Effects of Solvents and Salts on the Separation of Fructose from Glucose-Fructose Mixture

과당.포도당 혼합물로 부터 과당의 분리에 따른 염과 유기용매의 영향

  • Chang, Jin-Ho (Department of Chemical Engineering Korea Advanced Institute of Science and Technology) ;
  • Chang, Ho-Nam (Department of Chemical Engineering Korea Advanced Institute of Science and Technology)
  • 장진호 (한국과학기술원 화학공학과) ;
  • 장호남 (한국과학기술원 화학공학과)
  • Published : 1983.01.01

Abstract

Separation of fructose from glucose-fructose mixture was studied by utilizing the solubility differences of both sugars in the mixed solvents of water and alcohols with or without the presence of NaCl and $CaCl_2$. Better separation of fructose was obtained in ethanol-water solvent than other solvent-water systems. The addition of NaCl to the ethanol-water solvent system improved the separation factor based on the relative composition of two sugars in the supernatant by twice. The change in feed composition from 50-50 mixture of glucose and fructose resulted in a worse separation factor. It was found in the present studies that the best separation of fructose (fructose 75%, glucose 25%) was achieved when NaCl and ethanol was slowly added to the solution containing 20% water, 40% fructose and 40% glucose to make up the final solution with the parts of ethanol 36 ml, water 4 ml, glucose 8 gm, fructose 8 gm and NaCl 0.25gm.

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