Sucrose added processing

The effect of mixtures on the detachment conditions was also evaluated by dr)dng pastes made by a mixture of maltodextrin MOR-REX 1910 and sucrose, with a total solid content of 61.5%, but with increasing amount of sucrose (5, 10, and 15% sucrose, dry weight basis (dwb)). Results in Figure 21.3 indicate that for a defined drying temperature, the moisture content at the moment of self-detachment of the dried film decreased with the increase in sucrose addition. Thus the addition of sucrose made the detachment of dried films of maltodextrin from an inert solid surface during the drying process more difficult. The larger the amount of sucrose added. 

When a bubble is reversed back and forth through the pore at low frequencies 2 Hz), the bubble spends most of its time outside the pore practically at rest. The gas molecules in the bubble enter the liquid phase and diffuse away and the governing equation for the dissolution process is the diffusion equation. The diffusion coefficient for air in the solution is inversely proportional to the viscosity of the solution. Sucrose added to the electrolyte increases the viscosity and as a consequence the diffusion coefficient decreases. Thus, the bubble lifetime may be sufficiently increased to make single small bubbles accessible to measurements. In pure water, bubbles in this size range would dissolve in less than 10 s. 

The oldest way to produce caramel is by heating sucrose in an open pan, a process named caramelization. Food applications require improvement in caramel properties such as tinctorial power, stability, and compatibility with food. Caramels are produced in industry by controlled heating of a rich carbohydrate source in the presence of certain reactants. Carbohydrate sources must be rich in glucose because caramelization occurs only through the monosaccharide. Several carbohydrate sources can be used glucose, sucrose, com, wheat, and tapioca hydrolysates. The carbohydrate is added to a reaction vessel at 50°C and then heated to temperatures higher than 100°C. Different reactants such as acids, alkalis, salts, ammonium salts, and sulfites can be added, depending on the type of caramel to be obtained (Table 5.2.2). 

Freeze-drying is a relatively gentle way of removing water from proteins in solution. However, this process can promote the inactivation of some protein types, and specific excipients (cryopro-tectants) are usually added to the product in order to minimize such inactivation. Commonly used cryoprotectants include carbohydrates (such as glucose and sucrose), proteins (such as HSA), and amino acids (such as lysine, arginine or glutamic acid). Alcohols/polyols have also found some application as cryoprotectants. 

Steffens A process for separating sugar from beet sugar molasses by adding calcium hydroxide to precipitate calcium saccharate. Treatment of the liquor with carbon dioxide precipitates calcium carbonate and regenerates the sucrose. Invented in Vienna in 1883 by C. Steffens. See also Boivan-Louiseau, Scheibler. 

Hanafusa [1.36] showed with this method, how the amount of unfrozen water in a 0.57 % solution of ovalbumin reaches practically zero at -20 °C, if 0.01 M sucrose is added (Fig. 1.51). For globular proteins Hanafusa described the freezing process as follows between 0 °C and -20 °C, water molecules from the multilayer hydrate shell are decomposed. Be-... 

One of the most important developments in the history of large scale fermentations is the fed-batch process. Again, this derives from the work of Marvin Johnson at the University of Wisconsin during development of the penicillin fermentation over 50 years ago. Soltero and Johnson wrote Glucose, intermittently fed to fermentations, has given penicillin yields on synthetic medium equal to, or even better than, those obtained with lactose. Penicillin yields of twice those of lactose controls have been obtained when glucose or sucrose is continuously added to the fermentations . 

Prior to fermentation, the wort is then cooled to temperatures below 85°F (30°C), and the pH is adjusted to about 5. Yeast such as Saccharomyces cerevisiae, Saccharomyces carlsbergensis or Candida brassicae are added and fermentation proceeds for 2 to 3 days under batch processing conditions. Yeast produces the enzymes maltase, zymase, and invertase. Maltase converts maltose to glucose. Zymase converts glucose to ethanol. Invertase converts any sucrose present to fermentable sugar. The following equations illustrate the enzymatic conversion of starch to ethanol ... 

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