No abstract

A semi-theoretical model based on the classical Eyring’s mixture viscosity equation and the Wilson activity coefficient equation is presented for correlating the viscosity of ionic liquids with solvent systems. The accuracy of the proposed model was verified by comparing calculated and experimental viscosity values from literatures for 49mixtures with total 1560 data points. The results show that the equation similar to the Wilson activity coefficient equation can be well applied to describe the non-ideal term in the Eyring’s mixture viscosity equation. The model has a relatively simple mathematical form and can be easily incorporated into process simulation software

Cloudy juices made from blueberries have many benefits. However, the particles in cloudy juices will flocculate during storage, resulting in an undesirable precipitate. In our work, gellan gums with different acyl contents were prepared and applied to blueberry juice to prevent aggregation. The results provide valuable information for enhancing the stabilization of blueberry juices, confirm the superiority of high acyl gellan for inhibiting color fading, and further guide the development of novel product concepts.

No abstract

No abstract