Contribution of colloidal forces to the viscosity and stability of cloudy apple juice
- Autores
- Genovese, Diego Bautista; Lozano, Jorge Enrique
- Año de publicación
- 2006
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Cloudy apple juice (CAJ) was considered to be a dilute colloidal dispersion of electrically charged, hydrophilic particles in an electrolyte solution (serum). Experimental data of relative (CAJ/serum) viscosity as a function of particle volume fraction, ηr(φ{symbol}), was modeled as the sum of a 'hard-sphere' contribution ( ηr hs ) plus a 'colloidal forces' contribution ( ηr cf ). Theoretical values of ηr hs (φ{symbol}) were obtained with Einstein's equation for dilute suspensions of non-interacting, rigid spheres. Semi-empirical values of ( ηr cf ) were found to be proportional to φ{symbol}1.22, lower than the theoretical φ{symbol}2. The difference was attributed to the effect of the energy barrier or activation energy between pairs of particles (UMax). The value of UMax at each φ{symbol} was obtained from the maximum of total interaction potential curves as function of inter-particle distance, U(x). In its turn, U(x) was modeled with the extended DLVO theory as the balance between attractive Van der Waals, repulsive electrostatic, and repulsive hydration energies. The term UMax was found to be a function of φ{symbol} and the hydration pressure constant (P0), which was unknown for CAJs particles. This function was introduced in an empirical model proposed in this work, ηr cf = α ( UMax / kB T ) φ{symbol}, and correlated with semi-empirical values, giving α=0.483 and P0=2.45×106 N m-2. According to this result, hydration forces (even reduced by hydrophobic interactions between pectin molecules) played the main role in the stability of CAJ particles.
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina - Materia
-
Apple Juice
Colloidal Forces
Rheology
Turbidity - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/79068
Ver los metadatos del registro completo
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Contribution of colloidal forces to the viscosity and stability of cloudy apple juiceGenovese, Diego BautistaLozano, Jorge EnriqueApple JuiceColloidal ForcesRheologyTurbidityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Cloudy apple juice (CAJ) was considered to be a dilute colloidal dispersion of electrically charged, hydrophilic particles in an electrolyte solution (serum). Experimental data of relative (CAJ/serum) viscosity as a function of particle volume fraction, ηr(φ{symbol}), was modeled as the sum of a 'hard-sphere' contribution ( ηr hs ) plus a 'colloidal forces' contribution ( ηr cf ). Theoretical values of ηr hs (φ{symbol}) were obtained with Einstein's equation for dilute suspensions of non-interacting, rigid spheres. Semi-empirical values of ( ηr cf ) were found to be proportional to φ{symbol}1.22, lower than the theoretical φ{symbol}2. The difference was attributed to the effect of the energy barrier or activation energy between pairs of particles (UMax). The value of UMax at each φ{symbol} was obtained from the maximum of total interaction potential curves as function of inter-particle distance, U(x). In its turn, U(x) was modeled with the extended DLVO theory as the balance between attractive Van der Waals, repulsive electrostatic, and repulsive hydration energies. The term UMax was found to be a function of φ{symbol} and the hydration pressure constant (P0), which was unknown for CAJs particles. This function was introduced in an empirical model proposed in this work, ηr cf = α ( UMax / kB T ) φ{symbol}, and correlated with semi-empirical values, giving α=0.483 and P0=2.45×106 N m-2. According to this result, hydration forces (even reduced by hydrophobic interactions between pectin molecules) played the main role in the stability of CAJ particles.Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2006-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/79068Genovese, Diego Bautista; Lozano, Jorge Enrique; Contribution of colloidal forces to the viscosity and stability of cloudy apple juice; Elsevier; Food Hydrocolloids; 20; 6; 8-2006; 767-7730268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X05001529info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2005.07.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:27Zoai:ri.conicet.gov.ar:11336/79068instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:13:28.039CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice |
title |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice |
spellingShingle |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice Genovese, Diego Bautista Apple Juice Colloidal Forces Rheology Turbidity |
title_short |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice |
title_full |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice |
title_fullStr |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice |
title_full_unstemmed |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice |
title_sort |
Contribution of colloidal forces to the viscosity and stability of cloudy apple juice |
dc.creator.none.fl_str_mv |
Genovese, Diego Bautista Lozano, Jorge Enrique |
author |
Genovese, Diego Bautista |
author_facet |
Genovese, Diego Bautista Lozano, Jorge Enrique |
author_role |
author |
author2 |
Lozano, Jorge Enrique |
author2_role |
author |
dc.subject.none.fl_str_mv |
Apple Juice Colloidal Forces Rheology Turbidity |
topic |
Apple Juice Colloidal Forces Rheology Turbidity |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Cloudy apple juice (CAJ) was considered to be a dilute colloidal dispersion of electrically charged, hydrophilic particles in an electrolyte solution (serum). Experimental data of relative (CAJ/serum) viscosity as a function of particle volume fraction, ηr(φ{symbol}), was modeled as the sum of a 'hard-sphere' contribution ( ηr hs ) plus a 'colloidal forces' contribution ( ηr cf ). Theoretical values of ηr hs (φ{symbol}) were obtained with Einstein's equation for dilute suspensions of non-interacting, rigid spheres. Semi-empirical values of ( ηr cf ) were found to be proportional to φ{symbol}1.22, lower than the theoretical φ{symbol}2. The difference was attributed to the effect of the energy barrier or activation energy between pairs of particles (UMax). The value of UMax at each φ{symbol} was obtained from the maximum of total interaction potential curves as function of inter-particle distance, U(x). In its turn, U(x) was modeled with the extended DLVO theory as the balance between attractive Van der Waals, repulsive electrostatic, and repulsive hydration energies. The term UMax was found to be a function of φ{symbol} and the hydration pressure constant (P0), which was unknown for CAJs particles. This function was introduced in an empirical model proposed in this work, ηr cf = α ( UMax / kB T ) φ{symbol}, and correlated with semi-empirical values, giving α=0.483 and P0=2.45×106 N m-2. According to this result, hydration forces (even reduced by hydrophobic interactions between pectin molecules) played the main role in the stability of CAJ particles. Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina |
description |
Cloudy apple juice (CAJ) was considered to be a dilute colloidal dispersion of electrically charged, hydrophilic particles in an electrolyte solution (serum). Experimental data of relative (CAJ/serum) viscosity as a function of particle volume fraction, ηr(φ{symbol}), was modeled as the sum of a 'hard-sphere' contribution ( ηr hs ) plus a 'colloidal forces' contribution ( ηr cf ). Theoretical values of ηr hs (φ{symbol}) were obtained with Einstein's equation for dilute suspensions of non-interacting, rigid spheres. Semi-empirical values of ( ηr cf ) were found to be proportional to φ{symbol}1.22, lower than the theoretical φ{symbol}2. The difference was attributed to the effect of the energy barrier or activation energy between pairs of particles (UMax). The value of UMax at each φ{symbol} was obtained from the maximum of total interaction potential curves as function of inter-particle distance, U(x). In its turn, U(x) was modeled with the extended DLVO theory as the balance between attractive Van der Waals, repulsive electrostatic, and repulsive hydration energies. The term UMax was found to be a function of φ{symbol} and the hydration pressure constant (P0), which was unknown for CAJs particles. This function was introduced in an empirical model proposed in this work, ηr cf = α ( UMax / kB T ) φ{symbol}, and correlated with semi-empirical values, giving α=0.483 and P0=2.45×106 N m-2. According to this result, hydration forces (even reduced by hydrophobic interactions between pectin molecules) played the main role in the stability of CAJ particles. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-08 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/79068 Genovese, Diego Bautista; Lozano, Jorge Enrique; Contribution of colloidal forces to the viscosity and stability of cloudy apple juice; Elsevier; Food Hydrocolloids; 20; 6; 8-2006; 767-773 0268-005X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/79068 |
identifier_str_mv |
Genovese, Diego Bautista; Lozano, Jorge Enrique; Contribution of colloidal forces to the viscosity and stability of cloudy apple juice; Elsevier; Food Hydrocolloids; 20; 6; 8-2006; 767-773 0268-005X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X05001529 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2005.07.003 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842980711011713024 |
score |
12.993085 |