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Comparison of the kinetic behavior of crystalline cane and beet sucrose thermal decomposition

  • Ben Averill
  • Leonard C. Thomas
  • Kiran Subedi
  • Shelly J. Schmidt
Article
  • 30 Downloads

Abstract

Although crystalline cane and beet sucrose are > 99.8% pure, they exhibit different thermal behavior. In general, the cane sucrose DSC curve contains a small endothermic peak before the main endothermic peak, which is not present in the beet DSC curve, leading to a lower onset temperature for thermal decomposition in cane. To compare their thermal behavior, the thermal decomposition kinetic parameters for analytical and commercial cane sucrose and commercial beet sucrose were determined. Beet sucrose had a higher activation energy than either cane source, indicating that thermal decomposition is inhibited in beet sucrose. However, the k values from isothermal experiments at a single temperature did not match the nonisothermally predicted k values, suggesting that, while useful for comparison, the nonisothermal kinetic parameters cannot be used to predict the behavior of sucrose thermal decomposition under isothermal conditions.

Keywords

Sucrose Thermal decomposition Nonisothermal kinetics DSC 

Abbreviations

DSC

Differential scanning calorimetry

QI-MDSC

Quasi-isothermal modulated DSC

HPLC

High-performance liquid chromatography

ICP-OES

Inductively coupled Plasma Optical Emission Spectroscopy

Tmonset

Onset temperature

Ea

Activation energy

A

Pre-exponential factor

k

Rate constant

t1/2

Half-life

Notes

Acknowledgements

The authors would like to acknowledge the assistance of Dr. Michelle Schwenk and Dr. Joanne Mayer of the Archer Daniels Midland Company with gathering and analyzing HPLC data.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Supplementary material

10973_2018_7946_MOESM1_ESM.pdf (119 kb)
Supplementary material 1 (PDF 119 kb)

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2018

Authors and Affiliations

  1. 1.Department of Food Science and Human NutritionUniversity of Illinois at Urbana-ChampaignUrbanaUSA
  2. 2.DSC Solutions LLCSmyrnaUSA
  3. 3.School of Chemical SciencesUniversity of Illinois at Urbana ChampaignUrbanaUSA
  4. 4.Department of Food Science and Human NutritionUniversity of Illinois at Urbana-ChampaignUrbanaUSA

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