Abstract
AbstractThe diffusivities and the vapor‐liquid equilibrium coefficients of two organic components, 1‐hexanol and 2‐butanone, were measured in concentrated maltodextrin solutions using newly developed techniques. Accurate determination of these quantities required complete material balances of the two phases and control of the water concentration in the experimental cell. The diffusion coefficients of these solutes correlated with solution viscosity to the 1/2 power over a range of temperatures and concentrations. Other literature data for diffusion coefficients in concentrated malto‐dextrin and sugar solutions are shown to correlate with viscosity.
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