Properties of aqueous sucrose solutions (SAC)
Process engineering calculations in the food industry often require knowledge of the properties of sucrose-water solutions. The determination of these properties is required, for example, for the manufacturing of sugar and the preparation of fruit juices.
The SAC program generates the thermal and transport properties of aqueous sucrose solutions as a function of concentration, temperature, and pressure.
The program results are valid between 20 and 120°C and between 1 and 20 bar.