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Reaction at Limited Water Concentration 1. Sucrose Hydrolysis
Author(s) -
SCHOEBEL T.,
TANNENBAUM S. R.,
LABUZA T. P.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb10355.x
Subject(s) - dissolution , hydrolysis , chemistry , kinetics , sucrose , activation energy , reaction rate , reaction rate constant , aqueous solution , solubility , inert , order of reaction , limiting , inorganic chemistry , chromatography , organic chemistry , catalysis , mechanical engineering , physics , quantum mechanics , engineering
SUMMARY — To enable development of a model describing reaction kinetics in dehydrated foods, we studied sucrose hydrolysis 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 contents 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.