Effect of ionic liquids 1-octyl-3-methyl imidazolium bromide or 1-octyl-3-methyl imidazolium chloride on thermophysical properties and taste behavior of sucrose in aqueous media at different temperatures: Volumetric, compressibility and viscometric proper

Author(s) Zafarani-Moattar, M.Taghi; Shekaari, H.; Agha, E.Mazaher Ha
Journal Food Chem
Date Published 2019 Oct 15
Abstract

The thermophysical properties and taste behavior of sucrose in aqueous ionic liquids {1-octyl-3-methyl imidazolium bromide and 1-octyl-3-methyl imidazolium chloride} solutions have been studied via volumetric, compressibility and viscometric properties at T = (288.15, 298.15, 308.15 and 318.15) K. The positive values of transfer volume and transfer partial molar isentropic compression indicated predominance of ionic-hydrophilic interactions in these systems. The calculated hydration number for sucrose demonstrated that dehydration of sucrose occurs in presence of both studied ionic liquids. Further, the effect of studied ionic liquids on the taste behaviour of sucrose has been discussed from ASV and ASIC parameters. Furthermore, interaction volume, V, and cavity volume, V, have been computed from scaled particle theory (SPT).

DOI 10.1016/j.foodchem.2019.05.097
ISSN 1873-7072
Citation Zafarani-Moattar MT, Shekaari H, Agha EM. Effect of ionic liquids 1-octyl-3-methyl imidazolium bromide or 1-octyl-3-methyl imidazolium chloride on thermophysical properties and taste behavior of sucrose in aqueous media at different temperatures: Volumetric, compressibility and viscometric proper. Food Chem. 2019;295:662-670.

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