The viscosities of concentrated solutions of glucose, fructose, sorbitol and xylitiol were measured by a falling sphere method. The measured viscosities
were compared with those predicted by WLF kinetics from glass transition temperatures.
Discrepancies between measured and predicted viscosities were found
to be within an order of magnitude of 0.3 on log E. Experimental data on
sucrose solutions obtained from literature sources were also compared with
WLF predicted values. The viscosities of the amorphous phases in frozen or
partially frozen sucrose-, glucose-, fructose-, citric acid-, dimethyl sulfoxide-,
polyvinylpyrrolidone- and glycerol-water systems were estimated by WLF
kinetics and freezing temperatures. At equal sub-freezing temperature, the
viscosities increased with the increasing of molecular weight. In addition,
viscosity changes during devitrification and recrystallization of 60-70% sucrose
solutions, which do not freeze upon cooling, were evaluated.
