Density, viscosities and water activities of ternary Na-C1-glucose syrup-water systems from 283.1 to 298.1 K

Deumier François, Bohuon Philippe. 2005. Density, viscosities and water activities of ternary Na-C1-glucose syrup-water systems from 283.1 to 298.1 K. Journal of Food Engineering, 68 (3) : 377-383.

Résumé : 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 kg-1 and from 0 to 1.91 mol kg-1, respectively. "Dextrose equivalent" (DE) glucose syrup value was 21 and the median molecular weight was 1.007 (kgmol-1). 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 NaCI 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.

Mots-clés Agrovoc : sirop de glucose, chlorure de sodium, solution, concentration, densité, Viscosité, Activité de l'eau, traitement, technologie alimentaire

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Deumier François, ITAVI (FRA)
• Bohuon Philippe, CIRAD-AMIS-AGROALIMENTAIRE (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/523846/)

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