Abstract
AbstractA number of options for the mathematical prediction of sugar solution boiling points and corresponding equilibrium pressures and concentrations have been examined. Existing methods for this purpose have been found inadequate in that they can predict equilibrium conditions accurately only over a small concentration range, and usually only for pure sucrose solutions. Simple statistical techniques either fit such data poorly, or result in equations that are unreliable when extended beyond the concentrations or pressures over which the data were fit. In this work, general thermodynamically consistent equations have been applied to the prediction of boiling points of pure sucrose solutions, corn syrup, or mixtures of the two; valid over the entire concentration range of soluble solids, and at varying pressures.
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