Carbohydrate Viscosity
| ID | Name | Concentration (% w/w) | Temperature (C) | Viscosity (mPa.s) | Instrument |
|---|---|---|---|---|---|
| 1 | sucrose | 10 | 0 | 1.98 | Rheotest 2.1 rheometer |
| 2 | sucrose | 20 | 0 | 3.80 | Rheotest 2.1 rheometer |
| 3 | sucrose | 30 | 0 | 6.30 | Rheotest 2.1 rheometer |
| 4 | sucrose | 40 | 0 | 14.77 | Rheotest 2.1 rheometer |
| 5 | sucrose | 50 | 0 | 40.44 | Rheotest 2.1 rheometer |
| 6 | sucrose | 60 | 0 | 206.08 | Rheotest 2.1 rheometer |
| 7 | sucrose | 10 | 5 | 1.76 | Rheotest 2.1 rheometer |
| 8 | sucrose | 20 | 5 | 3.15 | Rheotest 2.1 rheometer |
| 9 | sucrose | 30 | 5 | 5.12 | Rheotest 2.1 rheometer |
| 10 | sucrose | 40 | 5 | 11.53 | Rheotest 2.1 rheometer |
1. 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. https://doi.org/10.1080/10942910600673636