Properties and Applications
Buch, Englisch, 294 Seiten, Format (B × H): 163 mm x 239 mm, Gewicht: 1370 g
ISBN: 978-0-7514-0223-0
Verlag: Springer Us
This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1 Economical aspects of sugar.- 1.1 Introduction.- 1.2 Nutritional and energetic aspects.- 1.3 Sugar in world trade: statistical data.- 1.4 Conclusion.- 2 The structure of sucrose in the crystal and in solution.- 2.1 Introduction.- 2.2 Nomenclature.- 2.3 Structural characteristics of crystalline sucrose.- 2.4 Exploration of sucrose conformations by computational methods.- 2.5 The solution conformations of sucrose.- 2.6 Conclusions and perspectives.- Acknowledgements.- References.- 3 Sucrose crystallisation.- 3.1 Introduction.- 3.2 Morphology.- 3.3 Solubility.- 3.4 Crystallisation.- 3.5 Crystallisation technique.- 3.6 Crystal quality.- 3.7 Conclusions.- References.- 4 Amorphous sugar.- 4.1 Introduction.- 4.2 Structure of amorphous sucrose.- 4.3 Thermal properties of amorphous sugar.- 4.4 Rearrangement in amorphous sugar.- 4.5 Practical importance of amorphous sugar.- 4.6 Conclusion.- References.- 5 Sucrose solubility.- 5.1 Introduction.- 5.2 Expression of concentration and composition of sucrose solutions.- 5.3 Sucrose solubility in water.- 5.4 Sucrose solubility in impure sugar solution and other solvents.- 5.5 Solubility of sucrose in other solvents.- 5.6 Solubility of some saccharides.- 5.7 Conclusion.- List of symbols.- References.- 6 Rheological properties of sucrose solutions and suspensions.- 6.1 Introduction.- 6.2 Theoretical basis of viscosity relations.- 6.3 Viscosity of impure solutions.- 6.4 Methods for determining viscosity and flow properties.- 6.5 Applications.- 6.6 Conclusion.- References.- 7 Analysis of sucrose solutions.- 7.1 Introduction.- 7.2 Sucrose identification by vibrational spectroscopy.- 7.3 Methods of titration of sucrose.- 7.4 Chemical methods of analysis.- 7.5 Enzymatic methods.- 7.6 Determination of the syrups quality.- 7.7 Microbiology.- 7.8 Standards and regulations.- References.- 8 Physical properties.- 8.1 Introduction.- 8.2 Properties of the crystal.- 8.3 Properties of amorphous sucrose.- 8.4 Aqueous solutions.- References.- 9 Technological value of sucrose in food products.- 9.1 Introduction.- 9.2 Chemical properties of sucrose.- 9.3 Physical properties of sucrose.- 9.4 Applications: effects of sucrose in food processing.- 9.5 Biochemical properties of sucrose.- References.- 10 Role of sucrose in retention of aroma and enhancing the flavor of foods.- 10.1 Introduction.- 10.2 Sucrose and the other basic tastes.- 10.3 Retention of aromas.- 10.4 Modifying the taste of sucrose.- 10.5 Effect of sucrose in selected food systems.- References.- 11 Sucrose: its potential as a raw material for food ingredients and for chemicals.- 11.1 Introduction.- 11.2 Chemical reactivity.- 11.3 Enzymic reactions.- 11.4 Food ingredients.- 11.5 Chemicals from sucrose.- References.- 12 Sucrose and osmotic dehydration.- 12.1 Introduction.- 12.2 General presentation of osmotic dehydration.- 12.3 Operating variables related to the sucrose concentrated solution.- 12.4 Influence of sucrose impregnation on the end-product quality.- 12.5 Control of the sucrose concentrated solution.- 12.6 Conclusion.- References.
