Kinetics of formation of di-D-fructose dianhydrides during thermal treatment of inulin

Authors
Christian, TJ Manley-Harris, M Field, RJ Parker, BA
Citation
Tj. Christian et al., Kinetics of formation of di-D-fructose dianhydrides during thermal treatment of inulin, J AGR FOOD, 48(5), 2000, pp. 1823-1837
Citations number
27
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
48
Issue
5
Year of publication
2000
Pages
1823 - 1837
Database
ISI
SICI code
0021-8561(200005)48:5<1823:KOFODD>2.0.ZU;2-F
Abstract
Thermal treatments of solid mixtures of inulin and citric acid result in th e formation of di-D-fructose dianhydrides and oligomers derived therefrom. The kinetics of formation of these compounds have been investigated and sim ulated in computer studies. A mechanism is proposed. The conditions used in this study were analogous to the conditions pertaining to the roasting of chicory, during which similar compounds are formed.