A new hydrogen bonding local composition based model in obtaining phase behavior of aqueous solutions of sugars

In this research, the local composition based model proposed by Pazuki et al. is developed to consider the hydrogen bonding effect by using the molecular surface area parameter. The proposed model has two terms which account for the combinatorial and residual effects. The Freed-FV model is used for the combinatorial term while the model proposed by Pazuki et al. is developed for the residual term along with hydrogen bonding effects. The interaction parameters of the model are obtained from the experimental data of water activity. Also, the model is used to correlate and predict thermophysical properties of aqueous sugar solutions (glucose, sucrose, fructose, maltose, mannose, maltotriose, xylose and galactose) such as water activity, density, solubility, osmotic coefficient, vapor pressure and boiling point. A comparison between the results obtained from the model and UNIQUAC model shows that the proposed model can successfully predict thermophysical properties of sugar-water systems in various conditions.