Chemistry of Sugar in Food Processing

Tsang, Wing-Yin; Clarke, M. A.

doi:10.1016/b978-0-444-43020-5.50024-2

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…It is interesting to note that Tsang [43] has reported negative deflection angles for carbon fragments in this reaction, although her observationwas made at 35° whereas we compare with Remington's results [10] obtained with the carbon detector at 10°. We compare our results for the neutron energy spectra at positive and negative angles …”

Section: Comparison With Experimentsmentioning

confidence: 47%

Pre-equilibrium neutron emission in the nucleon exchange transport model

Randrup

Vandenbosch

1987

Nuclear Physics A

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LBL-23359We extend the Nucleon Exchange Transport model to include the emission of pre-equilibrium neutrons as a result of nucleon transfer to unbound states. The treatment takes account of the heating of the two nuclei caused by the energy dissipation and the cooling due to the pre-equilibrium emission. Furthermore, the transferred nucleons may induce cascading in the receptor nucleus by means of direct two-body scattering with the resident nucleons, based on a reduced, Pauli-blocked, energy-dependent free N N cross section. Qualitative agreement with experimental data is achieved, but the absolute multiplicities are systematically underestimated by about a factor of two. The dependence of multiplicity on bombarding energy is reproduced. The energy spectra and their variation with angle are generally reproduced, although the yield of the highest energy particles is sometimes underestimated.

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Section: Comparison With Experimentsmentioning

confidence: 47%

Pre-equilibrium neutron emission in the nucleon exchange transport model

Randrup

Vandenbosch

1987

Nuclear Physics A

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“…A comparison of a standard cake made with and without sugar is shown in Table 9.15. The cake made without sugar did not rise and was dry and tasteless (Tsang and Clarke, 1988). A slice from the cake without sugar contained some 25% more calories than a similarly sized slice from the cake with sugar, because of the smaller size and concentration of fat in the sugarless cake.…”

Section: Cakesmentioning

confidence: 98%

“…Over several days, moisture migrates from the outer shell to the inner dough creating the combination texture cookie. Table 9.15 Comparison of cakes made with and without sugar (Tsang and Clarke, 1988) Butter or margarine (g) Sugar (g) Eggs (g) Flour + spices (g) Cream (g) Total (g) Energy (kcaltl00 g) Content (same size slices) …”

Section: Cookies and Sweet Biscuitsmentioning

confidence: 99%

Sucrose

1995

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PrefaceThis book has as its origin the wish of the sugar profession in France, as represented by CEDUS (Centre d'etude et de documentation du sucre), to gather together the widespread information on sucrose into a single source-a volume directed at researchers, producers and users of sucrose, which would also provide useful background material for students. The idea received an enthusiastic response from all the authors invited to contribute to this work, who are known not only for their expertise in the field but also for their enthusiasm for the subject.Although sucrose is often described as a unique commodity with the advantages of high purity, low price, ready availability and optimum sweetness, and although it is used as a model for the study of carbohydrates and biological molecules, our knowledge of its properties has advanced only slightly in recent years. Most industrialists and researchers still use data known for more than 60 years. The recent literature on sucrose, which is relatively abundant, consists either of repetitions of what has already been published, or of sophisticated computations rather distant from everyday concern.This situation is not new. In the preface to his excellent handbook, Principles of Sugar Technology (1953), Pieter Honig states: "There is only one way in which the sugar industry can make real progress, and that is by systematic research and by collecting facts in a critical and objective way. This is the only real foundation on which improvements can be made." This statement is still true. In writing this book, we have tried to collect data, to consider the most important properties of sucrose in detail, and to provide a new insight into recent aspects of sugar studies and applications.After a short discussion of the economic aspects of sucrose, recent studies of sucrose structure in its crystalline form and in aqueous solution using modern tools like 13C NMR are presented, along with calculations of molecular mechanics. Chapter 3 provides an overview of sucrose crystallization, starting with a basic understanding of the driving force in the crystallization processes, viz. supersaturation of solution, and ending with a new and promising technology which is even environmentally compatible: the cooling crystallization of raw juices. In chapter 4 the structure and practical aspects of amorphous sugar are considered. Amorphous sucrose may be found both at high temperatures and below OCC, and its study proves to be informative as a model for most amorphous food systems.Following the discussions of crystalline and amorphous sucrose, its vi PREFACE solution properties are treated in the subsequent four chapters. In chapter 5, solubility-one of the most important properties for both research and industrial work-is detailed, with particular emphasis on the most recent equations for the calculation of solubility as a function of temperature and in the presence of other saccharides. Rheological properties are covered in chapter 6, which discusses the equations available for the calcula...

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