Aplicación de Aproximantes de Padé en el Modelado de la Viscosidad de Jarabe de Maíz

Abstract

The industrialization of corn is one of the Argentina’s agro-industrial activities that generate higher value added, allowing to obtain a large number of products intended for direct consumption or are used as inputs in other industries. This paper proposes the application of Padé approximants as an alternative method in the search for new nonlinear models that successfully describe the relationships between the different parameters involved in an algebraic expression to estimate food properties. Is considered for study the viscosity of corn syrup. Objectives are established to correlate experimental information available about properties of corn syrup, Padé approximants applied in modeling a general expression and to verify and validate the model against experimental data. As a result is observed an adequate fit to the experimental data withaverage absolute deviations less than 6% and high values of R2