A simple model for predicting the viscosity of sugar and oligosaccharide solutions

Journal of Food Engineering

Volumn 33, Issue 3-4, 1997, Pages 221-226

  Chirife, J ^a   Buera, M P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ZEA MAYS;

ACTIVATION ENERGY; FREE ENERGY; FRUCTOSE; GLUCOSE; MALTOSE; MATHEMATICAL MODELS; MOLECULAR WEIGHT; OLIGOMERS; POLYSACCHARIDES; SOLUTIONS; SUGAR (SUCROSE); VISCOSITY OF LIQUIDS;

CORN SYRUP; LACTOSE; OLIGOSACCHARIDE;

CARBOHYDRATES;

EID: 0031198511     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0260-8774(97)00060-5     Document Type: Article

References (5)

1. Chirife, J. et al. (1984). Microbial growth at reduced water activities: some physicochemical properties of compatible solutes. J. Appl. Bacteriol., 56, 259-268.
2. Erickson, E. R. et al. (1966). Viscosity of corn syrup. J. Chem. Eng. Data, 11, 485-488.
3. Goldsack, D. E. & Franchetto, R. (1977). The viscosity of concentrated electrolyte solutions. I. Concentration dependence at fixed temperature. Can. J. Chem., 55, 1062-1072.
4. Lipscomb, A. G. (1956). Die rheologic von subwaren-sirupen und gekochten bonbons. Fette-Seifen-Anstrichmittel, 58, 875-879.
5. Weast, W. E. (ed.) (1987) CRC Handbook of Chemistry and Physics, 67th edn. CRC Press, Boca Raton, FL.