PREDICTION OF THERMODYNAMIC PROPERTIES OF SUGAR SOLUTIONS BY DEVELOPED THERMODYNAMIC MODEL

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BAGHBANBASHI M.; PAZUKI G.R.

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Journal: Journal of Food Technology and Nutrition Year:2014 | Volume:11 | Issue:3 (43) Page(s): 39-46

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Title

PREDICTION OF THERMODYNAMIC PROPERTIES OF SUGAR SOLUTIONS BY DEVELOPED THERMODYNAMIC MODEL

Author(s)

BAGHBANBASHI M. | PAZUKI G.R. | Issue Writer Certificate

Keywords

SUGARQ2

SOLUTIONQ2

THERMODYNAMIC PROPERTYQ2

THERMODYNAMIC MODELQ2

Abstract

Introduction: Thermodynamic properties of SUGAR SOLUTIONs have important roles and uses in different industries such as food production, food preservation industries, while there is not enough experimental data for all of the properties of SUGAR SOLUTIONs. Therefore, representing a method for prediction and calculation of the thermodynamic properties of these SOLUTIONs might be helpful in food industries.Materials and Methods: In this study thermodynamic properties of important aqueous SUGAR SOLUTIONs in food industries containing glucose, sucrose, fructose, maltose, manose, maltotriose, xylose and galactose have been studied using a developed thermodynamics model based on Gibbs free energy.Results: Different properties including water activity, SUGAR solubility, density, vapor pressure and boiling temperature of aqueous SUGAR SOLUTIONs have been calculated using the Gibbs free energy based THERMODYNAMIC MODEL proposed by Pazuki et.al.Conclusion: According to the number of experimental data used for different SUGAR SOLUTIONs in this study for prediction of the SOLUTIONs thermodynamic properties, it can be concluded that the model has a good ability to predict SUGAR SOLUTION's solubility, density and water activity. The comparison between the results proposed model results and the UNIQUAC model shows that the proposed model has a better agreement with the experimental data. It might be concluded that this model can be used for SUGAR SOLUTIONs in food industries.

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APA: Copy

BAGHBANBASHI, M., & PAZUKI, G.R.. (2014). PREDICTION OF THERMODYNAMIC PROPERTIES OF SUGAR SOLUTIONS BY DEVELOPED THERMODYNAMIC MODEL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(3 (43)), 39-46. SID. https://sid.ir/paper/143334/en

Vancouver: Copy

BAGHBANBASHI M., PAZUKI G.R.. PREDICTION OF THERMODYNAMIC PROPERTIES OF SUGAR SOLUTIONS BY DEVELOPED THERMODYNAMIC MODEL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(3 (43)):39-46. Available from: https://sid.ir/paper/143334/en

IEEE: Copy

M. BAGHBANBASHI, and G.R. PAZUKI, “PREDICTION OF THERMODYNAMIC PROPERTIES OF SUGAR SOLUTIONS BY DEVELOPED THERMODYNAMIC MODEL,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 3 (43), pp. 39–46, 2014, [Online]. Available: https://sid.ir/paper/143334/en

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