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 Jit viscosity data of various sug ars and sugar mixtures up to very high concentrations. The model was m u(r) = a exp (EX), where mu(r) is the relative viscosity, a and E are parameters (in most cases a was very close to unity). The model was us ed to describe the concentration dependence of viscosity of sucrose, f ructose, glucose, maltose, lactose and corn syrup (having different de xtrose equivalent values) solutions up to very high solids concentrati on. The molecular weight of the sugar was a main factor in determining the value of parameter E, which on theoretical grounds may be somewha t related to the free energy of activation for viscous flow per mole o f solute. (C) 1997 Elsevier Science Limited. All rights reserved.