Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72961 10.21603/2074-9414-2023-4-2474 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Chemical and Thermodynamic Properties of Pure and Multicomponent Sucrose Solutions Химико-термодинамические свойства чистых и многокомпонентных растворов сахарозы https://orcid.org/0000-0003-3279-9649 Тужилкин Вячеслав Иванович Tuzhilkin Vyacheslav I. https://orcid.org/0000-0002-5859-7263 Петров Сергей Михайлович Petrov Sergey M. s.petrov@mgutm.ru https://orcid.org/0000-0002-7909-1763 Подгорнова Надежда Михайловна Podgornova Nadezda M. Российский биотехнологический университет Москва Россия Russian Biotechnological University Moscow Russian Federation Московский государственный университет технологий и управления имени К. Г. Разумовского (Первый казачий университет) Москва Россия K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University) Moscow Russian Federation ООО НТ-Пром Москва Россия LLC NT-Prom Moscow Russian Federation 30 12 2023 30 12 2023 53 4 742 753 30 03 2023 06 06 2023 https://fptt.ru/en/issues/22269/22238/

Расширение и уточнение информативной базы данных в изучении химико-термодинамических свойств растворов сахарозы важно для обоснования технологических режимов процессов выпаривания и кристаллизации в сахарном производстве. Цель работы заключалась в получении уточненных экспериментальных оценок химико-термодинамических свойств чистых и технических многокомпонентных растворов сахарозы. Использовали модернизированный эбулиометр с двумя циркуляционными трубками, посредством которого измеряли истинные температуры кипения сильновязких концентрированных и пересыщенных гомогенных растворов и гетерогенных кристаллизующихся систем. Изучили повышение температуры кипения чистых и многокомпонентных растворов сахарозы в диапазоне массовой доли сухих веществ 5–93 %, чистоты 60–100 %, давления 20–100 кПа. Растворы сахарозы не подчиняются законам идеальных растворов Рауля, а правила Рамзая – Юнга и Дюринга носят приближенный характер. Однако установили, что понятия активности теории Льюиса корректно описывают термодинамические свойства этих растворов. Получили термодинамическое уравнение, которое описывает повышение температуры кипения чистых и технических многокомпонентных растворов сахарозы. Установили взаимосвязь констант Рамзая – Юнга и Дюринга с концентрацией и пересыщением растворов сахарозы, а также с изменением энтропии этих растворов. Погрешность определения констант составила 2–3 %. В работе показана возможность определения коэффициента пересыщения растворов путем измерения отношения температур кипения раствора и воды. В результате исследования предложили практические способы контроля и управления процессом изобарической испарительной кристаллизации на основе измерения дифференциального и относительного эбулиометрических критериев. Результаты работы могут быть использованы при исследовании и оптимизации процесса массовой кристаллизации сахарозы из кипящих растворов.

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.

 Сахарсодержащие растворы эбулиометрия эбулиометрические критерии константа Рамзая – Юнга константа Дюринга коэффициент пересыщения Sugar-containing solutions ebuliometry ebulliometric criteria constant of Ramsay-Young constant of Dühring supersaturation coefficient

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