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Effects of Temperature, Concentration and Solute Structure on the Acoustic Properties of Monosaccharide Solutions
Author(s) -
SMITH D. E.,
WINDER W. C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05093.x
Subject(s) - monosaccharide , galactose , chemistry , xylose , fructose , aqueous solution , mannose , molality , compressibility , chromatography , thermodynamics , organic chemistry , fermentation , physics
A sound velocimeter was used to study the physical structure of aqueous solutions (0.0–1.20 molal) of five monosaccharides, fructose, galactose, glucose, mannose and xylose. Over most of the temperature range employed (20–80°C) adiabatic compressibility of the solutions was the dominant factor in defining sound velocity through and structural rigidity of solution. Analysis of the data also indicated that differences in the solution rigidity of the various monosaccharides was attributable to structural differences among the sugars. At temperatures less than 30°C, where foods are often stored or consumed, fructose produces the most rigid structure followed in descending order by galactose, glucose, mannose and xylose.