Sugaring-Out Effects of Sucrose and Glucose on the Liquid–Liquid Equilibria for the (Water + Acetone + 1-Butanol + Ethanol) System

Sugaring-out effects of sucrose and glucose on the liquid–liquid equilibria for the (acetone +1-butanol + ethanol) (ABE) solution are reported. The water content in the upper phase under sugar-free condition decreased from 60.00 wt % to 14.31 wt % and 16.72 wt % after the sugaring-out process induced by sucrose and glucose, respectively. More than 89.5 wt % water from the ABE solution was removed. The extended Bancroft equation was used to correlate the tie-line data with a high accuracy, where ABE was taken as one component. A high initial concentration of sugar avails the separation of ABE. The water content in the upper phase under sugar-free condition could be satisfactorily predicted by the initial concentration of sugar.