## Abstract In a study of the factors influencing the determination of water in thermally sensitive substances by oven methods, solutions of sucrose, glucose and fructose have been dried in the steam oven and in the vacuum oven using various dishes, absorbents, times, temperatures and __P__~H~ valu
✦ LIBER ✦
Drying of gelled sugar solutions—water diffusion behavior
✍ Scribed by Shuichi Yamamoto; Takashi Saeki; Tomohide Inoshita
- Book ID
- 104427112
- Publisher
- Elsevier Science
- Year
- 2002
- Tongue
- English
- Weight
- 380 KB
- Volume
- 86
- Category
- Article
- ISSN
- 1385-8947
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Measurements of density for glycerol-water solutions have been carried out along a co-existing curve by using the pycnometer method in the range of temperatures from 293 to 363 K and in the range of concentration from 0.225 to 0.552 mol fraction of glycerol. It's shown that the concentration curve o