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Viscosity of aqueous carbohydrate solutions at different temperatures and concentrations

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dc.contributor.authorTelis, V. R. N.
dc.contributor.authorTelis-Romero, J.
dc.contributor.authorMazzotti, H. B.
dc.contributor.authorGabas, A. L.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:28:34Z
dc.date.available2014-05-20T15:28:34Z
dc.date.issued2007-01-01
dc.description.abstractExperimental 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.en
dc.description.affiliationUniv São Paulo, Dept Engn Alimentos, BR-13635900 São Paulo, Brazil
dc.description.affiliationUNESP Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, São Paulo, Brazil
dc.description.affiliationUnespUNESP Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, São Paulo, Brazil
dc.format.extent185-195
dc.identifierhttp://dx.doi.org/10.1080/10942910600673636
dc.identifier.citationInternational Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 10, n. 1, p. 185-195, 2007.
dc.identifier.doi10.1080/10942910600673636
dc.identifier.issn1094-2912
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.urihttp://hdl.handle.net/11449/38361
dc.identifier.wosWOS:000243813400017
dc.language.isoeng
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.ispartofjcr1.845
dc.relation.ispartofsjr0,513
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectsucrosept
dc.subjectglucosept
dc.subjectfructosept
dc.subjectsugar solutionspt
dc.subjectArrhenius modelpt
dc.titleViscosity of aqueous carbohydrate solutions at different temperatures and concentrationsen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dcterms.rightsHolderTaylor & Francis Inc
dspace.entity.typePublication
unesp.author.orcid0000-0002-2553-4629[1]

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