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Database of the properties of sucrose, sucrose

solution and food

Article in Journal of Food Engineering December 2006

DOI: 10.1016/j.jfoodeng.2005.07.004

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 Database of the properties of sucrose, sucrose solution and food
Zdenek Bubnk *, Svatopluk Henke, Pavel Kadlec, Andrea Hinkova, Vladimir Pour
Institute of Chemical Technology Prague, Department of Carbohydrate Chemistry and Technology, Technicka 5, 166 28 Prague 6, Czech Republic

Abstract

A new program for interactive computing of physical properties of sucrose, sucrose solutions and any other substances by mod-
elling, simulation and balance calculations was developed. The main data source for the database is monograph Sugar Technologists
Manual from Bubnk, Z., Kadlec, P., Urban, D., and Bruhns, M. (1995) [Sugar technologists manual. Chemical and physical data for
sugar manufacturers and users. Berlin, Germany: Bartens Pub. Co.]. The computer database consists of two programs. The rst
oneSugarResserves to make records in the database le, and the second oneSugarPropsearches and retrieves parameters
from the database le, calculates and e.g. shows any other information. The developed program oers a collection of data dedicated
to properties of sucrose, its solutions and technical solutions, other saccharides, intermediates and many other substances. The user
of the program can browse the literature references and equations for given calculation, including validity range of input and output
values. Program SugarRes can be used as an universal tool for developing of any similar database systems.

Keywords: Database; Sucrose; Physical properties; Sugar; Adsorption isotherms

1. Introduction ties on basic physical parameters (e.g. on the tempera-

A new program for interactive computing of physical
properties of sucrose, sucrose solutions and any other
substances by modelling, simulation and balance
calculations was developed. It came out from earlier
projects at the Department of Carbohydrate Chemistry
and Technology (Bubnk & Kadlec, 1996; Kadlec &
Bubnk, 2002).
The most important data source for the database is
the monograph Sugar Technologists Manual from Bub-
nk, Kadlec, Urban, and Bruhns (1995). It is a complex
compendium of physical properties of sucrose and its
solutions and many other data from technology of su-
crose and interrelated processing. This publication con-
tains not only the data in tables, but also mathematical
relations describing dependencies of individual proper-
ture, concentration, pressure, etc.).
Other data sources, such as Nesvadba et al. (2004),
Lewicki (2004) or the Database NELFOOD were used
and veried for description of properties.
The developed program oers a collection of data
dedicated to properties of sucrose, its solutions and tech-
nical solutions, other saccharide, intermediates and
many any other substances. Program enables fast calcu-
lation during sugar processing, control and proceedings
of the process and optimisation of facilities and pro-
cesses. Besides other parameters the program oers
e.g. calculation of sucrose properties, solubility, super-
saturated solutions, Reynolds and Prandtl numbers,
density, boiling point elevation, viscosity a thermo-phys-
ical properties (conductivity, specic and molar
enthalpy).
It is possible to calculate diusion coecients, inverse
of sucrose, velocity of crystal growth and other sucrose
properties as well as properties of other saccharide and
their solutions. The calculation is based on inputting
of known values. The result can be one output value or a
table of output data. The user of the program can
browse the literature references and equations for given
calculation, including validity range of input and output
values.
2. Program SugarProp 3.0
2.1. Reprogramming the old version of SugarProp 2.1
(Bubnk & Kadlec, 1996)
We created a new version of the program for the
interactive using of database by modelling, simulation
and balance calculations and for its using in the opera-
tion system MS Windows. The program SugarProp con-
sists of two programs. The rst one, SugarRes, serves
for creation of the record in the database le. The sec-
ond one is the program SugarProp, that reads the prop-
erties from the database created by SugarRes and makes
the calculus.
2.2. The program SugarRes
There are three subwindows in the main window
(SugarRes). Their names are created according to three
main items in a record of the database le: menu (the
name of the main menu), submenu (the name of the
submain menu) and ID (identication number of every
Fig. 1. The main window of the program SugarRes.
record in the database). Moving between items is possi-
ble by using keyboard or mouse. The database records
could be added (button New), changed (Edit), inserted
(Insert), erased after verication (Delete) and moved
(Move). The button Move is two-step controller. The
rst click selects the record, the second click inserts the
selected record onto new selected position. Fig. 1 shows
the main window.
The form Fill Card serves for the addition of new
record (button New), editing an actual (Edit) or insert-
ing a new record onto actual position (Insert). The form
has following items: Menu (which is the name of the
main menu; we can insert a number before the item
name), Submenu, Topic (describing the items in detail),
ID (characteristic number), Inputs (the count of the
input values = set values), Outputs (the count of the
output values = results), Formula (which is the name
of the le with data for relations used in the calculus)
and References (which is the name of the le with refer-
ences). Fig. 2 shows the Fill Card.
The form Inputs with given number of inputs appears
by choosing the Inputs command in the Fill Card form.
The form Inputs has the following items: the name of
each input (marked as A1 to AN), range of the input
value hFrom; Toi, count of valid digits (Cols), count
of decimal digits (Dec). The choice Fix formats the
values by parameters Cols and Dec. The choice Auto
serves for automatic value formatting. The choice of
OK button will save all the items (See Fig. 3).
 Fig. 2. The form Fill Card.

Fig. 3. The form Inputs.

The form Outputs with given number of outputs ap-
pears by choosing the Outputs command in the Fill
Card form. The form Outputs has the following items:
the name of each output (marked as A1 to AN), number
of valid digits (Cols) and number of decimal digits
(Dec). The parameters Fix or Auto can be adjusted.
The choice of OK button will save all the items (See
Fig. 4).
All other items of the record to the database in the
Fill Card form need to be conrmed and saved by the
choice of OK again. Program SugarRes serves to en-
large the database and cannot be accessed by the regular
user.
2.3. The program SugarProp
After the program upload, the main window of Sug-
arProp will appear, see Fig. 5. In the left window there
are located items of the main menu (Menu) as they were
saved in the le resource.dat, created by the program
SugarRes. In the right window there are located items of
the submenu (Submenu). The submenu items are at-
tached to the menu items under the similar main num-
ber. It is possible to switch between both windows
using the keyboard or mouse. In the bottom of the main
window there are located buttons: Doto initiate the
calculus linked with the selected item in the submenu

Fig. 4. The form Outputs.

 Fig. 5. The main window of the program SugarProp.
if it is present. If not it has the same function as For-
mula. The choice Formula displays the information
about relations and equations in the le linked with
the selected submenu item. The References button pro-
vides the references about the used resources. The but-
ton Quit ends the program SugarProp.
The calculating algorithms are stored under IDs as
well as in the previous version of SugarProp 2.1 (Bubnk
& Kadlec, 1996). The algorithms are part of the pro-
gram and they are not accessible to the regular user.
So, if there is an algorithm present, the form with the
elds for entering values will appearsee Fig. 6.
The user has then two possibilities. He can either
make the calculus with given values by the choice of
OK buttonthe output is then the window with result
values, or click the Tab buttonthe form of input val-
ues enlarges by the next eld, see Fig. 7. Here the user
can enter the values of the rst input step (the eld is
called step of).
Fig. 6. The form for entering the input values.
At this moment the user can get the table of output
values with ten consecutive values by the choice of but-
ton OK, or by the choice of Tab2 (after the second click
on the button Tab the name changes to Tab2) the sec-
ond input with the optional step can enlarge the array
of ten input values (Fig. 8). Thus we can obtain the
two-dimensional table of one hundred result values. In
both cases the zero step equals to calculation with con-
stant input value.
The results are shown in the output text window
(Fig. 9). The user can add his own notes to the result,
save it to the le (Save) or print the text window (Print).
2.4. The enlarging of the database with algorithm for
computing the courses for adsorption isotherms
The database is being enlarged by program group
of algorithms to provide kinetic parameters of the
processes: mass, energy transfer and transmission
Fig. 7. The form for entering the value with option Tab.

Fig. 8. The form for inputting the step-values.

Fig. 9. The form with results of a Table calculation.

coecients. Next part shows how to spread the database
with adsorption isotherms calculating algorithm.
2.5. Determination of the course of adsorption
isotherms
It is possible to use the dynamic method for the deter-
mination of the adsorption isotherm course (Lameloise
& Lewandowski, 1992). The feed with known volume
(V0) and known concentration (c0) injects into the col-
umn lled with sorbent. On the bottom of the column
the cumulative curve of the concentration c(t) in time t
is recorded. As soon as the c(t) becomes constant, the
equilibrium between solid and liquid phase has been
reached. The mass balance equations (1), where Q is
ow of the feed, e is external porosity, V is volume of
the column and q0 is concentration in the solid phase, is
Z 1
Q c0  ctdt c0 eV q0 1  eV . 1 therm. The algorithm for computing the equations for
0 adsorption isotherms is based on entering input value
The integral on the left side of the equation represents
the area of the pattern (S) under the curve of inverse
function to c = c(t):
Z 1
S c0  ctdt. 2 the area S (see relation 2), according to the next relation:
0
A comparison of (1) and (2) results to
q0 SQ=V  c0 e=1  e q0 c0 . 3
That is a pair of values (c0, q0), which is one point of
the graph of the function of adsorption isotherm
q0 = q0(c0). The regression of the measured data gives
the relation for adsorption isotherm in given concentra-
tion range.
Single points could be approximated by linear func-
tion with constant m:
q0 mc0 . 4
This relation can be used only with limitation due to the
proximate describing of the equilibrium in the sugar
solutions. The relation between points (c0, q0) describes
better the relation for Freundlich isotherm with constant
a, b:
q0 acb0 . 5
2.6. The algorithm for computing the courses of
adsorption isotherms
The result of the algorithm are the values of the con-
stants of adsorption isotherms, constant m by the linear
dependence, or constant a, b by the Freundlich iso-
of the ow (Q in ml/min) and input pair of values
(c0, t1/2), where t1/2 is time in minutes, when output con-
centration is equal to half input concentration (c0 in
g/100ml). This time is needful to calculate the value of
S c0 t1=2 . 6
In case of entering the input of two pairs of values only,
the Freundlich isotherm calculation is skipped.
The algorithm computes the value of concentration
q0 in solid phase according to relation (3) using the
values of feed ow Q, porosity e and column volume
V (the values are a part of the program). The pro-
gram then approximates the calculated values with two

Fig. 10. The example of entering the input values.

 Fig. 11. The window with the results of isotherm calculation.
dependenceslinear and Freundlich. The example of
the result values is shown in Fig. 10.
Subprogram Distribution coecients for computing
distribution coecients is demonstrated with the mea-
sured values (Sluka, 2002). Conditions of the measure-
ment were: water solution of sucrose and KCl, column
Mikropur, sorbent Lewatit MDS 1368 Na, temperature
in the column 60 C, feed ow 29.7 ml/min. Cumulative
curves of concentration c(t) were created and the value
t1/2 in the point of inection was determined from the
curve. Fig. 10 shows the pairs of values (c0, t1/2).
The output table of the program SugarProp (Fig. 11)
shows the values of the constants calculated according
to the algorithm discussed in this chapter. There are -
nal Eqs. (7) and (8) for the adsorption isotherms:
q0 0:502c0 7 technologists manual. Chemical and physical data for sugar manu-
q0 0:183c1:279
0 8
The relations (7) and (8) for adsorption isotherms are
valid under given conditions.
3. Conclusion
The program allows collection of the data relating to
the properties of sucrose, both pure and impure sugar
solutions, factory juices and syrups, massecuites and
any other sugars and intermediate products.
The computer database consists of two programs.
The rst oneSugarResserves to make records in
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the database le, and the second oneSugarProp
searches and retrieves parameters from the database le,
makes calculations, and shows other information.
Program SugarRes can be used as universal tool for
developing any similar database systems. It has been
shown on the enlarging of the database with algorithm
for computing the courses for adsorption isotherms.
References
Bubnk, Z., & Kadlec, P., (1996). Program for calculation of sucrose
properties, other sugars and their solutions. In Proceedings of 20th
general assembly C.I.T.S.(pp. 2229). Munich 1995, Berlin: Bartens
Pub. Co.
Bubnk, Z., Kadlec, P., Urban, D., & Bruhns, M. (1995). Sugar
facturers and users. Berlin, Germany: Bartens Pub. Co.
Database NELFOOD, http://www.nelfood.com/.
Kadlec, P., & Bubnk, Z., (2002). Database of sucrose and sugar
solutions. In Proceedings of the 29th international conference of
Slovak society of chemical engineering. (CD ROM), Tatranske
Matliare, May 2731, Slovakia.
Lameloise, M. L., & Lewandowski, R. (1992). Study of exclusion
equilibrium between a sucroseNaCl solution and an ion exchange
resin. Chemical Engineering and Processing, 31, 207211.
Lewicki, J. (2004). Water as the determinant of food engineering
properties. Journal of Food Engineering, 61(4), 483495.
Nesvadba, P., Houska, M., Wolf, W., Gekas, V., Jarvis, D., Sadd, P.
A., et al. (2004). Database of physical properties of agro-food
materials. Journal of Food Engineering, 61(4), 497503.
Sluka, A. (2002). Izolace latek z technickych roztoku sacharidu pomoc
kontinualn chromatogracke separace. Diploma Thesis, Institute
of Chemical Technology Prague, Czech Republic.