Accession Number : AD0678035

Title :   SUCROSE HYDROLYSIS AT LIMITED WATER CONCENTRATION.

Descriptive Note : Rept. for 1 May 66-1 May 67,

Corporate Author : MASSACHUSETTS INST OF TECH CAMBRIDGE DEPT OF NUTRITION AND FOOD SCIENCE

Personal Author(s) : Schoebel,T. ; Tannenbaum,S. R. ; Labuza,T. P.

Report Date : 26 APR 1968

Pagination or Media Count : 19

Abstract : To enable development of a model describing reaction kinetics in dehydrated foods, sucrose hydrolysis was studied at limited water concentration. Saturated sucrose solutions containing various acids and inert solid materials gave identical rate constants and energy of activation as predicted from dilute solutions. Reaction rates in freeze-dried systems humidified to low moisture content indicated that any equation describing the rate of hydrolysis must include a term for the velocity of dissolution of solid sucrose into the surface water. The rate of hydrolysis was a pseudo first-order reaction obeying the same kinetics as in dilute solution; the rate of dissolution became rate-limiting when the initial supply of dissolved sucrose was exhausted. (Author)

Descriptors :   (*SUCROSE, HYDROLYSIS), (*DEHYDRATED FOODS, STABILITY), WATER, CONCENTRATION(CHEMISTRY), REACTION KINETICS, ACIDS, STATISTICAL DATA, TABLES(DATA), SOLUTIONS(MIXTURES), DEGRADATION, MOISTURE

Subject Categories : Biochemistry
      Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE