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Measurement and correlation of the solubility of carbohydrates in subcritical water / Dongfang Zhang in Industrial & engineering chemistry research, Vol. 49 N° 15 (Août 2010) 

Public ISBD [article]  in Industrial & engineering chemistry research > Vol. 49 N° 15 (Août 2010) . - pp 6691–6698 Titre : Measurement and correlation of the solubility of carbohydrates in subcritical water Type de document : texte imprimé Auteurs : Dongfang Zhang, Auteur ; Fernando Montanés, Auteur ; Keerthi Srinivas, Auteur Année de publication : 2010 Article en page(s) : pp 6691–6698 Note générale : Chimie industrielle Langues : Anglais (eng) Mots-clés : Carbohydrates  Aqueous  solubilities  Measurement  Correlation. Résumé : The measurement and correlation of the high-temperature aqueous solubilities of three different carbohydrates (glucose, maltose, xylose, etc.) between 293 and 453 K are reported in this study. Sugar solubilities were measured by a continuous-flow technique in which the sugar is saturated at various temperatures in a stream of flowing hot water. Sugar solubilities were measured on the diluted samples taken in the “saturation plateau” region of the solubility measurement technique. Because of a large increase in the sugar solubility with temperature, particularly above the boiling point of water, adjustments in the size and amount of solute in the saturation cell as well as an adjustment of the dilution water rate were necessary. The determined sugar solubility values compare favorably with existing data below the boiling point of water and provide nonexisting data over the above temperature range above the boiling point of water. The resultant sugar solubility trends were modeled empirically or by use of a modified Apelblat equation or the A-UNIFAC model. DEWEY : 660 ISSN : 0888-5885 En ligne : http://pubs.acs.org/doi/abs/10.1021/ie901845b [article] Measurement and correlation of the solubility of carbohydrates in subcritical water [texte imprimé] / Dongfang Zhang, Auteur ; Fernando Montanés, Auteur ; Keerthi Srinivas, Auteur . - 2010 . - pp 6691–6698. Chimie industrielle Langues : Anglais (eng) in Industrial & engineering chemistry research > Vol. 49 N° 15 (Août 2010) . - pp 6691–6698 Mots-clés : Carbohydrates  Aqueous  solubilities  Measurement  Correlation. Résumé : The measurement and correlation of the high-temperature aqueous solubilities of three different carbohydrates (glucose, maltose, xylose, etc.) between 293 and 453 K are reported in this study. Sugar solubilities were measured by a continuous-flow technique in which the sugar is saturated at various temperatures in a stream of flowing hot water. Sugar solubilities were measured on the diluted samples taken in the “saturation plateau” region of the solubility measurement technique. Because of a large increase in the sugar solubility with temperature, particularly above the boiling point of water, adjustments in the size and amount of solute in the saturation cell as well as an adjustment of the dilution water rate were necessary. The determined sugar solubility values compare favorably with existing data below the boiling point of water and provide nonexisting data over the above temperature range above the boiling point of water. The resultant sugar solubility trends were modeled empirically or by use of a modified Apelblat equation or the A-UNIFAC model. DEWEY : 660 ISSN : 0888-5885 En ligne : http://pubs.acs.org/doi/abs/10.1021/ie901845b