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International Journal of Food Properties Volume 10, 2007 - Issue 1
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Original Articles

Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations

V.R.N. Telis UNESP–Universidade Estadual Paulista, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, São Paulo, Brazil
,
J. Telis-Romero UNESP–Universidade Estadual Paulista, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, São Paulo, Brazil
,
H.B. Mazzotti UNESP–Universidade Estadual Paulista, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, São Paulo, Brazil
&
A.L. Gabas USP–Universidade de São Paulo, Departamento de Engenharia de Alimentos, Pirassununga, São Paulo, BrazilCorrespondence[email protected]
Pages 185-195 | Received 11 Nov 2005, Accepted 07 Mar 2006, Published online: 31 Jan 2007
 
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Abstract

Experimental viscosity values of sucrose, glucose, and fructose aqueous solutions in a large range of temperatures (0 to 85°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.

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