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KMID : 0380619830150010070
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 1 p.70 ~ p.76
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Effects of Solvents and Salts on the Separation of Fructose from Glucose - Fructose Mixture
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Abstract
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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 CaCl₂. 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 ㎖, water 4 ㎖, glucose 8 gm, fructose 8 gm and NaCl 0.25 gm.
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