Abstract

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.

Keywords

Sugar-containing solutions, ebuliometry, ebulliometric criteria, constant of Ramsay-Young, constant of Dühring, supersaturation coefficient

REFERENCES

1. Borji A, Borji F-E, Jourani A. Sucrose crystallization: Modeling of thermodynamic equilibrium in impure aqueous solutions. International Journal of Innovation Engineering and Science Research. 2019;3(3):7–16.
2. Shimizu S, Matubayasi N. Sorption: A statistical thermodynamic fluctuation theory. Langmuir. 2021;37(24):7380–7391. https://doi.org/10.1021/acs.langmuir.1c00742
3. Masimov EA, Pashaev BG, Hasanov GS. Structure of aqueous solutions of sucrose, derived from viscosimetry data and IR spectroscopy. Russian Journal of Physical Chemistry A. 2017;91(4):644–647. (In Russ.). https://doi.org/10.7868/S0044453717040173
4. Mikhailik VA, Dmitrenko NV, Snezhkin YuF. Investigation of the influence of hydration on the heat of evaporation of water from sucrose solutions. Journal of Engineering Physics and Thermophysics. 2019;92(4):945–952. (In Russ.). https://www.elibrary.ru/LBMYLH
5. Cherkasov DG, Danilina VV, Il’in KK. Phase equilibria, critical phenomena, and extractive crystallization of the salt in the sodium chloride – water – diisopropylamine ternary system. Russian Journal of Inorganic Chemistry. 2021;66(6):883–890. https://doi.org/10.1134/S0036023621060073
6. Merino A, Acebes LF, Alves R, de Prada C. Real Time Optimization for steam management in an evaporation section. Control Engineering Practice. 2018;79:91–104. https://doi.org/10.1016/j.conengprac.2018.07.010
7. Chantasiriwan S. Modification of conventional sugar juice evaporation process for increasing energy efficiency and decreasing sucrose inversion loss. Processes. 2020;8(7). https://doi.org/10.3390/pr8070765
8. Subbiah B, Blank UKM, Morison KR. A review, analysis and extension of water activity data of sugars and model honey solutions. Food Chemistry. 2020;326. https://doi.org/10.1016/j.foodchem.2020.126981
9. Blankschtein D. Criteria of phase equilibria, and the Gibbs Phase Rule. In: Blankschtein D, editor. Lectures in classical thermodynamics with an introduction to statistical mechanics. Cham: Springer; 2020. pp. 281–289. https://doi.org/10.1007/978-3-030-49198-7_27
10. Soares RM, Câmara MM, Feital T, Pinto JC. Digital twin for monitoring of industrial multi-effect evaporation. Processes. 2019;7(8). https://doi.org/10.3390/pr7080537
11. Cyklis P. Effect of fouling on falling film evaporator performance in industrial conditions of fruit juice concentrate production. Journal of Food Engineering. 2020;317. https://doi.org/10.1016/j.jfoodeng.2021.110884
12. Simon AI, Grigoras CG, Rusu L, Dabija A. Modeling of the thermo-physical properties of aqueous sucrose solutions ii. Boiling point, specific heat capacity and thermal conductivity. Food and Environment Safety. 2017;10(4):49–56.
13. Yadav D, Sharma TK, Sharma V, Verma OP. Optimizing the energy efficiency of multiple effect evaporator house using metaheuristic approaches. International Journal of System Assurance Engineering and Management. 2021. https://doi.org/10.1007/s13198-021-01429-9
14. Verma P, Iyer SR, Shah N, Mahajani S. Insights into the crystallization phenomenon in the production of non-centrifugal sugar. Journal of Food Engineering. 2021;290. https://doi.org/10.1016/j.jfoodeng.2020.110259
15. Tuzhilkin VI, Balykhin MG, Petrov SM, Podgornova NM, Lukin ND, Kovalyonok VA. Mathematical description of the isobaric vaporizing crystallization of sucrose. Journal of Food Engineering. 2021;306. https://doi.org/10.1016/j.jfoodeng.2021.110614
16. Dias RM, Chiavone-Filho O, Bernardo A, Giulietti M. Vapour-liquid equilibria for (water + ethanol + fructose): Experimental data and thermodynamic modelling. The Journal of Chemical Thermodynamics. 2017;115:27–33. https://doi.org/10.1016/j.jct.2017.07.021
17. Lei Q, Wang H. Noise-tolerant co-trained semisupervised soft sensor model for industrial process. IEEE Sensors Journal. 2022;22(20):19411–19423. https://doi.org/10.1109/JSEN.2022.3201706
18. de Castro BJC, Marciniuk Junior M, Giulietti M, Bernardo A. Sucrose crystallization: Modeling and evaluation of production responses to typical process fluctuations. Brazilian Journal of Chemical Engineering. 2019;36(3):1237–1253. https://doi.org/10.1590/0104-6632.20190363s20180240
19. Kuruba EK, Jagannadha Rao PVK, Khokhar D, Patel S. Technologies for preparation of solid and granular jaggery: A review. Current Journal of Applied Science and Technology. 2020;39(30):105–113. https://doi.org/10.9734/cjast/2020/v39i3030978
20. Xiao Z, Liao X, Guo S. Analysis of sugarcane juice quality indexes. Journal of Food Quality. 2017;2017. https://doi.org/10.1155/2017/1746982
21. Martins MJN, Guimarães B, Polachini TC, Telis-Romero J. Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties. Journal of Food Process Engineering. 2020;43(9). https://doi.org/10.1111/jfpe.13483
22. Mncube FS, Love DJ, Sikhakhane P, Ogle D, Mtembu T. Automation of white pans at the Tongaat Hulett refinery. International Sugar Journal. 2018;120.
23. Taguchi H, Nakakubo J, Matsuda H, Kurihara K, Tochigi K. Determination of vapor – liquid equilibria at elevated pressures using ebulliometer. Journal of Chemical Engineering of Japan. 2016;49(4):317–323. https://doi.org/10.1252/jcej.14we263
24. Tuzhilkin VI. Sugar crystallization. Moscow: Moscow State Univetsity of Food Production; 2007. 336 p. (In Russ.). https://www.elibrary.ru/WDJLDC
25. Ivanov IV, Lotkhov VA, Tikhonov AY, Kulov NN. Vapor-liquid-liquid phase equilibrium in four-component benzene-heptane-n-methylpyrrolidone-sulfolane system. Theoretical Foundations of Chemical Engineering. 2015;49(2):131–143. (In Russ.). https://doi.org/10.7868/S0040357115020049
26. Sun L, Lei Q, Peng B, Kontogeorgis GM, Liang X. An analysis of the parameters in the Debye-Hückel theory. Fluid Phase Equilibria. 2022;556. https://doi.org/10.1016/j.fluid.2022.113398
27. Paese LT, Spengler RL, Soares RP, Staudt PB. Predicting phase equilibrium of aqueous sugar solutions and industrial juices using COSMO-SAC. Journal of Food Engineering. 2020;274. https://doi.org/10.1016/j.jfoodeng.2019.109836
28. Guedes AR, Corazza ML, Zanoelo EF. Boiling point, specific heat and density measurements and modeling of soybean molasses and its aqueous solutions. Journal of Food Process Engineering. 2015;39(3):283–295. https://doi.org/10.1111/jfpe.12221
29. Fowkes N, Hennessy MG, Moyles I, Thompson S, Fareo G, Atherfold J. Hard to boil massecuite. Food and Drink. 2021:30–53. https://doi.org/10.33774/miir-2021-thlbl
30. Moghimi M, Roosta A. Physical properties of aqueous mixtures of (choline chloride + glucose) deep eutectic solvents. The Journal of Chemical Thermodynamics. 2019;129:159–165. https://doi.org/10.1016/j.jct.2018.09.029
31. Agarwal R, Gupta RR. Computational study of crystallization. In: Gangawane K, Dwivedi M, editors. Advanced computational techniques for heat and mass transfer in food processing. Boca Raton: CRC Press; 2022. pp. 211–234. https://doi.org/10.1201/9781003159520
32. Elsayed ML, Wu W, Chow LC. High salinity seawater boiling point elevation: Experimental verification. Desalination. 2021;504. https://doi.org/10.1016/j.desal.2021.114955
33. Umo AM, Alabi SB. Advances in super-saturation measurement and estimation methods for sugar crystallisation process. International Journal of Food Engineering. 2016;2(2):108–112. https://doi.org/10.18178/ijfe.2.2.108-112
34. Rozsa L, Arriaza GM, Romero MT. Advanced control of crystallisation based on the direct use of on-line data on supersaturation: Theory and Practice. In: Sugar industry technologists annual meeting. China: Guangzhou; 2015.
35. Rózsa L, Rózsa J, Kilpinen S, Mielonen E. Selection of the operating parameters in sugar crystallization control. In: Sugar Industry Technologists' Annual Conference. Florida: Bonita Springs; 2018.
36. Tuzhilkin VI, Klemeshov DA, Donenko GA, Lukin ND. Operational accounting and control of sugar-beet manufacturing. Storage and Processing of Farm Products. 2019;(1):20–34. (In Russ.). https://www.elibrary.ru/EFOWXD
37. Petrov SM, Zagorulko YeA. Impedancemetric control of sugar massecuite boiling. International Sugar Journal. 2005;107(1284):693–699.
38. de Cindio B. Thermodynamic properties of food materials. In: Jafari SM, editor. Engineering principles of unit operations in food processing. Volume 1: Unit operations and processing equipment in the food industry. Woodhead Publishing; 2021. pp. 65–106. https://doi.org/10.1016/B978-0-12-818473-8.00002-5