Investigation of the Influence of Hydration on the Heat of Evaporation of Water From Sucrose Solutions

An analysis has been made of the literature data on sucrose hydration. A platform of the most reliable experimental data has been selected. In a differential evaporation microcalorimeter, the specific heat of evaporation of water was measured in the process of continuous dehydration of a solution with an initial content of sucrose of 12.5 wt.%. Curves of the reduced specific evaporation heat versus the concentration of the solution at 40, 60, and 80°C were obtained. The influence of the degree of hydration of sucrose on the specific evaporation heat was determined. It has been shown that in the interval from the initial concentration of the solution, with degree of hydration of sucrose N = 20, to a content of sucrose of ~65 wt.% (N ~ 6), the specific evaporation heat grows from a value that is similar to the evaporation heat of pure water to values 3 to 4% higher than it. The most significant growth in the specific evaporation heat (7–10%) was recorded on removing water bonded to hydroxyl groups of sucrose in the equatorial position at N ≤ 6. The concept of strongly and weakly bound hydrate water in sucrose solutions is substantiated.

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Correspondence to V. A. Mikhailik.

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Translated from Inzhenerno-Fizicheskii Zhurnal, Vol. 92, No. 4, pp. 945–952, July–August, 2019.

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Mikhailik, V.A., Dmitrenko, N.V. & Snezhkin, Y.F. Investigation of the Influence of Hydration on the Heat of Evaporation of Water From Sucrose Solutions. J Eng Phys Thermophy 92, 916–922 (2019). https://doi.org/10.1007/s10891-019-02003-8

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Keywords

  • differential scanning calorimetry
  • evaporation calorimetry
  • sucrose
  • hydration
  • free and hydrate water
  • evaporation heat