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Smyrna, DE, United States

DSC Solutions

Smyrna, DE, United States
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Lu Y.,University of Illinois at Urbana - Champaign | Yin L.,University of Illinois at Urbana - Champaign | Gray D.L.,University of Illinois at Urbana - Champaign | Thomas L.C.,DSC Solutions | Schmidt S.J.,University of Illinois at Urbana - Champaign
Journal of Food Engineering | Year: 2017

Though crystalline sucrose is an abundant and highly refined organic compound, its thermal behavior is complex and not fully understood. The objective of this research was to investigate the influence of the composition and chemistry of the sucrose crystal on its thermal behavior, especially as related to the origin of the small endothermic DSC peak observed for most cane sucrose sources, but not for beet sucrose sources, using a variety of analytical methods and techniques. Based on the evidence herein, we assert that the presence of the small endothermic DSC peak is associated with the onset of thermal decomposition of sucrose within mother liquor occlusions, initiated by hydrolysis and mediated by the composition and chemistry of the sucrose crystal. Any factor that affects the composition and chemistry of the sucrose crystal will in turn influence its resultant thermal behavior. This assertion further explains the complex sucrose thermal behavior issues that have heretofore not been completely elucidated, including the wide variation in the literature reported melting temperature values (location of Tmonset), the variation in the number and magnitude (δH) of the endothermic DSC peaks obtained, and the heating rate dependency of the melting temperature. © 2017 Elsevier Ltd.


Lu Y.,University of Illinois at Urbana - Champaign | Thomas L.,DSC Solutions | Schmidt S.,University of Illinois at Urbana - Champaign
Journal of Food Engineering | Year: 2017

Sucrose is a major worldwide commodity, produced mainly from sugarbeet and sugarcane. Despite the nearly identical chemical composition of these sugar sources, some differences in aroma and performance in products have been reported in the literature. However, little research exploring thermal behavior differences was found. By employing thermal analysis methods, this research reveals significant thermal behavior differences both between and within beet and cane sugars. Beet samples exhibited only one large endothermic DSC peak (Tmonset = 188.45 ± 0.43); whereas twenty-seven of the thirty-one cane samples exhibited two endothermic DSC peaks, one small peak (Tmonset = 153.62 ± 6.04) proceeded by one large peak (Tmonset = 187.33 ± 1.72). However, the four remaining cane samples, containing either high ash content or processing added impurities, exhibited only one large endothermic DSC peak. Understanding the thermal behavior differences between and within sucrose sources is of substantial importance to the food industry, especially in applications involving heat, such as baking, extrusion cooking, pasteurization, and drying. © 2017 Elsevier Ltd

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