Extraction of sugar from a gel consisting of agar, sugar and water

✍ Scribed by W.A. Beverloo; H.A. Leniger; J.A.G. Weldring

• Book ID: 103000923
• Publisher: Elsevier Science
• Year: 1962
• Tongue: English
• Weight: 751 KB
• Volume: 17
• Category: Article
• ISSN: 0009-2509
• DOI: 10.1016/0009-2509(62)80060-8

✦ Synopsis

A slab 01 a gel consisting of agar, sugar and water was extracted with a solution of sugar in water of smaller sugar concentration than the gel. The flow rate of the solution, the temperature and the concentration level were varied. The experimental results show that, for the circumstances chosen, the influence of the flow rate on the rate of extraction was small indeed; however it was easily observable. The influence of the temperature and the concentration level on the rate of extraction was much stronger. Furthermore the distribution of the sugar concentration over the thickness of the slab was determined. It appeared to be possible to derive a fairly accurate estimation of the diffusion coefficient from the experimental data. In addition a rough estimation of the mass-transfer coefficient was possible.