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Sucrose losses by hydrolysis. Development of equations for kinetic calculations of losses during bulk storage






ATAC, Revista de la Asociacion de Tecnicos Azucareros de Cuba 47(5): 29-35

Sucrose losses by hydrolysis. Development of equations for kinetic calculations of losses during bulk storage

Alkali treatment of syrup (increasing its pH by 1 unit) can decrease the rate of deterioration of stored raw sugar by a factor of 3 but increases the organic salts content of syrup. Sucrose losses by hydrolysis during raw sugar crystallization and storage can be calculated from pH, temperature and time via Muro's equations; colour increase at a given temperature and purity depends particularly on pH and aminoacid content.


Accession: 001959786



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