Abstract
Osmotic dehydration of food involves the utilization of solutions with one or several solutes that increase considerably the viscosity of the liquid phase. As commercial sugar and sodium chloride are the common solutes employed in this type of processes, kinematic viscosities of binary and ternary aqueous solutions of these solutes were measured at various concentrations (from 0 up to 4.5 mol kg −1 at 0.5 mol kg −1 intervals) and temperatures (from 20 up to 50 °C). Additionally, densities of each solution at 25 °C are reported. Experimental data were simultaneously correlated with concentration and temperature for binary and ternary solutions with a satisfactory accuracy.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have