Browse Dept. of Food Science and Human Nutrition by Subject "thermal decomposition"
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Comparing the thermal decomposition kinetics of cane and beet sucrose to examine thermal behavior differences (2018-04-13)Sucrose from cane and beet sources is greater than 99.8% pure. However, sucrose from both sources displays different thermal behavior. In their DSC thermal profiles, cane sucrose displays a small endothermic peak (small ...
Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose (2010-05-14)Simple sugars (e.g., sucrose, glucose, and fructose) are abundantly used as basic ingredients in the food industry and as excipients in the pharmaceutical industry, due to the quality attributes they contribute to the final ...