Aspects of the kinetics and solubility of silica and calcium oxalate composites in sugar solutions
East, Chris P., Fellows, Christopher M., & Doherty, William O.S. (2013) Aspects of the kinetics and solubility of silica and calcium oxalate composites in sugar solutions. Journal of Food Engineering, 117(3), pp. 291-298.
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 com- posites is explained using the solution properties of these species including their ability to form complexes.
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|Item Type:||Journal Article|
|Keywords:||Calcium oxalate, Silica, Composite fouling, Kinetics, Scale, Crystallization, Polymerization|
|Subjects:||Australian and New Zealand Standard Research Classification > CHEMICAL SCIENCE (030000) > OTHER CHEMICAL SCIENCES (039900) > Industrial Chemistry (039903)|
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > Research Centres > Centre for Tropical Crops and Biocommodities
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2013 Elsevier|
|Copyright Statement:||This is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, [VOL 117, ISSUE 3, (2013)] DOI: 10.1016/j.jfoodeng.2013.02.010.|
|Deposited On:||10 Apr 2013 22:45|
|Last Modified:||07 May 2013 00:23|
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