Influence of temperature on the rheological behaviour of grape sugar (cv. Thompson seedless)
1986
Schwartz, M. | Costell, E. (Consejo Superior de Investigaciones Cientificas, Valencia (Spain). Instituto de Agroquimica y Tecnologia de Alimentos)
Grape sugar (cv. Thompson Seedless) flow was characterized and the influence of temperature on its viscosity and on that of other four sweeteners -two high fructose corn syrups (HFCS 42 and HFCS 55), invert sugar and 66.7 degrees Brix sucrose solution- were compared. Grape sugar showed newtonian flow and its viscosity decreased when temperature increased: 1,497 mPa . s at 20 degrees C to 109 mPa . s at 60 degrees C Fot t 40 C, grape sugar viscosity is higher (p 0.01) than the others' viscosity but for t
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