Fructose aqueous solution, viscosity

It is also of interest to examine the viscous behavior at higher concentrations. In an investigation of the aqueous solution viscosities of aqueous solutions of fructose, glucose and sucrose (4S) it was found that the measured viscosity had an exponential dependence on mole fraction of saccharide. A useful correlation was found of the form... 

Batch crystallization studies of D-fructose from aqueous ethanolic solutions demonstrate that crystal growth rate is dependent on supersaturation (possibly to the 1.25 power), ethanol content and temperature. It appears that solution viscosity also has an effect. Growth rates of up to 1 pm/mln were measured. 

Two methods are employed industrially to produce crystalline fructose, aqueous crystallization and alcoholic crystallization. Yields of fructose crystallized from water syrups are only of the order of 50%, due to the very high water solubility of the sugar, while the high viscosity of the concentrated solution results in long crystallization times, typically 50 hours or more (2). The second process requires the addition of lower alcohols (eg. ethanol) to a concentrated fructose syrup, generally 90% total solids or more, at temperatures of 50 C to 80""c and then cooling to cause crystallization. Fructose yields are from 70 to 80% and the total time involved is 8 to 12 hours (3). However, large quantities of... 

Two groups have used physical measurements e.g. density, viscosity, refractive index, and optical rotation) to determine the compositions of solutions of water-sucrose-D-glucose (or invert sugar) at various temperatures. The diffusion coefficient for self-diffusion of D-fructose in an aqueous system has been measured over a range of concentrations and temperatures. The yields of trapped electrons and radicals have been determined following y-irradiation of frozen aqueous solutions of sugars. ... 

Properties of EthanolIc Fructose Solutions. Published information on the properties of aqueous ethanolic fructose solution is very limited. As a result, solubility data from 25 to 60 °C was measured (Figure 1) and will be published separately. The equilibrium fructose/water mass ratio for zero alcohol, ranges from over 4 at 25 C to over 8 at 60 C (7,8). It can be seen that reasonable yields will only result with high alcohol additions (E/W at least 2). This is the range used in this study. Aqueous ethanolic solutions have a wide range of viscosities. These were measured at operating conditions using a Rheomat concentric cylinder viscometer. 

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