decreasing values at the same conditions. Although viscosity of saturated sucrose solutions decreased with increasing temperature, increasing viscosities were observed for maltitol solutions at the same temperatures. Proposed models showed good fitting accuracy (R2 ≥ 0.83673; MRE ≤ 13.07%), creating an important and accurate database for saturated solutions of sucrose and maltitol for further applications in different processes.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto-
Descrição: dc.descriptionDepartment of Agri-food Industry Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP)-
Descrição: dc.descriptionFood and Nutrition Research Center (NAPAN) University of São Paulo (USP)-
Descrição: dc.descriptionFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto-
Idioma: dc.languageen-
Relação: dc.relationJournal of Molecular Liquids-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectMathematical modeling-
Palavras-chave: dc.subjectNatural sweeteners-
Palavras-chave: dc.subjectPolyol solutions-
Palavras-chave: dc.subjectSugar solutions-
Palavras-chave: dc.subjectThermophysical properties-
Título: dc.titleTransport properties of saturated sucrose and maltitol solutions as affected by temperature-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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