Effects of Temperature, Concentration and Solute Structure on the Acoustic Properties of Monosaccharide Solutions

David E Smith, W. C. WINDER

Research output: Contribution to journalArticle

9 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1822-1825
Number of pages4
JournalJournal of food science
Volume48
Issue number6
DOIs
StatePublished - Nov 1983

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