Transport properties of saturated sucrose and maltitol solutions as affected by temperature
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.molliq.2021.116254 http://hdl.handle.net/11449/207694 |
Resumo: | Saturated 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. |
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Transport properties of saturated sucrose and maltitol solutions as affected by temperatureMathematical modelingNatural sweetenersPolyol solutionsSugar solutionsThermophysical propertiesSaturated 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.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Food Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio PretoDepartment of Agri-food Industry Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP)Food and Nutrition Research Center (NAPAN) University of São Paulo (USP)Food Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio PretoUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Martins, Maria Julia Neves [UNESP]Augusto, Pedro Esteves DuarteTelis-Romero, Javier [UNESP]Polachini, Tiago Carregari [UNESP]2021-06-25T10:59:23Z2021-06-25T10:59:23Z2021-08-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.molliq.2021.116254Journal of Molecular Liquids, v. 336.0167-7322http://hdl.handle.net/11449/20769410.1016/j.molliq.2021.1162542-s2.0-85105299313Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Molecular Liquidsinfo:eu-repo/semantics/openAccess2021-10-23T17:45:55Zoai:repositorio.unesp.br:11449/207694Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T17:45:55Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature |
title |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature |
spellingShingle |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature Martins, Maria Julia Neves [UNESP] Mathematical modeling Natural sweeteners Polyol solutions Sugar solutions Thermophysical properties |
title_short |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature |
title_full |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature |
title_fullStr |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature |
title_full_unstemmed |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature |
title_sort |
Transport properties of saturated sucrose and maltitol solutions as affected by temperature |
author |
Martins, Maria Julia Neves [UNESP] |
author_facet |
Martins, Maria Julia Neves [UNESP] Augusto, Pedro Esteves Duarte Telis-Romero, Javier [UNESP] Polachini, Tiago Carregari [UNESP] |
author_role |
author |
author2 |
Augusto, Pedro Esteves Duarte Telis-Romero, Javier [UNESP] Polachini, Tiago Carregari [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Martins, Maria Julia Neves [UNESP] Augusto, Pedro Esteves Duarte Telis-Romero, Javier [UNESP] Polachini, Tiago Carregari [UNESP] |
dc.subject.por.fl_str_mv |
Mathematical modeling Natural sweeteners Polyol solutions Sugar solutions Thermophysical properties |
topic |
Mathematical modeling Natural sweeteners Polyol solutions Sugar solutions Thermophysical properties |
description |
Saturated 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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T10:59:23Z 2021-06-25T10:59:23Z 2021-08-15 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.molliq.2021.116254 Journal of Molecular Liquids, v. 336. 0167-7322 http://hdl.handle.net/11449/207694 10.1016/j.molliq.2021.116254 2-s2.0-85105299313 |
url |
http://dx.doi.org/10.1016/j.molliq.2021.116254 http://hdl.handle.net/11449/207694 |
identifier_str_mv |
Journal of Molecular Liquids, v. 336. 0167-7322 10.1016/j.molliq.2021.116254 2-s2.0-85105299313 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Molecular Liquids |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964554601431040 |