Relationships between water activity and viscosity of solutions

Mazurkiewicz, Józef; Tomasik, Piotr; Zapłotny, J

doi:10.1016/s0268-005x(00)00048-5

Cited by 23 publications

(18 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Poor thickening of the OS + OH blends could originate from the fact, that efficient intermolecular interactions between high molecular OS and low-molecular maltodextrins of OH could not be established. The thixotropic and the other rheological properties of that blend could be controlled by changes in the water activity (Mazurkiewicz, Tomasik, & Zapłotny, 2001; Mazurkiewicz, Re ßbilas, & Tomasik, submitted for publication) rather than intermolecular starch maltodextrin interactions.…”

Section: Resultsmentioning

confidence: 99%

Thickening of sweet and sour sauces with various polysaccharide combinations

Gibinski¹,

Kowalski²,

Sady³

et al. 2006

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Thickening of sweet and sour sauces with various polysaccharide combinations

Gibinski¹,

Kowalski²,

Sady³

et al. 2006

Journal of Food Engineering

View full text Add to dashboard Cite

“…Similar type of results was reported for other liquid foods (Ibarz et al 1994;Ibarz et al 1992b;Manjunatha et al 2012a;Manjunatha and Raju 2013). The second order polynomial equation was reported for variation of viscosity with water activity of some model solutions such as sodium chloride, glycerol, sucrose, and urea (Mazurkiewicz et al 2001). These variations may be due nature of solute, its molecular weight, molecular size and shape, solute-solvent interactions, and state of hydration (Nindo et al 2005;Telis et al 2007;Fennema 2005).…”

Section: Effect Of Water Activitymentioning

confidence: 99%

Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures

2013

View full text Add to dashboard Cite

Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85°C) and total soluble solid content (10.2 to 55.6°brix) corresponding to a water activity (a w ) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s . The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r >0.94) and activation energy (E a ) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p <0.01) and that of water activity was described by power law relation (r >0.99, rmse% <5.80, p <0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r >0.99, rmse%<3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r >0.98, rmse%< 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.

show abstract

“…Although glycerol associates by hydrogen bonding with water, the polyol is only weakly hydrated due to stronger solute-solute interactions. Thus, glycerol-water hydrogen bonding is weaker, yielding high amounts of loosely bound water (Lever, Blunt, & Maclagan, 2001;Mathlouthi, 2001;Mazurkiewicz, Tomasik, & Zaplotny, 2001;Starzak et al, 2000).…”

Section: Titration Curve Equimolar Solutionsmentioning

confidence: 99%