Correlating diffusion coefficients in concentrated carbohydrate solutions

The diffusivities and the vapor‐liquid equilibrium coefficients of two organic components, 1‐hexanol and 2‐butanone, were measured in concentrated maltodextrin solutions using newly developed techniques. Accurate determination of these quantities required complete material balances of the two phases...

Full description

Saved in:
Bibliographic Details
Published in:AIChE journal 1985-05, Vol.31 (5), p.773-780
Main Authors: Oosting, E. M., Gray, J. I., Grulke, E. A.
Format: Article
Language:English
Subjects:
Chemistry
Exact sciences and technology
General and physical chemistry
Solubility
Solution properties
Solutions
Solvation. Solvent properties
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The diffusivities and the vapor‐liquid equilibrium coefficients of two organic components, 1‐hexanol and 2‐butanone, were measured in concentrated maltodextrin solutions using newly developed techniques. Accurate determination of these quantities required complete material balances of the two phases and control of the water concentration in the experimental cell. The diffusion coefficients of these solutes correlated with solution viscosity to the 1/2 power over a range of temperatures and concentrations. Other literature data for diffusion coefficients in concentrated malto‐dextrin and sugar solutions are shown to correlate with viscosity.
ISSN:0001-1541
1547-5905
DOI:10.1002/aic.690310511