Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6488576 | Food and Bioproducts Processing | 2015 | 11 Pages |
Abstract
- Solid-phase glucose crystallization can be modelled using an activated-rate theory.
- Gibbs free energy of activation for glucose increased during crystallization.
- The energy of activation for glucose crystallization is 58 ± 8 kJ molâ1.
- The entropy of activation is â92 ± 27 J molâ1 Kâ1.
- Solid-phase crystallization for glucose is an entropy-controlled process.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
T.A.G. Langrish, E. Wang, D. Das,