Solid-Liquid Equilibria of D-Glucose, D-Fructose and Sucrose in the Mixture of Ethanol and Water from 273.2 K to 293.2 K

Experimental data on the solubility of D-glucose, D-fructose and sucrose in the mixed solvents composed of water and ethanol from 273.2 to 293.2 K were determined. The solubility of D-glucose, D-fructose and sucrose decreased as the ethanol content increased in the mixed solvent. The solubility of D-glucose, D-fructose and sucrose decreased with decreasing equilibrium temperature. The modified UNIQUAC model, S-UNIFAC model and mS-UNIFAC model were applied to predict the solid-liquid equilibria. The prediction results were compared and discussed. Better prediction accuracy was generated using the modified UNIQUAC model.