Fig. 2
From: Highly efficient fermentation of 5-keto-d-fructose with Gluconobacter oxydans at different scales
Correlation of viscosity and temperature of fructose solutions with different concentrations. Depicted is the correlation of viscosity and temperature for fructose solutions with concentrations of 800 gfructose/L (green), 1000 gfructose/L (pink) and 1200 gfructose/L (light blue). Fructose solutions were preheated before viscosity measurement. Viscosity was measured using a MCR 301 rheometer (Anton Paar, Stuttgart, Germany) equipped with a cone (CP50-0.5/TG, cone truncation 55 µM, cone angle 0.467°) within the shear rate range of 100–5000 s−1. The viscosity can be assumed to be Newtonian within the measured shear range