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Principles of sugar technology.
Principles of Sugar Technology focuses on the principles, methodologies, and processes involved in sugar technology, including properties of sugar and agents involved in its manufacture. The selection first offers information on the chemical and physical properties of sucrose, as well as decompositi...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam,
Elsevier Pub. Co.,
1953.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Principles of Sugar Technology; Copyright Page; Preface; Contributors to this Volume; Table of Contents; PART ONE: PHYSICAL AND CHEMICAL PROPERTIES OF SUGARS AND NONSUGARS; CHAPTER 1. CHEMICAL PROPERTIES OF SUCROSE; 1. Structure of the Sucrose Molecule; 2. Synthesis of Sucrose; 3. Sucrose Derivatives; 4. Decomposition of Sucrose; 5. Biochemical Reactions; BIBLIOGRAPHY; CHAPTER 2. PHYSICAL PROPERTIES OF SUCROSE; 1. Sucrose Molecule; 2. Crystallized Sucrose; 3. Amorphous Sucrose; 4. Aqueous Sucrose Solutions; 5. Various Solvents; BIBLIOGRAPHY
- CHAPTER 3. PHYSICAL AND CHEMICAL PROPERTIES OF THE REDUCING SUGARS (Dextrose and Levulose)1. Introduction; 2. Physical Properties of Dextrose Solutions; 3. Physical Properties of Levulose Solutions; 4. Physical Properties of Invert Sugar Solutions; 5. Chemical Reactions of Dextrose and Levulose with Organic Reagents ; 6. Chemical Reactions of Dextrose and Levulose with Inorganic Reagents; 7. Decomposition Reactions; 8. Oxidation Reactions; 9. Unfermentable Products in Cane Molasses; 10. Methods of Analysis; 11. Color Tests; BIBLIOGRAPHY
- CHAPTER 4. THE NON-NITROGENOUS ORGANIC ACIDS OF SUGARCANE1. Introduction; 2. Acids isolated from Cane; 3. Organic Acids formed in Processing; 4. Effect of Organic Acids on Clarification; 5. Organic Acids in Molasses and other Products; 6. Commercial Production of Calcium Aconitate; 7. Quantitative Determination of Aconitic Acid; 8. Summary; BIBLIOGRAPHY; CHAPTER 5. THE NITROGEN-CONTAINING NONSUGARS (THE AMINO ACIDS AND PROTEINS); 1. Introduction; 2. The Distribution of Nitrogen in Sugarcane; 3. The Proteins of Sugarcane; 4. The Amino Acids of Cane Juice; 5. The Amino Acids in Cane Leaves
- 6. Other Nitrogenous Substances Present in Sugarcane7. The Relation of Proteins and Amino Acids to the Raw Sugar Manufacturing Process; BIBLIOGRAPHY; CHAPTER 6. THE COMPLEX ORGANIC NONSUGARS OF HIGH MOLECULAR WEIGHT; 1. Introduction; 2. Cellulose; 3. Hemicelluloses; 4. Lignin; 5. Proteins; 6. Pectin; 7. Starch; 8. Tannin and Pigments; 9. Uses of Bagasse; BIBLIOGRAPHY; CHAPTER 7. THE LIPIDS OF SUGARCANE; 1. Introduction; 2. Occurrence; 3. Constitution and Properties of Sugarcane Wax; 4. Constitution and Properties of the Fatty Lipids; 5. Phospholipids of Sugarcane Oil and Wax
- 6. Significance of Waxy and Fatty Lipids in Sugar Manufacture7. The Determination of Lipids in Sugarcane Products; BIBLIOGRAPHY; CHAPTER 8. COLOR AND COLORED NONSUGARS; I. INTRODUCTION; II. CHEMISTRY OF COLORED NONSUGARS; III. PHYSICAL AND CHEMICAL PROPERTIES OF COLORED NONSUGARS; IV. GENERAL PRINCIPLES OF COLOR MEASUREMENT; V. MEASUREMENT OF COLOR OF SUGAR PRODUCTS; VI. FUTURE COLOR PROBLEMS; BIBLIOGRAPHY; CHAPTER 9. INORGANIC NONSUGARS; 1. Introduction; 2. The Inorganic Constituents of Sugarcane, Juices and Sugar; 3. Alkalies; 4. Adsorption of cations and anions