کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278768 | 464582 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Densities, viscosities and water activities of ternary NaCl-glucose syrup-water systems from 283.1 to 298.1 K
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Densities, viscosities and water activities of ternary NaCl-glucose syrup-water systems from 283.1 to 298.1 K Densities, viscosities and water activities of ternary NaCl-glucose syrup-water systems from 283.1 to 298.1 K](/preview/png/10278768.png)
چکیده انگلیسی
The densities and viscosities of ternary NaCl-glucose syrup-water systems were measured in the 283.1-298.1 K temperature range and the water activities were measured at 298.1 K. NaCl and glucose syrup molalities ranged from 0 to 6.0 mol kgâ1 and from 0 to 1.91 mol kgâ1, respectively. “Dextrose equivalent” (DE) glucose syrup value was 21 and the median molecular weight was 1.007 (kg molâ1). Experimental density, viscosity and water activity data were fitted by a five-parameter correlation, an eight-parameter polynomial and a five-parameter polynomial correlation, respectively with deviations of less than 0.5%, 2.3% and 0.9%, respectively. The presence of NaCl was found to be responsible for excess volume. There was a major contribution of interaction terms in the calculation of the ternary viscosity, particularly for high viscosity. While these ternary systems are used in the dehydration-impregnation soaking (DIS) process, the technological consequences of the findings were discussed in terms of DIS process optimization, mass transfers, solution management.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 68, Issue 3, June 2005, Pages 377-383
Journal: Journal of Food Engineering - Volume 68, Issue 3, June 2005, Pages 377-383
نویسندگان
François Deumier, Philippe Bohuon,