A Comparative Rheological Study of Lime/Molasses and Sucrose/Lime/Water Mixtures in the Presence of Additives

Applied Rheology

Pannetier Nathalie¹  Habas Jean-Pierre¹  François Jeanne¹ 

[1] Laboratoire de Physico-Chimie des PolymèresUniversité de Pau et des Pays de L’Adour / CNRS ESA 5067 2 Avenue du Président Angot 64053 Pau Cedex 9, France;

关键词: molasses;    sucrose;    lime;    calcium;    rheology;    complexation;   

DOI  :  10.1515/arh-2000-0015

来源: DOAJ

【 摘 要 】

Molasses containing sucrose, pectins, water and alcohol interacts with lime to form homogeneous blends. Rheological studies indicate that they exhibit viscoelastic behaviours as entangled polymers. Elastic modulus in these blends is much higher than for sucrose/lime/water model system. This difference is attributed to the presence of polysaccharide and ethanol in molasses. To verify this hypothesis, a model system was investigated in the presence of pectin and ethanol. Both additives were found to enhance viscosity and elasticity. In the presence of pectins, the formation of interpenetrated networks takes place, where calcium interacts with sucrose and pectins. Ethanol may have an influence on the complexes’ stability.

【 授权许可】

Unknown