Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer

Journal of Food Science

Volumn 79, Issue 4, 2014, Pages

  Ros Polski, Valquíria ^a   Schmidt, Flávio L ^a   Vitali, Alfredo A ^b   Marsaioli, Antonio ^b   Raghavan, Vijaya G S ^c  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Capillary rheometer; Microwave; Rheology; Sucrose solution; Thermal process

Indexed keywords

ACER;

SOLUTION AND SOLUBILITY; SUCROSE;

CHEMICAL MODEL; CHEMISTRY; DEVICES; FLOW KINETICS; HEAT; MICROWAVE RADIATION; PROCEDURES; SOLUTION AND SOLUBILITY; VALIDATION STUDY;

HOT TEMPERATURE; MICROWAVES; MODELS, CHEMICAL; RHEOLOGY; SOLUTIONS; SUCROSE;

EID: 84897971160     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12398     Document Type: Article

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