Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions

Q3 Economics, Econometrics and Finance
Vyacheslav Tuzhilkin, S.M. Petrov, Nadezda Podgornova
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引用次数: 0

Abstract

To select an optimal mode of evaporation and crystallization, sugar producers need comprehensive databases of chemical and thermodynamic properties of sucrose solutions. This article introduces refined experimental estimates of the chemical and thermodynamic properties of pure and technical multicomponent sucrose solutions. The study involved a modernized ebulliometer with two circulation tubes that measured the true boiling points of concentrated and supersaturated homogeneous solutions, as well as heterogeneous crystallizing systems. The boiling points of pure and multicomponent sucrose solutions were observed for the following variables: 5–93% dry solids, 60–100% purity, 20–100 kPa. In this study, the sucrose solutions did not obey Raoult’s laws for ideal mixtures, while the Ramsay-Young’s equation and Dühring’s rule were approximate. The thermodynamic properties of these solutions fit in the Lewis theory of activity. The study yielded a new thermodynamic equation for the boiling point in pure and technical multicomponent sucrose solutions. The authors revealed the correlation between the constants of Ramsay-Young and Dühring and the concentration and supersaturation of sucrose solutions, as well as the change in the entropy of these solutions. The error of estimate was 2–3%. The supersaturation coefficient was measured by the ratio of the boiling points of the solution and water. The authors used differential and relative ebulliometric criteria to develop some practical methods for monitoring and controlling the process of isobaric evaporative crystallization. The new method can improve the commercial mass sucrose crystallization from boiling solutions.
纯蔗糖溶液和多组分蔗糖溶液的化学和热力学性质
为了选择最佳的蒸发和结晶模式,制糖企业需要建立蔗糖溶液化学和热力学性质的综合数据库。本文介绍了对纯蔗糖和工业多组分蔗糖溶液的化学和热力学性质的精炼实验估算。 这项研究采用了带有两个循环管的现代化沸点仪,测量了浓缩和过饱和均相溶液以及异相结晶系统的真实沸点。观察了纯蔗糖溶液和多组分蔗糖溶液在以下变量下的沸点:5-93% 的干固体、60-100% 的纯度、20-100 千帕。 在这项研究中,蔗糖溶液并不服从理想混合物的拉乌尔特定律,而拉姆塞-杨方程和杜林法则是近似的。这些溶液的热力学性质符合路易斯活性理论。研究得出了纯蔗糖溶液和工业多组分蔗糖溶液沸点的新热力学方程。作者揭示了 Ramsay-Young 和 Dühring 常量与蔗糖溶液浓度和过饱和度之间的相关性,以及这些溶液的熵变化。估计误差为 2-3%。过饱和度系数是通过溶液和水的沸点比来测量的。 作者使用微分和相对勃利标准开发了一些监测和控制等压蒸发结晶过程的实用方法。新方法可以改善沸腾溶液中蔗糖的商业质量结晶。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Processing: Techniques and Technology
Food Processing: Techniques and Technology Engineering-Industrial and Manufacturing Engineering
CiteScore
1.40
自引率
0.00%
发文量
82
审稿时长
12 weeks
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