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Food Chem. 2016 Nov 15;211:590-7. doi: 10.1016/j.foodchem.2016.05.099. Epub 2016 May 17.

Solution properties and taste behavior of lactose monohydrate in aqueous ascorbic acid solutions at different temperatures: Volumetric and rheological approach.

Author information

1
Department of Chemistry, University of North Bengal, Darjeeling 734013, India.
2
Department of Chemistry, University of North Bengal, Darjeeling 734013, India. Electronic address: biswachem@gmail.com.

Abstract

The densities and viscosities of lactose monohydrate in aqueous ascorbic acid solutions with several molal concentrations m=(0.00-0.08)molkg(-1) of ascorbic acid were determined at T=(298.15-318.15)K and pressure p=101kPa. Using experimental data apparent molar volume (ϕV), standard partial molar volume (ϕV(0)), the slope (SV(∗)), apparent specific volumes (ϕVsp), standard isobaric partial molar expansibility (ϕE(0)) and its temperature dependence [Formula: see text] the viscosity B-coefficient and solvation number (Sn) were determined. Viscosity B-coefficients were further employed to obtain the free energies of activation of viscous flow per mole of the solvents (Δμ1(0≠)) and of the solute (Δμ2(0≠)). Effects of molality, solute structure and temperature and taste behavior were analyzed in terms of solute-solute and solute-solvent interactions; results revealed that the solutions are characterized predominantly by solute-solvent interactions and lactose monohydrate behaves as a long-range structure maker.

KEYWORDS:

Apparent specific volumes; Aqueous ascorbic acid solutions; Lactose monohydrate; Solvation number; Taste quality; Viscosity B-coefficients

PMID:
27283672
DOI:
10.1016/j.foodchem.2016.05.099
[Indexed for MEDLINE]

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