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Titolo:
Role of water in sucrose crystallization
Autore:
Mathlouthi, M; Genotelle, J;
Indirizzi:
URCA, Fac Sci, Lab Chim Phys Ind, F-51687 Reims 2, France URCA Reims France 2 Fac Sci, Lab Chim Phys Ind, F-51687 Reims 2, France Groupement Tech Sucreries, Sevres, France Groupement Tech Sucreries Sevres France Tech Sucreries, Sevres, France
Titolo Testata:
CARBOHYDRATE POLYMERS
fascicolo: 3, volume: 37, anno: 1998,
pagine: 335 - 342
SICI:
0144-8617(199811)37:3<335:ROWISC>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Soggetto:
AQUEOUS-SOLUTIONS; D-FRUCTOSE; D-GLUCOSE; MOBILITY;
Keywords:
crystallization; hydration water; hydrogen bonds; nucleation; crystal growth;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Physical, Chemical & Earth Sciences
Citazioni:
46
Recensione:
Indirizzi per estratti:
Indirizzo: Mathlouthi, M URCA, Fac Sci, Lab Chim Phys Ind, BP 1039, F-51687 Reims 2, France URCA BP 1039 Reims France 2 P 1039, F-51687 Reims 2, France
Citazione:
M. Mathlouthi e J. Genotelle, "Role of water in sucrose crystallization", CARBOHY POL, 37(3), 1998, pp. 335-342

Abstract

The rate of sucrose crystallization in supersaturated solutions is known to include at least two steps: the diffusion of sucrose from the bulk solution to the thin layer at the interface crystal/solution and the incorporation of sucrose molecules in the crystal after the release of their hydration water. Among the energy barriers encountered in the 'hurdle race' of the crystallization process, viscosity seems to be a minor hurdle and the disassociation of hydration water a major one. We will attempt to show that the dehydration of sucrose molecules prior to their incorporation into the crystal plays an important part in the crystallization process and propose to conceive the mechanism of crystal growth as mainly based on the release of water molecules and their diffusion in the bulk solution rather than a migration of sucrose from the solution to the crystal. (C) 1998 Elsevier Science Ltd. All rights reserved.

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Documento generato il 30/11/20 alle ore 12:37:06