Multiresponse modelling of the caramelisation reaction
نویسندگان
چکیده
Under the conditions used to prepare the traditional sugar syrups and caramels, commercial sucrose is heated with small amounts of water in order to attain supersaturated (at room temperature) solutions. Undesuch conditions, a lag phase in sucrose thermal degradation was experimentally observed. This lag phase was also observed in the formation of reaction products, and can be interpreted has an autocatalytic nature of sucrose hydrolysis.
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