Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water

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• 作者：Massimo Migliori ; Domenico Gabriele ; Rosa Di Sanzo ; Bruno de Cindio ; Sebastiano Correra
• 刊名：Journal of Chemical & Engineering Data
• 出版年：2007
• 出版时间：July 2007
• 年：2007
• 卷：52
• 期：4
• 页码：1347 - 1353
• 全文大小：88K
• 年卷期：v.52,no.4(July 2007)
• ISSN：1520-5134

文摘

Sugar is a key ingredient widely used in food industries mainly in the form of solution in water. Due to differentphysical and chemical properties, different simple and complex sugars are mixed together to obtain the optimalmixture mainly in terms of freezing point and sweetness capability. Aiming to measure some of these relevantproperties, in this paper viscosity data and starting freezing temperature have been measured for a wide range ofbinary, ternary, and quaternary sugar solutions in water. The onset freezing temperature for solutions was calculatedfrom DSC data, applying a new iterative numerical technique. From viscosity data, a method was developed tocalculate the viscosity of multicomponent aqueous solutions of simple and complex sugars, also includingtemperature effects. The proposed model estimates the viscosity of a multicomponent solution by assuming thesummability of the contribution from binary solution viscosity and introducing pairwise interaction parameters.The values of these parameters, as a function of temperature and composition, have been estimated fromexperimental data of binary and ternary solutions. Quaternary solution data have been used to check the modelin a predictive way. The resultant predictions were good (error below 15 %) for diluted solutions, but agreementfails for concentrated solutions. Therefore, another parameter, taking into account ternary interactions, was added,and the model results fit the experimental data within a 10 % maximum error over the entire concentration andtemperature range.