Solubility of Fructose in Water-Ethanol and Water-Methanol Mixtures by Using H-Bonding Models

被引：16

作者：

Alavi, Tahereh ^{[1
]}

Pazuki, Gholamreza ^{[1
]}

Raisi, Ahmadreza ^{[1
]}

机构：

[1] Amirkabir Univ Technol, Tehran Polytech, Dept Chem Engn, Tehran, Iran

来源：

JOURNAL OF FOOD SCIENCE | 2014年 / 79卷 / 05期

关键词：

ethanol; fructose; methanol; saturated density; solubility; thermodynamic models; water; UNIFAC GROUP-CONTRIBUTION; PHASE-EQUILIBRIUM CALCULATIONS; VAPOR-LIQUID-EQUILIBRIA; AQUEOUS-SOLUTIONS; D-GLUCOSE; THERMODYNAMIC PROPERTIES; MODIFIED UNIQUAC; SUGARS; BEHAVIOR; COMBINATORIAL;

D O I：

10.1111/1750-3841.12441

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The solubility of fructose in water-ethanol and water-methanol mixtures and the saturated density of each solution at 20, 30, and 40 degrees C over a range of water mass percentage have been measured. Also, a new modification of the Wilson model has been proposed to describe solubility data satisfactorily. The H-UNIQUAC and H-NRTL models were applied and a comparison between these 3 models was carried out. These 3 models were used to estimate the experimental data which was reported in this study. The comparison of the results showed that the H-Wilson model has the lowest AAD% between these 3 models in correlating the solubility data and the saturated density.

引用

页码：E839 / E848

页数：10

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