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Temperature dependence of the viscosity of sugar and maltodextrin solutions in coexistence with ice.

Author(s) : KERR W. L., REID D. S.

Type of article: Article

Summary

The viscosites of glucose, sucrose, and maltodextrin solutions coexisting with ice were measured by rotational viscometry. Samples were prepared by forming a shell of pure ice in a stainless steel tube immersed in a cooling bath, then introducing aqueous solutions at concentrations corresponding to the ice-melt equilibrium temperature. Temperature dependence of viscosity was analysed in terms of Arrhenius, Vogel-Tammann-Fulcher, Williams-Landel-Ferry and power-law models. Results are given.

Details

  • Original title: Temperature dependence of the viscosity of sugar and maltodextrin solutions in coexistence with ice.
  • Record ID : 1995-2274
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 3
  • Publication date: 1994

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