Experimental viscosity values of sucrose, glucose, and fructose aqueous solutions in a large range of temperatures (0 to 85°C) and concentrations (10 to 60% w/w) that might be encountered in food processes were obtained in order to contribute to extending the available database of food properties. The temperature dependence of viscosity could be adequately described by the Arrhenius model, and the activation energy was well represented by a unique function of the solute volume fraction, valid for sucrose, glucose, and fructose solutions.

Vegetable oils are used in the industry of processed food, including deep-fat frying. This work determined data on the thermophysical properties of cotton, canola, sunflower, corn, and soybean oils. Thermal conductivity, heat capacity, density, and viscosity were measured within the temperature range of 299.15–433.15 K. The data showed that the temperature influenced the thermophysical properties of the oils studied. The developed correlations could be used to predict these properties within the range of temperatures studied.