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RATES OF pH CHANGE AND DISAPPEARANCE OF GLUCOSE DURING LOW TEMPERATURE PYROLYSIS (1970)

WALTER, R. H. ; FAGERSON, I. S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 35 (1970), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: During low temperature pyrolysis (under 200°C). the disappearance of glucose and pH change of an aqueous solution of the pyrolyzate were found to approximate first order reactions. Since change of concentration of glucose and change of pH are directly related to time, the mathematical equations describing the two occurrences were combined through this common variable. The resulting equation describes the residual concentration of glucose as a function of change of PH.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04822.x

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