Activation Energy for Carbohydrate solutions

Table 1: Activation energy data is obtained by fitting the Arrhenius model (equation) to the viscosity data. The viscosity of the carbohydrates in the rheometer was calculated from the slope of shear stress versus shear rate plots, with the internal cylinder rotating at 44 different speeds in the range of 0.028 to 243 rpm. The tabulated values of the parameter Ea, correspond to the fitting of the Arrhenius model.

ID Name Concentration (% w/w) Volumetric molar fraction φ Ea (kJ/mol) RMS (%)
1 sucrose 10 0.075 16.05832 9.16
2 sucrose 20 0.155 19.96957 6.4
3 sucrose 30 0.239 22.28966 3.32
4 sucrose 40 0.329 26.0641 15.4
5 sucrose 50 0.424 33.04732 8.46
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NOMENCLATURE:

Ea = Activation Energy (J/mol)
RMS = Root mean square (%)

NOTE: The experimental reference temperature was 45°C (318.15 K).

Reference: Telis V. R. N. Telis-Romero J. Mazzotti H. B. & Gabas A. L. (2007). Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations. International Journal of Food Properties 10(1) 185–195. DOI: https://doi.org/10.1080/10942910600673636