Rheological Properties of the High Concentration Syrup Used for Nut-Candy

doi:10.7506/spkx1002-6630-201403013

Abstract

Abstract:

The nut-candy, made from highly-concentrated syrup and nuts, is one kind of traditional Chinese candy food. The
syrup with high concentrations plays a role in causing sweetness, cementing nuts and shaping. The cementing of nuts and
shaping are influenced by the viscosity of syrup and governed by the law of viscosity variation. Using an R/S plus rheology
meter, the rheological properties of mixed syrups of sucrose and maltose with different concentrations ranging from 80%
to 92% used for nut-candy at different temperatures were investigated. Results showed that the Arrhenius model could
describe the temperature-dependence of viscosity well and the power equation could describe the effect of concentration on
viscosity. In the researched ranges of temperature and concentration, the equations for viscosity as a function of temperature
and/or concentration were fitted through regression analysis. These equations could describe the data in the corresponding
concentration and temperature ranges.

Key words: syrup, rheological properties, viscosity

ZHANG Yong-si, LI Bian-sheng, RUAN Zheng, ZHUANG Pei-rui, CHEN Chu-rui. Rheological Properties of the High Concentration Syrup Used for Nut-Candy[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201403013.

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Rheological Properties of the High Concentration Syrup Used for Nut-Candy

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