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 language | English (US) |
|---|---|
| Pages (from-to) | 49-53 |
| Number of pages | 5 |
| Journal | Journal of Food Engineering |
| Volume | 65 |
| Issue number | 1 |
| DOIs | |
| State | Published - Nov 1 2004 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Food Science
Cite this
}
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 journal › Article
TY - JOUR
T1 - Rheology of xanthan/sucrose mixtures at ultrasonic frequencies
AU - Saggin, Raffaella
AU - Coupland, John Neil
PY - 2004/11/1
Y1 - 2004/11/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=2342578788&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=2342578788&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2003.12.002
DO - 10.1016/j.jfoodeng.2003.12.002
M3 - Article
VL - 65
SP - 49
EP - 53
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 1
ER -