Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory

Autores
Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work studied the effect of liquid medium pH and ionic strength on the stability of apple juice particles. Colloidal interactions between them were modeled with the extended DLVO theory. Considering that repulsive forces provide sol stability, its turbidity was modeled to be the sum of a "hydration contribution" plus an "electrostatic contribution". Sol turbidity followed a linear relationship with the energy barrier between pairs of particles, which prevents their agglomeration (energy barrier information was obtained from viscosity-particle volume fraction data). The turbidity predicted for zero energy barrier was significantly high, indicating that particles were inherently stable. This was attributed to an immobilized water layer coating them (the primary hydration shell). Energy barrier was governed by changes in particles surface charge (ζ potential) and hydration constant: they decreased at decreasing pH and increasing ionic strength. ζ potential's reduction was attributed to neutralization of particles negative charge, and compression of the electrical double layer surrounding them, respectively. Hydration's decrease was attributed to the distortion of the outer hydration shells by hydrated cations attracted by particles negative charge. © 2006 Elsevier Ltd. All rights reserved.
Fil: Benitez, Elisa Ines. 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. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
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
Dlvo Theory
Ionic Strength
Ph
Stability
Turbidity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/60131
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/60131
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theoryBenitez, Elisa InesGenovese, Diego BautistaLozano, Jorge EnriqueApple JuiceDlvo TheoryIonic StrengthPhStabilityTurbidityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work studied the effect of liquid medium pH and ionic strength on the stability of apple juice particles. Colloidal interactions between them were modeled with the extended DLVO theory. Considering that repulsive forces provide sol stability, its turbidity was modeled to be the sum of a "hydration contribution" plus an "electrostatic contribution". Sol turbidity followed a linear relationship with the energy barrier between pairs of particles, which prevents their agglomeration (energy barrier information was obtained from viscosity-particle volume fraction data). The turbidity predicted for zero energy barrier was significantly high, indicating that particles were inherently stable. This was attributed to an immobilized water layer coating them (the primary hydration shell). Energy barrier was governed by changes in particles surface charge (ζ potential) and hydration constant: they decreased at decreasing pH and increasing ionic strength. ζ potential's reduction was attributed to neutralization of particles negative charge, and compression of the electrical double layer surrounding them, respectively. Hydration's decrease was attributed to the distortion of the outer hydration shells by hydrated cations attracted by particles negative charge. © 2006 Elsevier Ltd. All rights reserved.Fil: Benitez, Elisa Ines. 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. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: 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; ArgentinaElsevier2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60131Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory; Elsevier; Food Hydrocolloids; 21; 1; 12-2007; 100-1090268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2006.02.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:10:30Zoai:ri.conicet.gov.ar:11336/60131instacron: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 13:10:30.733CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
title Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
spellingShingle Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
Benitez, Elisa Ines
Apple Juice
Dlvo Theory
Ionic Strength
Ph
Stability
Turbidity
title_short Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
title_full Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
title_fullStr Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
title_full_unstemmed Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
title_sort Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory
dc.creator.none.fl_str_mv Benitez, Elisa Ines
Genovese, Diego Bautista
Lozano, Jorge Enrique
author Benitez, Elisa Ines
author_facet Benitez, Elisa Ines
Genovese, Diego Bautista
Lozano, Jorge Enrique
author_role author
author2 Genovese, Diego Bautista
Lozano, Jorge Enrique
author2_role author
author
dc.subject.none.fl_str_mv Apple Juice
Dlvo Theory
Ionic Strength
Ph
Stability
Turbidity
topic Apple Juice
Dlvo Theory
Ionic Strength
Ph
Stability
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 This work studied the effect of liquid medium pH and ionic strength on the stability of apple juice particles. Colloidal interactions between them were modeled with the extended DLVO theory. Considering that repulsive forces provide sol stability, its turbidity was modeled to be the sum of a "hydration contribution" plus an "electrostatic contribution". Sol turbidity followed a linear relationship with the energy barrier between pairs of particles, which prevents their agglomeration (energy barrier information was obtained from viscosity-particle volume fraction data). The turbidity predicted for zero energy barrier was significantly high, indicating that particles were inherently stable. This was attributed to an immobilized water layer coating them (the primary hydration shell). Energy barrier was governed by changes in particles surface charge (ζ potential) and hydration constant: they decreased at decreasing pH and increasing ionic strength. ζ potential's reduction was attributed to neutralization of particles negative charge, and compression of the electrical double layer surrounding them, respectively. Hydration's decrease was attributed to the distortion of the outer hydration shells by hydrated cations attracted by particles negative charge. © 2006 Elsevier Ltd. All rights reserved.
Fil: Benitez, Elisa Ines. 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. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
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 This work studied the effect of liquid medium pH and ionic strength on the stability of apple juice particles. Colloidal interactions between them were modeled with the extended DLVO theory. Considering that repulsive forces provide sol stability, its turbidity was modeled to be the sum of a "hydration contribution" plus an "electrostatic contribution". Sol turbidity followed a linear relationship with the energy barrier between pairs of particles, which prevents their agglomeration (energy barrier information was obtained from viscosity-particle volume fraction data). The turbidity predicted for zero energy barrier was significantly high, indicating that particles were inherently stable. This was attributed to an immobilized water layer coating them (the primary hydration shell). Energy barrier was governed by changes in particles surface charge (ζ potential) and hydration constant: they decreased at decreasing pH and increasing ionic strength. ζ potential's reduction was attributed to neutralization of particles negative charge, and compression of the electrical double layer surrounding them, respectively. Hydration's decrease was attributed to the distortion of the outer hydration shells by hydrated cations attracted by particles negative charge. © 2006 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
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/11336/60131
Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory; Elsevier; Food Hydrocolloids; 21; 1; 12-2007; 100-109
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/60131
identifier_str_mv Benitez, Elisa Ines; Genovese, Diego Bautista; Lozano, Jorge Enrique; Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory; Elsevier; Food Hydrocolloids; 21; 1; 12-2007; 100-109
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/doi/10.1016/j.foodhyd.2006.02.007
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
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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score 12.993085

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