PRÜFUNG DER FARBSTOFFBILDUNG WÄHREND DER ZUCKERHERSTELLUNG

Abstract

In cooperation with the Research Institute for sugar production we investigated the effect of pH, temperature and time on the mass of colouring substances in a thick sugar juice. The investigated range of pH was from 7.5 until 10, the temperature 60-100 oC and time 0-100 hours. The pH change during heat process was not corrected. The kinetical model of reaction takes in consideation of the initial pOH and temperature. The good relationship between the measured and from the model calculated colour values documented the value of the model. The model equation gives the possibility to calculate the colour of a thick sugar juice in the 250-530 nm wave length range. The most important factor in the colour forming is the temperature.