The application of a technique to eliminate the latent period during crystallization of sucrose by high intensity ultrasound (HIU) was investigated in this paper. Employing HIU (20 kHz, 750 W) to crystallization of sucrose, latent period was eliminated and it was found to obey first order kinetics (K ∼10⁻⁵s⁻¹) in the temperature range of 30–50 °C. Employing Arrhenius equation, the average energy of activation (E_a) estimated as 5.0 kcal mol⁻¹. Traditional knowledge indicates that crystallization is sufficiently spontaneous; however, the magnitude of “K” and other thermodynamic quantities of the process indicate that crystallization is actually a slow process. Generally, chemical reactions which posses low rate constants, need the high energy of activation. On the contrary, the energy of activation is appreciably less. The energy of activation with a rate constant of the order of 10⁻⁵s⁻¹ could be predicted of the order of 20 kcal mol⁻¹ at 27 °C. The low energy of activation for crystallization of sucrose is of interest. A very interesting elucidation can be had from neutron diffraction data and transport property of the sucrose which is discussed in details in this paper.

本文研究了一种利用高强度超声（HIU）消除蔗糖结晶过程中潜伏期的技术。利用HIU（20 kHz，750 W）使蔗糖结晶，消除了潜伏期，并且发现其在30–50°C的温度范围内服从一级动力学（K 〜10 ^-5 s ^-1）。使用Arrhenius方程，平均活化能（E _a）估计为5.0 kcal mol ^-1。传统知识表明结晶是足够自然的。但是，“ K”的大小和该过程的其他热力学量表明，结晶实际上是一个缓慢的过程。通常，具有低速率常数的化学反应需要高活化能。相反，活化能明显降低。速率常数约为10 ^-5 s ^-1的活化能在27°C时约为20 kcal mol ^-1。蔗糖结晶的低活化能引起人们的兴趣。从中子衍射数据和蔗糖的传输性质可以得到非常有趣的解释，本文将对此进行详细讨论。