ELECTROLYTIC METHOD OF ORGANIC ACID REDUCTION IN PURE SOLUTION (Sucrose + Oxalic Acid)

摘要

The organic acids present in the cane juice are responsible for the total titrable acidity of the cane juice. They react with sugars and therefore form molassegenic substances during the manufacturing of cane sugar. These acids are also found associated with scale formation in different equipments and affect the heat economy. In the present work, the quantity of organic acid (oxalic acid in pure form) was reduced by means of electrolysis. Efforts have also been made to work out the kinetics of the process. The energy of activation (EJ, enthalpy (ΔH~#), entropy (ΔS~#) and Free energy (ΔG~#) were also determined. The lower value of the energy of activation suggests the protonic transport for the electrolysis. As per thermodynamic sign convention, the spontaneity of a reaction depends upon the sign of free energy. The positive value of ΔG~# indicated that the process is non spontaneous. Since electrolytic process involves no chemicals for electron transfer hence it is said to be an eco-friendly technique.