A simple model for predicting the viscosity of sugar and oligosaccharide solutions
A model originally developed to predict the viscosity of concentrated electrolyte solutions was adapted to fit viscosity data of various sugars and sugar mixtures up to very high concentrations. The model was μr = a exp(EX), where μr is the relative viscosity, a and E are parameters (in most cases a...
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1997
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p221_Chirife |
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paper:paper_02608774_v33_n3-4_p221_Chirife2023-06-08T15:22:26Z A simple model for predicting the viscosity of sugar and oligosaccharide solutions Activation energy Free energy Fructose Glucose Maltose Mathematical models Molecular weight Oligomers Polysaccharides Solutions Sugar (sucrose) Viscosity of liquids Corn syrup Lactose Oligosaccharide Carbohydrates A model originally developed to predict the viscosity of concentrated electrolyte solutions was adapted to fit viscosity data of various sugars and sugar mixtures up to very high concentrations. The model was μr = a exp(EX), where μr is the relative viscosity, a and E are parameters (in most cases a was very close to unity). The model was used to describe the concentration dependence of viscosity of sucrose, fructose, glucose, maltose, lactose and corn syrup (having different dextrose equivalent values) solutions up to very high solids concentration. The molecular weight of the sugar was a main factor in determining the value of parameter E, which on theoretical grounds may be somewhat related to the free energy of activation for viscous flow per mole of solute. © 1997 Elsevier Science Limited. All rights reserved. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p221_Chirife |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Activation energy Free energy Fructose Glucose Maltose Mathematical models Molecular weight Oligomers Polysaccharides Solutions Sugar (sucrose) Viscosity of liquids Corn syrup Lactose Oligosaccharide Carbohydrates |
spellingShingle |
Activation energy Free energy Fructose Glucose Maltose Mathematical models Molecular weight Oligomers Polysaccharides Solutions Sugar (sucrose) Viscosity of liquids Corn syrup Lactose Oligosaccharide Carbohydrates A simple model for predicting the viscosity of sugar and oligosaccharide solutions |
topic_facet |
Activation energy Free energy Fructose Glucose Maltose Mathematical models Molecular weight Oligomers Polysaccharides Solutions Sugar (sucrose) Viscosity of liquids Corn syrup Lactose Oligosaccharide Carbohydrates |
description |
A model originally developed to predict the viscosity of concentrated electrolyte solutions was adapted to fit viscosity data of various sugars and sugar mixtures up to very high concentrations. The model was μr = a exp(EX), where μr is the relative viscosity, a and E are parameters (in most cases a was very close to unity). The model was used to describe the concentration dependence of viscosity of sucrose, fructose, glucose, maltose, lactose and corn syrup (having different dextrose equivalent values) solutions up to very high solids concentration. The molecular weight of the sugar was a main factor in determining the value of parameter E, which on theoretical grounds may be somewhat related to the free energy of activation for viscous flow per mole of solute. © 1997 Elsevier Science Limited. All rights reserved. |
title |
A simple model for predicting the viscosity of sugar and oligosaccharide solutions |
title_short |
A simple model for predicting the viscosity of sugar and oligosaccharide solutions |
title_full |
A simple model for predicting the viscosity of sugar and oligosaccharide solutions |
title_fullStr |
A simple model for predicting the viscosity of sugar and oligosaccharide solutions |
title_full_unstemmed |
A simple model for predicting the viscosity of sugar and oligosaccharide solutions |
title_sort |
simple model for predicting the viscosity of sugar and oligosaccharide solutions |
publishDate |
1997 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p221_Chirife http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p221_Chirife |
_version_ |
1768542643790282752 |