Abstract
In the present paper new data on the pressure dependence of the viscosity, of aqueous solutions of sugars and whey protein isolate up to a pressure of 700 MPa are presented and discussed in terms of concentration and temperature. An existing model valid for the concentration dependence of the viscosity at ambient pressure is applied to aqueous sugar solutions. An dimensionless equation describing the dependence of the viscosity of the solution on temperature, concentration and pressure is presented and applied to aqueous solutions of sucrose and glucose. It is shown that for sugar solutions the model is able to predict the pressure dependence of the viscosity of the solution if the behaviour of the solvent is known. The model is also applied to whey protein solutions and pressure induced structural changes are detected. The behaviour of whey protein solutions is compared to sugar solutions under pressure.
| Original language | English |
|---|---|
| Pages (from-to) | 437-443 |
| Number of pages | 7 |
| Journal | Progress in Biotechnology |
| Volume | 19 |
| Issue number | C |
| DOIs | |
| State | Published - 2002 |
| Externally published | Yes |