Rheology of supersaturated sucrose solutions

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 844-852

  Quintas, M ^a   Brandao T R S ^a   Silva, C L M ^a   Cunha, R L ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b Faculdade de Engenharia de Alimentos   (Brazil)

Author keywords

Arrhenius and WLF models; Sucrose solutions; Temperature and concentration effects; Viscosity

Indexed keywords

CREEP; CRYSTALLIZATION; MATHEMATICAL MODELS; PARAMETER ESTIMATION; PROCESS CONTROL; RHEOLOGY; SOLUTIONS;

ARRHENIUS AND WLF MODELS; SUCROSE SOLUTIONS; TEMPERATURE AND CONCENTRATION EFFECTS;

SUGAR (SUCROSE);

EID: 33746846947     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.011     Document Type: Article

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