Phase diagram sucrose/water

Shalaev, E.Y. Malakhov, D.V. Kanev, A.N. Kosyakov, V.I. Tuzikov, F.V. Varaksin, N.A. Vavilin, V.I. Study of the phase diagram water fraction of the system water-glycine-sucrose by DTA and X-ray diffraction methods. Thermochim. Acta 1992,196 (1), 213-220. 

Fig. 6.4-4 Phase diagram for the sucrose-water system, illustrating the locations of the glass, solidus, liquidus, and vaporous curves and the points and (eutectic melting temperature) corresponding to the intersections of the liquidus/glass and liquidus/ solidus curves, respectively [6.4.3]...

Multicomponent systems can usually be considered as either pseudobinary, when only water crystallises, or pseudo-ternary, when water and a solute crystallise. When ice is the only crystallising species, the process can be adequately described with the help of a simple two-dimensional temperature-composition phase diagram, as shown in Figure la in Chapter 4. To describe in full the crystallisation and phase relationships in the ternary system, a three-dimensional phase diagram is required, but as a simplification, a triangular projection on the composition base can usually be employed. The following is a summary outline of the construction and interpretation for a model system of pharmaceutical significance, water-NaCl-sucrose, where the data were obtained from an in-depth study by DSC methods. ... 

An analysis of the experimental data was performed by consideration of the three binary systems water-NaCl, water-sucrose and NaCl-sucrose. Of these, the first system has been thoroughly studied, and the transition temperatures and compositions are included in Table 2. The situation is more complicated for water-sucrose mixtures, mainly because any crystallisation processes of sucrose or any of its hydrates from aqueous solutions are likely to be very slow, perhaps impossible to determine by DSC methods in real time. Some hydrates have, however, been identified by X-ray and chemical analytical methods they are also included in Table 2 and the (probable) equilibrium phase diagram is shown in Figure 8. As regards the anhydrous system NaCl-sucrose, no quantitative information exists. The crystallisation of NaCl from its solid solution in amorphous... 

Figure 8 The sucrose-water solidjliquid phase diagram. S, sucrose L, liquid solution e, eutectic p, peritectic and< >, crystalline phases. Reproduced from ...

E.Yu. Shalaev and F. Franks, Equilibrium phase diagram of the water-sucrose-NaCl system, Thermochim. Acta, 1995, 255, 49-61. 

The phase diagram for sucrose and water (Figure 2.10) is rather different from the salt-water one, and is particularly important in ice cream making. When a 30% sucrose solution (point A) is cooled, the freezing point curve is reached at B (the freezing point depression deviates significantly from equation 2.6 for sucrose concentrations above about 10%). Ice then forms, the solution freeze concentrates and the freezing point is depressed further (B-C). 

At any temperature below the freezing point, e.g. —10 °C) there is a certain amount of ice in equilibrium with concentrated sucrose solution. The amount of ice can be determined from the phase diagram. At C, the sucrose concentration is 57%. Let us suppose that we started with 1 kg of solution, i.e. 300 g sucrose and 700 g water. The sucrose... 

FIGURE 5.17 Plots of In rj on the systems water/sucrose laurate/ethoxylated mono-di-glyceride/R (+)-LIM + ethanol as function of water volume fraction along the dilution line N60 at different temperatures. The mixing ratios (w/w) of ethanol/oil and that of ethoxylated mono-di-glyceride/sucrose lanrate equal unity. The phase diagram is presented in Figure 5.4A. 

---