Degradation of sucrose, glucose and fructose in concentrated aqueous solutions under constant pH conditions at elevated temperature

Article abstract of DOI:10.1080/07328300008544153

The degradation of sucrose can decrease sucrose yield, reduce the efficiency of sugar factory and refinery processes, and affect end product quality. Characterization of sucrose degradation under modeled industrial processing conditions will underpin further technological improvements. Effects of constant reaction pH on sucrose degradation were investigated using simulated industrial model systems (100 °C; 65 °Brix [% dissolved solids]; N₂; 0.05-3 mol NaOH titrant; 8 h), with the use of an autotitrator. Reaction pH values ranged from 4.40 to 10.45. Polarimetry and ion chromatography with integrated pulsed amperometric detection (IC-IPAD) were used to quantify sucrose degradation and first-order reaction constants were calculated. Minimum sucrose degradation occurred between pH 6.45 - 8.50, with minimum color formation between pH's 4.40 - 7.00. Polarimetry, often used in U.S. sugar factories and refineries to monitor chemical sucrose losses, was shown not to be viable to measure sucrose degradation under alkaline conditions, because of the formation of fructose degradation products with an overall positive optical rotation. For comparison, fructose and glucose (80°C; 65 °Brix; N₂; 3 mol NaOH; 2 h) were also degraded at constant pH 8.3 conditions. For sucrose, fructose, and glucose, formation of organic acids on.

Full text of DOI:10.1080/07328300008544153

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Journal of Carbohydrate Chemistry
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Degradation of Sucrose, Glucose and
Fructose in Concentrated Aqueous
Solutions Under Constant pH
Conditions at Elevated Temperature
G. Eggleston & J. R. Vercellotti
a SRRC-USDA-ARS, 1100 Robert E. Lee Boulevard, P.O.Box
19687 New Orleans, LA 70179, USA E-mail:
b V-LABS, INC., 423 N. Theard Street, Covington, LA 70433,
USA
Version of record first published: 27 Feb 2008.
To cite this article: G. Eggleston & J. R. Vercellotti (2000): Degradation of Sucrose, Glucose
and Fructose in Concentrated Aqueous Solutions Under Constant pH Conditions at Elevated
Temperature, Journal of Carbohydrate Chemistry, 19:9, 1305-1318
To link to this article: http://dx.doi.org/10.1080/07328300008544153
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