Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Journal of Food Engineering

Volumn 77, Issue 1, 2006, Pages 126-134

  Recondo, M P ^a   Elizalde, B E ^a   Buera, M P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Arrhenius; Glass transition; Honey; Power Law models; Sugar systems; Viscosity; VTF; WLF

Indexed keywords

GLASS TRANSITION; MATHEMATICAL MODELS; SUGAR (SUCROSE); THERMAL EFFECTS; VISCOSITY; VISCOUS FLOW;

ARRHENIUS; HONEY; POWER LAW MODELS; SUGAR SYSTEMS; VTF;

NEWTONIAN FLOW;

EID: 33646513753     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.054     Document Type: Article

References (31)

1. Angell C.A., Bressel D.R., Green J.L., Kanno H., Oguni M., and Sare E.J. Liquid fragility and the glass transition in water aqueous solutions. Journal of Food Engineering 22 (1994) 115-142
2. Bhandari B., D'Arcy B., and Kelly C. Rheology and crystallization kinetics of honeys. International Journal Food Properties 2 (1999) 217-226
3. Blanshard J.M.V., and Liliford P.J. The glassy state in foods (1993), Nottingham University Press, Loughborough, UK
4. Buera M.P., and Karel M. Application of the WLF equation to describe the combined effects of moisture and temperature on non- enzymatic browning en foods. Journal of Food Processing and Preservation 17 (1993) 31-45
5. Couchman P.R., and Karasz F.E. A chemical thermodynamic discussion of the effect of composition in glass transition temperatures. Macromolecules 11 (1978) 117-119
6. Ferry J.D. Viscoelastic properties of polymers (1980), John Wiley, New York pp. 264-272
7. Harry, M.P. & Ray Junk, W. (1980). Handbook of sugars (2nd ed., p. 271). Westport, CT: Avi Publishing Company, Inc.
8. Hill R.M., and Dissado L.A. The temperature dependence of relaxation processes. Journal of Physics C. Solid State Physics 15 (1982) 5171-5193
9. Junzgeng P., and Changying J. General rheological model for natural honeys in China. Journal of Food Engineering 36 (1998) 165-168
10. Kerr W.L., and Reid D.S. Temperature dependence of the viscosity of sugars and maltodextrins in coexistence with ice. Lebensmittel-Wissenchaft und -Technologie 27 (1994) 225-231
11. Kerr W.L., Lim M.H., and Reid D.S. Chemical kinetics in relation to glass transition temperature in frozen food polymers solutions. Journal of Food Science and Agriculture 61 (1993) 512-526
12. Maltini E., and Anese M. Evaluation of viscosities of amorphous phases in partially frozen systems by WLF kinetics and glass transition temperatures. Food Research International 28 (1995) 367-372
13. Maltini E., and Manzocco L. Experimental and predicted viscosities of model solutions at temperatures above the glass transitions. Proceedings of ISOPOW 7 (1997) 57-60
14. Matveev Y.I., Grinberg V.Y., and Tolstoguzov V.B. The plasticing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds. Food Hydrocolloids 14 (2000) 425-437
15. Mazzobre M.F., Soto G., Aguilera J.M., and Buera P. Crystallization kinetics of lactose in systems co-lyophilized with trehalose. Analysis by differential scanning calorimetry. Food Research International (2001) 1-9
16. Mossel B., Bhandari B., D'Arcy B., and Caffin N. Arrhenius model to predict rheological behavior in some Australian honeys. Lebensmittel-Wissenchaft und-Technologie 33 (2000) 545-552
17. Munro J.A. The viscosity and thixotropy of honey. Journal of Economic Entomology 36 (1943) 769-771
18. Nelson K.A., and Labuza T.P. Water activity and food polymer science: implications of state on Arrhenius and WLF models in predicting shelf life. Journal of Food Engineering 22 (1994) 271-289
19. Ollet A.L., and Parker R. The viscosity of supercooled fructose and its glass transition temperature. Journal of Texture Study 21 (1990) 355-362
20. Parker R., and Ring S.G. A theoretical analysis of diffusion controlled reactions in frozen solutions. Cryoletters 16 (1995) 197-208
21. Peleg M. On the use of the WLF model in polymers and foods. Critical Reviews in Food Science and Nutrition 32 (1992) 59-66
22. Roos Y., and Karel M. Phase transition of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress 7 (1991) 49-53
23. Roos Y.H. Phase transition in foods. (Chapters 2, 5, 7) (1995), Academic Press, New York
24. Rubin C.E., Wasylyk J.M., and Baust J.G. Investigation of vitrification by nuclear magnetic resonance and differential magnetic resonance and differential scanning calorimetry in honey and model carbohydrate systems. Journal of Agriculture and Food Chemistry 38 (1990) 1824-1827
25. Slade L., and Levine H. Beyond water activity: recent advances on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30 (1991) 115-360
26. Soesanto T., and Willams M.C. Volumetric interpretation of the viscosity for concentrated and dilute sugars solutions. Journal of Physics Chemistry 85 (1981) 3338-3341
27. Sopade P.A., Bhandari B., Halley P., D'Arcy B., and Caffin N. Glass transition in Australian honeys. Food Australia 53 (2001) 399-404
28. Sopade P.A., Halley P., Bhandari B., D'Arcy B., Doebler C., and Caffin N. Application of the Willam-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. Journal of Food Engineering 56 (2002) 67-75
29. White J.W. Honey. Advances in Food Research 24 (1978) 287-374
30. Willams M.L., Landel R.F., and Ferry D.H. Temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. Journal of the American Chemical Society 77 (1955) 3701-3706
31. Zoltán K., Pitsi G., and Thoen. Glass transition temperature of honey as a function of water activity as determined by differential scanning calorimetry. Journal of Agriculture and Food Chemistry 47 (1999) 2327-2330