Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin.
Thermal treatments of solid mixtures of inulin and citric acid result in the formation of di-D-fructose dianhydrides and oligomers derived therefrom. The kinetics of formation of these compounds have been investigated and simulated 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.
Christian
T J
TJ
Shafizadeh Center, University of Montana, Missoula, Montana 59812, USA.
Manley-Harris
M
M
Field
R J
RJ
Parker
B A
BA
D000812:Anhydrides / Q000138:chemical synthesis*; D005632:Fructose / Q000737:chemistry*; D006358:Hot Temperature; D007444:Inulin / Q000737:chemistry*; D007700:Kinetics
D000812:Anhydrides; D005632:Fructose; D007444:Inulin