Viscosimetric study of aqueous solutions of glucosamine and its mixtures with glucose

被引：9
|
作者：
Gómez-Díaz, D [1 ]
Navaza, JM [1 ]
机构：
[1] Univ Santiago Compostela, ETSI, Dept Chem Engn, E-15782 Santiago De Compostela, Spain
来源：
JOURNAL OF FOOD ENGINEERING | 2005年 / 68卷 / 03期
关键词：
glucosamine; viscosity; density;
D O I：
10.1016/j.jfoodeng.2004.06.016
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
At present, glucosamine is an important substance for its future use in food products to contribute therapeutical characteristics to the product. In the present paper, the viscosimetric behaviour of aqueous solutions of this solute has been carried out. For a deep characterization, the effect of composition and temperature have been analysed. Also the effect of addition of glucose upon the viscosity of the solution has been studied. The viscosimetric behaviour of aqueous solutions of glucosamine and the mixtures with glucose has been modelized with equations for one and two solutes obtaining suitable results. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：403 / 408
页数：6
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