Sucrose - Properties and Applications

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.

Sommario

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.

Relazione

`...assembles a wealth of information in the form of tables on every conceivable physical property... The Editors have succeeded in their aim of producing a comprehensive book on sucrose for researchers. it is successful as a reference book.'
Food Technology in New Zealand
`It is directed at researchers, producers and users of sucrose and also provides a useful source of background material for students.'
Food Science and Technology Abstracts
`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 scatterd over a wide variety of sources.'
Food Industry News
`...a valuable resource, providing an overview of the properties and applications of sucrose. The strengths of the book are its compilation of diverse information following the review of existing literature, and extensive documentation...an excellent reference book for food scientists and technologists.'
Trends in Food Science and Technology

Dettagli sul prodotto

• Con la collaborazione di: Mathlouthi (Editore), M Mathlouthi (Editore), M. Mathlouthi (Editore), Reiser (Editore), Reiser (Editore), P. Reiser (Editore)
• Editore: Springer, Berlin
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 30.01.2013
• EAN: 9781461361503
• ISBN: 978-1-4613-6150-3
• Pagine: 294
• Peso: 486 g
• Illustrazioni: XIV, 294 p.
• Categoria: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica