Rheology of xanthan/sucrose mixtures at ultrasonic frequencies

Raffaella Saggin, John Neil Coupland

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

Shear ultrasonic reflectance and oscillatory viscometry were used to measure the dynamic viscosity of xanthan (0% and 0.5%) and sucrose (74-78 wt.%) solutions and their mixtures over a range of temperatures (5-20°C). For the sucrose-containing samples, there was good correlation (r2 > 0.97) between the two methods, but poor numeric agreement. On the other hand, the sucrose-free xanthan solutions were indistinguishable from water by the ultrasonic methods. The numeric deviation was attributed to the sucrose glass relaxation and is modeled according to the Maxwell model. Xanthan gum retarded the mobility of sucrose and increased its relaxation time approximately tenfold.

Original languageEnglish (US)
Pages (from-to)49-53
Number of pages5
JournalJournal of Food Engineering
Volume65
Issue number1
DOIs
StatePublished - Nov 1 2004

Fingerprint

xanthan gum
Rheology
rheology
Ultrasonics
Sucrose
ultrasonics
sucrose
viscometry
Viscosity
reflectance
Glass
shears
glass
viscosity
Temperature
Water
methodology
temperature
water
sampling

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Rheology of xanthan/sucrose mixtures at ultrasonic frequencies. / Saggin, Raffaella; Coupland, John Neil.

In: Journal of Food Engineering, Vol. 65, No. 1, 01.11.2004, p. 49-53.

Research output: Contribution to journalArticle

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