Effect of ethanol concentration and temperature on solubility of fructose
Author:
Affiliation:
1. Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi
2. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/28/1/28_FSTR-D-21-00191/_pdf
Reference14 articles.
1. Alavi, T., Pazuki, G., and Raisi, A. (2014). Solubility of fructose in water–ethanol and water–methanol mixtures by using H-bonding models. J. Food Sci., 79, E839-E848.
2. BeMiller, J.N. (2019). “Carbohydrate Chemistry for Food Scientists”. Woodhead Publishing, Duxford.
3. Carneiro, A.P., Rodríguez, O., and Macedo, E.A. (2013). Fructose and glucose dissolution in ionic liquids: Solubility and thermodynamic modeling. Ind. Eng. Chem. Res., 52, 3424-3435.
4. Crestani, C.E., Bernardo, A., Costa, C.B.B., and Giulietti, M. (2013). Fructose solubility in mixed (ethanol + water) solvent: Experimental data and comparison among different thermodynamic models. J. Chem. Eng. Data, 58, 3039-3045.
5. Day, G.A. (1984). Production of crystalline fructose. US Patent, US4724006A.
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