Boiling point of aqueous D-glucose and D-fructose solutions: Experimental determination and modeling with group-contribution method

dc.creatorMaximo, GJ
dc.creatorMeirelles, AJA
dc.creatorBatista, EAC
dc.date2010
dc.dateDEC 15
dc.date2014-11-15T08:31:13Z
dc.date2015-11-26T16:10:11Z
dc.date2014-11-15T08:31:13Z
dc.date2015-11-26T16:10:11Z
dc.date.accessioned2018-03-28T22:58:48Z
dc.date.available2018-03-28T22:58:48Z
dc.identifierFluid Phase Equilibria. Elsevier Science Bv, v. 299, n. 1, n. 32, n. 41, 2010.
dc.identifier0378-3812
dc.identifierWOS:000284797700003
dc.identifier10.1016/j.fluid.2010.08.018
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/78060
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/78060
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/78060
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266809
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionBoiling points of aqueous solutions affect the design and operation of evaporators. Hence, boiling points of aqueous solutions of D-glucose and D-fructose were experimentally determined at soluble solute concentration from 10 to 60% sugar by mass and pressure from 20 to 93.6 kPa. The experimental data were correlated with data predicted by the calculation of the activity coefficients with the UNIFAC-Lyngby model using different approaches for decomposition of the molecular structure: the aliphatic groups and the cyclic groups. Moreover, the rise in experimental boiling point of the aqueous sugar solutions was evaluated by the Duhring's rule. It was observed that the cyclic approach resulted in better accuracy for liquid-vapor equilibrium prediction and the non-ideality of these solutions are relevant in the boiling point rise, confirming that the rise in boiling point of aqueous D-glucose and D-fructose concentrated solutions is significant to the design of heat and mass transport operations. (C) 2010 Elsevier B.V. All rights reserved.
dc.description299
dc.description1
dc.description32
dc.description41
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCNPq [130396/2008-7, 306250/2007-1]
dc.descriptionFAPESP [0856258-8]
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFluid Phase Equilibria
dc.relationFluid Phase Equilib.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectUNIFAC-Lyngby
dc.subjectBoiling point
dc.subjectGlucose
dc.subjectFructose
dc.subjectDuhring
dc.subjectUnifac Model
dc.subjectThermodynamic Properties
dc.subjectActivity-coefficients
dc.subjectUniquac Model
dc.subjectSugars
dc.subjectElevation
dc.subjectSucrose
dc.subjectWater
dc.subjectRepresentation
dc.subjectTemperature
dc.titleBoiling point of aqueous D-glucose and D-fructose solutions: Experimental determination and modeling with group-contribution method
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución