葡萄糖溶液流变特性研究

目的]研究不同温度和浓度对葡萄糖溶液黏度的影响。方法]基于文献报道的建模方法,研究不同温度和浓度对葡萄糖溶液黏度的影响。结果]建立了温度浓度-黏度数学模型μ=μ0exp(-282 400/T2+1 999/T-2.874)m]。通过外推法发现m→0时理论水黏度μ0≠μ水,借助于1HNMR测量溶液中水分子氢键缔合程度,发现葡萄糖溶液黏度受温度和浓度的影响主要取决于葡萄糖分子和水分子间作用力的相对强弱。结合特定温度下的水黏度常数,确定温度浓度-黏度数学模型中存在μ0=0.410 7μ水+0.518 8的偏差,进一步将葡萄糖溶液黏度与温度和浓度变化的连续方程修正为μ={0.736exp6.74(273/T)2-4.8(273/T)-1.94]+0.518 8}exp(-282 400/T2+1 999/T-2.874)m]。结论]研究结果可为结晶葡萄糖的制备加工提供理论依据。

Study on the Rheological Properties of Glucose Solution

Objective] To study the effects of temperature and concentration on the viscosity of glucose solution.Method] Based on the modeling method reported in the literature,the effects of temperature and concentration on the viscosity of glucose solution were studied.Result] A novel mathematical model between temperature & concentration and viscosity was established as μ=μ0 exp (-282 400/T2+1 999/T-2.874)m].It was found by using extrapolation method that the theoretical water viscosity (μ0)was not equal to the standard viscosity(μ水) when m→0.1HNMR method was used to measure the association degree of hydrogen bond of water molecules in the solution,it was found that the viscosity of glucose solution was mainly depended on the relative intensity of the interaction between glucose and water.Combined with the constant of water viscosity at specific temperatures,it was suggested that there was a deviation in the constructed mathematical model:μ0 =0.410 7μH2O+0.518 8.Furthermore,the continuity equation was modified asμ={0.736exp6.74(273/T)2-4.8(273/T)-1.94]+0.518 8}exp(-282 400/T2+1 999/T-2.874)m] for the viscosity with temperature and concentration in glucose solution.Conclusion] The research results can lay the theoretical basis for the preparation and processing of crystalline glucose.