Sugar production data

Transmittancy measurements have principally been used in connection with the color problem in sugar products. The resulting data are used, because of the automatic cancellation of such effects as solvent correction, cell constant, etc.10... 

In an optical study of sugar products in solution, it is essential to differentiate between the color, the spectrophotometric data, and the evaluation of the colorant. The term color should be reserved solely as an expression of visual appearance. In addition, a uniform nomenclature for spectrophotometric data should be adopted by the sugar industry. 

The rapid, high-temperature hydrolysis of cellulose seems to get less attention than it deserves. The sequence involved is simple the incoming wet material need never be dried. The consecutive first-order reactions involved can be studied with adequate precision in very simple equipment. While the outlook for the process, based on meager presently available data, is marginal, studies can be conducted to increase the ratio of the rate of sugar production to destruction and hence the yield, to decrease the temperature and pressures involved, and to increase the recovery of coproducts. 

A 20 m3 working volume of a bioreactor is used for producting penicillin. What would be the sugar concentration (S0) you choose if oxygen transfer rate is not the limiting reactant Given data ... 

A high glucose concentration of 150 g l 1 was used in continuous fermentation with immobilised S. cerevisiae the obtained data for sugar consumption and ethanol production with retention time are shown in Figure 8.13. As the retention time gradually increased the glucose concentration chopped, while the ethanol concentration profile showed an increase. The maximum ethanol concentration of 47 g l 1 was obtained with a retention time of 7 hours. The yield of ethanol production was approximately 38% compared with batch data, where only an 8% improvement was achieved. 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

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