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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Detalles Bibliográficos
Autores principales:	Chirife, J., Buera, M.P.
Formato:	JOUR
Materias:	Activation energy Free energy Fructose Glucose Maltose Mathematical models Molecular weight Oligomers Polysaccharides Solutions Sugar (sucrose) Viscosity of liquids Corn syrup Lactose Oligosaccharide Carbohydrates
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p221_Chirife
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_02608774_v33_n3-4_p221_Chirife
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spelling	todo:paper_02608774_v33_n3-4_p221_Chirife2023-10-03T15:12:06Z A simple model for predicting the viscosity of sugar and oligosaccharide solutions Chirife, J. Buera, M.P. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Chirife, J. Buera, M.P. 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.
format	JOUR
author	Chirife, J. Buera, M.P.
author_facet	Chirife, J. Buera, M.P.
author_sort	Chirife, J.
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
url	http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p221_Chirife
work_keys_str_mv	AT chirifej asimplemodelforpredictingtheviscosityofsugarandoligosaccharidesolutions AT bueramp asimplemodelforpredictingtheviscosityofsugarandoligosaccharidesolutions AT chirifej simplemodelforpredictingtheviscosityofsugarandoligosaccharidesolutions AT bueramp simplemodelforpredictingtheviscosityofsugarandoligosaccharidesolutions
_version_	1782026399646744576

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

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