Concentration and temperature effect on the viscosity of binary sugar solutions

Autori: P. D'Antona, S. Correra, B. de Cindio
Presentato al: Southern Europe Conference on Rheology
Anno: 1999
Volume: 1
Issue: Unico
Casa Editrice: SIR-Cuen Napoli
Lingua: English


Abstract
While in the scientific literature it is quite easy to find measured data and estimation methods for properties of water solutions of single components, the same is not true with regard to multicomponent solutions. Usually there are several works on simple systems which lead to a gap between available data (and estimation methods) and the more complex systems of industrial interest: there are many data on water solutions of a single sugar, while usually the process streams in the food industry are multicomponent solutions.
In ice cream (1), sugar confectionery (2) and canned foods (3) manufacturing, often the process starts with the mixing of components according to a recipe; this mixture is then subjected to many unit operations. It is obvious then that in these processes the viscosity of multicomponent solutions plays a key role. In spite of this fact, data available in the literature concern viscosity of aqueous solutions of a single sugar at T > 20°C. Some correlations were reported to calculate viscosity of single-sugar solutions, but it seems that there is a lack of correlations capable to predict viscosity of mixtures.


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