Modelling autocatalytic behaviour of a food model system—Sucrose thermal degradation at high concentrations

Abstract

Sucrose thermal degradation is an important reaction in the food industry. When in concentrated and neutral solutions, pure sucrose presents a lag phase in the reaction. This work aimed at: (i) modelling sucrose thermal degradation autocatalytic behaviour and (ii) studying the concentration and temperature effects on kinetic parameters. Isothermal experiments were conducted at temperatures ranging from 100 to 180°C, using solutions with varying water content (3.58-30.03 (% w/w)). The logistic and Gompertz sigmoidal equations were modified and reparameterised, in order to describe degradation behaviour with kinetic parameters with physical meaning (maximum reaction rate, k max , and lag time, k). In both models these parameters presented an Arrhenius type dependence on temperature. Following a mixed model effect methodology, the concentration dependence was observed on the Arrhenius parameters. This concentration effect was included in the proposed kinetic models, which were able to successfully describe experimental data.

Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour

“…system's molecular mobility) on the lag time was observed [93] and a relationship between caramelisation kinetics and H ? production was identified [96].…”

“…For sucrose solutions, this type of behaviour has been reported for low concentrations (up to 60%)-i.e. solutions with real ''liquid like'' behaviour [93].…”

Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development

“…Kandungan likopen termasuk tinggi pada jambu biji yaitu 17 mg/100 gram buah (Kong & Ismail 2011). Proses perubahan warna selama proses pemasakan selai diduga disebabkan oleh tiga hal, yaitu kehilangan atau rusaknya pigmen dari buah tersebut, konfigurasi awal proses pencoklatan nonenzimatis (Quintas et al 2007) dan diskolorasi warna (Javanmard dan Endan 2010).…”

The Effect of Caramelization and Carbonization Temperatures toward Structural Properties of Mesoporous Carbon from Fructose with Zinc Borosilicate Activator

“…2, the carbon-100/130 shows higher V meso than the carbon-85/130. This better mesopore quality may be due to improvement of caramelization reaction kinetics by higher temperature [25]. Temperature of 100°C has higher evaporation kinetics than 85°C.…”

“…HMF is intermediate of caramel in caramelization process [11] and indicator of caramelization reaction [24]. Temperature improves caramelization reaction kinetics of monosaccharide and disaccharide [25].…”