Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/13995
Title: Aspects of the kinetics and solubility of silica and calcium oxalate composites in sugar solutions
Contributor(s): East, Christopher Paul (author); Fellows, Chris  (author)orcid ; Doherty, William Orlando Sinclair (author)
Publication Date: 2013
DOI: 10.1016/j.jfoodeng.2013.02.010
Handle Link: https://hdl.handle.net/1959.11/13995
Abstract: Fouling of industrial surfaces by silica and calcium oxalate can be detrimental to a number of process streams. Solution chemistry plays a large roll in the rate and type of scale formed on industrial surfaces. This study is on the kinetics and thermodynamics of SiO₂ and calcium oxalate composite formation in solutions containing Mg²+ ions, 'trans'-aconitic acid and sucrose, to mimic factory sugar cane juices. The induction time (ti) of silicic acid polymerization is found to be dependent on the sucrose concentration and SiO₂ supersaturation ratio (SS). Generalized kinetic and solubility models are developed for SiO₂ and calcium oxalate in binary systems using response surface methodology. The role of sucrose, Mg, 'trans'-aconitic acid, a mixture of Mg and 'trans'-aconitic acid, SiO₂ SS ratio and Ca in the formation of composites is explained using the solution properties of these species including their ability to form complexes.
Publication Type: Journal Article
Source of Publication: Journal of Food Engineering, 117(3), p. 291-298
Publisher: Elsevier Ltd
Place of Publication: United Kingdom
ISSN: 1873-5770
0260-8774
Fields of Research (FoR) 2008: 090805 Food Processing
030199 Analytical Chemistry not elsewhere classified
Fields of Research (FoR) 2020: 300604 Food packaging, preservation and processing
340199 Analytical chemistry not elsewhere classified
Socio-Economic Objective (SEO) 2008: 820304 Sugar
Socio-Economic Objective (SEO) 2020: 260607 Sugar
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Appears in Collections:Journal Article

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