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Esina Z.N., Kemerovo State University, st. Krasnaya 6, Kemerovo, 650043 Russia,

Miroshnikov A.M., Kemerovo Institute of Food Science and Technology, bul'v. Stroitelei 47, Kemerovo, 650056 Russia

Korchuganova M.R., Kemerovo State University, st. Krasnaya 6, Kemerovo, 650043 Russia

Year 2014 Issue 1 DOI 544.015; 517.958; 544.275.5; 544.275
Annotation The PCEAS model was used to study the liquid-solid and liquid-vapor phase transitions at constant pressure in systems containing glycols and glycol ethers. This method is based on minimizing the excess Gibbs energy over the solvation parameter, which takes into account the processes of association of molecules in various phases. To compute the diagrams, the data on enthalpy and phase transition temperatures of pure components are required, while the information about the interactions in the binary system is not necessary. We present analytical expressions for the enthalpy of vaporization and enthalpy of melting of glycols and glycol ethers obtained with the theory of similarity using molecular weight, critical temperature, temperature of the triple point, and the number of carbon atoms in the molecule as the parameters. In the absence of information about the critical temperature, the enthalpy of vaporization may be calculated using the boiling point value. It is shown that the prediction of the enthalpy of melting and enthalpy of vaporization allows us to calculate of the phase diagram, as well as the azeotropic and eutectic parameters in water-glycol ether and glycol ether-alkane systems.
Keywords Modeling, glycol, glycol ether, PCEAS, enthalpy of vaporization, melting enthalpy, thermodynamic similarity, liquid-solid equilibrium, liquid-vapor equilibrium, eutectics, azeotrope
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Esina Z.N. ENTHALPY OF PHASE TRANSITION AND PREDICTION OF PHASE EQUILIBRIA IN SYSTEMS OF GLYCOLS AND GLYCOL ETHERS / Esina Z.N., Miroshnikov A.M., Korchuganova M.R. // Food and Raw Materials. - 2014. - no. 1. - P. 86-90
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