Properties of isomaltulose (Palatinose®) – An emerging healthy carbohydrate: Effect of temperature and solute concentration

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorFederal University of Lavras-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatordo Carmo, Juliana Rodrigues-
Autor(es): dc.creatorCorrêa, Jefferson Luiz Gomes-
Autor(es): dc.creatorPolachini, Tiago Carregari-
Autor(es): dc.creatorTelis-Romero, Javier-
Data de aceite: dc.date.accessioned2025-08-21T18:00:45Z-
Data de disponibilização: dc.date.available2025-08-21T18:00:45Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-01-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.molliq.2021.118304-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/230068-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/230068-
Descrição: dc.descriptionIsomaltulose (Palatinose®) is an emerging low glycemic and low insulinemic carbohydrate with several health benefits. Therefore, data about the properties (solubility (IS), density (ρ), specific heat capacity (cp), thermal conductivity (λ), and dynamic viscosity (µ)) of isomaltulose solutions in a wide range of temperature and concentrations are scarce. The influence of the temperature and solute concentration was evaluated by fitting empirical equations commonly applied for carbohydrate solutions to the experimental data. The generic polynomial model concerning the significant variables predicted the experimental values with good accuracy (R2 > 0.99; p < 3.91%). The µ showed an Arrhenius exponential-type behavior (R2 > 0.97; p < 8.02%). IS increase with temperature (T). The ρ and µ increased with isomaltulose concentrations (IC) and decreased with T. The cp and λ increased with T and decreased with IC. The availability of these properties covers a lack of data for the effective design of food processing equipment and unit operations such as osmotic dehydration, pumping, and pasteurization.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionDepartment of Food Science (DCA) Federal University of Lavras-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University, São José do Rio-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University, São José do Rio-
Descrição: dc.descriptionCNPq: 308567/2017-0-
Descrição: dc.descriptionCNPq: 310632/2018-8-
Idioma: dc.languageen-
Relação: dc.relationJournal of Molecular Liquids-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectModeling-
Palavras-chave: dc.subjectSolubility-
Palavras-chave: dc.subjectSucrose-
Palavras-chave: dc.subjectThermophysical properties-
Palavras-chave: dc.subjectViscosity-
Título: dc.titleProperties of isomaltulose (Palatinose®) – An emerging healthy carbohydrate: Effect of temperature and solute concentration-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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