蔗糖在技术溶液中的溶解度——糖蜜再谈

IF 0.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Sugar Industry-Zuckerindustrie Pub Date : 2022-12-30 DOI:10.36961/si29360

Jörg Tuchert, S. Frenzel, E. Flöter

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引用次数: 0

摘要

这份手稿涵盖了题目中所述主题领域的两个方面。为了提高对蔗糖在糖蜜中的溶解度的认识和控制，有必要首先收集实验中详细和一致的溶解度和组成数据。其次，糖蜜中蔗糖溶解度的数学描述应该重新考虑。在贡献数据中描述了49种不同糖蜜。数据显示，蔗糖的溶解度和非蔗糖组分的组成都有显著的变化。目前描述溶解度的模型是根据热力学考虑和它们在表示所收集的数据方面的成功进行讨论的。

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On the solubility of sucrose in technical solutions – molasses revisited

This manuscript covers two aspects of the subject area described in the title. In order to improve the understanding and control of sucrose solubility in molasses it is believed that it is necessary to firstly gather experimentally detailed and consistent solubility and composition data. Secondly, the mathematical description of sucrose solubilities in molasses should be reconsidered. In the contribution data on 49 different molasses are described. The data show significant variation in both the sucrose solubility and the composition of the nonsucrose components. Current models to describe the solubility are discussed in light of thermodynamical considerations and their success in representing the data gathered.

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来源期刊

Sugar Industry-Zuckerindustrie 工程技术-食品科技

CiteScore

0.50

自引率

50.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Sugar Industry / Zuckerindustrie accepts original papers (research reports), review articles, and short communications on all the aspects implied by the journals title and subtitle.