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 language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Nov 1983|