THERMAL-BEHAVIOR OF CARBOHYDRATES STUDIED BY HEAT-FLOW CALORIMETRY

被引：118

作者：

RAEMY, A

SCHWEIZER, TF

机构：

[1] Nestle Products Technical Assistance, Co, Research Dep, La Tour de Peilz,, Switz, Nestle Products Technical Assistance Co, Research Dep, La Tour de Peilz, Switz

来源：

JOURNAL OF THERMAL ANALYSIS | 1983年 / 28卷 / 01期

关键词：

ALCOHOLS - Thermal Effects - SUGAR - Thermal Effects;

D O I：

10.1007/BF02105282

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The technique of heat flow calorimetry was used to study the thermal behavior of different carbohydrates between 20 degree C and 270 degree C. The samples were analyzed by heating in sealed cells. The temperature range in which exothermic reactions, due to thermal decomposition, occurred varied widely depending on the type of carbohydrate investigated. Reaction enthalpies of 44 sugars and polysaccharides are given. Endothermic phenomena, such as fusion or vaporization of crystallized water, were also observed: fusion temperatures and enthalpies of 34 sugars and sugar alcohols are listed. Calorimetric curves showing crystallization of amorphous sucrose, cellobiose and lactose are also presented.

引用

页码：95 / 108

页数：14

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