S. El-syiad, Abdel-Al Gaber, S. Osman, Waleed Abd Al-Fattah
{"title":"不同温度下仿射糖的品质","authors":"S. El-syiad, Abdel-Al Gaber, S. Osman, Waleed Abd Al-Fattah","doi":"10.21608/esugj.2020.209513","DOIUrl":null,"url":null,"abstract":"The study is done to evaluate the quality of the sugar produced from the affination processes after applying different temperature 60 ̊C, 70 C and 80 o C, and study the chemical and physical properties of affined sugar .From the results it is clear that the appropriate temperature at 70 o C. Atthis temperature, it gives highest de colorization and polarization, less in polysaccharides content (dextran), reducing sugar and ash ratio.","PeriodicalId":11564,"journal":{"name":"Egyptian Sugar Journal","volume":"39 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Quality of Affined Sugar at Different Temperatures\",\"authors\":\"S. El-syiad, Abdel-Al Gaber, S. Osman, Waleed Abd Al-Fattah\",\"doi\":\"10.21608/esugj.2020.209513\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The study is done to evaluate the quality of the sugar produced from the affination processes after applying different temperature 60 ̊C, 70 C and 80 o C, and study the chemical and physical properties of affined sugar .From the results it is clear that the appropriate temperature at 70 o C. Atthis temperature, it gives highest de colorization and polarization, less in polysaccharides content (dextran), reducing sugar and ash ratio.\",\"PeriodicalId\":11564,\"journal\":{\"name\":\"Egyptian Sugar Journal\",\"volume\":\"39 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Egyptian Sugar Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21608/esugj.2020.209513\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Egyptian Sugar Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/esugj.2020.209513","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Quality of Affined Sugar at Different Temperatures
The study is done to evaluate the quality of the sugar produced from the affination processes after applying different temperature 60 ̊C, 70 C and 80 o C, and study the chemical and physical properties of affined sugar .From the results it is clear that the appropriate temperature at 70 o C. Atthis temperature, it gives highest de colorization and polarization, less in polysaccharides content (dextran), reducing sugar and ash ratio.
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