DSC study of sucrose melting

Beckett, Stephen T.; Francesconi, M. Grazia; Geary, Peter M.; Mackenzie, Grahame; Maulny, Aurélia P.E.

Abstract

An early endothermic peak at ∼150 °C was observed for crystalline sucrose by differential scanning calorimetry. The enthalpy at this temperature was found to vary with recrystallised sucrose from different sources. The addition of mineral salts to recrystallisation solutions decreased the enthalpy of the peak at around 150 °C, whereas the absence of salts increased it. The presence of organic solvents and polysaccharides in solution had a minor effect compared to the inorganic impurities. The peak was also depleted by increasing the amount of stirring and temperature at which recrystallisation was performed. © 2006 Elsevier Ltd. All rights reserved.

Citation

Beckett, S. T., Francesconi, M. G., Geary, P. M., Mackenzie, G., & Maulny, A. P. (2006). DSC study of sucrose melting. Carbohydrate Research, 341(15), 2591-2599. https://doi.org/10.1016/j.carres.2006.07.004

• Journal Article Type: Article
• Acceptance Date: Jun 19, 2006
• Online Publication Date: Aug 17, 2006
• Publication Date: Nov 6, 2006
• Deposit Date: Dec 9, 2020
• Journal: Carbohydrate Research
• Print ISSN: 0008-6215
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 341
• Issue: 15
• Pages: 2591-2599
• DOI: https://doi.org/10.1016/j.carres.2006.07.004
• Keywords: Sucrose; Recrystallisation; Melting enthalpy; Impurities
• Public URL: https://hull-repository.worktribe.com/output/3590389
• Publisher URL: https://www.sciencedirect.com/science/article/abs/pii/S0008621506003521?via%3Dihub