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

The viscosities of a unifloral honey and supersaturated sugar solutions were measured between -5 and 70 °C. All systems exhibited Newtonian behavior with reducing viscosity as increasing temperature. Four models (Arrhenius, VTF, WLF and Power Law) were investigated to describe the temperature depend...

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Autores principales: Recondo, M.P., Elizalde, B.E., Buera, M.P.
Formato: JOUR
Materias:
VTF
WLF
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v77_n1_p126_Recondo
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spelling todo:paper_02608774_v77_n1_p126_Recondo2023-10-03T15:12:18Z Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems Recondo, M.P. Elizalde, B.E. Buera, M.P. Arrhenius Glass transition Honey Power Law models Sugar systems Viscosity VTF WLF Glass transition Mathematical models Sugar (sucrose) Thermal effects Viscosity Viscous flow Arrhenius Honey Power law models Sugar systems VTF Newtonian flow The viscosities of a unifloral honey and supersaturated sugar solutions were measured between -5 and 70 °C. All systems exhibited Newtonian behavior with reducing viscosity as increasing temperature. Four models (Arrhenius, VTF, WLF and Power Law) were investigated to describe the temperature dependence of viscosity. Among the different ways of using the WLF model, the method of reduced variables was the most suitable way to calculate coefficients. Oppositely, the WLF with "universal coefficients" badly predicted the temperature dependence of viscosity. When the calculated and experimental points were plotted as a function of (T - Tg), WLF (with coefficients calculated by the reduced variables method), VTF and power law models fitted the experimental data in a better trend than the Arrhenius equation. Also, the extrapolation of fitted curves into the glass transition region, showed that the Arrhenius model predicts the lowest viscosity values, while the WLF model (with coefficients calculated by the reduced model method) predicts the highest viscosity values in that region. VTF and Power Law models provided curves with intermediate solutions between Arrhenius and WLF model. © 2005 Elsevier Ltd. All rights reserved. Fil:Elizalde, B.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v77_n1_p126_Recondo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Arrhenius
Glass transition
Honey
Power Law models
Sugar systems
Viscosity
VTF
WLF
Glass transition
Mathematical models
Sugar (sucrose)
Thermal effects
Viscosity
Viscous flow
Arrhenius
Honey
Power law models
Sugar systems
VTF
Newtonian flow
spellingShingle Arrhenius
Glass transition
Honey
Power Law models
Sugar systems
Viscosity
VTF
WLF
Glass transition
Mathematical models
Sugar (sucrose)
Thermal effects
Viscosity
Viscous flow
Arrhenius
Honey
Power law models
Sugar systems
VTF
Newtonian flow
Recondo, M.P.
Elizalde, B.E.
Buera, M.P.
Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
topic_facet Arrhenius
Glass transition
Honey
Power Law models
Sugar systems
Viscosity
VTF
WLF
Glass transition
Mathematical models
Sugar (sucrose)
Thermal effects
Viscosity
Viscous flow
Arrhenius
Honey
Power law models
Sugar systems
VTF
Newtonian flow
description The viscosities of a unifloral honey and supersaturated sugar solutions were measured between -5 and 70 °C. All systems exhibited Newtonian behavior with reducing viscosity as increasing temperature. Four models (Arrhenius, VTF, WLF and Power Law) were investigated to describe the temperature dependence of viscosity. Among the different ways of using the WLF model, the method of reduced variables was the most suitable way to calculate coefficients. Oppositely, the WLF with "universal coefficients" badly predicted the temperature dependence of viscosity. When the calculated and experimental points were plotted as a function of (T - Tg), WLF (with coefficients calculated by the reduced variables method), VTF and power law models fitted the experimental data in a better trend than the Arrhenius equation. Also, the extrapolation of fitted curves into the glass transition region, showed that the Arrhenius model predicts the lowest viscosity values, while the WLF model (with coefficients calculated by the reduced model method) predicts the highest viscosity values in that region. VTF and Power Law models provided curves with intermediate solutions between Arrhenius and WLF model. © 2005 Elsevier Ltd. All rights reserved.
format JOUR
author Recondo, M.P.
Elizalde, B.E.
Buera, M.P.
author_facet Recondo, M.P.
Elizalde, B.E.
Buera, M.P.
author_sort Recondo, M.P.
title Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
title_short Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
title_full Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
title_fullStr Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
title_full_unstemmed Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
title_sort modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems
url http://hdl.handle.net/20.500.12110/paper_02608774_v77_n1_p126_Recondo
work_keys_str_mv AT recondomp modelingtemperaturedependenceofhoneyviscosityandofrelatedsupersaturatedmodelcarbohydratesystems
AT elizaldebe modelingtemperaturedependenceofhoneyviscosityandofrelatedsupersaturatedmodelcarbohydratesystems
AT bueramp modelingtemperaturedependenceofhoneyviscosityandofrelatedsupersaturatedmodelcarbohydratesystems
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