K-Patents SeedMaster 2 - Manual (Page 90)

12 APPENDECES 90
90
12 APPENDIX 1 : PROCEDURE TO EVALUATE THE “m”, “b” AND “c”
COEFFICIENTS OF THE WIKLUND-VAVRINECZ SATURATION FUNCTION.
12.1 Introducing the solubility coefficient
By analyzing a large amount of data on sugar solubility in beat sugar molasses collected by different researchers,
Wiklund and Vavrinecz developed an equation (saturation function) for the calculation of the solubility (or
saturation) coefficient.
The solubility coefficient is defined by the ratio
Z’
C = ------
Z
where:
Z’ : sugar in solution in the impure sugar solution at saturation, g/100 g water.
Z : sugar in solution at saturation in the pure sugar solution at the same temperature, g/100 g
water.
The solubility coefficient can be calculated by the saturation function as
Fsat = C = m.NS/W + b + (1-b). EXP(c.NS/W) ( Eq. 2)
where:
NS/W : nonsugar to water ratio
m, b, c : syrup quality parameters to be determined by the local laboratory.
NOTE :
The syrup quality parameters depend only on the composition of the nonsugars. They do not depend on the
temperature or on the amount of nonsugars.
Solubility coefficient versus non-sugar to water (N/W) ratio
SATURATION COEFFICIENT VERSUS NONSUGAR TO WATER RATIO (NS/W)
(m = 0.194; b = 0.771; c = -1.8)
0,92
0,94
0,96
0,98
1
1,02
1,04
1,06
1,08
1,1
1,12
0 0,2 0,4 0,6 0,8 1 1,2 1,4 1,6 1,8
NONSUGAR TO WATER RATIO (NS/W)
Fig. A.1
Fig. A.1 shows the saturation function with parameters typical for beat sugar molasses.
It can be seen (and proved, too), that above some NS/W ratio (in this case about 1.2) the function can be
represented by a straight line with a slope equal to “m”. Below this NS/W value the function is more and more
represented by the exponential part.
One of the several possible ways to determine the local syrup quality parameters in the laboratory is described
below.