{"title":"On the solubility of sucrose in technical solutions – molasses revisited","authors":"Jörg Tuchert, S. Frenzel, E. Flöter","doi":"10.36961/si29360","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":54362,"journal":{"name":"Sugar Industry-Zuckerindustrie","volume":"60 1","pages":""},"PeriodicalIF":0.2000,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sugar Industry-Zuckerindustrie","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.36961/si29360","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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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