Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations
作者： Vânia Regina Nicoletti Telis , Javier Telis-Romero , HB Mazzotti , Ana Lúcia Gabas
DOI: 10.1080/10942910600673636
关键词:
摘要: Experimental viscosity values of sucrose, glucose, and fructose aqueous solutions in a large range temperatures (0 to 85°C) concentrations (10 60% w/w) that might be encountered food processes were obtained order contribute extending the available database properties. The temperature dependence could adequately described by Arrhenius model, activation energy was well represented unique function solute volume fraction, valid for solutions.
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