STUDY OF THE HEAT OF DEHYDRATION OF D–FRUCTOSE SOLUTION
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Дата
2022
Назва журналу
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Видавець
Анотація
The heat of evaporation of water is the main component of the consumption during the drying of bio raw materials. Its share in the consumption depends not only on the initial moisture content of the drying object. As our previous studies have shown, the state of water in the material affects the total heat consumption. The state of water is determined by its chemical composition and structure. Drying objects rich in sugars deserve special attention. Sugars have a high tendency to hydration, are concentrated in the juice and determine both the kinetics and heat of dehydration. The most reliable data on glucose and fructose hydration are analyzed and presented. Measurement of the specific heat of evaporation of water r from fructose solutions with an initial concentration of 12.5 wt. % was performed in the evaporation calorimeter. Continuous registration of changes in heat flows and mass of the sample was ensured during the measurement process. The dependence of the reduced specific heat of evaporation of water (R = r/rtab) on the concentration of fructose was obtained in the isothermal mode at 40, 60 and 80 °C. The presented curves reflect the thermal processes occurring in the solution during water removal. The processes are characterized by an endothermic period of dehydration and an exothermic period of simultaneous dehydration and spontaneous homogeneous crystallization of fructose. It was found that the change in the degree of hydration of fructose in solution from 12.5 to 5 mol/mol occurs with increasing, almost linear, specific heat consumption. Removal of water from the first coordination sphere, when the degree of hydration decreases to values <5, the increase in specific heat of evaporation is steeper and reaches the excess over the tabular values of heat of evaporation of pure water rtab by 6 – 7 %. The heat of spontaneous crystallization of fructose has a power greater than the power of endothermic heat consumption for dehydration, therefore, a general exothermic effect is recorded. It is shown that the measured specific heat of water evaporation increases with increasing concentration of solutions despite a decrease in the degree of hydration of fructose. It was established that water has a strong hydrogen bond with sugar in solutions in which the degree of hydration of fructose is less than ~5. Assumptions about strongly and weakly bound hydrated water in solutions of monosaccharides are substantiated.