Osmotic dehydration of food involves the utilization of solutions with one or several solutes that change the viscosity of the liquid phase. Sodium chloride and glucose are the solutes employed in this study. Kinematic viscosities of binary and ternary aqueous solutions of these solutes were measured at various concentrations (from 0 up to 5.0 mol kg(-1) at 1.0 mol kg(-1) intervals for each solute) and temperatures (from 20 up to 50 degreesC). Experimental data were simultaneously correlated with concentration and temperature for binary and ternary solutions with a satisfactory accuracy. (C) 2002 Elsevier Science Ltd. All rights reserved.