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The determination of water in sugar solutions by oven‐drying
Author(s) -
Mitchell Thomas J.
Publication year - 1950
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740010408
Subject(s) - fructose , sucrose , chemistry , sugar , decomposition , chromatography , water activity , crystallization , food science , water content , organic chemistry , geotechnical engineering , engineering
In a study of the factors influencing the determination of water in thermally sensitive substances by oven methods, solutions of sucrose, glucose and fructose have been dried in the steam oven and in the vacuum oven using various dishes, absorbents, times, temperatures and P H values. It is shown that fructose solutions cannot be dried without decomposition in the steam oven, whereas glucose is relatively stable at 98° C. Sucrose solutions dry very slowly and are reluctant to give up the last traces of water. In general there is faster drying in the acid zone of the p H scale, with slow drying and greater tendency to decomposition in the alkaline region. When drying is carried out on paper rolls it is found that fructose gives low results, corresponding to the Joss of half a molecule of water of crystallization: normal results are given by sand, pumice or Celite absorbent under the same conditions.