Determination of changes in viscosity of high-fructose syrup stability of pectin hydrogels depending on the temperature (25-96 Celsius degrees).

Description

The rheological characteristics of the high-fructose syrup modified stability of pectin (added in a concentration 2% m/m) were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 25 spindle and a shear rate of 0,22 s-1 in the temperature range 25-96 ° C. The data allowed selection of optimal conditions for the technological process of manufacturing the final product.

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CC BY-NC-SA

Non-commercial - Share-alike
Raw data:: Data contained in dataset was not processed.
Software:: Excel

Details

Year of publication:

2021

Verification date:

2021-05-28

Dataset language:

English

Fields of science:

chemical sciences (Natural sciences)
chemical engineering (Engineering and Technology)

DOI:

10.34808/xn26-k407

Verified by:

Gdańsk University of Technology

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