1997
DOI: 10.1016/s0065-2318(08)60095-5
|View full text |Cite
|
Sign up to set email alerts
|

Sucrose Decomposition in Aqueous Solution, and Losses in Sugar Manufacture and Refining

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
47
0
1

Year Published

2001
2001
2021
2021

Publication Types

Select...
3
3
3

Relationship

1
8

Authors

Journals

citations
Cited by 71 publications
(52 citation statements)
references
References 33 publications
1
47
0
1
Order By: Relevance
“…Even if acids are far less effective catalysts than bases, enolization and isomerization of sugars occurs [30,31,35,36]. We simply implemented the isomerization of glucose to fructose in our model because in other works [37][38][39], the reverse reaction from fructose to glucose was reported negligible.…”
Section: Reaction Modelmentioning
confidence: 99%
“…Even if acids are far less effective catalysts than bases, enolization and isomerization of sugars occurs [30,31,35,36]. We simply implemented the isomerization of glucose to fructose in our model because in other works [37][38][39], the reverse reaction from fructose to glucose was reported negligible.…”
Section: Reaction Modelmentioning
confidence: 99%
“…However, neither the density nor viscosity of CAS-H 2 O and MAS-H 2 O was significantly affected by the hydrolysis reaction (Figure 8). Nevertheless, sugar hydrolysis was not observed in other NADESs that consist of sucrose such as in the neutral NADES type, FS-H 2 O, although sucrose hydrolysis also occurs at very concentrated sucrose solution even at neutral pH [42].…”
Section: Hnuclear Overhauser Enhancement Spectroscopy (Noesy) It Revmentioning
confidence: 88%
“…The pH of both CAS-H 2 O and MAS-H 2 O is two (measured at 10x dilution with Aquadest). The caramelization reaction is the hydrolysis of sucrose by protonation of the glycosidic linkage [42]. Though the extraction process was only heated at 40°C, the effect of acidic condition is comparable with the effect of heating at high temperature at neutral pH [43].…”
Section: Hnuclear Overhauser Enhancement Spectroscopy (Noesy) It Revmentioning
confidence: 99%
“…Such degradation is possible at pH greater than 8.3 at the moderate storage temperatures. Clarke et al, Kelly and Brown and others have discussed mechanisms for both acid and alkaline degradation of sucrose and invert (10,11). de Bruijn has discussed alkaline degradation of monosaccharides and the production of color in numerous articles (12)(13)(14).…”
Section: --Ic Purity Vs Rds Temperature In Trial IIImentioning
confidence: 99%