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Showing 1 to 3 of 3 for “"Thermodynamic melting"”.
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Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose
… sugars prior to use in specific applications. Melting has been commonly used for sugar characterization because it is an easy and quick property to measure, yet is usually repeatable and robust. In general, melting is determined by heating a sugar at a specified scanning rate using a thermal …
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Investigating the loss of crystal structure in carbohydrate materials
… the heating rate dependence of their melting temperature. Three heating rates were used: 1, 5 and 25°C/min. Based on previous research, it was hypothesized that if the material had the same melting onset temperature (Tm onset) regardless of heating rate, the material was classified as …
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Investigating the thermal behavior differences between beet and cane sugar sources
The melting behavior of sucrose has been well studied over a long period of time. However, one aspect that needed further study was the wide variation in melting temperature reported in the literature for sucrose, as well as other simple sugars (e.g., glucose and fructose). Based on previous work …