Self-diffusion of sucrose in molasses

The self-diffusion coefficient of sucrose in molasses, D-mol, has been dete rmined via the pulsed-field-gradient C-13 NMR technique at 25, 50, 80, and 100 degreesC and a dry matter content of up to 80% w/w. For this purpose 10 % sucrose containing 99% 13C nuclei in the 1 position of the glucose moiety was added. A comparison of D-mol with D-pure of pure aqueous solutions sho wed D-mol < D-pure at the same sucrase water ratio. Viscosities of the mola sses, <eta>(mol), and pure sucrose eta (pure) solutions were measured over a wide range (1 mPa s to 5000 Pa s) and were shown to obey the empirical fo rmula of Genotelle. The friction coefficient was found to be influenced by the nonsucrose substances of the molasses, the value of the product D-mol e ta mol being greater than that of D-pure eta pure at the same sucrose/water ratio, with the deviation increasing with decreasing temperature and incre asing concentration. The results have significant; consequences for the mod eling of the technical crystallization process.