Comparison of the kinetic behavior of crystalline cane and beet sucrose thermal decomposition
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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.
KeywordsSucrose Thermal decomposition Nonisothermal kinetics DSC
Differential scanning calorimetry
Quasi-isothermal modulated DSC
High-performance liquid chromatography
Inductively coupled Plasma Optical Emission Spectroscopy
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.
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
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