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Relation between the phase state and thermal degradation rate of saccharose

  • I. A. Serenkova
  • Yu. A. Shlyapnikov
Brief Communications
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Conclusions

  1. 1.

    The thermal degradation of saccharose was studied in the range 164–200° and it was shown that the reaction rate changes at the melting point of saccharose.

     
  2. 2.

    Most of the induction period for the degradation of saccharose is associated with a difference in the degradation rates of the solid and melt, and a decrease in the melting point when the degradation products are formed. The autocatalysis in the developing reaction is explained by the catalytic effect of the volatile reaction products.

     

Keywords

Saccharose Melting Point Phase State Degradation Product Degradation Rate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Literature cited

  1. 1.
    A. Pictet and N. Andrianoff, Helv. Chim. Acta,7, 703 (1924).Google Scholar
  2. 2.
    B. Dietrich and S. B. Silvia, Z. Zuckerind,15, 179 (1965);15, 259 (1965).Google Scholar
  3. 3.
    V. N. Nikiforova, Tr. Vses. Nauchno-Issled. Inst. Konditersk. Prom.,1958, No. 13, 20.Google Scholar
  4. 4.
    R. A. Papko and V. S. Pudov, Vysokomol. Soedin.,B10, 218 (1968).Google Scholar

Copyright information

© Plenum Publishing Corporation 1977

Authors and Affiliations

  • I. A. Serenkova
    • 1
  • Yu. A. Shlyapnikov
    • 1
  1. 1.Institute of Chemical PhysicsAcademy of Sciences of the USSRMoscow

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