Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions
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 multicom...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2023-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/22269/22238/ |
| _version_ | 1797346857446277120 |
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| author | Vyacheslav I. Tuzhilkin Sergey M. Petrov Nadezda M. Podgornova |
| author_facet | Vyacheslav I. Tuzhilkin Sergey M. Petrov Nadezda M. Podgornova |
| author_sort | Vyacheslav I. Tuzhilkin |
| collection | DOAJ |
| description | 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 mul- ticomponent 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. |
| first_indexed | 2024-03-08T11:39:15Z |
| format | Article |
| id | doaj.art-40c2712205454f6ca441561a661670ac |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | Russian |
| last_indexed | 2024-03-08T11:39:15Z |
| publishDate | 2023-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-40c2712205454f6ca441561a661670ac2024-01-25T07:51:26ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482023-12-0153474275310.21603/2074-9414-2023-4-2474Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose SolutionsVyacheslav I. Tuzhilkin0https://orcid.org/0000-0003-3279-9649Sergey M. Petrov1https://orcid.org/0000-0002-5859-7263Nadezda M. Podgornova2https://orcid.org/0000-0002-7909-1763Russian Biotechnological University , Moscow, RussiaK.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University) , Moscow, RussiaLLC NT-Prom, Moscow, RussiaTo 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 mul- ticomponent 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.https://fptt.ru/en/issues/22269/22238/sugar-containing solutionsebuliometryebulliometric criteriaconstant of ramsay-youngconstant of dühringsupersaturation coefficient |
| spellingShingle | Vyacheslav I. Tuzhilkin Sergey M. Petrov Nadezda M. Podgornova Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions Техника и технология пищевых производств sugar-containing solutions ebuliometry ebulliometric criteria constant of ramsay-young constant of dühring supersaturation coefficient |
| title | Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions |
| title_full | Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions |
| title_fullStr | Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions |
| title_full_unstemmed | Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions |
| title_short | Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions |
| title_sort | chemical and thermodynamic properties of pure and multicomponent sucrose solutions |
| topic | sugar-containing solutions ebuliometry ebulliometric criteria constant of ramsay-young constant of dühring supersaturation coefficient |
| url | https://fptt.ru/en/issues/22269/22238/ |
| work_keys_str_mv | AT vyacheslavituzhilkin chemicalandthermodynamicpropertiesofpureandmulticomponentsucrosesolutions AT sergeympetrov chemicalandthermodynamicpropertiesofpureandmulticomponentsucrosesolutions AT nadezdampodgornova chemicalandthermodynamicpropertiesofpureandmulticomponentsucrosesolutions |