Sucrose

Abstract

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...

Power Dissipation and Power Number Correlations for a Retreat-Blade Impeller under Different Baffling Conditions

“…Molasses and sucrose solutions in general are Newtonian fluids, and their viscosity can be easily measured . Since the viscosity of molasses is extremely sensitive to temperature, all viscosity measurements were conducted directly in the molasses inside the FEP vessel and at the same temperature of the fluid in the actual experiment, i.e., in the range 16.50–50 °C.…”

A New Method for the Determination of Sucrose Concentration in a Pure and Impure System: Spectrophotometric Method

“…These techniques will mainly be used for high-sucrose processed products [4]. The best known methods are polarimetry [5–7], refractometry [8, 9], and those using densimeter.…”

Otimização geométrica e análise operacional em hidrociclones modulares utilizando fluidos newtonianos

“…Neste trabalho, optou-se pela adição da sacarose como agente modificador de viscosidade. A sacarose possui alta solubilidade em água, é mais barata quando comparada com outros produtos disponíveis e, outra vantagem de seu uso, é que a solução age com comportamento newtoniano para uma grande variação de concentrações, diferentemente de vários produtos que são comumente usados como o álcool polivinílico e mistura de borato(MATHLOUTHI & REISER, 1995). em coordenadas cilíndricas.…”