Comparing the thermal decomposition kinetics of cane and beet sucrose to examine thermal behavior differences
type: CreativeWork
description: Sucrose from cane and beet sources is greater than 99.8% pure. However, sucrose from both sources displays different thermal behavior. In their DSC thermal profiles, cane sucrose displays a small endothermic peak (small peak) before the main endothermic peak (large peak), which is not present in beet. The presence of the small peak results in a lower onset temperature for thermal decomposition in cane sucrose, compared to beet. To compare the thermal behavior of these sucrose sources, the kinetic parameters for the thermal decomposition of crystalline cane and beet sucrose were determined herein. Since sucrose thermal decomposition is a complicated process, causing the formation of decomposition products, loss of crystalline structure, and, at sufficiently high temperatures, these events can overlap with true melting, a variety of kinetic methods were used to characterize the thermal behavior of the system. Initially, a nonisothermal kinetic method was used to obtain the kinetic parameters for cane and beet sucrose thermal decomposition. Commercial beet sucrose (US beet) exhibited a higher activation energy (Ea) than either analytical grade (Sigma cane) or commercial cane sucrose (US cane), which displayed similar Ea values. The higher Ea for US beet suggested that thermal decomposition is inhibited in beet sucrose, compared to cane. The nonisothermal method was also used to explore the effect of lot-to-lot variation on the kinetic parameters of Sigma cane to fully characterize the thermal behavior of the material. While there were differences in the thermal behavior parameters for each lot, the kinetic parameters for the small peak were similar for all lots, suggesting that lot-to-lot variation does not lead to differences in the kinetic parameters. Although there were not differences in the small peak kinetic parameters, the use of several lots does provide a better predictor of the variability that can occur when different lots of sucrose are used in a product. N…
abstract: Sucrose from cane and beet sources is greater than 99.8% pure. However, sucrose from both sources displays different thermal behavior. In their DSC thermal profiles, cane sucrose displays a small endothermic peak (small peak) before the main endothermic peak (large peak), which is not present in beet. The presence of the small peak results in a lower onset temperature for thermal decomposition in cane sucrose, compared to beet. To compare the thermal behavior of these sucrose sources, the kinetic parameters for the thermal decomposition of crystalline cane and beet sucrose were determined herein. Since sucrose thermal decomposition is a complicated process, causing the formation of decomposition products, loss of crystalline structure, and, at sufficiently high temperatures, these events can overlap with true melting, a variety of kinetic methods were used to characterize the thermal behavior of the system. Initially, a nonisothermal kinetic method was used to obtain the kinetic parameters for cane and beet sucrose thermal decomposition. Commercial beet sucrose (US beet) exhibited a higher activation energy (Ea) than either analytical grade (Sigma cane) or commercial cane sucrose (US cane), which displayed similar Ea values. The higher Ea for US beet suggested that thermal decomposition is inhibited in beet sucrose, compared to cane. The nonisothermal method was also used to explore the effect of lot-to-lot variation on the kinetic parameters of Sigma cane to fully characterize the thermal behavior of the material. While there were differences in the thermal behavior parameters for each lot, the kinetic parameters for the small peak were similar for all lots, suggesting that lot-to-lot variation does not lead to differences in the kinetic parameters. Although there were not differences in the small peak kinetic parameters, the use of several lots does provide a better predictor of the variability that can occur when different lots of sucrose are used in a product. N…
author: Averill, Ben
language: en
keywords: Sucrose, thermal decomposition, kinetics
date published: 2018-09-04T20:34:03Z
date modified: 2026-07-22T22:24:38Z
provider: University of Illinois - Urbana-Champaign
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Illinois at Urbana-Champaign

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2142/101158