Artículos de revistas
Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations
Fecha
2007-01-01Registro en:
International Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 10, n. 1, p. 185-195, 2007.
1094-2912
10.1080/10942910600673636
WOS:000243813400017
0000-0002-2553-4629
Autor
Universidade de São Paulo (USP)
Universidade Estadual Paulista (Unesp)
Institución
Resumen
Experimental viscosity values of sucrose, glucose, and fructose aqueous solutions in a large range of temperatures (0 to 85 degrees C) and concentrations (10 to 60% w/w) that might be encountered in food processes were obtained in order to contribute to extending the available database of food properties. The temperature dependence of viscosity could be adequately described by the Arrhenius model, and the activation energy was well represented by a unique function of the solute volume fraction, valid for sucrose, glucose, and fructose solutions.