Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations
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TLDR
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.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.read more
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References
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Composition, thermal and rheological behaviour of selected Greek honeys
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Direct Determination of the Flow Curves of Non‐Newtonian Fluids. II. Shearing Rate in the Concentric Cylinder Viscometer
Irvin M. Krieger,Harold Elrod +1 more
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c,T-dependence of the viscosity and the self-diffusion coefficients in some aqueous carbohydrate solutions.
TL;DR: Self-diffusion coefficients for both components are reported for the highly concentrated aqueous solutions of some disaccharides and fructose as a function of temperature and concentration as well as viscosity measurements, which show identical within experimental error for a given concentration and temperature.
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Effect of moisture content on the viscosity of honey at different temperatures
TL;DR: In this article, the authors measured the viscosity of honeydew and unifloral nectar honeys at their initial moisture content as well as at 17, 19% and 21% water content at 25, 30, 35, 40 and 45°C.